Arabica Coffee Beans - What Gives Them Their Sweet and Zesty Flavor? In the opinions of many coffee lovers arabica beans have the first place in the brewing of specialty coffee. They are more sweet, zingier and more astringent than other coffee bean types (like Robusta). https://www.coffeee.uk/categories/arabica-coffee-beans of arabica beans could be due to the fact that they thrive at higher altitudes, where hot summer days and cool evenings slow the growth of coffee cherries. But there are other elements which play a major impact on the final flavor of your coffee. Origin The origin of the coffee bean is essential to its taste and quality. High-quality arabica beans are grown in tropical regions since they offer the most favorable conditions for soil, weather and conditions for cultivating the delicious coffee we enjoy. They also tend to be less acidic and high in caffeine than other coffee varieties. Also known as the scientific name Coffea arabica, these delicate beans are valued for their unique flavor profile and lower caffeine content than other varieties of coffee. They thrive in conditions like cold temperatures, altitudes and plenty of rain that promote optimal growth. These conditions help to prevent the bitterness that some people dislike in coffee. While genetics is a good indicator of the kind of coffee plants will produce, there are other factors that influence the final taste and aroma of coffee. The terroir also plays a role as is the place of harvesting and the method of harvesting. The ripeness and quality of the harvest post-harvest process, the natural roasting and brewing are significant factors in a coffee's taste. Arabica coffee plants are highly sensitive to the elements, so they require careful cultivation and care. This means they are less common than robusta varieties that are more durable and can withstand more harsh climates. However, high-quality arabica coffee is well worth the effort to cultivate and take pleasure in. The most popular coffee bean variety in the world, arabica, accounts for 60-70% of the total coffee beans. Because arabica is a great source of quality and flavor, it has become a mainstay of the top coffee brands across the world. It's important to know that the majority of coffee blends contain both robusta and arabica. Flavor Arabica plants can be grown in a range of conditions, and creates a wide range of flavors. The various coffee plants, like Typica Bourbon and Geisha each with their own unique characteristics. These variations include flavour profiles, growth habits and disease resistance. The climate and altitude at where the arabica bean grown can also have a significant impact on the taste. The best arabica beans are usually located at higher elevations that allow them to develop slowly and develop a refined taste. Low temperatures, fog and mist can also have a positive effect on the flavor of a bean. Another crucial aspect of the flavor of the arabica bean is the way it's processed. The method of extraction can have a significant influence on the taste, whether a bean is wet or dry processed. The process of washing or wet is known for its complex flavours, while dry or natural processing can produce earthy and fruity notes. Arabica beans are known for their sweeter flavour more so than Robusta coffee beans. This is due to a lower amount of caffeine and a less bitter flavour profile. The fact is that arabica beans don't make strong coffee. It's about the roasting level and how your coffee is brewed. While arabica is the most popular type of coffee for many specialty coffee drinkers however, more and more people are finding their way to Robusta coffee. Robusta beans are generally less expensive and more easily grown than arabica, however this can be at the expense of flavour. For those who are truly discerning superior arabica coffee is the best choice. This kind of coffee isn't just delicious but it also supports ethical sourcing practices and transparency, potential health benefits, and a fervent coffee community. Body High-quality arabica beans have a more complex flavor profile than other types of coffee, including notes of chocolate, fruits, flowers, and nuts. The richness of the flavor comes from the unique conditions that arabica beans need to grow, such as the specific climate, soil composition and altitude. The terroir (or region) where the coffee was cultivated is also a factor in the flavor. The cultivation of premium arabica coffee requires careful selection and harvesting ripe cherries. During this process, ripe or overly ripe cherry are removed since they could affect the flavor and smell of the final product. The coffee cherries are separated and ground to a medium-coarse texture. The ground coffee is then brewed with hot water. The result is a smooth beverage with a pleasant acidity, sweet flavor and a moderate body. Coffee can be enjoyed as a stand-alone beverage or blended with milk and sugar to make a variety of coffee-based drinks, like lattes and cappuccinos. The popularity of these beverages and the range of brewing methods has increased interest in arabica coffee and helped it be recognized as one of the best beans. Many specialty roasters employ arabica in their blends due to its premium flavor, aroma and body. This versatile bean can be paired with other beans from different regions and countries to make exclusive signature blends. The caffeine found in arabica beans helps stimulate the central nervous system and increase metabolism. This improves performance and reduce the risk of developing certain diseases like heart disease and cancer. In addition the antioxidants in coffee can help eliminate free radicals which cause damage to cells and the oxidative stress. Acidity Acidity is a key element in determining the flavor profile of high-quality arabica beans and their potential health benefits. It is also one of the main categories that coffee experts use to evaluate the quality of a cup of joe. While the acids found in coffee can cause stomach discomfort for certain people individuals, they also are responsible for the sparkling, wine-like and fruity qualities of arabica coffee. The addition of cream or milk to the brewing process may reduce the acidity of the coffee, making it more pleasant. The acids in coffee are made by the yeast fermentation of glucose. These organic acids are found in different amounts in coffee depending on the kind of coffee and the region from which it is sourced. Different types of arabica produce distinct aromas, flavors and acids. For example Typica beans are typically described as light and balanced with citrus or floral notes, while bourbon and caturra are famous for their full-bodied flavor and strong, fruity character. The acidity of arabica coffee can also vary depending on the roasting process and the method of brewing. In a recent study the authors found that acid concentrations were largely dependent on roasting level and included higher levels of citric, malic, and chlorogenic acids. The overall average OA did not change with roasting. This indicates that the taste and acidity of coffee is an effect of the sum of the acids found in the beans, not the specific concentration of any one of the acids. Therefore, it would be more meaningful to evaluate the coffee by its overall acidity than on the amount of specific organic acids. This is in line with previous studies that have shown that the levels of organic acids aren't an indicator of the quality of coffee (Ginz, et al. 2000). Aroma Arabica is famous for its distinctive flavour, with notes of chocolate, fruit, caramel and nuts. The care that goes into cultivating it is responsible for its distinct flavor profile. This makes it one of the more expensive coffees, but its outstanding taste and aroma make it worth the price tag. The region of the arabica plant which is the environment it lives in will also affect the taste characteristics. This is why you will find arabica beans from different regions that taste very different from one another. There are a myriad of minor changes in the arabica species. However elevation is the main factor that determines its flavour. The finest arabica beans are cultivated at higher altitudes, usually at or above 3000 feet. This is due to the fact that the air at higher elevations is cooler, allowing the coffee cherries as well as the coffee beans inside them more time to develop. The arabica bean's variety and the processing method are also important factors in the flavor of arabica. Dry or natural processing can give fruity, earthy, or floral tastes to the coffee beans, whereas wet or washed processes tend to produce a smoother, sweeter cup of coffee. Many arabica beans are blended with different coffee varieties to create unique and exciting flavors. For instance, Bourbon is a common variety of arabica that is, along with Typica is believed to be the "parent bean" for more recent varieties like Caturra and Geisha. The roasting process can drastically impact the flavour of the final cup of coffee. A poor quality roast will give a bitter and sour flavour while a more intense roast can produce a rich, full-bodied, and deep coffee.