Robusta Honey – What is Robusta Honey Coffee, and how does it differ from other types of coffee? Origin | This coffee’s flavor
“If you appreciate the deep tenderness of Arabica coffee, choose Arabica. If you enjoy Robusta’s strong and refreshing taste, drink Robusta,” which is a common phrase in the coffee world.
However, Robusta Honey has captured the hearts of coffee enthusiasts over the last five years, not Arabica or Robusta. What is Robusta Honey coffee, exactly? What is the place of origin? How does it taste? Let’s see what this article has to say about it!
What is Robusta honey coffee, and how does it differ from other types of coffee?
Surely you’ve heard of Robusta at some point in your life. Yes, it is the most popular coffee in Vietnam, if not the entire world. Coffee Robusta is also known as Coffea Canephora or Voi coffee. This coffee is over a century older than Arabica coffee.
This is a type of coffee with a high caffeine content, with 3 percent to 4% of the bean containing caffeine (other forms of coffee, such as Arabica coffee (tea coffee), have just 1% to 2%). As a result, it is frequently used to enhance flavor and create a more appealing Crema layer for Italian coffee and consume Robusta coffee (Espresso).
When people hear the moniker Robusta Honey, they often assume that this approach involves mixing honey with coffee. However, Robusta Honey coffee is made from the Robusta kind of coffee and processed using the Honey method.
Because the hue of this coffee resembles the yellowish color of “honey,” it is known as Robusta – Honey or honey coffee. As a result, the moniker Robusta – Honey coffee can be modified depending on the rice husk’s color. For example, white honey is referred to as “white honey,” dark brown honey is referred to as “black honey,” and reddish-brown love is referred to as “red honey,” and the color is determined by the amount of mucus layer left on the peel.
Honey is processed so that it retains its typical yellow color. Robusta coffee differs from other types of coffee in several ways. Typically, coffee is processed wet, which involves removing all mucus from the surface of the beans and fermenting. However, the honey-honey coffee procedure frequently leaves some or all of the slime on the coffee bean during drying. Because this procedure does not require fermentation, the outer coating of silk on the coffee beans is preserved.
This processing procedure uses the sticky rice layer, which contains a lot of sugar (approximately 8-12 percent), to turn the rice coffee skin into a honey color. Simultaneously, this sugar layer will soak into the coffee bean during processing, improving the flavor after roasting. Due to this naturally powerful nature, it has a subtle fruit aroma and a sweet aftertaste.
The country of origin for this coffee
In the early 1800s of the nineteenth century, Robusta coffee was discovered in Congo, Belgium. Although it shares the same ancestor with Arabica in Ethiopia, this plant was once widely produced in the wild. As a result, the Robusta tree is higher, with more branches and leaves than the Arabica tree.
This type was introduced to Southeast Asia in 1900 to combat rust and has since become a region’s staple. Robusta coffee accounts for 90% of the country’s total coffee production in Vietnam. Costa Rica and Panama have developed a method of processing honey coffee in the last ten years.
This trend has begun to grow as tiny roasters in Japan and the United States have been interested in high-quality coffee. We collaborated with small Costa Rica and Panama manufacturers to provide high-class clientele.
Following the current trend, several production facilities in Vietnam have successfully implemented the Honey processing method for Robusta coffee varietals, resulting in Robusta Honey coffee beans. It was taking Vietnam’s coffee business to new heights.
Robusta Honey coffee faced numerous challenges during production because sophisticated procedures require a large amount of space and drying personnel. However, all of this pays off since Robusta Honey coffee creates clean cups of coffee with a sweet and deep aroma, increasing its value.
Honey Robusta flavor
In terms of taste, it is highly robust, very honey, meaning very powerful, contains a lot of caffeine (accounting for 3 percent to 4 percent in the seeds), helping you stay alert while yet bringing in a weird sweetness, much as the moniker Robusta Honey that it represents.
It is unique in that, while it has a fruity flavor, it is neither as strong as dry processing (Natural) nor as sour as wet processing (Full Wash) but rather neutralizes both. The Robusta Honey coffee cups will have a characteristic sweetness from natural honey, a fruity aroma, a moderate sourness, and a robust coffee bitterness.
This flavor will seep into every cell in your body and leave an aftertaste long after you’ve finished. When adding Arabica or Drip to enjoy, Coffee Robusta Honey Process is especially ideal for Machine Brewing. It is famous among women because of its sweet, honey-like flavor, which appeals to men and coffee drinkers.