Arabica Coffee Origin: Where Does It Come From, and How Does It Compare to Other Varieties?

A few years ago, “100% Arabica coffee” started appearing everywhere, from bags of coffee beans to windows of coffee shops and even the menu at McDonalds. It seemed everyone was touting their use of Arabica. But what does Arabica coffee actually mean? Where does Arabica coffee come from, and how does it differ from other types of coffee?

In this guide, I’ll explain everything you need to know about Arabica coffee origins, its taste profile, and how it stacks up against other coffee varieties.

What Is Arabica Coffee?

Arabica coffee refers to the species Coffea arabica, one of several species of coffee plant. The other main commercially grown coffee species are Coffea canephora (known as Robusta), Coffea liberica (Liberica), and Coffea excelsa (Excelsa). So the four main types of coffee are as follows:

• Arabica
• Robusta
• Liberica
• Excelsa

Arabica makes up around 70% of global coffee production and consumption. It is by far the most popular coffee bean variety worldwide. The remaining 30% or so is mostly Robusta, with very little Excelsa and Liberica used in commercial coffee production.

So, whenever you order a coffee, it is likely made with Arabica beans, Robusta, or some blend of the two.

Where Does Arabica Coffee Come From?

Arabica coffee originated in the forests of Ethiopia, where it still grows wild. It was cultivated for consumption as early as the 6th century in Yemen and spread throughout the Middle East and Europe via trade routes.

By the 1600s, Arabica was being grown across India, Southeast Asia, and Indonesia by the Dutch East India Company. It arrived in Latin America in the 1700s, where it thrived due to excellent growing conditions. Brazil, in particular, became a powerhouse for Arabica production.

Today, Brazil and Colombia account for over half of the world’s Arabica supply. Other major producers include Indonesia, Ethiopia, and Vietnam, but Arabica coffee is grown in many, many countries, usually along the equator due to the warmth.

So, why did Arabica become so dominant in the coffee indsutry? It comes down to superior taste. Arabica beans have a more complex, nuanced flavor with sweeter overtones compared to the harsher, earthier Robusta. Coffees made from Arabica simply taste better to most palates.

However, Robusta still has its place. It contains twice the caffeine as Arabica and is easier to grow. You’ll often find Robusta used in lower quality commercial coffee blends and instant coffee.

What Are the Varieties of Arabica Beans?

There are several varieties of Arabica cultivated today, which leads to differences in flavor profiles. Some popular varieties include the following:

• Typica: Originally cultivated in Yemen, Typica coffee has a balanced, classic flavor. Grown throughout Latin America. There are many, many types of coffee that fall in this variety, which is the most popular. Some of the most sought-after coffees, including Jamaican Blue Mountain coffee belong to this variety.
• Bourbon: Originated on the island of Bourbon, now known as Réunion. Slightly sweeter and fruity compared to Typica. Popular in Latin America and East Africa.
• Caturra: A mutation of Bourbon, also from Brazil. Produces more cherries and beans per tree, but smaller beans with more pungency.
• Gesha: Originally from Ethiopia with intense aroma and notes of bergamot, jasmine, and tea. Commands extremely high prices among coffee aficionados.
• Catuai: A hybrid of Mundo Novo and Caturra bred in Brazil. Very productive trees producing quality beans, widely grown in Brazil.
• Pacamara: A cross between Pacas and Maragogype varieties. Large beans that produce a complex, fruity flavor. Most of this variety comes from El Salvador.

What Does Arabica Coffee Taste Like?

Arabica coffee is celebrated for its complex flavor notes and aromas. It has higher acidity with a vibrant, fruity taste compared to other coffee species. Common tasting notes in Arabica include the following:

• Berry and citrus fruit notes like blackberry, grapefruit, and lemon
• Floral hints of jasmine, honeysuckle, or rose
• Nutty or caramelized sugar flavors
• Chocolate, cocoa, or vanilla
• Spice tones like cinnamon, nutmeg, and clove

This wide range of flavors, balanced acidity, and sweetness is what makes Arabica the preferred choice for high quality, specialty coffee. Even cheaper commercial blends benefit from having Arabica beans, as it makes the coffee more palatable.

Arabica Coffee vs. Robusta Coffee

So how does Arabica coffee compare to Robusta coffee? Since Robusta is the other widely used coffee species, it’s worth comparing it in a bit more detail than we’ll provide for Liberica and Excelsa coffees later on.

