What is the Robusta coffee bean?
The scientific term for Robusta coffee is Coffea robusta, which contains 2 to 4% caffeine, has a more robust flavor, and is rounder and more petite than Arabica coffee beans. This is a well-known coffee in the Vietnamese market.
Robusta coffee is also known as coffee with a characteristic bitter taste. This type of coffee was first discovered in the 1800s in Congo-Belgium. Then, gradually this coffee variety developed and was introduced into Southeast Asian countries around 1900. Until now, Robusta coffee has become the second most important crop, accounting for about 39% of the products; coffee is used and is considered the highest exported coffee in Vietnam. This is a type of coffee with a caffeine content of 3% to 4% in the bean, much higher than Arabica coffee, which accounts for only 1% to 2%.
From 3 to 4 years old, each Robusta coffee tree can start harvesting, similar to tea coffee. Each tree is 20 to 30 years old to begin producing seeds. This type of coffee is suitable for regions with tropical climates; the altitude is below 1000m above the water level, the temperature is from 24 to 29 degrees Celsius, and the annual rainfall is over 1000mm. Regarding cultivation, Robusta coffee plants need more sunlight than regular coffee trees.
Robusta coffee bean from Vietnam
In Vietnam, Robusta coffee is typically grown at lower elevations than 1000 meters. Mature trees can reach a height of up to ten meters. It is easier to grow than Arabica coffee and has a larger yield. Robusta coffee is grown on about 90% of Vietnam’s coffee acreage, particularly in the Central Highlands, Buon Ma Thuot, Dak Lak, and Lam Dong. Vietnam is currently the world’s largest exporter of Robusta coffee.
A significant rich basalt red soil region can be found in Vietnam’s provinces mentioned above. This type of soil has a high porosity and can hold water. A favorable climate, temperature, and light conditions aid better nutrient absorption. Every year, many Robusta coffee beans are harvested and distributed to other regions in Vietnam and worldwide.
The Robusta green coffee growing region (about 550,000 ha) is vast enough to supply domestic and international markets. Robusta coffee is half the price of Arabica coffee worldwide, making it very competitive compared to other coffee-exporting countries.
Robusta green coffee trees can reach a height of 32 feet and produce a smaller, round bean. In 1898, Robusta was discovered growing in the Congo. Robusta trees have their first crop after three years and continue to produce for another 20 to 30 years. Robusta thrives in temperatures ranging from 75 to 80 degrees Fahrenheit, with annual rainfall totaling 60 inches or more.
Robusta is a more challenging, more disease-resistant plant than Arabica. It is less expensive to maintain and produces more coffee per year. While Robusta thrives in lowland environments such as rainforests, Arabica thrives at high altitudes ranging from 2,000 to 6,000 feet above sea level.
Robusta coffee, on the other hand, has a higher acidity and a harsh flavor. Arabica has less edge than Robusta, and due to its high altitude growing conditions, the beans mature more slowly, producing a smoother, more flavorful taste.
Robusta has a long and illustrious history.
In the 1800s, the Robusta coffee bean was discovered in the Congo. This plant became naturalized in several countries, including Borneo, Polynesia, Costa Rica, Nicaragua, and Jamaica. The government got its first taste of Robusta coffee. In 1900, it was widely bred and farmed in Southeast Asia.
In Vietnam, Robusta is being steadily introduced and is becoming increasingly popular. It is an ideal location with a hot and humid environment, a proper altitude, and fertile soil. As a result, this plant thrives and produces a significant yield yearly.
Robusta coffee is grown in West and Central Africa, Southeast Asia, and South America, accounting for around 30% of global coffee production.
What are the characteristics of Robusta coffee beans from Vietnam?
Robusta coffee is currently considered one of the popular varieties with a high yield in Vietnam. You can easily find Robusta coffee trees in altitudes below 1000 m. This type of coffee lives in the tropics, the preferred temperature is 24-29 degrees, and the average rainfall is over 1,000mn.
The characteristic of this coffee is that it has round fruits; Robusta coffee beans are usually smaller than other types of coffee. In particular, the caffeine content in Robusta ranges from 2-4%, while different types of coffee only exist about 1-2%. In recent years, Robusta coffee has grown enormously and accounts for about 30-40% of the average yield in the world.
Because this plant is relatively easy to grow, cps can cover many climates and yield excellent. It only takes about 3-4 years of planting to harvest fruits with a high amount of agricultural products, improving the economic life of many people.
Perhaps, coffee connoisseurs love Robusta because of its rich flavor and characteristic bitterness. Because the caffeine content in Robusta is relatively high, it brings a unique aroma when roasted and used. Robusta is considered a healthy plant, resistant to pests and diseases. The most noticeable feature of this coffee is its sharper flavor than regular coffee. Robusta coffee is grown in many regions of Vietnam, such as Buon Ma Thuot, Lam Dong, and Dak Nong…
Regarding growing circumstances, Robusta is solid, durable, and disease resistant. Therefore, it produces a significantly larger yield than Arabica and is also less expensive. Robusta coffee is usually purchased for roughly 38,000, 39,000, or 40000 VND. It also depends on the supply-demand dynamics of the domestic and international markets, which causes price fluctuations.
Robusta coffee has a distinctive aroma. Robusta coffee has a broad spectrum of flavors, from mild to bitter. Their taste is frequently compared to oatmeal. The scent of unroasted Robusta coffee is similar to that of fresh peanuts. The aroma of freshly roasted Robusta coffee will be faint. It smells like burned rubber when you sniff it attentively.
Seed, altitude, planting location, soil quality, climatic circumstances, fertilizers, care, harvesting and processing procedures, and roasting experience are all factors that determine coffee quality. The caffeinated beverage All of the elements above significantly impact coffee quality.
How to roast Robusta Green Coffee Bean at Home?
Roasting Robusta coffee will have many different ways, requiring experience, time, and equipment. However, limited to burning in small quantities and making it home, you only need a pan, mini roaster, or microwave. The steps are as follows:
+ Step 1: Select the Robusta coffee beans with large kernels, sure
+ Step 2: Start roasting coffee at a temperature of 180 degrees Celsius, roasting time of 12 to 20 minutes.
+ Step 3: After the Robusta coffee beans change color, the first explosion appears, then increase the temperature to 200, 235, and 250 degrees Celsius.
+ Step 4: Turn off the stove after the explosion. After the second explosion (usually a few tens of seconds after the first burst), the Robusta coffee beans will now have a dark brown color and an intense aroma.
+ Step 5: Quickly pour Robusta coffee into the tray and cool.
+ Step 6: Store roasted Robusta coffee beans in a cool place for 24 hours and then started grinding. Robusta coffee will only really taste good when used hot.
This coffee will have a characteristic aroma and a bitter taste immediately after use. Although not appreciated for its deliciousness and uniqueness like Arabica.
However, this type of coffee is considered one of the prides in Vietnam, currently present in most countries worldwide. All the above sharing about the characteristics, how to distinguish Robusta coffee as well as effective processing secrets will help coffee connoisseurs have more knowledge and experience to enjoy this unique coffee. beans green coffee high product