Differences between Arabica and Robusta Coffee.
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Specialty Coffee: Arabica vs Robusta vs Liberica. Our beloved coffee come from a genus of flowering plants in the family Rubiaceae. These plants are known as Coffea, a species of shrubs or small trees native to tropical and southern Africa and tropical Asia. The seeds from the fruits of these plants are harvested and processed to give us the drink we all love: Coffee. Here are the three main.
There are notable differences between the Arabica and the Robusta bean by example the Arabica bean is larger and wider that the Robusta bean which is small and compact. Another difference which is very notable is the percentage of caffeine that it contains, the Arabica is 1.2% and the Robusta is 2.2% it could be possible to say that the Robusta bean is more robust in all aspects in comparison.
Coffea canephora (syn. Coffea robusta), commonly known as robusta coffee, is a species of coffee that has its origins in central and western sub-Saharan Africa.It is a species of flowering plant in the family Rubiaceae.Though widely known as Coffea robusta, the plant is scientifically identified as Coffea canephora, which has two main varieties, robusta and nganda.
Practical comparison of sparse methods for classification of Arabica and Robusta coffee species using near infrared hyperspectral imaging.. Samples of green coffee beans of Arabica and Robusta species were provided by a local coffee roasting company. Thirty three green coffee batches were considered in this study, coming from different geographical areas and subjected to different.
Arabica: The plant only grows in specific elevations - about 800-2,200 meters above sea level.It also requires a temperature range of 15-24 degrees Celsius in order to grow properly. Robusta: The plant can grow in elevations below 800 meters. Winner: None.It is said that the higher the elevation, the more complex its flavors are.
TEAC values of roasted C. robusta were also lower than TEAC of green beans, however the differences were not so remarkable compared to C. arabica. Consequently, roasted C. robustapossessed approximately 5 times higher TEAC values than roasted C. arabica.