What is a premium Arabica coffee bean?| How's the Arabica coffee? How's the flavor?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

The three native species are arabica, robusta and liberica. Arabica production ranks first, accounting for about 60 - 70% of the world's coffee production. There are Bourbon, Tibica and other sub-varieties. Robusta accounts for about 30 - 40% of the world's coffee production. Liberica accounts for only 3% of the total and is grown mostly in the Asia-Pacific region.

Liberia, also known as large coffee beans, has strong vitality, but at the same time its flavor and leaf rust resistance are weak. With less than 1% planted, it has basically withdrawn from the commercial market and is only preserved in scientific research. So today we're going to focus on Arabica.

of Arabica

Also known as Arabica coffee beans, it originated in Ethiopia. Arabica coffee trees grow more at altitudes of 1000-2000 meters; more cold-resistant, suitable growth temperature of 15-24℃; need greater humidity, annual rainfall of not less than 1500 ml, at the same time, there are higher requirements for cultivation techniques. Arabica coffee tree is a large shrub, leaves are oval, dark green, fruit is also oval, generally two slightly flat beans, obverse was long oval, narrow and curved crack in the middle, S-shaped, beans on the back of the arc shape is more flat. Caffeine content is about 0.8%-1.5%.

Arabica coffee's excellent flavor and aroma make it the only coffee of these native species that can be drunk directly and alone, such as Jamaica Blue Mountain, Indonesian Mandrine, Yerba Coffee and Brazilian Coffee. However, its resistance to drought, frost, diseases and insect pests is weak, especially leaf rust, the biggest natural enemy of coffee, so all producing countries are committed to improving varieties.

Because latitude and longitude affect temperature, rainfall, light conditions, sun exposure, etc., many decisive factors for coffee bean flavor, people found that the most suitable area for coffee cultivation is between the Tropic of Cancer, which is also known as the coffee gold cultivation belt. Differences in growing conditions also make the essential difference between arabica beans and robusta beans.

Arabica coffee produced in different regions, different altitudes and different climates has its own characteristics and can show completely different personality flavors. When unroasted, it smells like grass. When properly roasted, it shows "fruity"(medium light roast) and "caramel flavor"(deep roast). Suitable for single origin and various blends. It can be prepared by various extraction techniques.

Arabica Flavor

Almost all of the fine coffees we see in cafes are Arabica beans, such as Yega Shefi, Sidamo and the summer roses that have been in the limelight in recent years. Because Arabica beans retain the flavor of coffee producing areas to the greatest extent, such as peach, cocoa, jasmine and so on can be tasted from high-quality coffee flavor.

Deep coffee lovers can taste the unique flavors from different coffee producing areas from fine coffee.

Latin American coffee beans, cocoa and nut flavor is the most prominent, such as: Brazil, Colombia, etc.;

Asia-Pacific coffee beans contain earthy and herbal mellow aroma, such as Vietnam, China, Sumatra, etc.;

African coffee beans with a variety of tropical fruit flavor, slightly higher acidity, such as Ethiopia, Kenya and so on

END