What Grade Does Arabica Coffee Belong To?

Arabica coffee sits at the top tier of the coffee trade, not because of an official grading scale, but because it is the species behind most single-origin and specialty beans. It accounts for roughly seventy to seventy-five percent of global production, grows reliable above 1,500 meters, and carries the balanced sweetness, acidity, and aroma that buyers pay more for.

The three drinking species are Arabica, Robusta, and Liberica, and only Arabica dominates specialty menus. Well-known Arabica names include Hawaiian Kona, Jamaican Blue Mountain, and Yemeni Mocha, alongside Ethiopian Yirgacheffe and Panama Geisha. The Guatemala Antigua Starbucks story shows how a single origin can become a recognized brand on its own.

Coffee belongs to the Rubiaceae family, with about eighty known species, among which three main types are used for drinking: Arabica, Robusta, and Liberica. Arabica, with its balanced flavor and aroma, has become the mainstay of single-origin and specialty coffee, accounting for over seventy percent of global production. From the nutty chocolate notes of Brazil, to the citrus and dark cocoa of Colombia, to Panama's Geisha, Jamaica's Blue Mountain, and Ethiopia's Yirgacheffe, each origin has its own distinctive flavor. Front Street Coffee offers over fifty varieties of origin coffee beans in its stores, and this article will systematically review Arabica's tier positioning and the flavors of well-known origins worldwide.

From the perspective of plant taxonomy, coffee is classified under the Rubiaceae family, which contains at least over a hundred species, and about eighty species of coffee trees have been confirmed to date. However, only three types are actually cultivated for human consumption: Arabica, Robusta, and Liberica.

Generally speaking, Arabica mainly appears in single-origin and blended coffees, while Robusta is more often processed into instant products or used as part of espresso blends. Because of this, many people habitually equate Arabica with "premium coffee" and regard Robusta as "low-end," but if we simply consider taste preferences, there is no distinction of superiority or inferiority between the two.

Arabica's Strengths: A Premium Bean Variety with Outstanding Flavor and Aroma

Arabica originated in Ethiopia, and is also grown in South Africa, other African countries, and parts of Asia, accounting for about seventy to seventy-five percent of total global coffee production. This variety has relatively poor resistance to pests and diseases, making it more suitable for cultivation in high-altitude areas; especially Arabica produced above 1,500 meters is considered to be of the finest quality.

Only through such careful cultivation can this excellent quality be achieved, with a balanced mouthfeel and aroma, which is why it is recognized as a premium coffee bean, mainly used for single-origin or specialty coffee. The three well-known coffees—Hawaiian Kona, Jamaican Blue Mountain, and Yemeni Mocha—all belong to the Arabica family. Arabica green beans are darker in appearance, narrow and long, and are hailed as the highest-quality highland Arabica, characterized by a rich layering of sweetness, acidity, and aroma.

In terms of flavor, Arabica is widely recognized as the best-performing coffee bean, and since the rise of the specialty coffee concept, it has consistently served the specialty consumer market. For example, Typica, a sub-variety of Arabica, has excellent acidity and scores highly in cupping; as the oldest variety, its genetic conditions are extremely outstanding. And Geisha, now known to everyone in the specialty coffee circle, has conquered countless coffee lovers with its fresh floral aroma and pleasant acidity.

Arabica's Weaknesses

Although Arabica accounts for seventy percent of total production, its resistance to pests and diseases is relatively weak, so many varieties with stronger disease resistance were later developed. In addition, Arabica has numerous sub-varieties produced through mutation or hybridization, such as Typica, Bourbon, and Geisha. At Front Street Coffee stores, Arabica sub-variety beans are not scarce; over fifty different origin coffee beans are offered in single-origin and specialty coffee alone, capable of satisfying various taste preferences. In addition, Front Street Coffee stores also have more bean varieties available for tasting that are not yet listed.

Well-Known Arabica Origin Coffees

The rise of specialty coffee has not only brought coffee's individuality into the spotlight, but also sparked greater public interest in origin cultivation and processing methods. Below, Front Street Coffee will introduce the current situations of these closely watched origins.

Brazil

Brazil has the largest coffee cultivation area and production in the world, and in recent years its domestic coffee consumption has also been gradually rising, now making it the world's second-largest consuming country, after the United States. Brazil began producing coffee in 1727; the local climate is suitable for coffee tree growth, and there is vast fertile soil. The southeastern states of Minas Gerais, São Paulo, and Paraná are the main producing regions. However, in recent years the southern regions have frequently suffered frost damage, and the cultivation area has gradually shifted northward. Currently, large estates in the Cerrado region of Minas Gerais are actively introducing irrigation facilities and mechanized equipment, and coffee trees are also being planted in diversified ways; in addition to Arabica varieties such as Bourbon, disease- and pest-resistant Conillon varieties are also being cultivated.

