Coffee is consumed by many people in our country and most of us know that there are significant differences in taste and enjoyment. This is no coincidence, as it makes a difference which type of coffee is used to make a particular coffee product.
It is difficult to pinpoint the exact origins of coffee consumption and coffee drinking, but it is thought to date back thousands of years, probably to Ethiopia, where it originated and spread around the world.
There are many different types of coffee in the world, and today there are more than hundred of them. Of these, only the arabica and robusta varieties are grown for consumption, with different subspecies and types. There are significant differences between the two, which will be discussed below.
Characteristics of arabica coffee
Arabica is the world’s most popular and longest known coffee, accounting for about 70% of the 150 million bags of coffee beans consumed annually. Its place of origin is in what is now Ethiopia.
It is a very demanding plant species, highly sensitive to environmental factors. Soil quality, weather conditions, pests and diseases have a major influence on the quantity and quality of the crop, but if conditions are favourable, the coffee is extremely tasty.
The flavour is very rich in a variety of aromas, with a silky, pleasant taste that is much less bitter and acidic. Therefore, a soft roast is sufficient to achieve maximum effect. These characteristics make it an excellent raw material not only for coffee but also for cappuccino. Its delicacy and great taste are also reflected in its price.
Characteristics of robusta coffee
The robusta variety, discovered in the late 1800s in the equatorial region, accounts for the remaining 30% of the coffee consumed worldwide.
It is a much less demanding crop, less sensitive to weather conditions, the quality of the growing area and the presence of pests, but this has a significant impact on its enjoyment value and hence its price. The flavour is much weaker, much less rich in aromas, while the more bitter, acidic taste is more predominant when consumed. Darker roasting is usually used to prepare it for cooking. Despite its poor taste, many producers prefer this type because of its low production cost.
Distinctive differences between the two types
It is clear from the above that arabica coffee contributes much more to the real coffee experience, with its silky, pleasant aroma, than robusta, which simply has a more acidic, bitter taste. The latter, moreover, can easily cause stomach upsets such as heartburn and acid reflux. This is not the case with arabica.
Ayura takes great care to ensure that its affordable ganoderma coffee specialities are a real experience for the consumer, which is why all its products are made exclusively from 100% Arabica coffee. Thanks to this, these products are not only delicious and tasty, but they are also easy on the stomach, and do not lead to stomach upset, excessive acidity or heartburn.