Arabica Coffee: The Better Bean
Get to know the first coffee ever to be cultivated
You may have heard your friendly barista mentioning Arabica, or you may have seen “Coffea arabica” when the labels of your coffee bean packages. Here’s a closer look at Arabica, the superior coffee.
What is Arabica?
Originally native to central Ethiopia circa the 9th century, Arabica coffee is known as the world’s oldest and most dominant coffee species. Today, about 75 per cent of the world’s coffee is Arabica. While there are two main species of coffees that are grown and distributed on the market – Arabica and Robusta – Arabica coffee is recognised as the better-flavoured coffee.
It takes years to cultivate and harvest Arabica
The Arabica coffee plant is more delicate than other coffee plant species as it is more sensitive to its environment. As they are more difficult to grow and are usually hand-harvested, they’re considered more premium.
It’s easy to spot an Arabica coffee bean
The Arabica coffee bean has an oval shape and curved centre cut. It is larger than the round Robusta coffee bean which has a straight centre cut.
Arabica coffee is recognisable for its unique flavour and aftertaste
Most coffee drinkers prefer Arabica because of its smoother and slightly acidic flavour profiles, compared to Robusta coffee which yields a heavier and more bitter flavour.
Arabica coffee typically has subtle notes of chocolate, nuts or caramel, and a delicious aftertaste of fruit and berries. Arabica coffee also has half as much caffeine as Robusta.
Each cup of Arabica coffee may taste different due to the processing, roasting, or flavouring of the beans. But one thing is for sure – Arabica coffee is best enjoyed freshly brewed so you can savour the pure taste of the beans.
Did you know? Bacha Coffee specialises in 100 percent Arabica coffee and offers five different grinds Travel the world through your coffee cup and taste the best Arabica harvests here.