What is Arabica coffee? Understand the difference between Arabica and Robusta at once.

Specialty coffee is almost synonymous with the term "Arabica." Using 100% Arabica coffee has become a standard for specialty coffee shops. But what makes Arabica so special, and how does it differ from Robusta coffee?

After reading this article, you'll have a complete understanding of what Arabica coffee is all about.

What is Arabica coffee?

Arabica coffee, also known as "Small Fruit Coffee" or "Arabian Coffee," is most commonly recognized simply as "Arabica." It originates from the highlands of southwestern Ethiopia and is a species in the Rubiaceae coffee genus. Arabica is the most popular, widespread, and widely planted coffee variety, accounting for approximately 60% of the world's coffee production.

The second most common coffee variety is Robusta, which makes up about 30-40% of the world's coffee production.

What are the benefits of Arabica coffee?

Arabica has undoubtedly become synonymous with specialty coffee. When it comes to specialty coffee, it's hard to find an option other than Arabica.

Arabica coffee is widely regarded as superior to Robusta in terms of flavor complexity, sweetness, balance, and acidity. However, it is also more challenging to grow and requires careful cultivation. That's why "100% Arabica" has become the standard in the specialty coffee industry and is commonly seen as the starting point for high-quality coffee. 

How is Arabica coffee cultivated?

Arabica coffee trees thrive in temperatures ranging from 15°C to 24°C (59°F to 75°F) and prefer a shady, humid climate. They are not cold-tolerant and are typically grown on mountain slopes at an altitude of around 600 meters. Arabica trees reach maturity at approximately 7 years old.

In the wild, Arabica coffee trees can grow as tall as 9-12 meters. However, for commercial purposes, they are usually pruned to a height of about 2 meters for easy harvesting. Arabica flowers are small and white, emitting a delightful jasmine-like fragrance.

The coffee beans we enjoy are actually the seeds of the coffee fruit. When the fruit turns deep red, it is ready for harvesting. Each fruit typically contains two seeds, and since they do not ripen simultaneously, handpicking is the best method to ensure quality. Unripe coffee fruit can significantly affect the coffee's flavor. These coffee fruits then undergo a processing method to remove the skin, pulp, and parchment, resulting in green coffee beans that are ready for roasting.

Where is Arabica coffee grown?

Arabica coffee thrives in tropical climates near the equator, making Central and South America, as well as Africa, the primary regions for high-quality Arabica coffee production. Among them, Brazil is the largest producer of Arabica coffee in the world. Here is a brief list of countries that produce Arabica coffee:

• Costa Rica
• Mexico
• Guatemala
• Ecuador
• Colombia
• Ethiopia
• Brazil
• Panama
• Nicaragua
• El Salvador

This is just a partial list, as many other regions produce excellent Arabica coffee, each with its unique flavor profile.

Are there other varieties of Arabica coffee beans?

Arabica coffee actually belongs to a large family that includes dozens of sub-varieties. Some are naturally evolved based on local conditions, while others are deliberately crossbred. Here are some common Arabica coffee varieties:

1. Typica: Considered one of the original coffee varieties, known for its clean and sweet flavor. It is often used as a base for crossbreeding to create unique flavors.

2. Bourbon: One of the earliest coffee varieties, usually characterized by chocolate and fruity flavors. Many other varieties use Bourbon as the parent plant for crossbreeding.

3. Caturra: A natural hybrid of Bourbon discovered in Brazil in the early 1900s and now widely grown in high-altitude regions of Central America. It produces coffee with good body and fruity flavors.

4. Catimor: A cross between Caturra and Timor (a hybrid of Arabica and Robusta). Catimor inherits the bitterness of Robusta but produces a richer taste when grown in Nicaragua, El Salvador, and India.

5. Catuai: A hybrid of Caturra and Mundo Novo (a Bourbon/Typica hybrid). Catuai is widely planted in Brazil and usually has a rich acidity and delicate sweetness.

