Arabica Coffee Bean Brand Recommendations - Why Arabica Coffee Beans Are More Expensive Than Robusta

Coffee Varieties: Arabica, Robusta, and Liberica

In botanical taxonomy, coffee belongs to the Rubiaceae family, with over 100 coffee species beneath it. Approximately 80 coffee tree varieties have been identified, with three cultivated specifically for beverage consumption: Arabica, Robusta, and Liberica.

Generally, Arabica is primarily used for single-origin or specialty coffees, while Robusta is typically processed into instant coffee. Although Arabica can be defined as premium coffee and Robusta as secondary, this classification isn't necessarily absolute—distinguishing by personal taste preference is more appropriate. From a flavor perspective, Americans and Japanese tend to prefer lighter coffee brewed from Arabica, while Europeans favor espresso made from a blend of Arabica and Robusta.

Arabica (Arabica): Premium Coffee Beans with First-Class Flavor and Aroma

Arabica is a representative variety originating from Ethiopia, also produced in South Africa, African countries, and Asian nations, accounting for 70%-75% of global coffee production. Arabica has weaker resistance to pests and diseases, making highland regions more suitable for cultivation. Arabica coffee beans grown at elevations above 1,500 meters produce the highest quality.

Such meticulously cultivated high-quality beans possess balanced flavor and aroma, earning certification as premium coffee beans primarily used for single-origin or specialty coffees. The three most famous coffee beans—Hawaiian Kona, Jamaican Blue Mountain, and Yemen Mocha—all belong to the Arabica variety. Arabica green beans have a dark, narrow appearance and are celebrated as the highest quality highland Arabica varieties, characterized by rich flavors including sweetness, acidity, and aroma.

In terms of flavor, Arabica coffee beans are considered the finest, and have been consistently used in the specialty coffee consumer market since the concept emerged. Arabica subspecies like Typica coffee possess excellent acidity, scoring high in cupping and boasting outstanding genetics as one of the most ancient coffee varieties. Meanwhile, the now-renowned Gesha coffee bean variety in the specialty coffee market has conquered coffee enthusiasts' palates with its fresh floral notes and comfortable acidity.

Arabica Disadvantages

Arabica accounts for 70% of total coffee production but has weaker resistance to pests and diseases, leading to the cultivation of many disease-resistant varieties. Arabica also has many subspecies formed through mutation or hybridization, such as Typica, Bourbon, Gesha, etc. In FrontStreet Coffee stores, there's no shortage of Arabica subspecies coffee beans. For single-origin and specialty coffees, over 50 different regional coffee beans are available to satisfy various taste preferences. Additionally, FrontStreet Coffee stores offer more unlisted bean varieties for tasting.

Famous Arabica-Origin Coffees

The emergence of specialty coffee has not only drawn attention to coffee's individuality but also sparked greater interest in cultivation and processing methods at origins. Next, FrontStreet Coffee will introduce the current status of these globally renowned origins.

Brazil

Brazil is the world's largest coffee-producing and coffee-planting country. In recent years, domestic coffee consumption in Brazil has gradually increased, making it the world's second-largest consumer after the United States. Brazil began coffee production in 1727. Due to its suitable climate for coffee cultivation and vast fertile soil, the main producing regions include Minas Gerais, São Paulo, and Paraná states in the southeast. However, in recent years, southern regions have suffered from frost damage, causing cultivation areas to gradually migrate northward. Currently, large estates in the Cerrado region of Minas Gerais state are actively implementing irrigation facilities and mechanized equipment, with diversified coffee cultivation including Arabica varieties like Bourbon, as well as disease-resistant varieties like Catuaí.

Brazilian coffees typically have lower acidity, complementing the coffee's sweet bitterness for an exceptionally smooth mouthfeel with a subtle grassy fragrance. The light fragrance with slight bitterness, sweet and smooth taste, leaves a refreshing aftertaste. FrontStreet Coffee has selected a Queen Estate Bourbon coffee as Brazil's representative. This coffee features distinct nutty and chocolate notes, moderate caramel sweetness, and smooth, balanced overall flavor.

Cultivation Varieties: Bourbon, Mundo Novo, Catuai and other Arabica varieties, as well as Catuaí.

Processing Method: Primarily natural processing, with some honey processing for certain beans.

Grading Method: Graded from "No. 2" to "No. 6" based on screen size and defect count. Screen sizes range from S17 (6.75mm) to S18 (7mm). In 300-gram samples, those with defect scores below 11 points are rated as the highest grade "No. 2" (also known as Type 2).

