With so many different types of coffee beans to choose from (not to mention all of those delicious coffee drinks), you might be wondering what arabica coffee is and how it affects your daily java. Arabica coffee is derived from the beans of the Coffea arabica plant. Arabica originated in Ethiopia's southwestern highlands and is the most popular type of coffee worldwide, accounting for 60% or more of global coffee production.
Robusta coffee, made from the beans of the Coffea canephora plant, is the most popular after arabica. According to this ThoughtCo.com article, arabica coffee got its name because the beans were transported from Ethiopia to lower Arabia in the 7th century. The Oromo tribe of Ethiopia consumed the beans crushed and mixed with fat as a stimulant. However, "coffee" was born once they arrived in Arabia. For the first time, Arab scholars wrote about it as a brewed beverage, claiming that it helped them extend their working hours. Coffee spread throughout the world from there.
If coffee beans were first brewed into a delicious beverage in Arabia, it's easy to see why it's called arabica coffee, also known as Arabian coffee. The flavour of high-quality arabica coffee should be slightly sweet, with hints of chocolate, nuts, and caramel. There may also be hints of fruit and berries. There will be a mild/pleasant acidity and a hint of bitterness. Cold brewing coffee can help bring out even more of the sweet flavours of arabica.
The roast you choose will influence how much you notice the flavours. The area and soil composition in which the beans are grown can also influence the balance of the aforementioned flavours. Storing coffee beans properly to keep them nice and fresh is an excellent way to help preserve those delicious flavour notes. The majority of coffee beans sold in grocery stores, markets, coffee shops, and cafes are arabica coffee. Some brands, particularly espresso blends, will combine arabica and robusta coffee beans. The majority, however, is arabica coffee.
So, all of those delicious coffee drinks at your local cafe (including white coffee) are most likely arabica. When deciding how to make coffee at home, a bag of arabica will produce the best results. The Coffea arabica or arabica coffee plant prefers humid conditions and cannot tolerate frost. It prefers temperatures ranging from 15°C to 24°C (59°F to 75°F) and prefers to grow in the shade. Consider subtropical. It is typically grown at elevations of 1,900 feet (600 metres) or higher above sea level. It prefers hillside cultivation and matures at around 7 years of age.
In the wild, the plant can reach heights of 9-12 metres. It can grow to be about 5 metres tall when grown for commercial use, but it is usually kept at about 2 metres to aid in harvesting. The flowers are small and white, with a sweet and pretty scent of jasmine flowers. The beans (which are actually seeds) grow inside the berries of this shrub-like plant. When the berries are "cherry" or deep-red/dark-purple, they are harvested; each berry usually contains two beans. The fruit of the arabica coffee plant, like blueberries, does not ripen at the same time, so the berries are best picked by hand. If they are harvested before they are fully ripe, the resulting coffee is of poor quality.
When the arabica coffee beans are extracted from the berries, a "parchment coat" and a "silver skin" must also be removed. Arabica coffee thrives in tropical climates near the equator. South America and Africa produce some of the best coffee. Costa Rica, Mexico, Guatemala, Ecuador, Colombia, Ethiopia, Burundi, Brazil, Rwanda, and India all have high-quality arabica.
The countries listed above are just a sample of those that grow arabica coffee beans. Brazil is the world's largest producer of arabica coffee. The Arabica coffee bean belongs to a large family, from which dozens of varieties are grown. Some of these varieties are unique to specific coffee-growing regions, while others are grown in many parts of the world.
Typica is regarded as one of the first coffee varieties, from which other varieties are derived today. It's well-known for its crisp, sweet cup. Typica is frequently cross-bred with other varieties to produce a specific flavour or hearty plant, as shown below.
Typica is regarded as one of the first coffee varieties, from which other varieties are derived today. It's well-known for its crisp, sweet cup. Typica is frequently cross-bred with other varieties to pBourbon is also regarded as one of the first coffee varieties. Bourbon appears to be a well-known alcoholic beverage, but it is actually a coffee bean that is pronounced Bor-BONN. Chocolate and fruit overtones are among the flavour notes. By crossbreeding the Bourbon plant, many other types of Arabica are produced. The arabica varieties listed below are all cross-bred from Typica or Bourbon.roduce a specific flavour or hearty plant, as shown below.
