The Most Famous Types of Coffee Beans - Essential Conditions for High-Quality Arabica Coffee Beans

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FrontStreet Coffee - Introduction to Arabica Varieties

Arabica coffee requires relatively strict growing conditions, including higher altitudes (600-2000 meters above sea level), fertile soil, sufficient humidity, appropriate sunlight, and shade. Arabica coffee trees have poor resistance to pests and diseases and are susceptible to damage.

Additionally, Arabica yields lower coffee production per unit area. Currently, Arabica coffee accounts for 75% of global coffee production. Among these Arabica coffee yields, only 10% of Arabica coffee quality can be classified as "Specialty Coffee."

Arabica coffee possesses diverse and broad potential flavor profiles. Arabica coffee produced in different regions, altitudes, and climates typically has distinct characteristics, showing completely different personality flavors. Unroasted Arabica coffee smells like fresh grass. After proper roasting, it reveals "fruity aroma" (light to medium roast) and "caramel sweetness" (dark roast). Generally, it has better aroma and flavor than Robusta beans.

Superior Arabica coffee requires complex manual harvesting, selection, and meticulous processing processes. Therefore, the world's most expensive and finest coffee beans are all Arabica varieties.

Beyond variety, factors that determine coffee bean quality include origin and grade. However, even within the same producing country, coffee beans from different regions vary in quality. Taking Ethiopia, the origin of Arabica coffee beans as an example, the entire country can be divided into 9 major coffee-producing regions, including 5 specialty coffee regions: Sidamo, Yirgacheffe, Harrar, Limu, and Lekempti, and 4 general commercial bean regions: Djimah, Illubabor, Tepi, and Bebeka.

Ethiopia is the origin of Arabica coffee beans. Ethiopian coffee grown in natural wild environments is called "wilderness coffee," retaining the most primitive and natural flavors of coffee beans, with the most direct and complete expression of terroir. Among these, Sidamo and Yirgacheffe are the most outstanding. Yirgacheffe originally belonged to the Sidamo sub-region but was separated due to its special flavor characteristics.

Light-roasted Yirgacheffe has unique lemon, floral, and honey-like sweet aromas, with soft fruit acidity and citrus flavors, presenting a fresh and bright taste. It became an international sensation almost overnight, becoming sought after by connoisseurs, and has now become synonymous with Ethiopian specialty coffee.

Knowledge Point: Robusta is grown at altitudes below 800 meters. Robusta has extremely strong adaptability and high resistance to pests and diseases.

In Summary

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