Distinguishing types of coffee

For a long time, many of our relatives and brothers have been used to drinking coffee with a not-so-good taste: the cup of coffee must be dark black, thick due to the mixture of popcorn and burnt roasted soybeans, the aroma must be strong due to the addition of many chemical flavors, and the cup of coffee when stirred will foam up to fill the cup, also due to chemical foaming agents. Obviously, all of these things only have harmful effects on health. We have delicious coffee varieties, our country exports over one million tons of coffee every year, serving the coffee enjoyment of many people around the world. Among them, Mo-Ka is a delicious and excellent coffee variety, ranked at the top. In our country, high-quality Mo-Ka is grown in the Da Lat, Lam Dong region at an altitude of 1300-1500m. Such highland climate and soil factors create the flavor and reputation of this unique Mo-Ka coffee variety! First of all, coffee has two main different varieties: Robusta and Arabica. Robusta, as its name suggests, is very robust, meaning strong, has a lot of caffeine, and causes insomnia. Arabica, on the contrary, is less toxic, but has a lot of aroma. The art of coffee production begins with the selection of coffee beans, and blending an appropriate ratio between these two coffee varieties.

1. Arabica

This is a type of coffee with slightly long beans, grown at an altitude of over 600m, in a cool climate, grown mainly in Brazil, and accounts for 2/3 of the current coffee in the world.

The new processing method is what makes the difference between Arabica and Robusta. Arabica beans are harvested, then fermented (soaked in water to bloom…) then washed and dried. Therefore, the taste of Arabica is slightly sour, and this is also considered a sensory characteristic of this type of coffee. Therefore, talking about the “aftertaste” of coffee is real, but it is not sour, but must change from sour to bitter (like chocolate, after swallowing is good coffee). People often compare that sour taste to when we eat lemon, it will taste very sour, but immediately taste the bitterness of the peel. The way to feel the sour taste of coffee is the same.

2. Robusta

The beans are smaller than Arabica, and are dried directly, not fermented, the bitter taste is dominant, this type is more enjoyable to drink. Grown at an altitude of less than 600m, tropical climate, so it is present in more countries (VN only grows this type). Vietnam is the second largest coffee exporting country in the world (after Brazil) and the majority is robusta, the total amount accounts for 1/3 of the coffee consumed worldwide.

3. Culi

These are full, round coffee beans. Especially in a fruit there is only one bean. The bitter taste, passionate aroma, high caffeine content, and thick black water are what Culi coffee brings. It is the quintessence of uniqueness.

4. Cherry

Cherry, also known as jackfruit coffee, includes two main varieties: Liberica and Exelsa. This type is not very popular, but this type has very good resistance to pests and diseases and is very productive. It is grown in dry, windy and sunny areas of the highlands.

Cherry has a very unique characteristic and flavor of a tree that grows under the sun and wind of the Central Highlands. The coffee beans are golden, shiny and very beautiful. When brewed, it creates a faint aroma, especially the sour taste of cherry, creating a truly refreshing feeling. Cherry is very suitable for women’s preferences with the blend of smell and taste creating a rustic, noble and luxurious feeling that blends together deeply.

5. Moka

Moka is a type of coffee belonging to the Arabica genus, introduced by the French in the 30s of the last century, grown in Dalat, Lam Dong. Among the families, this coffee variety is the most difficult to grow, requires a lot of care, is susceptible to pests and diseases, requires special environmental conditions and fertilization techniques, but the yield is very low. Moka coffee trees can only grow and develop at an altitude of 1500m, so they cannot be grown in Buon Me Thuot, the capital of Vietnamese coffee. Every year, our country exports over one million tons of coffee, most of which is Robusta coffee grown in Buon Me Thuot and some other provinces. Therefore, in Vietnam, Moka is a rare coffee, always priced higher than other types of coffee. It can be seen that not many of us have the opportunity to enjoy pure Moka, even though the world consumes up to 80% of Arabica and Moka coffee. The higher the altitude, combined with suitable soil and cultivation conditions, the more wonderful the flavor and quality of Moka. In Vietnam, Moka coffee is grown in Lam Dong province at an altitude of over 1000m, but only in the Cau Dat area of Dalat city at an altitude of 1600m is the most delicious Moka coffee. It can be said that Moka is the queen in the coffee kingdom, Moka beans are much larger and more beautiful than other varieties, its aroma is very special, very luxurious, ecstatic, slightly sour in a refined way, for connoisseurs. Once enjoying the true flavor of Moka, people will always remember it more than any other type of coffee. Moka is noble and has a characteristic flavor, it is the top choice of taste in European and American countries.

Collected.