Description and Characteristics of Arabica Coffee

Arabica coffee originally grew wild in the mountains of the Arabian Peninsula. From there it traveled to Ethiopia and Sudan. People began cultivating this coffee about 1,000 years ago. Though it contains less caffeine than commercially grown coffee, the amazing taste of the Arabic coffee cannot compare.

At up to 12 meters high, the mountain-coffee producing shrub is easily recognizable at first glance. The dark green leaves are complimented by the white flower clusters shooting out in every direction. The coffee beans mature in a berry that turns purple when ripe. Each berry produces two Arabica coffee beans.

While you may know Arabica coffee for its low caffeine content, a variant has been discovered that contains even less. Nearly a decaffeinated coffee, this Arabica variant may be added to other varieties of commercial coffee to boost flavor. For example, coffee roasting companies typically mix Arabica coffee into Robusta coffee to completely change the flavor while retaining high caffeine content. Flavor profiles heavily depend on the variety of Arabica plant along with soil and watering conditions.

Producers of Arabica coffee pick the berries, remove the two beans from the center and carefully wash the beans. A smoking process enhances flavor and removes any bitterness. Arabica coffee beans come in light, medium and dark roasts. A dark roast may have more flavors, but less caffeine than a light roast. A medium roast will give you the best of both worlds. Some brands sell green Arabica coffee beans, but they recommend you roast them at home for the freshest coffee experience.