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Unroasted coffee beans of the Robusta variety (Coffea canephora) Vietnam is the world's largest Robusta producer, with Robusta accounting for 97% of Vietnam's coffee output. [12] While not separate varieties of bean, unusual and very expensive robustas are the Indonesian kopi luwak and the Philippine Kapéng Alamid and Kahawa Kubing. [13]
Roasted robusta beans produce a strong, full-bodied coffee with a distinctive earthy flavour, but usually with more bitterness than arabica due to its pyrazine content. [ 18 ] [ 19 ] Since arabica beans are believed to have smoother taste with more acidity and a richer flavour, they are often considered superior, while the harsher robusta beans ...
Kahawa Sūg, also known as Sulu coffee or Sulu robusta, is a single-origin coffee varietal grown by the Tausug people of the Sulu Archipelago, Philippines. It is a robusta cultivar, belonging to the species Coffea canephora. It originates from robusta plants introduced to Sulu in the 1860s.
Kapeng barako (Spanish: café varraco or café verraco), also known as Barako coffee or Batangas coffee, is a coffee varietal grown in the Philippines, particularly in the provinces of Batangas and Cavite. It belongs to the species Coffea liberica. The term is also used to refer to all coffee coming from those provinces.
Robusta strains also contain about 40–50% more caffeine than arabica. [56] Consequently, this species is used as an inexpensive substitute for arabica in many commercial coffee blends. Good quality robusta beans are used in traditional Italian espresso blends to provide a full-bodied taste and a better foam head (known as crema). Coffee leaf ...
Cuban espresso, also known as Café Cubano (or Colada, Cuban coffee, cafecito, Cuban pull, and Cuban shot), is a type of espresso that originated in Cuba. Specifically, it refers to an espresso shot which is sweetened (traditionally with natural brown sugar whipped with the first and strongest drops of espresso). [ 1 ]
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