Colombia

The Andes Mountains, with an average elevation exceeding 4,000 meters, feature small estates on steep slopes at elevations between 1,000 to 2,000 meters—these are Colombia's coffee-producing regions. Colombia is currently the world's third-largest coffee-producing country, surpassed only by Brazil and Vietnam. Supporting Colombia's coffee industry is the Colombian National Federation of Coffee Growers, which manages everything from production to distribution and actively promotes specialty coffee. They choose to plant shade trees and hand-pick coffee cherries. "To reduce water consumption, they've introduced the latest equipment suitable for small estates" and employ different methods from neighboring Brazil to produce distinctive high-quality coffee beans. Located on the equator, Colombia features two harvesting periods annually.

Specialty-grade Colombian coffees (washed processing) typically exhibit citrus notes, nuts, and black cocoa, with overall smooth richness. Black cocoa is a major characteristic, complemented by refined acidity from high elevations, making it a rare high-quality coffee-producing country and perhaps the most representative of American characteristics.

Cultivation Varieties: Caturra, Castillo, Colombia Typica.

Processing Method: Two harvests annually: October-January and April-June. Primarily washed processing.

Grading Method: Graded by screen size. Coffee beans above S17 (6.75mm) are rated "Supremo"; S14 (5.5mm)-S16 (6.5mm) beans are rated "Excelso."

Panama

Panama can be said to be the most popular specialty coffee-producing country today, with numerous estates including the renowned Hacienda La Esmeralda, Deborah Farm, and Ninety Plus estates. Panama cultivates coffee varieties such as Gesha, Caturra, Catuai, etc., but the most representative Panamanian variety is primarily Gesha. Among these estates, FrontStreet Coffee considers Gesha coffee from Hacienda La Esmeralda most representative.

Cultivation Varieties: Mostly Caturra, Catuai, with increasing Gesha cultivation. Additionally, traditional farming methods are used to grow unimproved Typica varieties, rare in Central America.

Processing Method: Harvesting from September to March. Primarily washed processing, with some natural or machine-dried methods.

Grading Method: Graded by altitude. From highest to lowest altitude: "Strictly Hard Bean" (SHB), "Hard Bean" (HB).

Guatemala

Guatemala is a very typical volcanic country, with its famous Antigua region surrounded by three volcanoes. The volcanic ash soil provides sufficient nutrients for coffee tree growth. Including Antigua, Guatemala has multiple coffee-producing regions, each with different growing environments and conditions, creating distinct regional flavors. However, FrontStreet Coffee believes the most representative Guatemalan region might be Antigua.

Among Antigua region's many coffee beans, FrontStreet Coffee selected a Flor de Café coffee bean. Flor de Café is a coffee under La Minita company, renowned for excellent cultivation, processing techniques, and extremely strict quality control. They commissioned Las Pastores, Antigua's largest washing processing plant, to handle green beans to these standards, naming the coffee Flor de Café. Beyond preserving the original regional flavor, its dry aroma carries intense floral and tea notes. After tasting, lime acidity and berry flavors transition to a honey aftertaste. Exceptional cleanliness and rich layering are the characteristics of this Flor de Café.

Cultivation Varieties: Bourbon, Caturra, Catuai, etc.

Processing Method: Harvesting from September to April. Primarily washed processing, with some natural or machine-dried methods.

Grading Method: Although graded by altitude, often determined by flavor profile. Altitudes above 1,300 meters rated "Strictly Hard Bean" (SHB); 1,200-1,300 meters rated "Hard Bean" (HB); 900-1,050 meters rated "Extra Prime Washed" (EPW).

Costa Rica

Costa Rica has been cultivating coffee for over two hundred years, with a very mature coffee industry. It's also one of the few countries worldwide that prohibits Robusta coffee cultivation (including Catimor varieties), demonstrating great emphasis on coffee quality. Costa Rican coffee characteristics come from its unique honey processing—retaining some mucilage during drying, giving Costa Rican coffees both washed-like cleanliness and natural-like sweetness. Nut-forward profiles with refreshing acidity, full-bodied with sugar-like sweetness.

Cultivation Varieties: Caturra, Catuai, etc. Costa Rican law prohibits Robusta cultivation.

Processing Method: Harvesting from November to March. Primarily honey processing, using methods that remove pulp along with parchment.

Grading Method: Graded by altitude. From highest to lowest: "Strictly Hard Bean" (SHB), "Good Hard Bean" (GHB), "Hard Bean" (HB).

