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Arabica is the most popular type of coffee, hands down. Depending on who you ask, many coffee enthusiasts prefer using Arabica beans due to its taste. Typically used for black coffee, Arabica beans have a sweeter, more complex flavor that you can drink straight. Funny thing is, even though it's the most popular, it doesn’t have as much caffeine as Robusta.
The first written record of coffee made from roasted coffee beans comes from Arab scholars, who wrote that it was useful in prolonging their working hours. The Arab innovation in Yemen of making a brew from roasted beans, spread first among the Egyptians and Turks, and later on found its way around the world. Other scholars believe that the coffee plant was introduced from Yemen, based on a Yemeni tradition that slips of both coffee and qat were planted at 'Udein' ('the two twigs') in Yemen in pre-Islamic times.
Robusta coffee contains twice the amount of caffeine present in the Arabica variety, which contributes to its strong taste. Robusta can be grown in lower regions and thrives well in adverse climatic conditions and under pest attack. Hence, they provide faster and better yield compared to Arabica. High quality Robusta is used in expressos.
Coffea canephora (Coffea robusta), commonly known as robusta coffee, is a species of coffee that has its origins in central and western sub-Saharan Africa. It is a species of flowering plant in the family Rubiaceae. Though widely known as Coffea robusta, the plant is scientifically identified as Coffea canephora, which has two main varieties, robusta and nganda.
This unique specialty coffee involves exposing high quality natural coffees to the marine winds on the Malabar coast. The exclusive seasoning makes the beans swell in size, turn golden yellow and express mellow yet complex flavours of chocolate, caramel, nuts and malt intertwined with unique straw like flavours. The overall smooth, heavy and creamy mouthfeel with low acidity and mellow flavours are unique to this special preparation from India.
Monsooned Malabar, also known as Monsoon Malabar, is a process applied to coffee beans. The harvested coffee seeds are exposed to the monsoon rain and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a flavor profile with a practically neutral pH balance.The coffee is unique to the Malabar Coast of Karnataka and Kerala and has protected status under India's Geographical Indications of Goods Act.The name Monsoon Malabar is derived from exposure to the monsoon winds of the Malabar coast.