What is Coffea arabica?

Coffea arabica is one of the two primary commercially cultivated coffee species - the other being Coffea canephora (Robusta). It accounts for approximately 60–70% of global coffee production and is the dominant species in specialty coffee.

Arabica originated in the highland forests of Ethiopia and South Sudan, where it still grows wild. It's a tetraploid species - carrying four sets of chromosomes - which gives it a broader genetic base for flavour development than the diploid Robusta. It thrives at altitude, typically between 1,000 and 2,500 metres above sea level, in temperatures of 15–24°C.

In the cup, Arabica generally produces higher acidity, greater aromatic complexity, and more nuanced flavour than Robusta. Caffeine content is typically 1.2–1.5% by dry weight, compared to 2–2.7% in Robusta. The species encompasses hundreds of cultivars - Typica, Bourbon, Geisha, SL28, and many more - each shaped by centuries of selection, migration, and breeding. Understanding Arabica at the species level is the foundation for understanding the diversity of everything in a specialty green coffee catalogue.