Robusta

Brazil’s Coffee Balance: Robusta Stepping Up as Arabica Slips

Dec

Coffee FactsArabica, Brazilian, Father, Robusta

Brazil’s Coffee Balance: Robusta Stepping Up as Arabica Slips

Brazil’s coffee landscape is shifting—and the numbers tell a story of resilience and adaptation. The 2025/26 harvest is projected at 63 million bags, a 3% drop from the previous season, driven by harsh weather crippling Arabica yields. States like Minas Gerais and São Paulo, key Arabica hubs, faced below-average rainfall and heatwaves that stunted growth. Meanwhile, Robusta is breaking records, hitting 25 million bags—a 19% surge from 2024/25. Favorable conditions in Espírito Santo and Bahia, paired with years of farmer investment, are fueling this shift. The export picture is equally turbulent. U.S. tariffs, peaking at 50% in August, slashed shipments…

Why Arabica Coffee Is the Gold Standard (And Why You Should Stick to It)

Dec

By ADMIN@CoffeeWineTea.com

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Coffee Factsacidity, Arabica, Father, Robusta, Specialty

Why Arabica Coffee Is the Gold Standard (And Why You Should Stick to It)

Real talk: Coffee labels promising 100% Arabica aren’t just marketing fluff—they’re a sign you’re in for a better cup. The hype is real, and here’s why: Arabica isn’t just a bean—it’s a flavor revolution. From the crisp tangerine notes of Ethiopian Yirgacheffe to the velvety chocolate undertones of Colombian Supremo, Arabica’s versatility is unmatched. It’s the reason roasters chase rare micro-lots and why specialty cafes charge a premium. But here’s the kicker: Arabica isn’t just about taste. It’s about health, sustainability, and the future of coffee. The science is clear. Arabica beans contain twice the sugar, 60% more lipids, and…

Why Strong Coffee Brands Are a Flavor Compromise You Don’t Need to Make

Nov

By ADMIN@CoffeeWineTea.com

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Coffee FactsArabica, But, Robusta, Specialty, Strong

Why Strong Coffee Brands Are a Flavor Compromise You Don’t Need to Make

Beware the allure of strong coffee brands promising an extra caffeine boost at the expense of flavor. While they may seem like the answer to your productivity prayers, these blends often rely on low-quality beans and marketing gimmicks that do more harm than good. Let's break it down: Strong coffee brands typically use a blend of Arabica and Robusta coffee beans to achieve their caffeine-heavy promise. But what does this mean for your morning cup? Arabica beans, with their naturally high acid, fat, and sugar content, offer a diverse flavor experience ranging from floral to citrus to sweet tastes. In…