羅豆即將取代阿拉比卡豆？精品咖啡界震驚了！

原文標(biāo)題：羅布斯塔強(qiáng)勢(shì)進(jìn)軍精品咖啡市場(chǎng)本文由“古林坊咖啡云南實(shí)驗(yàn)室”編譯，關(guān)于這個(gè)爭議話題如果您有看法，請(qǐng)?jiān)谖恼伦詈簏c(diǎn)擊右下角“寫評(píng)論”談?wù)劙?！羅布斯塔Robusta羅布斯塔即將取代阿拉比卡ROBUSTA COFFEE POISED TOOVERTAKE ARABICAArticle EXCERPTS from Agrimoney.com行業(yè)巨頭紐曼咖啡前首席執(zhí)行官邁克-諾依曼說，隨著咖啡的產(chǎn)量和消費(fèi)量不斷增加，羅布斯塔已經(jīng)開始慢慢取代阿拉比卡市場(chǎng)的主導(dǎo)地位，因其生產(chǎn)成本更低而在經(jīng)濟(jì)穩(wěn)定的國家產(chǎn)量不斷增加。“在1950年羅布斯塔僅占世界咖啡產(chǎn)量的13%，而2015年，已經(jīng)到了幾乎能和阿拉比卡不相伯仲的45%”。到2030年，羅布斯塔在世界咖啡市場(chǎng)將占有55%的份額，他預(yù)測(cè)屆時(shí)咖啡消費(fèi)量每年將會(huì)到達(dá)兩億包，同比現(xiàn)在將多出5千萬包，而羅布斯塔產(chǎn)量增長對(duì)市場(chǎng)適應(yīng)咖啡消費(fèi)過快增長將大有裨益。Robusta is poised to overtake arabica as the more produced, and drunk coffee, the former chief executive of industry giant Neumann Kaffee Gruppe Michael Neumann said, citing lower production costs and growth in countries with stable economic records.Robusta coffee - which accounted for just 13% of world coffee production in 1950, with the balance arabica beans has already raised its share to 45%, as of 2015.By 2030, robusta will account for 55% of world volumes with its growth helping meet the challenge of coffee consumption which he forecast then reaching 200m bags, some 50m bags more than current volumes.除了因?yàn)槿丝诓粩嘣鲩L帶動(dòng)的咖啡消費(fèi)，咖啡飲品憑著咖啡自身味道不斷提升也受到了更多的青睞.Besides being spurred by a growing world population, coffee drinking is being lifted by an increased taste for coffee羅布斯塔在世界咖啡貿(mào)易中地位升高主要源于諸如越南等種植國，這些國家匯率穩(wěn)定，能緩解銷售和采供中的價(jià)格波動(dòng)。同時(shí)，很多阿拉比卡種植國家正在經(jīng)歷“危機(jī)”，已經(jīng)助推羅布斯塔在中美洲的緩慢增長，并將此影響帶到了非洲，這都更能說明“大勢(shì)已經(jīng)從阿拉比卡悄然轉(zhuǎn)向羅布斯塔”，諾依曼在米蘭世界咖啡論壇如是說。Robusta's strengthened grip on the world coffee trade stems in part from its adoption by countries, such as Vietnam, which have a stable exchange rate , cushioning price volatility in sales and purchases for growers.Meanwhile, many arabica-growing countries have suffered "crisis", which has helped slow growth in Central America and send it into reverse in Africa, which will continue to "accentuate the trend away from arabica towards robusta", Mr Neumann told the Global Coffee Forum in Milan.另外，咖啡農(nóng)和烘焙商在羅布斯塔質(zhì)量上已經(jīng)取得重大進(jìn)步，這也給了一直被評(píng)價(jià)為比阿拉比卡咖啡豆低級(jí)的羅布斯塔一個(gè)千載難逢的翻身良機(jī)。Furthermore, coffee growers and roasters have achieved a "significant improvement" in the quality of robusta, which has historically been seen as inferior to arabica beans on this score.-摘自 excerpt from Robusta coffee poised to overtake arabica, industry veteran says, Agrimoney.com -30,Sept,2015請(qǐng)輸入正文羅布斯塔葉子 ROBUSTA LEAFCoffea canephora (Coffea robusta)樹葉對(duì)比 LEAF COMPARISONEFESDFE羅布斯塔質(zhì)量和價(jià)值ROBUSTA QUALITY AND VALUE提高羅布斯塔質(zhì)量的幾個(gè)要素：建立透明的分級(jí)系統(tǒng)、市場(chǎng)營銷的試煉和提供標(biāo)準(zhǔn)化的培訓(xùn)和證書項(xiàng)目。CQI(咖啡質(zhì)量學(xué)會(huì))及其合作者一直在這些方面處于領(lǐng)先地位，CQI是咖啡質(zhì)量行業(yè)領(lǐng)軍者，同時(shí)也是咖啡質(zhì)量分級(jí)系統(tǒng)的開拓者，現(xiàn)在其系統(tǒng)已被廣泛用于世界范圍內(nèi)的阿拉比卡評(píng)估。數(shù)年以前，CQI首次開展精品羅布斯塔咖啡項(xiàng)目時(shí)，受到過很多質(zhì)疑，但現(xiàn)在其國際標(biāo)準(zhǔn)已經(jīng)被世界接受，并一直致力于拓展羅布斯塔市場(chǎng)，也給所涉及的產(chǎn)品帶來了更好的品側(cè)結(jié)果和更高市場(chǎng)價(jià)格。A few key factors to the improvement of fine robusta quality is the establishment of transparent grading systems and marketing practices as well as providing standardized training and certification programs. Most of this effort has been led by the Coffee Quality Insititute and it’s partners. CQI is the leader in coffee quality and are the developers of the coffee quality grading system now standardly used around the world for Arabica evalutation.A few years ago, CQI first started their Fine Robusta program. Initially met with skeptism, now international standards have been adapted worldwide and Robusta continues to expand into the specialty marketplace, creating a better tasting cup and higher prices for all involved.挑選熟透的咖啡果非常重要Choose the ripest cherriesR羅布斯塔杯測(cè)表ROBUSTA CUPPING FORM跟阿拉比卡杯測(cè)表2個(gè)主要區(qū)別* 2 main differences versus Arabica Form*杯測(cè)表評(píng)估2對(duì)特質(zhì)的彼此關(guān)系：The cupping form evaluates 2 pairs of attributes in relationship with each other:1—咸/酸，因?yàn)榛瘜W(xué)層面上它們是同一電離現(xiàn)象產(chǎn)生的兩個(gè)方面。Salt/Acid, chemically considered they are two sides of the same conductivity phenomena2—苦/甜， 因?yàn)榭辔兜闹饕{(diào)幅因素就是甜味Bitter/Sweet, the main bitter taste modulation factor is sweetness精品羅布斯塔分級(jí)系統(tǒng)FINE ROBUSTA GRADING SYSTEM*精品羅布斯塔：不同市場(chǎng)的新標(biāo)準(zhǔn)，Dr. Manuel Diaz*Fine robustas: new standards for a differentiated market,Dr. Manuel Diaz所選文章由古林坊咖啡云南實(shí)驗(yàn)室翻譯All chosen articles translated by Greenhouse Coffee Lab Yunnan看完文章，你認(rèn)為羅布斯塔豆會(huì)取代阿拉比卡豆的主流地位嗎？你能接受“精品級(jí)羅豆”嗎？歡迎點(diǎn)擊右下角“寫評(píng)論”暢聊你的觀點(diǎn)！