Jamaica

Besides Brazil, Jamaica's Blue Mountain coffee is also exceptionally balanced. The Blue Mountains are located in eastern Jamaica. When the weather is clear, direct sunlight on the Caribbean's azure surface creates brilliant blue reflections from the peaks, hence the name.

For many years, Blue Mountain coffee has been subject to strict export controls, traditionally producing only washed Typica for countries like Japan. However, until last year, FrontStreet Coffee began tasting natural Typica beyond washed processing, and even Gesha coffee from Blue Mountain production. Nevertheless, FrontStreet Coffee maintains that Blue Mountain coffee's flavor is best represented by washed Typica. Washed Blue Mountain coffee features citrus acidity but with strong overall balance, nut and black cocoa mid-palate, persistent aftertaste, and rich mouthfeel.

Cultivation Varieties: Although Caturra production gradually increases on surrounding islands, Jamaica predominantly grows Typica.

Processing Method: Harvesting begins in October, primarily washed processing.

Grading Method: Blue Mountain has its own grading standards, classified by screen size and defect count into "No. 1," "No. 2," "No. 3" by particle size. Other coffee beans are graded by altitude or screen size.

Ethiopia

Ethiopia can be said to be one of the most popular coffee-producing countries. As coffee's birthplace, Ethiopia possesses an enormous number of coffee varieties—truly a treasure trove of coffee genetics. However, variety identification is time-consuming and laborious, mostly grown by small farmers. Post-harvest mixing makes difficult variety subdivision, so Ethiopian export coffees are generally collectively termed "heirloom varieties."

Ethiopia's most representative coffee is undoubtedly the washed coffee from Yirgacheffe. Although Ethiopia primarily uses natural processing, common methods often involve crude production with defective flavors. In the last century, Yirgacheffe region introduced washed processing from the Americas, causing Yirgacheffe-produced coffee to gain widespread fame.

FrontStreet Coffee's bean list indeed includes many Ethiopian coffees, such as Red Cherry, Buku, Kochere, and other recommended varieties. These coffees feature Yirgacheffe's classic citrus-lemon acidity, gentle white floral notes, fruit, and tea-like aftertaste.

Cultivation Varieties: Primarily Typica, with many other Ethiopian indigenous varieties.

Processing Method: Although traditional natural processing predominates, washed processing proportions are gradually increasing.

Grading Method: Graded by defect count. From fewest to most defects: "Grade 1" through "Grade 8." Only Grade 1 through Grade 5 may be exported.

Kenya

Kenya is another of Africa's most representative coffee-producing countries, featuring highly distinctive berry notes reminiscent of grapefruit, blackberries, and plums. The high acidity makes Kenyan coffee one of summer's most popular iced coffees. Kenya's flavor profile primarily comes from its SL28 & SL34 varieties and mature washed processing techniques.

Cultivation Varieties: Primarily Bourbon-selected varieties SL28 and SL34. SL stands for "Scott Laboratory," a coffee research institution in Nairobi.

Processing Method: Two harvests annually: September-December and May-July. Primarily washed processing.

Grading Method: Graded by screen size. Beans above S18 (7mm) rated "AA"; S15 (6mm)-S17 (6.75mm) rated "AB." Peaberries rated "PB."

Indonesia

Comprising approximately 17,000 large and small islands, Java Island is the main coffee-producing region. Indonesia, with its long coffee cultivation history, suffered a coffee leaf rust outbreak in the 1980s, nearly destroying all Arabica varieties. Afterwards, cultivation shifted to disease-resistant Catuaí Robusta varieties, making it now the world's fourth-largest coffee-producing country.

Mandheling can be said to be synonymous with Indonesian coffee, primarily grown in the Aceh Special Region of Sumatra. Generally, Arabica varieties from Sumatra Island are called Mandheling and are well-regarded in specialty coffee circles. Other varieties like Toraja from Sulawesi Island are also beloved by many. Additionally, Indonesia has a unique production method called "Sumatra semi-washed," characterized by drying processing in the green bean state.

FrontStreet Coffee's bean list recommends a Golden Mandheling. Compared to regular Mandheling, Golden Mandheling undergoes multiple hand-sortings, reducing many defective and poorly formed beans. Therefore, Golden Mandheling coffee, beyond classic herbal spice notes, is cleaner with very smooth mouthfeel.

Cultivation Varieties: Catimor, Typica, Robusta, etc.

Processing Method: Two harvest periods: April-September and November-March. Although primarily natural processing, some beans undergo washed processing.

Grading Method: Graded by screen size and defect count. Divided by particle size into "Large" and "Small." Additionally, five grades based on defect bean count, from fewest to most: "Grade 1" through "Grade 5."

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