Coffee Beans: Arabica vs Robusta

Coffee Beans

• Arabica coffee beans are considered to be of higher quality and more expensive than Robusta beans
• They are grown at high altitudes (1,000-2,000 meters) in countries such as Colombia, Ethiopia, and Brazil
• Arabica beans are more sensitive to temperature, humidity, and soil quality, making them more challenging to cultivate
• They have a higher acidity and a more delicate flavor profile compared to Robusta beans
• Arabica beans contain less caffeine (0.8-1.2%) than Robusta beans (1.7-4%)

Coffee Production Process

• Harvesting: Arabica coffee beans are typically hand-picked to ensure quality and ripeness
• Pulping: The outer skin of the coffee cherry is removed, leaving the inner seeds intact
• Fermentation: The seeds are left to ferment, breaking down the mucilage (sticky substance) and enhancing flavor development
• Washing: The seeds are washed to remove any remaining pulp and mucilage
• Drying: The seeds are dried to a moisture level of 11%, either by machine or sun drying
• Hulling: The parchment layer is removed, leaving only the green coffee bean

Coffee Flavor Profiles

• Arabica coffee is known for its nuanced and complex flavor profiles
• Flavor notes can include:
  • Fruity: citrus, berries, stone fruits
  • Floral: jasmine, rose
  • Nutty: almond, hazelnut
  • Chocolatey: dark chocolate, caramel
  • Wine-like: acidity and fruit notes reminiscent of wine
• The flavor profile can vary greatly depending on the region, altitude, and processing methods
• Arabica coffee is often described as having a bright acidity and a medium to heavy body

Coffee Beans

• Arabica beans are considered high-quality and expensive due to their sensitivity to temperature, humidity, and soil quality
• They are grown in countries such as Colombia, Ethiopia, and Brazil at high altitudes (1,000-2,000 meters)
• Arabica beans have a higher acidity and a more delicate flavor profile compared to Robusta beans
• They contain less caffeine (0.8-1.2%) than Robusta beans (1.7-4%)

Coffee Production Process

• Harvesting method for Arabica beans is typically hand-picking to ensure quality and ripeness
• Pulping process involves removing the outer skin of the coffee cherry, leaving the inner seeds intact
• Fermentation process breaks down the mucilage (sticky substance) and enhances flavor development
• Washing process removes any remaining pulp and mucilage from the seeds
• Drying process reduces moisture level to 11%, either by machine or sun drying
• Hulling process removes the parchment layer, leaving only the green coffee bean

Coffee Flavor Profiles

• Arabica coffee is known for its nuanced and complex flavor profiles with notes of:
  • Fruity flavors: citrus, berries, stone fruits
  • Floral flavors: jasmine, rose
  • Nutty flavors: almond, hazelnut
  • Chocolatey flavors: dark chocolate, caramel
  • Wine-like flavors: acidity and fruit notes reminiscent of wine
• The flavor profile can vary greatly depending on the region, altitude, and processing methods
• Arabica coffee is often described as having a bright acidity and a medium to heavy body