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March 07, 2018

You’ve heard the term, but what does it mean? Why should you care whether your morning cup is Arabica, Robusta, Liberica or any other variation? Coffee is coffee… right?

Well, not exactly. There are a large variety of coffee plants, each one producing a unique flavour and blend. Arabica single origins or blends are the most popular out there, and for good reason!

What is Arabica Coffee?

Arabica coffee was the first species of coffee to be produced as well as becoming the most popular. Arabica blends are the gold standard when it comes to capturing the rich flavours of coffee we know and love. Each cup of our Arabica coffee is beautifully fragrant, with fruity and chocolatey tones. With other coffee origins, these subtle flavours and fragrances just don’t come as naturally.

We at Moyee are proud to be producers of 100% speciality Arabica coffee!

Where is Arabica Coffee from?

Arabica coffee stems from the highlands of Ethiopia, protected from sunlight by forests. The “Arabica” term refers to the region where the coffee is originated.
Our speciality Arabica coffee is grown at altitudes of up to 1500 meters, and we protect our beans by using the natural shade of the Beleta forest. This way, the Arabica coffee plants are exposed to sufficient levels of rainfall.

What is Arabica Coffee?

 

At these high altitudes, the Arabica coffee beans are exposed to perfect growth conditions, allowing them to develop within bright red coffee cherries. Because they grow in cherries, we rely on our experienced harvesters to distinguish which ones are ripe.

 

Where Is Arabica Coffee From?

 

Arabica VS Robusta Coffee

There’s a few main differences between Arabica and Robusta coffee in relation to taste, growth and quality. Arabica is sweet to taste, whereas Robusta is bitter. Arabica coffee grows in high altitudes, whereas Robusta can be grown at lower altitudes. And when it comes to overall quality, Arabica can be seen as the clear winner.

If you’ve heard of Arabica coffee, chances are you’ve heard of the world’s second most popular type of coffee, Robusta. Today it’s grown mostly in Vietnam, though it originated in sub-Saharan Africa. .
The differences between the two coffee types are key to understanding why we like to brag about our 100% speciality Arabica title!


Read on below for a more detailed investigation!

 

Taste

Probably the most important factor to consider when comparing two types of coffee, Arabica and Robusta are very different in taste. Arabica coffee boasts a more subtle and sweet taste as compared to Robusta, which carries much more harsh and bitter tones. The difference in bitterness stems mostly from each plant’s respective caffeine content.

With almost double the caffeine of Arabica, Robusta provides a much more concentrated bitter taste as opposed to Arabica’s concentration on sweeter and more delicate flavours. Much of the distinct flavours comes from the roasting of the coffee, but there are inherent tastes of both species of coffee plant.

 

Growth

While the best quality Arabica coffee grows in high altitudes, Robusta can be grown at lower altitudes and even at sea level. Higher altitudes yields a better fragrance and overall flavour from coffee beans, which is one of the main reasons for Arabica coffee is considered higher quality.

In general, Robusta is a much less demanding plant when it comes growing conditions. Along with the ability to grow the coffee at low altitudes, Robusta can be grown in more harsh conditions with direct exposure to sunlight.

 

Quality

When it comes to overall quality, Arabica can be seen as the clear winner. The high-caffeine nature of Robusta makes it a more popular choice when making cheaper instant-coffees. With this, there’s a sacrifice of flavour for a more caffeinated cup.

Although high quality Robusta can hold its own against lower-grade Arabica, the speciality Arabica coffee we offer is some of the highest quality coffee in the world.

So now you know the next time that we or anyone else brags about producing speciality Arabica coffee, they’re not bluffing! You’re one step closer to becoming a coffee know-it-all.


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