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The processed Arabica bean is
about 10 mm long, flat, and has an s-shaped groove or cleft
with pointed tips. It has high acidity, wine, sour, lemon, ash,
chocolatey, flowery, fruity flavour characteristics. It has
less caffeine (1.1—1.7 per cent by weight) than Robusta
beans. |
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The processed Robusta bean has
a deeper, more rounded shape. It has low acidity, a woody taste,
more body, and is more disease resistant than the Arabica bean.
It forms the basis of instant coffee, and contribures to many
espresso blends. |