6. Geisha: Originally from the Gesha town in Ethiopia but gained fame in Panama. Since winning the top prize in the Panama Best Coffee competition in 2004, Geisha's popularity has soared in the specialty coffee world. Grown in high-altitude tropical regions of Central America, it possesses unique and delicate flavors, often with tropical fruit, jasmine, and floral notes, making it one of the world's most expensive coffees.

7. Blue Mountain: Not only an Arabica bean variety but also the name of the mountainous region in Jamaica where it grows. Blue Mountain coffee is favored for its light body, creamy texture, mild taste, and balanced sweetness, representing one of the top-tier coffees.

8. Kona: Another top-tier coffee alongside Blue Mountain. It grows exclusively on the slopes of two volcanoes (Mauna Loa and Hualalai) in the North and South Kona districts of the Big Island in Hawaii. The climate, altitude, and fertile volcanic soil contribute to Kona coffee's light body and natural sweetness with hints of spices and nuts.

9. Maragogipe: A natural mutation of Typica, characterized by its exceptionally large coffee beans. It was first discovered in the town of Maragogipe, Bahia, Brazil.

10. Mundo Novo: A natural hybrid of Bourbon and Typica from Brazil, often used as a parent plant for other varieties.

11. Pacamara: A hybrid of Pacas and Maragogipe, primarily grown in El Salvador, producing coffee with harmonious sweet-acidic and floral flavors.

In addition to the varieties listed above, there are many more Arabica varieties, and coffee researchers worldwide continue to explore and develop new ones, seeking stronger, higher-yield, and better-flavored Arabica coffee.

11 differences between Arabica and Robusta coffee:

1. Arabica has less caffeine than Robusta. Arabica contains 1.5% caffeine, while Robusta contains 2.7%. It makes Arabica a better choice for caffeine-sensitive individuals, and the higher caffeine content in Robusta contributes to its bitterness compared to Arabica.

2. Arabica has more sugar than Robusta. The sugar content in Arabica fruit is nearly double that of Robusta. Most people prefer sweetness over bitterness, which may be why Arabica is more popular.

3. Arabica has more lipids (fats, oils, vitamins, etc.) than Robusta. Arabica coffee has 60% more lipids than Robusta. Lipids are a primary source of aroma, which might be another reason for Arabica's popularity.

4. Arabica has higher acidity than Robusta. Good acidity brings more flavor variations, like fruity, chocolate, and nutty flavors found in Arabica coffee. Robusta has lower acidity and often carries woody and rubbery flavors.

5. Arabica is more popular than Robusta. The specialty coffee industry generally considers Arabica to have better flavor than Robusta. Some countries even legislate against growing Robusta, for example, Costa Rica prohibits Robusta cultivation. Arabica accounts for 60% to 75% of global coffee production, while Robusta represents 40%.

6. Arabica has better flavor than Robusta. Arabica coffee typically features chocolate, nut, fruit, and berry flavors. In contrast, Robusta is mainly known for its bitterness, earthiness, and rubbery taste. However, in recent years, more high-quality Robusta beans have been produced, proving that with careful cultivation, good flavors can be achieved even in Robusta.

7. Arabica is more expensive than Robusta. Arabica is more sensitive to the environment and requires meticulous care, leading to lower yields per hectare compared to Robusta, resulting in higher prices.

8. Arabica is more fragile than Robusta. Arabica thrives in stable climates and temperatures between 15 to 24°C (59 to 75°F), while Robusta can survive in temperatures ranging from 18 to 36°C (64 to 97°F) and can tolerate more adverse weather conditions. Arabica is usually grown in higher altitudes, takes longer to mature, and has a more complete flavor profile. Additionally, Arabica is more susceptible to pests and diseases.

9. Arabica beans have different shapes and colors than Robusta. Arabica coffee beans are slightly larger and oval-shaped, while Robusta coffee beans are more round. Arabica coffee beans are also lighter in color than Robusta coffee beans.

10. Arabica has lower annual yield than Robusta. Arabica's coffee yield per hectare is lower than Robusta's, resulting in higher production costs for Arabica.

11. Arabica beans smell different from Robusta beans. Before roasting, Arabica coffee beans have a scent reminiscent of blueberries, while Robusta coffee beans have a smell akin to peanuts.