Arabica originated in the forests of Ethiopia and is the most popular coffee species cultivated in the world, accounting for around 60% of global coffee production. The biggest Arabica cultivators are the Southern and Central American countries.

Arabica beans are green-blue in color with an elongated shape. It takes 9 months for coffee flowers to transform into a ripe cherry, and need a temperature of 15-24 C. They are considered as a more premium species because they grow at high elevations between 2.5 - 4.5 meters (1000-2000m). At a high altitude, the climate is relatively harsh; therefore, the Arabica bean needs to grow at a slow rhythm, and requires delicate and intense delicate care.

The Arabica coffee bean profile taste is very unique and highly appreciated. Arabica varieties often have a sweet taste with nuanced fruity, chocolate and/or nutty flavors and complex aromas. Arabica tends to be sweet, acidic, and rich in flavor - especially compared to other varieties such as Robusta.  This is the result of less caffeine, more lipids, and twice the concentration of sugar than Robusta.

There are 3 different families of Arabica coffee beans with varying flavor profiles.

Washed arabica has an acidic, light-bodied, and very aromatic flavor. Natural arabica is sweet, fuller-bodied, and rounded. Whereas semi-washed arabica is recognized as mild, medium-bodied, and aromatic.

There are also different varieties of Coffea Arabica, obtained by various cultivation and environmental differences. You can find Typica, Bourbon, Mundo Novo, Caturra, Blue Mountain, Maragogype, and many more.

Caffe Espresso