WHY OTHER MLM COFFEE COMPANIES USE THE VERY BITTER TASTING ROBUSTA COFFEE BEAN... THEN ANSWER I THINK IS SIMPLE, IF YOU CANT FIGURE IT OUT. ITS BECAUSE IT COSTS A LOT LESS in my opinion and you can see from this article the industry does agree. Robusta beans are very bitter, wired out with caffeine and cheap to buy because they cannot compete with the much better flavor of the Arabica Bean. Sisel chooses to use the very best flavored of all the Arabica Beans i.e. The Panamanian Boquete Gesha Arabica Coffee Bean. When it comes to flavor and health, dont you want the very best? Then the clear and obvious choice I believe, is Sisel KAFFE....dont you agree.. and if you know not, then try some and become a believer too. The proof of the coffee is in the taste and nothing else tastes nearly as good as Sisel KAFFE does it. Arabica vs. Robusta Coffee Beans Does Arabica or Robusta have more Chlorogenic Acid? Which is Best for Weight Loss? Does it matter? The amount of chlorogenic acid matters but the species of coffee bean from which it comes, does not. Please read on. Here is some background and detail… Chlorogenic acid was discovered in 1932. Raw coffee beans have a higher concentration of chlorogenic acid than any other species of plant. Chlorogenic acid is present in raw green coffee beans but is mostly destroyed during the coffee roasting process. Both Robusta coffee beans and Arabica coffee beans have high levels of chlorogenic acid. Many nutritional supplement companies claim that Arabica coffee beans are best for chlorogenic acid, but research indicates the opposite is true. Climate and other environmental factors influence the level of chlorogenic acid in coffee beans, so Robusta coffee beans, which are grown in harsher climates than Arabica, have as much as double the concentrations of chlorogenic acid as Ararbica coffee beans. The higher concentrations of chlorogenic acid in Robusta coffee beans may also explain the bitter, harsher of coffee from roasted Robusta beans. Table 1a: Selected composition for raw coffee (%). Component: Arabica Robusta Caffeine 0.9 – 1.2 Arabica 1.6 – 2.4 Robusta Chlorogenic acid 5.5 – 8.0 Arabica 7.0 – 10.0 Robusta Protein 11.0 – 13.0 Arabica 11.0 – 13.0 Robusta a: Petracco, M. J. of Chem. Ed, vol. 82, No. 8, Aug 2005 Because Arabica coffee tastes better, the demand is higher and therefore the price is higher. Robusta coffee originated in Ethiopia and grows indigenously in Western and Central Africa. Arabica coffee also originated in Ethiopia but did so about one hundred years earlier than Robusta. Arabica accounts for the largest percentage of the worlds coffee production
Posted on: Fri, 28 Mar 2014 22:36:00 +0000
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