Caturra: Caturra is a natural hybrid of the Bourbon strain that was discovered growing in Brazil in the early 1900s, but it thrives better today in Central America's higher altitudes. This cultivar yields coffee with a light body and citric flavour. Catimor: This variety is a cross between Caturra and Timor, the latter being a hybrid of Arabica and Robusta beans. Catimor inherited the Robusta bean's harsh flavours, but some strains grown in Nicaragua, El Salvador, and India produce a more mellow flavour.
Catuai: A Caturra/Mundo Novo hybrid, the Catuai variety is widely grown in Brazil and produces a tasty coffee with tangy acidity and subtle sweetness. Gesha: This variety, which originated near the town of Gesha in Ethiopia but was imported to Panama, is the new kid on the block and has been rapidly rising in popularity since winning first place in the 2004 Panamanian Cup of Excellence competition. Growing at a high elevation in the Central American tropics gives it a distinct, delicate flavour reminiscent of tropical fruit, jasmine, and honeysuckle. Gesha (or Geisha) coffee is one of the most expensive types of coffee in the world.
Jackson: Developed in the African countries of Burundi and Rwanda, the Jackson variety is quickly becoming well-known for its delicate, acidic edge. Jamaican Blue Mountain is not only an Arabica bean variety, but also the name of the mountainous region in Jamaica where it grows (Although, it also grows in Hawaii). It's well-liked for its light body, creamy-smooth mouthfeel, and mild flavour with just enough sweetness that no sugar or cream is required. Jember: This Typica Arabica strain is widely cultivated throughout Indonesia and produces coffee with a heavy body, rich, buttery feel, and a sweetness reminiscent of brown sugar and caramel.
Kent: Another Indonesian strain that predates Jember. This variety, on the other hand, has a lighter body and a delicate spicy/floral flavour. Kona is yet another of the world's most expensive coffees. This one-of-a-kind coffee is grown solely on the slopes of two volcanoes (Mauna Loa and Hualalai) in the Big Island's North and South Kona Districts. The combination of climate, altitude, and rich lava soil results in the characteristics that have made Kona coffee famous: a light body and naturally sweet and fruity flavour with hints of spices and nuts.
Maragogype: Because of its large bean size, Maragogype is known as "elephant bean coffee." It grows in Brazil and has a heavy, buttery body with hints of citrus/floral flavours. Maracatu/Maracaturra: A cross between Maragogype and Caturra, this variety is grown in Central America's high altitudes and has a lively ripe fruit flavour. Mocca/Mokha: Grown in Hawaii and Yemen, this small bean has a strong chocolate flavour. New World: This bean, a natural hybrid of Bourbon and Typica from Brazil, is frequently used as a base for other popular varieties. It's slightly bitter with a hint of caramel sweetness on its own.
Pacamara: A cross between Pacas and Maragogype beans, Pacamara grows in Central America (particularly El Salvador) and produces a coffee with sweet acidity and floral flavours. Pacas: This natural Bourbon mutation thrives in El Salvador, producing a cup that is both sweet and spicy, with floral hints. Pache: This Guatemalan variety is known for its flat, smooth flavour, which makes it popular in coffee blends. These variety names appear to be scientific formulas, but they are the coffee beans that account for the majority of Kenya's coffee exports. They are known for their fine fruit/wine flavours and are commonly referred to as "blueberry bombs."
Villa Sarchi: This natural Bourbon hybrid, created near the Costa Rican town of Sarchi, has a medium body, refined acidity, and pronounced fruit flavour. Villalobos: Also grown in Costa Rica, Villalobos thrives in poor soil and produces a pleasing balance of lively acidity and sweetness that is just enough that no sugar or cream is needed. Now that we've learned a little bit more about arabica, let's compare it to its adversary, Robusta.
