Characteristics of Arabica Beans: An Introduction to the Varieties That Interpret the Wonders of the World

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FrontStreet Coffee - Arabica Coffee Introduction

Arabica, cultivated at elevations of 900-2000 meters on sloped terrain, adapts to stable temperatures and rainfall in tropical climates. Its flavor characteristics include pleasant aroma and rich taste. The coffee beans are long and oval-shaped, flat in form. As a variety, it has poor environmental adaptability, requires significant manual care, and commands a high price. It is primarily distributed in regions such as Central and South America, East Africa, Southeast Asia, and Hawaii.

Typica

This is the Arabica variety closest to the original species, from which nearly all Arabica varieties originate. It was widely cultivated in Central and South America in the past. The beans are elongated and possess excellent aroma and acidity. However, it is susceptible to leaf rust disease and requires considerable shade trees, resulting in low production yields (harvested only once every two years, similar to Bourbon).

Bourbon

Typica is the superior subspecies closest to Arabica, while Bourbon is a subspecies that mutated from Typica. These two are the oldest existing coffee varieties. Bourbon was transplanted from Yemen to the east of Madagascar Island in East Africa, then to Bourbon Island (now called Réunion Island) in the Indian Ocean, and subsequently entered Brazil with French colonists. Its characteristics include small, round beans that mostly grow in dense clusters, resulting in an S-shaped center line.

Caturra

This is a mutant variety discovered in Brazil. The tree height is low, with small bean grains, high yield, and resistance to leaf rust disease. The drawback is that it fruits only in the following year, allowing harvest once every two years. Although the quality is extremely high, the costs of care and fertilization are considerable. It is suitable for cultivation at medium to high elevations of 450-1700 meters with annual rainfall of 2500-3500 millimeters. Its specialty is rich acidity with slightly stronger astringency.

Mundo Novo

A natural hybrid of Bourbon and Sumatra varieties discovered in Brazil. It has strong environmental adaptability and resistance to pests and diseases. Although it belongs to high-yield varieties, it grows slowly with relatively large bean grains. Its disadvantage is the tree height of 3 meters (this height exceeds what harvesting machines can reach, making it unsuitable for mechanized coffee harvesting), requiring annual pruning of the coffee tree's top branches and leaves. Cultivation began in Brazil around 1950, and it now shares the status of Brazil's main varieties alongside Caturra and Catuai. Mundo Novo has an excellent balance of acidity and bitterness, with a mouthfeel close to original varieties, making it highly sought after when first introduced to the market and named "New World."

Catai

A hybrid of Mundo Novo and Caturra. It has high yield and strong environmental adaptability, with low tree height (because Mundo Novo's excessive height caused harvesting difficulties, it was hybridized with the low-height Caturra). Unlike Caturra, Catuai fruits annually. Although it requires sufficient fertilization, it is resistant to pests and diseases, and its fruits do not easily drop even when facing strong winds and rains. However, its fruit growth and harvesting lifespan is only about ten years - this short lifespan is its weakness. It is primarily cultivated in the vast region from Colombia to Central America. Catuai's flavor is more monotonous than Mundo Novo and lacks body.

In Brief

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