What is Arabica?

The most widely consumed type of coffee worldwide. 60 to 70% of the world's coffee volume is Arabica. Why?
In short: Coffea arabica, its Latin name, is generally considered the most flavorful bean without a high caffeine content. It is perfectly suited for blends, not only with other coffee types but also with other Arabica varieties. However, Arabica beans make up only a small percentage of specialty coffees.
Coffea arabica is cultivated in growing regions ranging from 600 to 2,300 meters above sea level. The altitude of the plants plays a crucial role in their growth, influencing the ripening of the cherries. As a general rule, the higher the plant grows, the slower it ripens, allowing it more time to develop complex aromas. However, this doesn't necessarily mean that higher altitudes result in better flavor. Many different factors contribute to the perfect ripening of the coffee cherry.
Arabica coffee plants, for example, tolerate extreme weather very poorly, meaning they cannot withstand drought, frost, or heat waves. They need constant temperatures of around 15–25 °C and thrive in the shade, without direct sunlight. The typical ripening period is approximately 9–11 months. The plant grows in the regions around the equator. Countries like Brazil, Colombia, and Ethiopia are currently known for their Arabica coffees. However, climate change will also shift the growing areas in these regions.
Coffea arabica has been known in the regions where the beans grow for up to 15,000 years. There's a charming legend about how the fruit was discovered. According to the legend, a shepherd in the kingdom of Kaffa once observed his goats becoming restless and unable to sleep after eating the seeds of an evergreen shrub. When he told the monks about this, they imitated the animals and were thus able to prolong their prayer time.
Coffee has only been known in Central Europe since the 18th century. Today, we know of about 100 types of coffee. However, two types are most commonly consumed: Arabica and Robusta. And that's what the next coffee knowledge blog post will be about.