Posts Tagged ‘arabica caffé’

The advertising hammers us telling from years that the best coffee is 100%
Arabica, which may be true but it is simple, as simple are many slogans on
mass communication.

Arabica is a variety of the coffee plant. Of these varieties, there are
hundreds in nature but only 4 / 5 are grown for commercial purposes (for
example Liberia) and only two have spread worldwide, and precisely Arabica
and Robusta.
The Arabica coffee has its main production areas in South and central
America and in Eastern Africa, it accounts for 70/75% of the world
production. The areas of cultivation of the Arabica can vary greatly and
so varying quality. On the market you can find Arabicas costing  one euro
per kilo and others that will cost 100 euros, as the prized Arabica of
Jamaica, Hawaii.
and certain areas of Kenya.
The other variety widely used is Robusta. This type of coffee is
cultivated mainly in West Africa and the Far East and is still planted in
lower altitudes then Arabica. It is a quality of coffee that compared to
Arabica offers less fragrances and flavorings, but more body and tone.

In Italy, but in general in the world, the coffee sold is never pure, from
Mexico, or India and so on, it is always mixed in blends. For reasons of
taste, for sales in different geographical areas and often for economical
reason, the various cafes are always mixed. We do not ever tasted a pure
coffee in Mexico, Brazil, the ‘India and so on (and it is a shame …) but
always we drink blends of these coffee: Arabica and Robusta.
So 100% Arabic tells us only that the coffee mixed are all Arabica, but do
not tell us anything about the actual quality of coffee mixed.

At the coffee shop, with an espresso machine, a blend 100% Arabica is
often not the best option: a percentage of robusta coffee (from 20 to 40%)
will add at the espresso strength and creamy that the Arabica, more rich
in oil, rarely can give.

What do you say about found a movement to restore dignity to the Robusta
coffee?We’ve done!

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