Arabica Coffee Beans - What Gives Them Their Sweet and Zesty Flavor?

In the opinions of many coffee lovers, arabica beans hold the top spot when it comes to making specialty coffee. They are sweeter and zestier than other coffee bean varieties (like Robusta).

The exceptional quality of arabica beans can be attributed to the fact that they thrive at higher altitudes where the hot summer days and cool evenings slow the growth of the coffee cherries. But there are other factors that play a big influence on the final taste of your cup of coffee.

Origin

The origin of the coffee bean is an important factor in its flavor and quality. The best arabica beans come from tropical regions, which have the perfect conditions, soil and terrain to yield the delicious coffee we enjoy. They are also lower in acidity and caffeine than other varieties of coffee.

The scientific name for them is Coffea arabica, these delicate beans are coveted for their unique flavor profile and less caffeine than other varieties of coffee. They thrive in climatic conditions, such as cool temperatures, high altitudes and abundant rainfall, which encourage the growth and development of the coffee plant. These climatic conditions help to reduce the bitterness of coffee that some people dislike.

Genetics is a reliable indicator of the type of coffee that a plant will make There are other elements that affect the final taste and aroma of coffee. The terroir is also important and so is the place of harvesting and the method of harvesting. The ripeness at which the coffee is picked, the post-harvest processing, natural roasting, processing post-harvest and brewing are all important factors in determining a coffee's flavor.