Taste

Arabica has a far more complex and nuanced taste. It has a well-balanced acidity and sweetness, with fruit, floral, and chocolate notes. Robusta is harsher, with a grain-like, peanutty flavor and rubbery aftertaste.

Caffeine Content

Robusta has almost twice the caffeine content as Arabica, around 2.2% to 2.7% as opposed to 1.2% to 1.5% by mass. This makes Robusta coffee much more stimulating.

Growing Conditions

Arabica thrives in cooler conditions and very high elevations, usually no lower than 3,000 feet above sea level, ideally with rich soil and ample rainfall. Robusta is far more tolerant of heat, drought, and poor soil quality. It also does well at lower altitudes, so it’s easier to grow overall.

Appearance

Arabica beans are slightly elongated and larger. Robusta beans are smaller and rounder in shape. Roasting can make them harder to distinguish, as all coffee beans expand as they’re roasted.

So in summary, Arabica provides a far superior tasting cup of coffee, which is why it dominates global production. But Robusta has its place when a caffeine kick is needed, or when growing conditions are unfavorable.

Arabica Coffee vs. Excelsa Coffee

Excelsa coffee makes up a tiny portion of global coffee production. It has some similarities to Arabica:

• Flavor is complex, though not quite as bright and fruity as Arabica. It has mild acidity and a smooth body.
• Requires similar cool highland conditions, though is slightly more hardy.
• Bean appearance is oblong and about the same size as Arabica.

However, Excelsa has fallen out of favor due to lower yields, higher growing costs, and susceptibility to disease. It cannot match Arabica’s superior cup quality, either. Still, it produces an enjoyable coffee with its own unique charm for those who seek it out.

Arabica Coffee vs. Liberica Coffee

Liberica is the rarest commercially grown coffee species, representing what is expected to be less than 1% of global production. It differs from Arabica in several ways:

• Has a peculiar, smoky, woody aroma and flavor. Not as complex or balanced as Arabica.
• Contains more caffeine, closer to the content in Robusta.
• Grows better in hot, humid climates and lower elevations.
• Beans are the largest of any species.

While it still has a small niche market, Liberica is unlikely ever to challenge Arabica’s dominant position. Its taste lacks the nuance and universality of appeal that Arabica possesses.

Where Can You Buy Arabica Coffee?

The good news is that Arabica coffee is abundant and readily available, as it’s the most popular species sold around the world. The vast majority of whole bean or pre-ground coffee you purchase from cafes, roasters, and even grocery stores will be 100% Arabica or a blend with a high Arabica content. Even large commercial producers lead with Arabica for its taste.

Pure Robusta, Excelsa, or Liberica coffee may be harder to source. You would likely need to seek out specialty roasters that offer these varieties if you wanted them. But Arabica will continue providing coffee lovers their fix for the foreseeable future, as the undisputed king of coffee.

Frequently Asked Questions

Why is Arabica coffee considered higher quality than Robusta?

Arabica coffee is prized for its complex, nuanced taste and aromas. It has a bright acidity and sweetness, with flavors like fruit, chocolate, and honey. Arabica beans contain about half the caffeine of Robusta. This allows its refined flavor to shine through without the bitterness. Robusta has a harsher, more bitter taste and grainy texture. It contains more caffeine but lacks the depth of flavor that Arabica delivers. When given a choice, coffee enthusiasts overwhelmingly prefer Arabica for a smoother, more refined drinking experience.

What is the difference between natural and washed coffee processing?

Natural processing means the coffee cherries are dried with the fruit still attached after picking. This adds a fruity, fermented flavor. Washed processing removes the outer fruit before the beans are dried. The beans are soaked to remove sticky mucilage and then washed. This produces a cleaner flavor, with higher acidity and sweetness coming through. Washed Arabica coffee is more common with specialty roasters. But some prefer “naturals” for experimental lots where the fruit influences the taste. Both methods require extensive labor and care to avoid mold or defects.

Why does altitude affect coffee flavor?

Cooler temperatures, rich soil, and proper sunlight, all of which come along with higher altitudes, combine to slow bean maturation. Slower growth allows complex flavors to develop in the beans. Altitudes between 3,000 and 6,000 feet are best, though suitable areas up to 8,000 feet exist. Higher elevations increase acidity and sweetness while reducing bitterness. This results in a vibrant, nuanced cup. Lower areas yield faster growth but less complexity. Major regions renowned for quality, like Columbia and Ethiopia, are situated at prime coffee-growing altitudes.