No one doubts that Arabica coffee is the most prized in the coffee world. But have you ever wondered why? It is considered gourmet because it does not grow everywhere nor can it be grown by anyone.
First, it needs to be cultivated in a high place. Over the 600m AMSL, to be exact. At that altitude, the temperature is neither too hot nor too warm. Also, the sun’s rays are not so abrasive as to burn the cherries, and the moisture in the soil is enough to keep the roots from drying out.
Keep in mind that farmers cannot use any chemicals that affect the natural properties of the soil, as this can compromise the health of the cherries. That’s why pesticides are out of the question and the only way to make sure that no insects or fungi bother plants is by hand!
For a coffee plant to give birth to the cherries that will later become grains, we have to wait 9 months. But for this to happen, farmers must wait for 2 to 5 years for the coffee plant to be in its maturity cycle to blossom the lovely flowers that give us the cherries.
Curious coffee fact: the life expectancy of an Arabica coffee plant is 100 years (Yes, they are great life companions for farmers, who almost always delegate their tasks to the next generation to continue the cycle). However, the “fertile” stage of a plant is from 5 to 20 years of age. The rest of her beautiful golden years are spent caring for the youngest of the sun.
Harvest is also done by hand because farmers must choose only the coffee cherries that have the perfect size and a regular color. But that doesn’t guarantee it’s the ideal cherry for making coffee! Often the cherries are empty: they lack the heart that we all know as a coffee bean.
Farmers then have to make a distressing selection process by peeling and washing the cherries to find the bean. Currently, there are machines that cover that job. However, there must always be a pair of human eyes to oversee.
Arabica cherries are more delicate than their Robustas cousins. Their superficial skin can be torn just by lightly squeezing or rubbing the nails. That’s why they are so susceptible to pests, including attacks from little innocent but hungry birds. According to the farmers, it’s easy to identify them because before roasting they smell like blueberries.
An Arabica coffee grain has a caffeine content between 1,5 % to 1,7 %, while its cousin Robusta doubles its values.
With an extensive taste range, they can go from sweet-soft to sharp-tangy, but they always have a mild flavor.
Arabica varieties are 12 in total, being Typica and Bourbon the most popular ones. If you want to try to taste coffee diversity, you can purchase some Caturra, Catuai, Pache comum, Pache colis, Catimor, Kent, Mundo Novo, Maragogype, Amarello, or Blue mountain.
Don’t you think it’s a miracle of nature? That’s why this coffee is a wonder everyone loves!
Focus keyword: Arabica coffee
Keywords: arabica varieties, Arabica coffee plant, Arabica coffee grain