Coffee Arabica

     Coffee  Arabica

Coffee Arabica

Coffee arabica is a valued species and has been grown and selected for several centuries. It currently represents three-quarters of the world coffee production. Coffea arabica originates from Arabia, and thrives in land that is rich in minerals. Its better-known sub-varieties include Moka, Maragogipe, San Ramon, Colomnaris and Bourbon. Arabica has been cultivated as “shade coffee” grown at higher elevations. Arabica varieties grown without shade at higher elevations and with shade at lower elevations.

 The Arabica makes a flavoury, full-bodied coffee that is sharp in taste with a rather low caffeine content. As a group, Arabica coffee consists of many cultivars that differ in respect of origin, climatic requirements, tree size, yield pattern, quality of end product, berry size and disease resistance. In fact, some low-quality Arabica species are inferior to the best Coffea robusta varieties. Arabica beans look slightly elongated and have a range of greenish-blue shades.

 Arabica varieties have an optimum temperature range between 15° and 24° C rainfall between 1500 mm and 2000 mm per annum and is typically cultivated at altitudes between 1000 and 2000 m.