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Arabica Coffee Beans – What Gives Them Their Sweet and Zesty Flavor?Many coffee lovers believe that arabica beans are best choice for making specialty coffee. They are more sweet, zingier and more astringent than other varieties of coffee beans (like Robusta).The high quality of arabica beans can be due to the fact that they grow best at higher elevations, where hot days and cool evenings slow the growth of the coffee cherries. But there are other factors which play a major role in the final taste of your cup of coffee.OriginThe origin of the coffee bean is essential to its flavor and quality. The highest quality arabica beans are grown in tropical regions because they provide the most favorable weather, soil and terrain conditions to cultivate the flavorful coffee we enjoy. They also have less acidity and caffeine than other coffee varieties.These delicate beans, also known by their scientific name Coffea arabica are coveted for their nuanced flavor and lower caffeine content of other varieties of coffee. They thrive in climatic conditions like low temperatures, cool temperatures and ample rainfall, that promote optimal growth and development of the coffee plant. These conditions help lessen the bitterness of coffee, which some people find unpleasant.While genetics is a good indicator of the type of coffee plants will produce, there are other factors that influence the final flavor and smell of coffee. The terroir is also important, as are 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 the flavor of a coffee.Arabica plants are sensitive to the climate, and therefore need to be carefully cultivated. This makes them less common when compared to robusta varieties which are more hardy and can withstand harsher weather conditions. The high-quality arabica is worth the time and effort it takes to grow and take pleasure in.The most popular coffee bean variety in the world, arabica, accounts for 60-70 percent of all coffee beans. Because arabica is a great source of quality and flavor it has become a staple of coffee brands around the world. It’s important to understand that the majority of blends of coffee contain both arabica and robusta.FlavorArabica plants can thrive in a range of conditions, and creates a wide range of flavors. The different strains of coffee plants, including Typica Bourbon and Geisha, each have their own unique characteristics. These variations include flavor profiles and growth patterns, as well as resistance to diseases.The climate and the altitude at which the arabica bean is grown can also have a large influence on its flavor. The best arabica beans are usually grown at higher elevations, allowing them to mature slowly and develop a smooth taste. Low temperatures fog and mist also enhance the flavor of a coffee bean.Another important aspect of the arabica bean’s flavor is the method of processing it. The method of extraction can have a huge impact on the flavor whether the bean is washed or dry processed. The process of washing or wet is known for its complex flavours, while dry or natural processing can result in notes of fruit and earthiness.Arabica beans have a more sweet taste when as compared to Robusta beans. This is due to lower caffeine content and less bitter taste. The fact is that arabica beans can’t make a strong coffee. It’s all about the roasting process and how your coffee is brewed.Robusta is growing in popularity for coffee drinkers. While arabica is the most popular type of coffee however, it’s not the only one. Robusta beans are typically more affordable and easy to grow than arabica, but they do not have the same flavor. For the discerning coffee drinker superior arabica is the only option. This type of coffee is not only delicious, but also supports ethical sourcing practices and transparency, health benefits, and a fervent coffee community.BodyThe flavor profile of high-quality arabica coffee is more complex than other varieties of coffee. It is a blend of nuts, fruit, and chocolate. The complexity of the flavor is due to the distinctive conditions arabica beans require to grow, such as the specific climate, soil composition and altitude. The Terroir (or region) in which the coffee was grown is also a major factor in its flavor.The cultivation of high-quality arabica coffee requires careful selection and harvesting of fresh cherries. Cherry that are too ripe or unripe are removed from the process since they can affect the taste and smell of the final product. The coffee cherries are separated and ground to a medium-coarse texture. After arabica coffee beans in bulk is poured over the ground to make the coffee. The result is a smooth beverage with a pleasant sweetness, acidity and a moderate body.Coffee can be enjoyed as a stand-alone beverage or combined with sugar and milk to make various coffee-based drinks, like lattes and cappuccinos. The popularity of these drinks and the variety of brewing techniques has led to interest in arabica coffee and helped it to gain recognition as one of the best beans. Many specialty roasters and retailers make use of arabica in their blends because of its superior taste, aroma, and body. This versatile bean can be blended with other beans from different regions and countries to create unique blends.The arabica coffee’s caffeine stimulates the central nervous system, which increases metabolism. This can improve performance and reduce the risk of certain diseases such as cancer and heart disease. The antioxidants in coffee may also aid in eliminating free radicals, which cause an increase in oxidative stress and damage cells.AcidityAcidity is a major element in determining the flavor profile of premium arabica beans and their potential health benefits. It is also a major aspect that coffee experts take into account to determine the quality of a cup. While the acids found in coffee can cause digestive discomfort for certain people individuals, they also are responsible for the bright, wine-like and fruity qualities of arabica coffee. The addition of cream or milk in the brewing process can reduce the acidity, making the coffee more mellow.The acids found in coffee are made by the yeast fermentation of glucose. Organic acids are present in different levels in coffee based on the type of coffee and the region of origin. Different types of arabica beans have distinct aromas, flavors and acidities. For instance, typica beans can be described as having citrus or floral notes with a light, balanced flavor, while caturras and bourbons are known for their full, fruity flavors and intense character.The acidity of arabica can also vary depending upon the roasting intensity and brewing method. In a recent paper the authors have found an interesting correlation between acid levels and roasting levels with higher levels of citric, chlorogenic, and malic acids. However, the overall mean OA concentration did not depend on roasting levels. This suggests that the taste and acidity of coffee is an effect of the sum of the acids in the bean rather than the specific concentration of any one of the acids. It is more beneficial to assess the coffee based on its overall acidity, not the concentration of organic acids. This is in line with previous studies that have shown that the concentrations of organic acids are not an indicator of the quality of coffee (Ginz and others. 2000).You can also purchase Aromatherapy ProductsArabica is famous for its nuanced flavour, with notes of fruit, chocolate caramel, and nuts. The care taken to cultivate it is responsible for its distinctive flavour profile. This makes it one of the more expensive coffee types, but its exceptional taste and aroma make it well worth the price tag. The terroir of the arabica plant which is its environment, will also influence the flavor characteristics. This is why you will find arabica beans from various regions that taste very different from one another.There are a myriad of minor changes in the arabica species. However elevation is the primary element that determines its flavor. The finest arabica beans are harvested from higher elevations, usually above 3,000 feet. The air is cooler at higher elevations and this allows the coffee cherries to grow more slowly.The arabica bean’s type and the process used to prepare it are also significant in the flavor of arabica. Dry or natural processing can add fruity, earthy or floral flavors to the coffee beans, while washed or wet processes tend to create a smoother, sweeter coffee. Additionally, many arabica coffee beans are blended with other coffee varieties to create unique and intriguing flavours. Bourbon, a common arabica variety is often blended with Typica to create more contemporary varieties such as Caturra or Geisha. The roasting process is a major factor in the final flavor of the coffee. A poor-quality coffee will give bitter, sour flavour while a darker, richer roast can produce an intense rich, deep coffee.