Brief Introduction to the Differences Among the Three Major Coffee Bean Species - The Typica Variety Possesses Excellent Flavor Genes

Introduction to the Three Major Coffee Varieties

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Arabica, Robusta, and Liberica are the three main coffee varieties, though Arabica and Robusta are the most commonly found in the market. Each variety has its own advantages and disadvantages, with different purposes and applications.

There are approximately 40 species in the Coffea genus, but only Arabica, Robusta, and Liberica can produce coffee beans with commercial value. These three are known as the "three major native coffee species."

Arabica

Among all coffees, Arabica accounts for 75%-80%. With its excellent flavor and aroma, it is the only native species that can be consumed directly. However, it has very low resistance to drought, frost, pests, and diseases, making it particularly vulnerable to coffee's natural enemy—leaf rust disease.

Major producing regions for Arabica coffee beans include South America (except for parts of Argentina and Brazil), Central America, Africa (Kenya, Ethiopia, and other East African countries), and Asia (including parts of Yemen, India, and Papua New Guinea).

Robusta (Scientific name: Coffea robusta Linden)

Discovered in the Congo region of Africa, this variety shows stronger resistance to leaf rust disease than Arabica. Robusta thrives in the hot, humid regions where Arabica cannot grow well. Robusta has a unique aroma and bitterness—just 2%-3% in a coffee blend can make the entire cup taste like Robusta. Its flavor is so distinctive and intense that direct consumption requires careful consideration. It is commonly used in industrial coffee production such as instant coffee, canned coffee, and liquid coffee. With a caffeine content of about 3.2%, it is much higher than Arabica's 1.5%.

Major producing countries include Indonesia, Vietnam, and West African countries centered around Côte d'Ivoire, Algeria, and Angola. In recent years, Vietnam has been making efforts to join the ranks of major coffee-producing countries.

Liberica (Scientific name: Coffea liberica)

Originally from West Africa, Liberica coffee has strong adaptability to various environments, whether high or low temperatures, humid or dry conditions. However, it is not resistant to leaf rust disease and its flavor is inferior to Arabica. Therefore, it is only traded domestically in some West African countries (such as Libya and Côte d'Ivoire) or cultivated for research purposes.

Typica

The variety closest to the native species. The beans are slightly elongated and are called Arabigo or Criollo in Central America. It has a clean lemon acidity with a sweet aftertaste. Its low resistance to leaf rust makes it difficult to cultivate, coupled with low yield and long harvesting periods (once every 2 years), resulting in small production. It is a genetic mutation of Arabica.

Knowledge point: Coffee beans are the form that best preserves the complete flavor of coffee, ensuring freshness and original taste.

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