Arabica is the earliest coffee variety to be discovered, and is considered to be the best quality coffee variety among coffee varieties, and it is currently the most important coffee variety in the world, accounting for more than 70% of the world's consumption.
The Arabica species grows only at high altitudes. The plants are not tall, usually between 2.5 and 4.5 meters in height. Outstanding flavor and aroma, bright fruit acid, low caffeine content, high commercial value.
However, the vitality is weak, and the ability to resist pests and diseases is not strong.
Here are the top 10 most common Arabica bean species:
01铁皮卡(typica)
Typica, is a native variety of Arabica. Low caffeine content and high quality.
Bean-shaped: The bean body is slightly longer than the bourbon, and the bean shape is oval or lean-pointed.
Disadvantages: harsh planting conditions, poor disease resistance, susceptibility to insect pests, and small yield.
Flavor: Fresh and floral, with a light citrus acidity
Palate: Soft aroma, pure taste and good acidity
Derivatives: Mandhein, Jamaican Blue Mountain, Hawaiian Kona, etc.
02 波旁(bourbon)-铁皮卡种突变种
The breed was born from the natural mutation of the iron card species in Reunion Island, France.
Bean-shaped: The fruit is short, bean-shaped, and the density of flesh and seeds is high.
Disadvantages: weak insect resistance, susceptible to leaf rust. The yield is 20~30% higher than that of iron picks, but it is still regarded as a low-yield bean seed.
Flavor: Mostly citrus tonality
Palate: High body and rich acidity.
03 瑰夏(Gesho/Geisho)-铁皮卡衍生种
Gesha is one of the mutant derivatives of the Iron Pica. Found in the Geisha forests of Ethiopia, it has become famous since Geisha won the BOP Award at the Emerald Estate in Panama and has since become the representative of the top coffee beans. The production is low and the price is expensive.
Appearance: The coffee bean is slender, the bean body is pointed at both ends, and the middle is fat and full.
Flavour: Very bright dry with hints of rose and jasmine, but also pomelo and citrus, nutty notes on the light roast, hazelnut notes on the wet nose, and more floral notes.
Palate: Sweet and swollen, with a long sweet aftertaste and a refreshing sourness.
04 Coturro - Bourbon mutant
It was discovered in 1937 (in Brazil), a mutant species of the Bourbon gene.
Appearance: The plant is dwarf, and it is a representative bourbon mutant species among dwarf species. The bean shape is similar to the bourbon, but it is also more round, but it will be slightly longer than the bourbon.
The fruit is divided into: yellow - small bean and red - the flavor is comparable to that of bourbon.
Advantages: Adaptable, even does not need to be planted in shade like other varieties, and can be vigorous when exposed to the sun, so it is also called "exposure coffee".
Disadvantages: weak insect pest, easy to be infected with leaf rust.
Overall flavor: The sour aroma is pronounced, and the sweetness will also perform well when properly handled.
Palate: Bright, slightly lacking in cleanliness and light in body.
05 蒙多诺沃 (New World)
Also known as the New World. A hybrid of Bourbon and Mandheling.
Bean shape: The bean shape is round, the bean body particles are large, and the average particle size can reach 17 mesh.
Advantages: High yield, stronger resistance to pests and diseases than regular bourbon.
Disadvantages: The plants are tall and large, and it is not easy to pick
Flavor: The flavor is better, similar to that of Bourbon
Palate: The balance of flavors is also outstanding, with a lack of flavor complexity and low sweetness.
06 Pocos - Bourbon mutant
High yields and good quality are popular in Central America, where 68 percent of El Salvador is Bourbon and 29 percent of Pacas.
Flavor: Similar to Bourbon
Palate: High body and rich in oil
07 象豆 (Maragogype)-铁皮卡变种
It is named because the bean is at least three times larger than the average Arabica, making it the largest in the world. It is the most well-known variant of the bean in the iron barka.
Appearance: The plant is tall with large leaves and red fruits. The beans are larger than Arabica and are "the smallest coffee beans".
Flavor: If grown at high altitude, the flavor is mild and balanced, sweet and pleasant; If it is grown at low altitudes, the flavor is uncharacteristic.
08卡蒂姆(Catimor)
A cross between Timor and Caturra, with 1/4 Robusta genes (Tim has 1/2 Robusta genes). This variety is commonly found in coffee beans in Yunnan.
Advantages: It has inherited both the high yield of Kadulla and the ability to resist pests and diseases due to Robusta. At the same time, the bourbon character can give the katim more flavor expression.
Cons: Since Tim was crossed between Arabica and Robusta, Katim has a quarter of Robusta's blood. The description of it in the book "Specialty Coffee" written by Mr. Han Huaizong is: it has a devil's rhyme. In terms of flavor, there will be typical grassy and earthy flavors.
In the past few years, the main problem of Yunnan Katim is that the rhyme is not particularly clean, and clean is the starting line of good coffee.
With the significant improvement of field management and processing technology in recent years, we have made a lot of efforts to improve the cleanliness of katim, and now the flavor of katim in Yunnan has also been greatly improved.
Flavour: The katim bean has a pleasant chocolate flavor with a special focus on the caramel aftertaste.
With the right combination of roasting and brewing, the katim can drastically cut or remove the finish, and the flavor will be excellent.
It is said that the katim bean seed is more suitable for medium roast (pour-over coffee) because of the characteristics of the bean seed, and if it is too shallow, it will have a herbaceous taste, and if it is too shallow, it will have no herbaceous flavor. In addition, it needs to grind a little rougher, the water temperature is lower, and the water is faster.
If you can accept a little sour, we recommend Katim with medium roasting, and if you don't accept sour, we recommend our medium and dark roasting.
09 帕卡马拉 (pocomgro)
It is artificially bred from the Bourbon Pacas and the Typica Maragogype, and the name is a combination of the two varieties.
Appearance: Small, large-grained variety
Flavor and taste: It has the advantages of both pacas and elephant beans, with a smooth, acidic and bright taste, mellow and fragrant.
10 SL28(Scott Labs)
SL28, SL is an abbreviation (ScottLabs), is a cross between Bourbon and Heirloom, Kenya's star coffee, and about 90% of Kenya's mung bean exports are SL - sweet smell and flavor.
Advantages: easy to grow, high yield, large bean shape, strong drought resistance
Flavor: Pronounced citrus, plum flavors, intensely rich fruit acids
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