What is Arabica coffee and where does the name come from?

Arabica is the name of a coffee species, not a country. It is the most widely grown coffee variety in the world and accounts for roughly 75 percent of global coffee production. Its caffeine content runs about 0.8 to 1.5 percent, lower than Robusta. Common specialty beans such as Typica, Bourbon, Caturra, and Catuai are all sub-varieties derived from the Arabica coffee bean.

The plant is delicate. Arabica grows well at high altitude, tolerates cool temperatures but not frost, and is prone to coffee leaf rust, which limits where it can be farmed. For comparison, Robusta makes up about 20 percent of world production and Liberica only about 2 percent. That fragility, combined with its flavor profile, is why so many specialty roasters build their menus around Arabica.

We often hear the phrase "100% pure Arabica," but many people aren't clear on what it actually means. Arabica is actually the name of a coffee variety, not a country. It is currently the most widely cultivated coffee variety in the world with the finest flavor profile, containing only 0.8%–1.5% caffeine and accounting for about 75% of total global coffee production. However, Arabica is delicate and demanding when it comes to growing conditions, and is prone to coffee leaf rust. Common specialty coffee beans such as Typica, Bourbon, Caturra, and Catuai are in fact all sub-varieties derived from Arabica. This article will systematically outline the definition of Arabica, the origin of its name, and several of the most common derivative varieties on the market, helping coffee lovers gain a clearer understanding of the coffee beans they drink every day.

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Many coffee enthusiasts who are just getting started have seen labels like "100% pure Arabica," but when they first encounter it they're often confused—it sounds like the name of a country, yet they're not quite sure. What exactly does Arabica refer to? Is it a country? Below, Front Street Coffee (FrontStreet Coffee) will walk you through the basics of Arabica coffee.

What is Arabica?

Arabica is actually the name of a coffee variety. According to Front Street Coffee (FrontStreet Coffee), coffee worldwide is mainly divided into three major varieties: Arabica, Robusta, and Liberica. Among these three, Arabica has the finest flavor profile, which is why it is often used to make specialty coffee, and its caffeine content is relatively low, at around 0.8% to 1.5%. It is also currently the most widely cultivated coffee variety in the world, with Arabica coffee beans produced in Central and South America, Africa, Asia, and beyond.

Because it has the finest flavor among the three major varieties, Arabica accounts for about 75% of total global coffee production. By comparison, Robusta makes up about 20% of world coffee production, while Liberica accounts for only 2% of the total.

Although Arabica coffee beans seem to have many advantages, they are actually very delicate and can only be grown at high altitudes. While they can tolerate low temperatures, they cannot withstand frost, and they are also relatively weak in drought resistance and susceptible to pests and diseases. For example, coffee leaf rust once caused heavy losses for a large number of coffee farmers, which later led to the development of hybrid varieties of Arabica and Robusta. In addition, Arabica is only a general term for a variety; for instance, the common coffee varieties at Front Street Coffee (FrontStreet Coffee) are in fact all sub-varieties derived from Arabica, such as Typica, Bourbon, and Caturra, which are all pure Arabica variety coffee beans.

So-called 100% pure Arabica coffee beans refer to high-quality coffee beans and are also synonymous with specialty coffee. This is because only coffee varieties derived from Arabica can score 80 points or above in cupping, while Robusta variety coffee beans fall far short of this level in terms of flavor.

So how did the name Arabica coffee bean come about?

The name Arabica coffee bean originated in the Arab world. Enthusiasts familiar with coffee history know that coffee originated in Africa, where local tribes first had the habit of chewing coffee leaves for stimulation, and later, through the research of Arab scholars, this changed to roasting the seeds and making them into a beverage. For religious reasons, coffee once replaced the prohibited alcoholic beverages and thus became widely popular in the Arab world, which is also the origin of the name "Arabica."

Afterward, coffee spread from the Arab world to Europe via the Ottoman Empire, and then further to the New World of the Americas, spreading along the routes of trade and colonial expansion. Therefore, Western countries customarily referred to coffee as coffee beans passed down from the Arab world, and over time this evolved into the name Arabica coffee beans.

