An Introduction to the Three Major Coffee Bean Varieties - Are Premium Arabica Coffee Beans Acidic?

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FrontStreet Coffee - Introduction to Three Major Coffee Bean Varieties

Arabica

The Arabica variety originates from the Ethiopian highlands, where it was initially used as a medicinal herb. In the 13th century, the practice of roasting developed, and by the 16th century, it was introduced to Europe via Arab traders, becoming a popular beverage throughout the continent. Following the steps of European colonizers, it eventually became one of the most popular beverages worldwide.

Currently, Arabica varieties account for approximately 59% of coffee beans in the global market. Due to their excellent acidity and aroma, they are the most suitable among all coffee varieties for direct consumption. However, they have little resistance to coffee's greatest enemy—leaf rust disease. Therefore, major coffee-exporting countries are dedicated to improving coffee varieties to combat leaf rust disease. In terms of appearance, Arabica beans are flat and elliptical.

Robusta

The Robusta variety was discovered in the Congo region of Africa. It has greater resistance to leaf rust disease, but due to its overly strong flavor, few people consume it directly. Typically, mixing just 3-4% Robusta coffee beans into a cup of coffee will make the entire cup taste of Robusta. Some consider it aromatic, but most people cannot tolerate this flavor, even considering it a musty taste, and Robusta's heavier bitterness is also unappealing to many.

Robusta coffee beans contain almost twice as much caffeine as Arabica varieties. Robusta beans appear rounder than Arabica beans. The Robusta variety is also known as "industrial coffee" because just a small amount of Robusta coffee beans can brew a large quantity of coffee liquid, effectively saving costs. Robusta is widely cultivated in the Vietnam region, and these coffee beans are mostly sold to large canned coffee manufacturers. Currently, Robusta varieties account for approximately 41% of coffee beans in global circulation.

Liberica

The Liberica variety is mainly produced in West Africa. It has extremely high environmental adaptability but cannot resist leaf rust disease, and its flavor is inferior to Arabica varieties. Therefore, it is only circulated domestically in West African countries including Liberia and Ivory Coast, making it difficult to find Liberica varieties in international markets. Its appearance is spoon-shaped.

Arabica contains rich aroma and premium acidity, with subtle notes of jasmine, ripe melon, and various citrus fruits. It is beloved by many for its balance between bitterness and sweetness and its delicate character. Arabica is produced in South America, Africa, and Asia, accounting for 70%-75% of the world's coffee production. Due to its weaker resistance to pests and diseases, it can only be cultivated in highland areas, with Arabica coffee beans grown above 1,500 meters producing the best quality. Such time-consuming cultivation is required to achieve the balanced flavor and aroma that certifies it as premium coffee beans.

Knowledge Extension: The Origin of Arabica Coffee

The origin of Arabica coffee can be traced back to 1000 BCE in the Ethiopian highlands. The Oromo people of Kefa traditionally consumed these beans, crushing them and mixing them with fat to use as a stimulant.

In Brief

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