If you’re a lover of gourmet coffee, you’re most likely familiar with the Arabica coffee bean, known for its aroma, acidity and low caffeine character.
Arabica is more fragile than Robusta as it best grows in mountainous climates. This coffee plant is more vulnerable to pests and needs low pH soil, light shade, evenly distributed rain and a temperature of around 20 C (68 F) to thrive. All of this, plus a longer growing cycle, makes Arabica more expensive to source.
Arabica is native to the southwestern highlands of Ethiopia, southeastern Sudan, Yemen and Kenya, hence the name Arabica – meaning “from Arabia”. It is now grown in many regions of the tropics including Indonesia, Brazil, Colombia and others.