Tea & Coffee 04/02 - Finding a Path Through a Historic Maze (#)

  „As SCAA meets in Anaheim, its roaster and retailer members must again face the fact that its partners at origin are in dire trouble as new sources of cheap Robusta beans are depressing world Arabica prices for yet another season. The larger coffee world appears in paralysis, unable to act in support of the grower and the future of better Arabica coffee for the U.S. consumer. What we, the little guys, can do is to find a path through the historic failures of both free and controlled markets to find new directions of common cause between grower and roaster, producer and consumer. Our best good faith efforts can sustain some specialty coffee farms that would otherwise perish.“

http://www.teaandcoffee.net/0402/coffee.htm - Cached

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Some slightly related:

Arabica, The Coffee Lover's Choice (INeedCoffee.com)

  „There’s a whole wide world of beans out there, but almost all commercial coffee comes from the beans of only two varieties of plant – coffea arabica or coffea robusta. You’re forgiven if you think robusta to be the more appealing of the two. The mega-roasters spend millions each year to keep the everyday coffee drinker in the dark.“

http://www.ineedcoffee.com/01/02/arabica/ - Cached

Coffee: Old Familiar Becomes New Favorite

  „In coffee, the caffeine content depends both on the type of bean and on the roasting and brewing process. Beans harvested from the "robusta" species are typically found in common name brands like Folgers and Maxwell House. As the name implies, this plant is robust; it will grow in marginal or unpredictable conditions, and this means lower production costs. Beans from the arabica plant require more pampering but produce a more full-bodied flavor.“

http://www.ext.colostate.edu/pubs/columnnn/ nn980923.html - Cached

Cafe´ de Colombia - COFFEE BEANS

  „Cafe´ de Colombia - COFFEE BEANS Good coffee comes down to good beans. There are two basic bean types: Robusta and Arabica:“

http://www.juanvaldez.com/menu/history/ beans.html - Cached

Espresso Blending Techniques (INeedCoffee.com)

  „Now small amounts (less than 10%) are rules of thumb, and its got to be good quality robusta (there is some out there. In fact I've tasted robustas better than some arabica beans I've been sent). Don't be a snob, it adds a little caffeine kick to a blend, and it gives you great crema and balances out the cup. I have blends without robusta in them that are great, but none are better than those blends which do contain Robusta.“

http://www.ineedcoffee.com/04/blending/ - Cached

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