There are two Coffea (coffee) species that make up nearly all the coffee grown for consumer consumption; these are Coffea Robusta and Coffea Arabica. We have discussed the latter in our last blog, so let's focus on the Robusta coffee bean today.
Robusta species grow at lower altitudes, i.e. sea level until about 300m. It is disease resistant and produces twice the yield per tree than the Arabica coffee tree. Coffee made from Robusta species also contains twice the amount of caffeine than Arabica. Here you have it: twice; twice as awake! :)
Robusta however is seen as the inferior of the two from a coffee taste point of view. Having said this, the quality of the different types of Arabica and Robusta varies widely and it is possible to find Robusta that outperforms Arabica coffee in quality. Nonetheless, Robusta cannot compete with the best Arabica crops.
You will often see Robusta blended with Arabica and, in general a Robusta will produce a more bitter, heavier cup with less brightness and fewer fruit notes. A good Robusta will display chocolate and hazelnut notes. Our Moving Beans House Espresso contains some Robusta coffee beans.
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You probably will have seen on coffee packs everywhere the phrase "100% Arabica", and wondered what it means or stands for. This is mainly intended as a sign of quality which is used as a selling point and means exactly what it says: that 100% of the coffee in the package is made from Arabica coffee beans.
Originally published at the end of March 2020 in published in the journal Frontiers in Microbiology, a new strain of bacteria has been identified which is able to withstand harsh conditions, such as high temperatures or acidic environments, and is able to “eat” plastic. Yes, you read that correctly. This new strain of bacteria is able to feed on toxic plastic and, rather unusually, uses it as food to power the entire process.
Our third and final blog about our single origin coffees is on our new addition, the Indonesian Single Origin. As with the last two single origins, we did some long tasting sessions among the co-founders of Moving Beans and finally settled for the following description: cinnamon, nutmeg and chocolate. These are tastes we experienced at different times of consumption, i.e. the first impression, mid palate and the long-lasting taste.