What is Arabica Coffee?
Whether you’re a coffee enthusiast or not, you’ve almost certainly heard of Arabica coffee. This is one of the two main types of coffee used today to produce the beverage we love so much. The other, also famous, is the Robusta variety, which we’ll have a chance to talk about in one of the upcoming posts. Let’s try here to get to know Arabica better and understand why this is considered one of the most prized and widespread varieties in the world today.
Origin of Arabica coffee and ideal climate
The first cultivations date back as far as 1100, identified in the highlands of Ethiopia and southern Sudan. It later spread to Arabia (present-day Yemen) and from there throughout the world. Today it is mainly cultivated in:
- Latin America (Brazil, Colombia, Costa Rica, Guatemala, etc.)
- East Africa (Ethiopia, Kenya)
- Asia (India, Indonesia)
Arabica grows at latitudes between the two tropics and at high elevations, between 900 and 2,200 meters above sea level, preferring cool but not freezing climates. High temperatures are also enemies of this coffee species, so much so that it’s preferred to cultivate it near trees that can provide the shade necessary for a good crop. The harvest of the drupes (the drupe is the fruit of the coffee plant) generally happens manually so as not to damage the fruit itself and at the same time to select only those that have reached the right ripeness for picking.
Sensory characteristics of Arabica
Arabica coffee stands out for the complexity of its aromas, which result in floral, fruity, spicy notes, sometimes with hints of chocolate or honey. These nevertheless generally remain pleasant and, while not easily distinguishable to an inexperienced palate, leave the consumer with a pleasant sensation in the mouth.
Acidity can be more or less pronounced depending on the variants. This might initially seem strange or even bothersome to a consumer used to Italian-style espresso. In 100% Arabica blends or single origins, in fact, acidity clearly prevails over bitterness and, while at first this might seem unusual on the palate, over time it very often becomes one of the most appreciated characteristics.
Medium body: less dense and lighter compared to other varieties like Robusta. Those who love very dense crema and the silky sensation in the mouth might be disappointed by a 100% Arabica. However, it should be considered that the aromatic qualities expressed by Arabica can’t be found in Robusta. Proof of this is that a 100% Arabica coffee can be enjoyed very well, but on the contrary a 100% Robusta would turn out too heavy and not as pleasant (unless you want to add quite a bit of sugar!!)
Natural sweetness given by the presence of greater sugars compared to other species.
Low caffeine content: about 1-1.5%, lower than Robusta (2-2.7%).
Most widespread Arabica coffee varieties
1. Typica
Typica is one of the most famous varieties. It grows at fairly high elevations and is characterized by very low production, susceptibility to the main diseases and good cup quality. Since Typica is both low-yielding and highly susceptible to the main coffee diseases, it has been gradually replaced in most of the Americas, but it is still widely planted in Peru, the Dominican Republic and Jamaica, where it is called Jamaica Blue Mountain
Characteristics: very elegant structure, good sweetness, lively acidity and floral/fruity aromas.
2. Bourbon
The Bourbon variety was introduced to Brazil around 1860 and from there it quickly spread north to other parts of South and Central America, where it is still grown today. Here it was mixed with other Bourbon-related varieties introduced from India and with native Ethiopian varieties. Today, there are many Bourbon-like varieties found in East Africa, but none exactly match the distinct Bourbon variety found in Latin America. Today in Latin America, Bourbon itself has been largely replaced by varieties that descend from it (particularly Caturra, Catuai and Mundo Novo), although Bourbon itself is still grown in El Salvador, Guatemala, Honduras and Peru.
Characteristics: fuller body in the cup compared to Typica, with notes of caramel, chocolate and sweet fruit.
3. SL28
SL28 is among the best-known and most appreciated varieties in Africa. As a result it has spread from Kenya, where it was originally selected in the 1930s, to other parts of Africa (it’s important in Uganda’s Arabica-growing regions in particular) and now to Latin America. This one is famous for producing complex and rich coffees but is quite sensitive to drought and disease.
Characteristics: aromatic intensity, full body, bright acidity (like blackcurrant).
4. Geisha (or Gesha)
Originally from Ethiopia but having become famous in Panama. It is considered today one of the most prized and expensive varieties in the world, but unfortunately it’s very difficult to cultivate. There is considerable confusion about the Geisha variety because there are multiple genetically distinct types of plants that have been referred to as Geisha, many of which share similar geographic origins in Ethiopia. Recent genetic diversity analyses conducted by World Coffee Research confirm that the Panamanian Geisha descended from T2722 is distinct and uniform. It is associated with extremely high cup quality when the plants are well-managed at high elevations, and is known for its delicate floral aromas of jasmine and peach.
Characteristics: extraordinarily floral aromas (jasmine, bergamot), elegant acidity, refined sweetness.
5. Caturra
Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil between 1915 and 1918. Caturra has a single-gene mutation that causes the plant to become smaller. Its name comes from the Guarani word meaning “small”. For decades it has been one of the most economically important coffees in Central America, so much so that it is often used (and sometimes still is) as a “reference point” against which to test new cultivars. In Colombia, Caturra was thought to account for nearly half of the country’s production until a government-sponsored program starting in 2008 incentivized the renewal of over three billion coffee plants with the leaf-rust-resistant Castillo variety (which has Caturra ancestry). Caturra partly led to the intensification of coffee cultivation through high-density plantings, often in full sun, that took place in the region in the second half of the 20th century.
Characteristics: similar to Bourbon but with a shorter plant (suitable for harvesting) and good cup quality.
6. Catuai
A cross between high-yielding Mundo Novo and compact Caturra, developed by the Instituto Agronomico (IAC) of the State of São Paulo in Campinas, Brazil. The plant is highly productive compared to Bourbon, also due to its reduced size, which allows for closely spaced plants; it can be planted at almost double the density. The shape of the plant makes it relatively easy to apply treatments against pests and diseases. It is characterized mainly by its great vigor and low height; it’s less compact than Caturra. It is highly susceptible to coffee leaf rust. Catuaí derives from the Guarani “multo mom”, which means “very good”. Today it is considered to be of good but not exceptional cup quality.
Characteristics: wind resistance, good productivity.
Pros and cons of Arabica coffee
Pros
- High taste quality given by the complexity of aromas and by scents and flavors
- Versatility: it adapts to various extraction methods (espresso, filter, chemex, etc.).
- Greater digestibility: thanks to the lower content of caffeine and bitter oils.
Cons
- Climatic delicacy: more vulnerable to diseases (such as coffee leaf rust) and to climate variations.
- Lower productive yield: produces fewer beans per plant compared to Robusta.
- Higher cost due obviously to the two previous reasons listed above
- Less crema(in espresso): due to the lower presence of oils and caffeine.
Conclusion
Arabica coffee is synonymous with quality, refinement and aromatic richness. It requires particular care, but delivers a cup experience that few other coffees can offer. Ideal for those who love to taste, experiment and discover all the nuances a bean can contain.
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To dive deeper into the topic of Arabica coffee, we recommend the standards published by the Specialty Coffee Association and the market data on Coffea arabica on Wikipedia. If you want to continue reading on nerocaliente, also take a look at where coffee comes from.