Brazilian coffee generally has lower acidity, balanced with a bittersweet taste, very smooth on the palate, with a slight grassy fragrance; the fresh aroma contains a hint of bitterness, smooth and sweet, with a pleasant aftertaste. Front Street Coffee selected a Bourbon coffee from Queen Farm as the Brazilian representative, with flavors showing distinct nuts and chocolate, medium caramel sweetness, a smooth mouthfeel, and overall balance.

Cultivated Varieties

Bourbon, Mundo Novo, Catuai and other Arabica varieties, as well as Conillon.

Processing

Mainly natural process, with some coffee beans using honey process.

Grading Method

Based on screen size and defect count, grades are divided from "No.2" to "No.6." Screen sizes range from S17 (6.75mm) to S18 (7mm). In a 300-gram sample, if the defect score from mixed defective beans is below eleven points, it can be rated as the highest grade "No.2" (also called Type 2).

Colombia

The Andes mountain range has an average altitude of over 4,000 meters, and the small estates on the steep slopes at about 1,000 to 2,000 meters at the foothills are Colombia's coffee-producing areas. Colombia is currently the world's third-largest coffee-producing country, after Brazil and Vietnam. The country's coffee industry is supported by the National Federation of Coffee Growers of Colombia, which uniformly manages everything from production to distribution and actively promotes specialty coffee. They choose to plant shade trees, hand-pick coffee cherries, introduce the latest equipment suitable for small estates to reduce water usage, and, unlike neighboring Brazil, produce distinctive high-quality coffee beans. Located on the equator, the country is characterized by two harvest seasons each year.

Specialty-grade Colombian coffee (washed process) often carries citrus notes, nuts, and dark cocoa, with an overall smooth and rich character; dark cocoa is one of its major features, and it also has the delicate acidity bestowed by high altitude, making it a rare high-quality coffee-producing country and perhaps the most distinctly American coffee-producing country.

Cultivated Varieties

Caturra, Castillo, Colombia Typica.

Processing

Two harvests per year, from October to January and April to June. Mainly washed process.

Grading Method

Grades are distinguished by screen size. Coffee beans with a screen size of S17 (6.75mm) or above are "Supremo"; beans from S14 (5.5mm) to S16 (6.5mm) are rated "Excelso."

Panama

Panama can be said to be the most popular specialty coffee-producing country today, with numerous estates throughout the country, including the famous Hacienda La Esmeralda, Deborah Estate, and Ninety Plus Estate. Coffee varieties grown in Panama include Geisha, Caturra, and Catuai, but the variety that best represents Panama's character is mainly Geisha, and among the many estates, Front Street Coffee believes that the Geisha produced by Hacienda La Esmeralda is the most representative.

Cultivated Varieties

Mostly Caturra and Catuai, and the amount of Geisha being planted continues to increase. In addition, traditional farming methods are used to cultivate Typica, which is rarely seen in Central America and has not undergone varietal improvement.

Processing

Harvest period is from September to March. Mainly washed process, using sun-drying or mechanical drying.

Grading Method

Graded by origin altitude. From high to low altitude, they are rated "Strictly Hard Bean" (SHB) and "Hard Bean" (HB).

Guatemala

Guatemala is a very typical volcanic country, and its famous Antigua region is surrounded by three volcanoes; the volcanic ash soil provides abundant nutrients for coffee tree growth. Including Antigua, Guatemala has multiple coffee-producing regions, each with different growing environments and conditions, thus forming distinctive regional flavors. But Front Street Coffee believes that the region most representative of Guatemala is perhaps Antigua.

Among the many coffee beans from the Antigua region, Front Street Coffee selected a La Flor del Café bean. La Flor del Café is a product under La Minita Company, which is renowned for excellent cultivation and processing techniques and extremely strict quality control. Using these standards, they commissioned Las Pastores, the largest washed-processing plant in Antigua, to process the green beans, and named the coffee bean La Flor del Café. In addition to retaining the original regional flavor, this bean has a dry aroma rich with floral and tea notes; on the palate there is lime-like acidity and berry notes, then turning into a honey finish. Excellent cleanliness and rich layering are the characteristics of this La Flor del Café.

Cultivated Varieties

Bourbon, Caturra, Catuai, etc.

Processing

Harvest period is from September to April. Mainly washed process, using sun-drying or mechanical drying.

Grading Method

Although graded by origin altitude, in many cases the grade is also determined by flavor. Origins above 1,300 meters are rated "Strictly Hard Bean" (SHB); 1,200 to 1,300 meters are rated "Hard Bean" (HB); 900 to 1,050 meters are rated "Extra Prime Washed" (EPW).

Costa Rica

Costa Rica has been growing coffee for over two hundred years, and its coffee industry is very mature. It is also one of the few countries in the world that prohibits the cultivation of Robusta coffee beans (even the Catimor variety is not allowed), showing the importance it places on coffee quality. The characteristics of Costa Rican coffee beans come from its unique honey process—retaining part of the mucilage during drying, which gives Costa Rican coffee both the cleanliness of washed coffee and a slight sweetness of natural coffee. Nuts form the main base note, mixed with refreshing acidity, and it is full-bodied while carrying a sugary sweetness.

