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

Learn about the differences between Arabica and Robusta coffee beans, including their quality, cultivation, and flavor profiles. Understand why Arabica beans are considered superior and more expensive.