Coffea arabica, also known as the Arabic coffee, “Arabia’s coffee shrub,” “mountain coffee” or “arabica coffee,” is a Coffea type. It is believed to be the first coffee species to be produced, and is the dominant cultivar, accounting for some 60 per cent of global production.
The Arabica plant
The Coffea Arabica plant species got its name around the 7th century when the bean crossed the Red Sea from Ethiopia to present Yemen and lower Arabia, hence the term “arabica.” Arabica shrubs take about 5 to 7 years to fully mature to grow and produce red coffee cherries that provide an acidic yet smooth flavor. It has overtones of berries, fruits, and even chocolate.
A standard Arabica bean grows from 800 to 2.200 meters. Usually, a higher elevation brings a premium because it contributes to the coffee‘s complex flavor and higher acidity. Some roasters have therefore started placing the elevation data on their coffee bags. The higher the elevations, however, the slower the growth that impacts production, and eventually increases costs. Arabica is a plant which is self pollinating. Self-pollination helps the variety to stay the same with fewer variations, providing a more consistent production of beans.
Why is Arabica coffee the best?
Arabica contains nearly 60 per cent more lipids and nearly twice the sugar content. These play an important part not only in the flavour, but also in the coffee‘s aroma and body. Arabica beans taste better because the increase in sugar creates a better taste for the coffee, a cleaner mouthfeel and a decrease in bitterness.
Is Arabica coffee acidic?
Arabica beans tend to taste more sweet, softer, with tones of sugar, fruits, and berries. Their acidity is higher, with that winey taste that characterizes the excellent acidity of coffee. … Arabica is also grown in Africa, and Papua New Guinea, but in Latin America it has grown dominantly.
What does 100% Arabica coffee mean?
It refers to the coffee species that the bag of coffee contains. There are over 100 kinds of coffee and one of them is Coffea arabica.
Of the 100 species of coffee, only 2 are actually widely grown and produced: Coffea arabica, and Coffea robusta. For the following reasons, Arabica is widely considered to be the higher quality of the two.
This oil content provides superior cream production (crema being an emulsion or oil and water created at temperature and under pressure).
The incorporation of Robusta coffee beans blended into their Arabica coffee bean blend is very popular with leading blends of roasted coffee beans. Adding Robusta to the blend helps to balance both the acidity of the Arabica blend while increasing the oil content and hence the blend’s crema when used to make espresso coffee.
100% Arabica is used to refer to coffee where the blend of coffee beans is formulated by the roasting company without the addition of Robusta coffee beans.