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Arabica coffee, scientifically known as Coffea arabica, is one of the most popular and widespread coffee varieties in the world. Originating in the mountains of Ethiopia, Arabica coffee variety makes up around 60-70% of the world’s coffee production. This type of coffee is renowned for its delicate and aromatic taste, which makes it preferred over other varieties.
Arabic coffee has a fascinating history dating back more than a thousand years, when it was discovered in the mountainous regions of Ethiopia, where members of the Oromo tribe, who used to brew infusions and ointments to promote physical vigour, got into the habit of crushing the coffee bean and adding it to animal and vegetable fat, finding that it improved their attention and muscle tone. Not knowing that it was the action of caffeine, they attributed magical power to the plant.
As with many discoveries and inventions, it was then the Arabs who realised that a roasted bean released its properties better and was more palatable at the same time. From 1583, coffee also spread to Europe, where it was immediately appreciated for its special characteristics. Today, coffee is universally drunk all over the world, and certainly the most widespread and loved variety in different cultures is Arabica.
Arabica variety grows best in tropical climates with high altitudes, preferably between 600 and 2000 metres above sea level, mild temperatures between 15 and 24 °C and well-distributed annual rainfall. Arabica coffee plants are particularly sensitive to climatic variations and diseases, which requires careful and often more expensive cultivation techniques.
The main producing countries fall within the so-called ‘coffee belt’ and include:
There are more than 100 botanical species of Coffea, but the most interesting ones in a commercial sense are two: Arabica and Robusta. Arabica coffee is prized for its complex and aromatic taste, with notes that can range from fruity to floral to hints of chocolate and nuts. This distinctive taste is the result of several factors:
100% Arabica is an expression that only defines the declared botanical species of the coffee contained in the bag, i.e. single origin coffee belonging only to the Arabica species, with no Robusta beans. Therefore, the mere wording ‘100% Arabica Coffee’ is not an indication of the quality and goodness of the coffee. Since it is not compulsory to declare the species and composition of the coffee, ground or bean, on sale, this wording is not on the label by law, but is purely a matter of marketing. More important, then, is to understand how that Arabica was selected, what kind of raw material it is, where it comes from, how it was processed and what the degree of roasting is. These are all crucial data that – unlike the simple expression ‘100% Arabica’ – give information about the taste of the beverage and, more importantly, clarify the traceability of the coffee and its path along the supply chain.
Arabica coffee, with its refined and aromatic taste, continues to be a favourite among connoisseurs all over the world. Its unique cultivation and processing characteristics, combined with a complex genetic heritage, make it a high-quality choice. The differences with the Robusta variety underline the importance of understanding the many qualities of coffee, allowing coffee lovers to choose the one that best suits their personal taste. In the best case, the packaging will also indicate the origin, roasting type and general treatment of the beans, providing a clearer and more complete overview. At that point, all that remains is to brew a good coffee and let be enchanted by its aroma and aromatic notes, which reveal much about its variant and yield.