An old web article by Nestle discusses how they classify robusta qualities into 7 flavor types
Following info is from Nestle (about their A small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is a working definition for espresso: A small system advertising on the web)
It’s not intended by me to say something about their espresso system or about their coffee quality. It’s only intended as a contribution and general basis for different espresso blends for the homeroast group and how Nestle tries to match different tastes of customers (without AND with Robusta usually refers to Coffea Robusta, responsible for roughly 25% of the world's commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any variety of Coffea Canephora, and some use).
What is Robusta?
The botanical genus colloquially referred to as the “coffea genus,” which is comprised of over 120 individual species. These are generally opposite-leaved, evergreen shrubs or small understory trees with a horizontal branching pattern. They contain canephora, is popularly known as Ateng is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles.: Ateng, with several subtypes, is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles. due to the resistant nature of its plant. Discovered by Dutch botonists in the former Belgian Kivu is the general name for East Congo (Kinshasa), covering a very broad geographical area, and the lake of the same name that divides them. It borders on Uganda, Rwanda, Burundi, and Lake Tanganyika on, it was introduced in Southeast Asia in 1900 after coffee rust disease wiped out all coffee cultivation in Ceylon in 1869 and destroyed most low altitude plantations in There are several types of Abyssinia, but they are not from Ethiopia but rather Indonesia. Abyssinia 3 = AB3. PJS Cramer, a Dutch plant researcher, introduced this variety in 1928, supposedly from Ethiopia seed stock. It was in 1876. Growing as a shrub or small tree up to 10 meters in height, Robusta is self-sterile and exists in many different forms and varieties in the wild.
Cultivated in West and Central Africa, throughout Southeast Asia and to some extent in Brazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of coffee in Brazil".: Brazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of, its cross-bred varieties are often hard to identify, but two main types are generally recognized: Robusta, or up-right forms, and Nganda, or spreading forms.
Robusta fruit is rounded and takes up to 10 months to mature. Its oval shaped seeds have two sets of chromosomes and are usually unwashed, or dry-processed. Smaller than those of Coffea Arabica refers to Coffea Arabica, the taxonomic species name of the genus responsible for around 75% of the worlds commercial coffee crop.: Arabica refers to Coffea Arabica, the taxonomic species name of the genus responsible, Robusta beans contain nearly twice as much An alkaloidal compound that has a physiological effect on humans, and a bittering taste. It is found throughout the coffee plant but is more concentrated in the seed / coffee bean. Arabica ranges from 1.0 (2-4.5% against 1.1-1.7%). Quality Markedly Bitterness is one of 5 basic tastes: Sour, Sweet, Salty, Bitter and Umami (savory flavors). There are many types of bitterness, hence not one avenue to tracking down its source. Bitterness as a positive quality and less aromatic than Arabica, the robust and full-bodied Robusta is widely used in blends.
The main producers and varieties include:
Africa: Ivory Coast followed by While Arabica was introduced at the beginning of the 1900's, Robusta coffee is indigenous to the country, and has been a part of Ugandan life for centuries. The variety of Wild Robusta Coffee still growing, Cameroon, Madagascar, Gabon, Angola, Zaire and other African nations.
Brazil: known as Conilon, a relatively mild Robusta.
USDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was widely planted is called USDA (sounds like : Indonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body and often more of the "character" that (Medan, Padang, Palembang), Coffee from the Indonesian island of Bali was formerly sold mainly to the Japanese market. Perhaps it is the changing face of world economics that finds the first exports of Balinese coffee arriving under exclusive (Buleleng), Ujung Pandang from Sulawesi coffees are low-acid with great body and that deep, brooding cup profile akin to Sumatra. The coffee is sometimes known as Celebes, which was the Dutch colonial name for the island. Indonesians are available (formerly Celebres), Hibrido de Timor abbreviated HdT is the interspecies hybrid of C. Arabica and C. Canephora (Robusta) that was found in Timor Leste in the 1940s. It has been the bases of plant breeding for disease and Java (Djakarta, Demarang, Surabaya) -bitter taste, sometimes As a defect flavor, a fruit quality in a coffee that is excessively ripe, toward rotten. Fermented flavor can be the result of poor wet-processing, over-ripe cherry, or some other contamination in the processing. As with consequent flavor, generally low quality.
Vietnam: a rising producer
Sources: Alain Stella, “Le Livre du Caf*”, Flammarion: Paris, 1996. Philippe Jobin, “Les Caf*s Produits dans le Monde”, P. Jobin & Cie: Le Havre, 1982. “Coffee”, Documentation Centre, Nestec Ltd: Vevey, 1989. Sergio Michel, “The Art and Science of Espresso”, CBC, Trieste, Cod. Art. 7128. The ICO, International Coffee Organization, is the governing body for the world coffee trade. The ICO was responsible for the quota system that limited exports from each country, and helped maintain stable prices in the Fact Sheet, International Coffee Organization, London.
Their (Nestle) different blends:
Type 1 Full-bodied, the most Italian espresso. Arabica from South and Central America with a touch of African Robusta for We have a simple scale to rate intensity in our coffee reviews, from Mild to Bold. Low intensity does not mean low quality!: We have a simple scale to rate intensity, from Mild to Bold.. Very long roast and very fine grind. Pronounced bitterness and strong Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing. Savor without stirring in a demitasse filled halfway, with or without sugar.
Type 2 The most intense, full-bodied espresso. Pure Arabica from the Grands Crus of Central America with Brazilian Santos for Suggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony and proportion of qualities, and perhaps a. Strong roast and fine grind. Very aromatic, full-bodied, fine bitterness, long lasting Aftertaste refers to lingering residual sensations in the mouth after coffee has swallowed. It might be distinguished from "finish" which is the final sensations of the coffee while it leaves the mouth. Also see Afternose.. Enjoyed strong in a demitasse filled halfway or with a dollop of frothed milk for a “Macchiato”.
Type 3 The strong, espresso of Italian “baristas”. A blend of Latin American Arabica and Brazilian Santos with a touch of Central African Robusta. Long roast and fine grind. Pronounced bitterness, full-bodied, well balanced, long lasting aftertaste. Served strong in a demitasse filled halfway or as the ideal base for “Cappuccino” or “Caffe Latte”.
Type 4 A satisfyingly smooth Italian espresso. Latin American Arabica and Brazilian Santos with Central African Robusta. Medium roast and medium grind. Smooth bitterness, rich body, well balanced, long lasting aftertaste. Savored in a demitasse or topped with whipped cream in a An espresso-based beverage with steamed silky milk on top, averaging 150-190 ml: Cappuccino is an espresso-based beverage with steamed silky milk on top, averaging 150-190 ml. cup for a “Viennois”.
Type 5 The perfect morning espresso. Pure Arabica from the best Crus of Central and South America. Long roast and medium grind. Well balanced bitterness, fully-bodied, very fine aftertaste. Served in a demitasse or cappuccino cup, with or without milk.
Type 6 A In some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see the difference in terms of these two espresso appreciated throughout the day. Pure Arabica from Central America and East Africa with a touch of Brazilian Santos. Light roast and medium grind. Pronounced acididy, body, aromatic, light aftertaste. Enjoyed in a demitasse or cappuccino cup, with or without milk.
Type 7 A light and mild espresso, perfect any time of the day. Pure Arabica from Latin America. Light roast and medium grind. Delicate body, balanced bitterness and fine Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem flat. Acidity can sound unattractive. People may. Served in a demitasse or cappuccino cup, with or without milk.