Arabica coffee is the world's most popular type of coffee is made from the beans of the Coffea Arabica plant making up 60% or more of coffee production in the world.
High quality Arabica coffee should have a slightly sweet flavor, with hints of chocolate, nuts, and caramel. There will be a slight/pleasant acidity and a little bitterness. Cold brewing coffee can help bring out the sweet flavors of Arabica even more.
The roast you choose will affect the degree to which you notice the flavors. The area and soil composition the beans are grown in can also affect the balance of the above flavors
The beans (which are actually seeds) are found inside of the berries that grow on a shrub-like plant. The berries are harvested when they are “cherry” or deep-red/dark-purple, there are usually 2 beans in each berry. The fruit of the Arabica coffee plant does not ripen at the same time, so the berries are best when picked by hand. If they are harvested before they are fully ripe the result is an inferior coffee.
Arabica vs. Robusta comparison:
Arabica has less caffeine than Robusta. Arabica contains 1.5% caffeine content whereas Robusta contains 2.7%. This may be a consideration for people concerned about the negative effects of too much caffeine. Arabica would be a better choice in their case. Caffeine also has a bitter flavor – which makes Arabica less bitter than Robusta.
Arabica contains more sugar than Robusta. Arabica has almost twice as much sugar content as Robusta. The majority of people prefer sweet over bitter flavors, this probably accounts for the difference in popularity.
Arabica contains more lipids than Robusta. There are around 60% more lipids (fats, oils, waxes, certain vitamins, hormones…) in Arabica coffee.
Arabica flavor has a higher acidity than Robusta. This is much like the acidity which makes wine taste good. It adds to the fruit, chocolate, and nutty flavors in Arabica coffee. Robusta is lower in this quality which lends to the woody or burnt rubber flavor.
Arabica is more popular than Robusta. Arabica makes up 60% – 75% or more of worldwide coffee production. Robusta makes up the other 40% or less.
Arabica has a more pleasant flavor than Robusta. The flavor of Arabica is described as being rich with hints of chocolate, nuts, fruit, and berries. Robusta on the other hand, as tasting bitter, earthy, and rubbery.
Arabica is more expensive than Robusta. Arabica is more difficult to cultivate because of how sensitive it is to the environment and the fact that it produces less per hectare than Robusta. It also tastes better which makes the demand higher. So it's more expensive than Robusta.
Arabica is more fragile than Robusta. Arabica prefers a consistent climate (no harsh changes) and temps between 15 and 24 °C (59 and 75 °F) whereas Robusta can handle higher temps 18°-36°C (64-97°F) and harsher changes in climate. Arabica also prefers a humid climate compared to Robusta which can handle more direct sunlight and more drastic changes in rainfall. Arabica usually grows at higher elevations and takes longer to mature which adds to its full flavor. It's also more susceptible to damage by pests than Robusta.
Arabica beans are shaped and colored differently than Robusta. The Arabica bean is slightly larger with an oval shape, and the Robusta is more round. The raw Arabica bean is also lighter in color than the Robusta bean.
Arabica produces less per year than Robusta. Per hectare, the Arabica coffee plant produces less per year than the Robusta coffee plant. This makes Arabica more expensive to grow than it's opponent.
Arabica beans smell different than Robusta. The Arabica coffee bean smells a bit like blueberries before it's roasted, the Robusta smells kind of like peanuts.
Ø Arabica coffee is rich in antioxidants.
Ø Contains caffeine which can help you stay alert and focused
Ø Is low in calories (without added milk or sugar)
Ø Contains small amounts of vitamins and minerals – like niacin, magnesium, riboflavin, manganese, and potassium
Ø Can help you stay hydrated because it's 95% water
Ø Is said to have beneficial results when used in skincare products (moisturizes, smooths, nourishes, and tones)
Ø Is comforting and yummy!
we store our coffee powder, your goal when storing ground coffee should be one
thing. To preserve its freshness and by extension its taste and flavor. The
greatest negative factors in storing ground coffee are light, air, moisture,
and heat. By storing ground coffee in an opaque container that is airtight, you
can avoid these negative factors.