The most important thing about the popular type of coffee
Anyone who wants to familiarize themselves with the world of coffee must first deal with the fundamental question: What is Arabica coffee? Our coffee experts will help you with this. The world of Arabica beans is so diverse and encompasses a complex, harmonious spectrum of aromas – from chocolaty and spicy Kenyan aromas to Indonesian varieties with woody notes.
Remember: You can select our favorite arabica beans from our shop. Enjoy!
Table of Contents
History and varieties – it all started with Typica
The story goes that arabica originated in Ethiopia. In fact, this is only partially correct. In the 15th century, the first original form of Arabica beans, Typica, began to be grown in Ethiopia, Kenya and Sudan. The traders from the East Ethiopian city of Harar brought the finest Typica beans to Yemen for sale. What is remarkable, however, is how the journey continued from here. Yemeni merchants were fascinated by the taste and didn’t want to share their new discovery with anyone. They banned the export of Arabica beans and private cultivation in Yemen. It seemed like Yemen had monopolized coffee production. Nevertheless, one pilgrim managed to smuggle some beans abroad. During his trip across the continent, he hid coffee beans under his clothes and brought them to India. From there, Typica quickly spread around the world.
The way to Europe
However, it took another 300 years for coffee to find its way to Europe. The European coffee triumph began in France , where King Louis XIV wanted to cultivate coffee. After the mayor of Amsterdam gave him a coffee plant, the beans were finally brought to La Réunion (at that time the island was still called Île Bourbon) and planted. After a while it became clear that something must have gone wrong. The top leaves of the coffee plants turned green instead of red. As a result of this mutation, a new variety of Arabica – Arabica Bourbon – was created .
In Kenya, the Arabica plant was also imported from France and distributed there by French missionaries. That is why Kenyan Arabica is also known as the “French Mission”. Another interesting variety of Kenyan Arabica is called “Scottish Laboratory”. This variety was developed during a particularly dry period. Scottish farmers only picked the cherries that had survived the rainless weather and picked their seeds. The “Scottish Laboratory” is very popular with coffee farmers because it is heat-resistant and does not require extensive maintenance.
The best arabica: how do you recognize them?
The best arabica coffee is actually the one you like best. When choosing, you should follow your own taste and not be too influenced by other things. Perhaps you will find the slightly sweet Brazilian arabica to be the most delicious and you will become a fan of Kenyan coffee thanks to their pronounced spicy taste. Regardless of this, there are essential basic quality features that should be observed.
Natural conditions for arabica beans
As a basic rule, the following applies: the higher the location where the coffee is grown, the more pronounced the aromas . Another factor that affects the quality is the soil. In some countries such as Brazil or Guatemala, the soil offers the perfect conditions for a successful coffee harvest, as it is extremely fertile due to the high volcanic rock content. Ultimately, the climate also plays a decisive role. The perfect temperature is between 17 and 24 degrees Celsius , otherwise the coffee plant will suffer and the harvest will be significantly lower.
maintenance for arabica beans
The arabica plants require constant care. The coffee farmers attach great importance to the size of the plants – because an arabica plant can potentially grow up to 10 meters . For a good harvest, however, the coffee plants should not exceed 6 to 8 meters. In addition, the plants must be protected from diseases and parasites, since the smallest spots on the leaves can be a sign of poisoning.
Roasting for arabica beans
While the degree of roasting is a question of individual taste, the roasting date is crucial. The coffee beans retain their aroma for around twelve to 24 months after roasting. However, not every manufacturer gives the roast date. Then you can always use the best before date of the beans as a guide. The longer the period up to the specified best-before date, the more aroma the coffee beans still have.
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The variety of flavors in arabica beans
Finally, we come to the most exciting topic – flavors. Depending on their origin, Arabicas differ considerably, even if the notes seem to be similar. The chocolate notes in Guatemala Arabicas, for example, are different from the chocolate in Kenya. To find the Arabica aroma that you like best, you just have to try it. To make your choice a little easier, we present the most important characteristics of the best Arabica regions.
Arabica Beans in Middle and South America
Arabicas from Central and South America are characterized by their extraordinary sweetness, which is often rounded off with a chocolate note. These coffees have a harmonious and slightly bitter taste; the acidity is noticeable, but not intense.
The model of all arabica, the Brazilian arabica, is unexpectedly not grown in the highlands but in the lowlands. The coffee plants grow here on Terra Roxa – a mixture of volcanic rock and humus soil, so that the coffee is quite aromatic. Especially in Brazil, the Arabica coffee beans are processed by drying and have a certain density in the aroma. The Guatemalan Arabica coffee often has a mild and delicate aroma with expressive floral notes and a light smoky note. Such an aroma is rare and is therefore highly valued by many coffee connoisseurs. Sunny Costa Rica, on the other hand, offers a wide variety of flavors. That is why some coffee lovers call this coffee the perfect coffee for the modern taste.
Arabica Beans from Africa are Acidic
Most African varieties are more acidic than South American arabica. Clear sweetness, fruit and citrus notes are more common here. If you take a closer look at each country, you will notice many distinctive features. In Ethiopia, for example, there are very complex flavors that can hardly be tasted whole with one sip. Fans of Ethiopian Arabica tell remarkable stories about numerous nuances of this coffee, which can be discovered even after thousands of cups.
Arabica from Kenya offers exceptional flavors and is well worth trying at least once. You may not find combinations like chocolate and a certain spice of pepper, nuts and melon, gooseberry and cinnamon anywhere else.
Arabica Beans from Asia are more pronounced
When we speak of Arabica coffee from Asia, we mean Arabica from Indonesia or Sumatra . The acidity in Asian Arabica is in principle a little more pronounced than in other Arabica beans. In addition, the Arabica beans are rich in woody and spicy notes, which you can taste with the first sip. Another specialty of the Indonesian Arabica are its fruity nuances, which the coffee plants develop from the beginning. Orchards are often created around the coffee plantations so that the cherries absorb the aromas of trees and fruits.
Conclusion
When looking for Arabica coffee, consider the following criteria:
- The natural conditions such as the soil, the climate and the temperature influence the coffee plants.
- Care is very important for the quality of the coffee beans. Arabica requires constant attention from the coffee farmers, otherwise the plants will become too big and the beans will not acquire the desired distinctive aroma as a result.
- The roasting date also has a strong influence on the aroma of the Arabica. The longer it has been roasted, the more aroma the beans lose.
