Why Not Robusta coffee?
Over thirty five percent of the coffee consumed in the world is from the Robusta coffee bean. However, all we ever hear about is the Arabica bean. There is a very good reason for this. Arabica beans have a balanced acidity and a more moderate amount of caffeine which creates a far superior taste. Robusta, on the other hand, has noticeably more acidity and almost twice the caffeine. Robusta is grown at low altitudes, mainly in Africa and Asia. Brazil is the only significant producer in the Americas.
Recently some Robusta producers have been employing different processing techniques such as steam to improve the taste of their beans. Robusta, however, with its low cost and inherent harmness, is still best used as inexpensive filler. Most "supermarket" brand coffees, "the usual suspects", blend Robusta and Arabica so they can provide acceptable taste for less money. Popular coffee destinations are also able to employ these less expensive blends for preferred coffees, expressos and other coffee concoctions that contain ample amounts of sugar. Cappuccinos, cafe 'lattes and mochaccinos are good examples of these. Darker roasts are used to mask some of the harshness and slightly reduce the amount of caffeine.
Another part of the problem with Robusta beans is there is no incentive to grow them organically. They are almost without exception grown with chemicals. Not only are you possibly consuming chemical residues, but the unsustainably grown beans have a negative impact on the environment. The very best way to insure yourself of the very best taste and the best quality is to buy 100% Arabica organic coffee beans. You will certainly notice the difference, and organic coffee beans are often grown.
Source by Rhonda Keen