Characteristics of Arabica Coffee
Arabica coffee was cataloged around 1750 and originates from Ethiopia. The species corresponds to approximately ¾ of the beans produced worldwide and is considered the most noble of the coffee family due to its complexity of flavor and aroma.
Its grains are cultivated between 600 and 2,000 meters of altitude. The choice of altitude directly impacts on the characteristics of the coffee, the higher, the greater the concentration of minerals in the beans and the milder the climate for its development, which helps to enhance the flavor, acidity and aroma of the coffee.
Arabica coffee has a mild, slightly acidic and naturally sweet taste. This is because its beans have a much higher sugar concentration than robusta. In addition, Arabica coffee also has a softer, fruitier aroma and the concentration of caffeine in its beans is much lower than that of other types of coffee.
100% Arabica Coffee
A 100% Arabica coffee means that it has been produced solely from Arabica bean varieties. These coffees are classified as special by ABIC (Brazilian Association of Coffee Industry), which attests to the level of purity and quality of the coffees.
This entire process is carried out by specialized professionals known as Q-graders. They are professionals certified by the Coffee Quality Istitute, capable of performing accurate analyzes through the smell and taste.
Specialty coffees originate from the Arabica variety. They are grown in hot climates during the day and cold at night and are planted at high altitudes, preferably above 1000 meters.
But what distinguishes Arabica from other types of coffee?
Taste – Arabica beans present a rich, highly fragrant aroma, which is slightly sweet and sour;
Caffeine – These beans contain less caffeine than other varieties, such as, for example Robusta;
Shape – Arabica beans are elongated and ovoid, with a rather shallow sinuous furrow;
A matter of chromosomes – This type of coffee contains more chromosomes than all the others, no less than 44;
Delicacy – Arabica is the most delicate coffee variety of all. This is why it must be handled using very precise processes, roasting times and temperatures.
The owner of a fine coffee importer in San Francisco, Calif., Erna Knudsen, coined the term Specialty Coffee. Special coffee for her involves the concept of something of great quality, rare and very specific. The term was used in 1974 in an article in the Tea & Coffee Trade Journal. Erna used the term to describe beans with the best flavors, which were produced in special microclimates.
What does blends mean?
Blends are mixtures between different species and varieties of grain. Due to the distinct aspects found in Robusta and Arabica, and in their varieties, it is very common for producers to make blends between both beans to combine properties and to lower production costs, since Arabica coffee has a higher cost. high because of the care you need to take in cultivation.
Do you want to try a good 100% Arabica, Single Origin and Organic coffee?