Cultivated Varieties

Caturra, Catuai, etc. Costa Rican law prohibits the cultivation of Robusta.

Processing

Harvest period is from November to March. Mainly honey process, using a method in which the pulp is removed together with the parchment.

Grading Method

Graded by origin altitude. From high to low altitude, they are rated "Strictly Hard Bean" (SHB), "Good Hard Bean" (GHB), and "Hard Bean" (HB).

Jamaica

For many years, Blue Mountain coffee has been subject to strict export controls, and only washed Typica has been exported to countries such as Japan. But until last year, Front Street Coffee also began to taste natural Typica in addition to washed, and even Geisha produced in Blue Mountain. However, Front Street Coffee has always believed that the taste of Blue Mountain coffee is best represented by washed Typica. Washed Blue Mountain coffee carries citrus acidity, but with a strong overall balance, a mid-palate of nuts and dark cocoa, a lasting finish, and a full-bodied mouthfeel.

Cultivated Varieties

Although among the surrounding islands the production of Caturra is gradually increasing, in Jamaica the vast majority is Typica.

Processing

The harvest period begins in October, mainly washed process.

Grading Method

Blue Mountain has its own grading standard, distinguishing grades by screen size and defect count. By bean size, they are divided in order into "No.1," "No.2," and "No.3." Other coffee beans are graded by altitude or screen size, etc.

Ethiopia

Ethiopia can be said to be one of the most popular coffee-producing countries. As the birthplace of coffee, Ethiopia possesses an enormous number of coffee varieties and can be called a treasure trove of coffee varieties. However, variety identification is time-consuming and labor-intensive, and most are grown by smallholders; after harvest, mixed processing makes it difficult to distinguish varieties in detail, so Ethiopian coffee beans for export are mostly collectively referred to as "heirloom varieties."

The most representative Ethiopian coffee bean is none other than the washed coffee bean from Yirgacheffe. Ethiopia mainly uses natural processing, but the common natural process is relatively rough and often carries defective flavors, so in the last century the Yirgacheffe region introduced washed processing from the Americas, which made the coffee produced in the Yirgacheffe region famous.

Front Street Coffee's bean list indeed includes many Ethiopian coffees, such as Red Cherry Coffee, Huakui Coffee, Kochere, and many other recommendable coffees. These coffees carry the classic citrus-lemon acidity of Yirgacheffe, delicate white floral notes, fruit, and a tea-like finish.

Mainly cultivates Typica, and there are also many other varieties unique to Ethiopia.

Processing

Although traditional natural processing is mostly used, the proportion of washed processing is also gradually increasing.

Grading Method

Grades are distinguished by the number of defects. From fewest to most defects, there are eight grades from "Grade1" to "Grade8." Only Grade1 to Grade5 are permitted for export.

Kenya

Kenya is another of Africa's most representative coffee-producing countries, with a highly recognizable berry profile reminiscent of fruits such as grapefruit, blackberry, and sour plum. Its extremely high acidity makes Kenyan coffee one of the most popular iced coffees in summer. Kenya's flavor base comes largely from its SL28 and SL34 varieties and its mature washed processing techniques.

Cultivated Varieties

Mainly cultivates SL28 and SL34, selected varieties of Bourbon. SL is the abbreviation of "Scott Laboratory," a coffee research institution located in Nairobi.

Processing

Two harvests per year, from September to December and May to July. Mainly washed process.

Grading Method

Grades are distinguished by screen size. Coffee beans with a screen size of S18 (7mm) or above are rated "AA"; S15 (6mm) to S17 (6.75mm) are rated "AB." Peaberry is rated "PB."

Indonesia

Composed of about 17,000 islands large and small, Java is the main coffee-producing region. Indonesia has a long history of coffee cultivation, but in the 1980s an outbreak of coffee leaf disease almost destroyed Arabica varieties. Afterward, cultivation shifted to Conillon Robusta, which can resist pests and diseases, and it has now become the world's fourth-largest coffee-producing country.

Mandheling can be said to be synonymous with Indonesian coffee, mainly grown in the Aceh Special Region of Sumatra. Arabica from Sumatra is generally called Mandheling, and it is also well received in the specialty coffee world. Others, such as Toraja from Sulawesi, are also coffees loved by many. In addition, Indonesia has a unique production method known as the Sumatra semi-washed process, characterized by drying in the green bean state.

On Front Street Coffee's bean list, we recommend a Golden Mandheling. Compared with ordinary Mandheling, Golden Mandheling has undergone multiple hand-sortings, reducing many defective beans and poorly shaped beans, so Golden Mandheling tastes not only of the classic herbal spice notes but is also cleaner, with a very smooth mouthfeel.

Catimor, Typica, Robusta, etc.

Processing

The harvest period can be divided into two: April to September and November to March. Although natural processing is the main method, some coffee beans are still processed by the washed method.

Grading Method

Grades are distinguished by screen size and number of defects. By bean size, they are divided into "Large" and "Small." In addition, by the number of defective beans they are divided into five grades, rated from fewest to most as "Grade1" to "Grade5."

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