The above is the relevant knowledge about Arabica coffee beans compiled by Front Street Coffee (FrontStreet Coffee). So what are the common Arabica-derived varieties on the market today? And which coffee beans are the better known ones? Below, Front Street Coffee (FrontStreet Coffee) will introduce several of the most common Arabica variety coffee beans on the market.

Typica

According to Front Street Coffee, Typica is the oldest variety in the Arabica branch and also the oldest native variety in Ethiopia; today, almost all coffee varieties belonging to Arabica are derived from Typica. Typica has an elegant flavor, but the plant is relatively weak, has poor disease resistance, and is susceptible to coffee leaf rust, so its coffee bean yield is low and it is difficult to make economically viable. In recent years, Typica in Central and South America has also gradually been replaced by Caturra and Catuai, so Typica is becoming increasingly rare. Although Typica has an elegant flavor, it is less widespread than Bourbon.

Representative Typica coffee variety—Front Street Coffee (FrontStreet Coffee) Jamaica Blue Mountain coffee beans

Country: Jamaica

Region: Blue Mountain

Altitude: 1310m

Variety: Typica

Processing method: Natural

Flavor: Berries, dark cocoa, cream, nuts, brown sugar

Bourbon

Bourbon is a sub-variety produced by a mutation of Typica. It was discovered on the island of Bourbon, hence the name Bourbon coffee, and together with Typica it is one of the oldest extant coffee varieties. When the green fruit ripens, it turns bright red. Compared with Typica, Bourbon has broader leaves and denser growth. Although its yield is higher than Typica's, its harvest period is also two years, so it is likewise a relatively low-yield variety; however, it has a high-quality mouthfeel, with an acidity similar to red wine and a sweet finish.

Representative Bourbon variety coffee beans—Front Street Coffee (FrontStreet Coffee) Brazil Queen Estate Yellow Bourbon coffee beans

Country: Brazil

Region: São Paulo State (Queen Estate)

Altitude: 1400-1950m

Variety: Yellow Bourbon

Processing method: Semi-natural / Natural

Flavor: Nuts, cream, peanut, fermented fruit, cane sugar

Caturra

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. Its productivity and disease resistance are both superior to Bourbon, and the tree is shorter, making harvesting easier, but like Bourbon it has a cycle of fluctuating productivity every two years. In terms of flavor, it is on par with or slightly inferior to Bourbon beans. More importantly, it has extremely strong adaptability and does not need shade trees; it can thrive even when directly exposed to the blazing sun, commonly known as sun-grown coffee. It can adapt to high-density planting, but requires more fertilizer, which increases costs, so initially coffee farmers were not very receptive to it.

Representative Caturra coffee variety—Front Street Coffee (FrontStreet Coffee) Panama Hacienda La Esmeralda Diamond Mountain coffee beans

Country: Panama

Region: Boquete, Hacienda La Esmeralda

Estate: Hacienda La Esmeralda

Altitude: 1400-1700m

Variety: Catuai, Caturra

Processing method: Natural process

Flavor: Citrus, bright acidity, nuts, honey, fermented notes, cocoa

Catuai

Catuai is a hybrid Arabica variety, produced by crossing Mundo Novo (New World) with Caturra. It has strong resistance to natural disasters, especially wind and rain. It inherits the advantage of Caturra's low tree height and improves on the shortcomings of Mundo Novo; another advantage is that the fruit holds firmly and is not easily shaken off even in strong winds, making up for Arabica's fragile fruit. However, its overall flavor expression is more monotonous than Caturra, and also more monotonous than Mundo Novo and lacking in body—this is the greatest regret. In addition, its fruit growth and harvest lifespan is only about ten years, and its relatively short lifespan is also one of its weaknesses.

Representative Catuai coffee variety—Front Street Coffee (FrontStreet Coffee) Costa Rica Beethoven coffee beans

Country: Costa Rica

Region: Tarrazú region (Canet Estate)

Altitude: 1900m

Variety: Catuai

Processing method: Washed process

Flavor: Citrus, berries, floral, light fermented wine aroma

The above are some of the common Arabica bean varieties on the market. We hope this helps coffee fans understand what Arabica variety coffee beans are, so they can choose coffee beans that suit their own taste.

The above content is compiled by CoffeeHunters, a coffee news website.