Species
Arabic
Arabica coffee: more than half the world's coffee. It grows in height and provides acidity, aromas and sweetness.
- Altitude
- 1,000–2,300 m
- World production
- 55–60 %
- Caffeine (green bean)
- 0.9–1.5 %
In the cup
- Floral
- Citrus
- Red fruit
- Caramel
The arabic (Coffea arabica) is the most cultivated coffee species: between 55 and 60% of world production. It is native to the south-west of Ethiopia and the present South Sudan.
It has a genetic particularity: it is tetraploid and is self-pollinated, something rare in the genus Coffea. That makes its varieties quite stable from generation to generation.
It grows better in height, between 1,000 and 2,300 m. It is delicate: it suffers from roya, other diseases and pests. That's why it's more expensive to produce than the robust one.
- Cafein: between 0.9% and 1.5% of the green grain, usually 1.2-1.5%.
- Taste: acidity, floral and fruity aromas, sweetness.
- Variages: Typica, Bourbon, Geisha, SL28 and many more.
Most of the specialty coffee is Arabic. If a bag speaks of origin, variety and process, it is most likely to be. When you doubt, look for the word on the label.
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