What is the distinction between these two coffee heavyweights? Let's see how arabica and robusta compare. Caffeine content in Arabica is lower than in robusta. Arabica has a caffeine content of 1.5%, while robusta has a caffeine content of 2.7%. This is something to think about if you're worried about the negative effects of too much caffeine. Arabica would be a better option in their situation. Caffeine has a bitter flavour, so arabica is less bitter than robusta.
Arabica has a higher sugar content than robusta. Arabica contains nearly twice as much sugar as robusta. The majority of people prefer sweet flavours over bitter flavours, which accounts for the disparity in popularity. Arabica has a higher lipid content than robusta. In arabica coffee, there are approximately 60% more lipids (fats, oils, waxes, certain vitamins, hormones, etc.). Arabica flavour is more acidic than robusta flavour. This is similar to the acidity that makes wine taste good. It enhances the flavours of fruit, chocolate, and nuts in arabica coffee. Robusta has a lower level of this quality, which contributes to the woody or burnt rubber flavour.
Arabica is more widely used than robusta. Arabica accounts for 60% to 75% of global coffee production. Robusta accounts for the remaining 40% or less. Arabica has a milder flavour than robusta. Arabica is described as having a rich flavour with hints of chocolate, nuts, fruit, and berries. Robusta, on the other hand, is bitter, earthy, and rubbery in flavour. Arabica costs more than robusta. Arabica is more difficult to cultivate because it is more sensitive to the environment and produces less per hectare than robusta. It also tastes better, which increases demand. As a result, it is more expensive than robusta.
Maragogype: Because of its large bean size, Maragogype is known as "elephant bean coffee." It grows in Brazil and has a heavy, buttery body with hints of citrus/floral flavours. Maracatu/Maracaturra: A cross between Maragogype and Caturra, this variety is grown in Central America's high altitudes and has a lively ripe fruit flavour. Mocca/Mokha: Grown in Hawaii and Yemen, this small bean has a strong chocolate flavour. New World: This bean, a natural hybrid of Bourbon and Typica from Brazil, is frequently used as a base for other popular varieties. It's slightly bitter with a hint of caramel sweetness on its own.
Arabica is a more delicate plant than robusta. Arabica prefers a consistent climate (no abrupt changes) and temperatures between 15 and 24 °C (59 and 75 °F), whereas robusta can tolerate higher temperatures (18°-36°C (64-97°F) and more abrupt climate changes. Arabica prefers a humid climate over robusta, which can withstand more direct sunlight and more drastic changes in rainfall. Arabica grows at higher elevations and takes longer to mature, contributing to its full flavour. It is also more vulnerable to pest damage than robusta. Arabica beans have a different shape and colour than robusta beans. The arabica bean is slightly larger and oval in shape, whereas the robusta bean is more round. In addition, the raw arabica bean is lighter in colour than the robusta bean.
Arabica yields fewer fruits per year than robusta. The arabica coffee plant produces less per hectare per year than the robusta coffee plant. As a result, arabica is more expensive to grow than its competitor. Arabica beans have a distinct aroma from robusta beans. Before roasting, arabica coffee beans smell like blueberries, while robusta coffee beans smell like peanuts.
If you believe popular opinion (or my opinion), arabica is the superior bean. I've heard that a high-quality robusta coffee can be quite pleasant, but I haven't tried one yet. Historically, a large portion of instant coffee was made from robusta beans, which may explain why it has a bad reputation (at least in North America). However, there have been advancements in the world of instant coffee, with the use of 100% arabica improving the flavour.
But everyone has different tastes; perhaps you prefer instant coffee made from robusta, or perhaps you prefer bitter, rubbery flavours. If that's the case, you'd probably agree that robusta tastes better. If you're looking for a caffeine boost, robusta is the clear winner. So I guess the real answer depends on how much of a jolt you want or what your taste buds tell you is delicious. For me and the vast majority of human beans (get the bean joke? It's arabica coffee, which is sad - I know, but a girl can try).
