罗豆即将取代阿拉比卡豆？精品咖啡界震惊了！

原文标题：罗布斯塔强势进军精品咖啡市场本文由“古林坊咖啡云南实验室”编译，关于这个争议话题如果您有看法，请在文章最后点击右下角“写评论”谈谈吧！罗布斯塔Robusta罗布斯塔即将取代阿拉比卡ROBUSTA COFFEE POISED TOOVERTAKE ARABICAArticle EXCERPTS from Agrimoney.com行业巨头纽曼咖啡前首席执行官迈克-诺依曼说，随着咖啡的产量和消费量不断增加，罗布斯塔已经开始慢慢取代阿拉比卡市场的主导地位，因其生产成本更低而在经济稳定的国家产量不断增加。“在1950年罗布斯塔仅占世界咖啡产量的13%，而2015年，已经到了几乎能和阿拉比卡不相伯仲的45%”。到2030年，罗布斯塔在世界咖啡市场将占有55%的份额，他预测届时咖啡消费量每年将会到达两亿包，同比现在将多出5千万包，而罗布斯塔产量增长对市场适应咖啡消费过快增长将大有裨益。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.除了因为人口不断增长带动的咖啡消费，咖啡饮品凭着咖啡自身味道不断提升也受到了更多的青睐.Besides being spurred by a growing world population, coffee drinking is being lifted by an increased taste for coffee罗布斯塔在世界咖啡贸易中地位升高主要源于诸如越南等种植国，这些国家汇率稳定，能缓解销售和采供中的价格波动。同时，很多阿拉比卡种植国家正在经历“危机”，已经助推罗布斯塔在中美洲的缓慢增长，并将此影响带到了非洲，这都更能说明“大势已经从阿拉比卡悄然转向罗布斯塔”，诺依曼在米兰世界咖啡论坛如是说。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，咖啡农和烘焙商在罗布斯塔质量上已经取得重大进步，这也给了一直被评价为比阿拉比卡咖啡豆低级的罗布斯塔一个千载难逢的翻身良机。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请输入正文罗布斯塔叶子 ROBUSTA LEAFCoffea canephora (Coffea robusta)树叶对比 LEAF COMPARISONEFESDFE罗布斯塔质量和价值ROBUSTA QUALITY AND VALUE提高罗布斯塔质量的几个要素：建立透明的分级系统、市场营销的试炼和提供标准化的培训和证书项目。CQI(咖啡质量学会)及其合作者一直在这些方面处于领先地位，CQI是咖啡质量行业领军者，同时也是咖啡质量分级系统的开拓者，现在其系统已被广泛用于世界范围内的阿拉比卡评估。数年以前，CQI首次开展精品罗布斯塔咖啡项目时，受到过很多质疑，但现在其国际标准已经被世界接受，并一直致力于拓展罗布斯塔市场，也给所涉及的产品带来了更好的品侧结果和更高市场价格。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.挑选熟透的咖啡果非常重要Choose the ripest cherriesR罗布斯塔杯测表ROBUSTA CUPPING FORM跟阿拉比卡杯测表2个主要区别* 2 main differences versus Arabica Form*杯测表评估2对特质的彼此关系：The cupping form evaluates 2 pairs of attributes in relationship with each other:1—咸/酸，因为化学层面上它们是同一电离现象产生的两个方面。Salt/Acid, chemically considered they are two sides of the same conductivity phenomena2—苦/甜， 因为苦味的主要调幅因素就是甜味Bitter/Sweet, the main bitter taste modulation factor is sweetness精品罗布斯塔分级系统FINE ROBUSTA GRADING SYSTEM*精品罗布斯塔：不同市场的新标准，Dr. Manuel Diaz*Fine robustas: new standards for a differentiated market,Dr. Manuel Diaz所选文章由古林坊咖啡云南实验室翻译All chosen articles translated by Greenhouse Coffee Lab Yunnan看完文章，你认为罗布斯塔豆会取代阿拉比卡豆的主流地位吗？你能接受“精品级罗豆”吗？欢迎点击右下角“写评论”畅聊你的观点！