Arabica is the more refined of the two main coffee species, prized for sweetness and complexity. It makes up the majority of specialty coffee.
| Property | Detail |
|---|---|
| Species | Coffea arabica |
| Flavor | Sweet, smooth, complex, bright acidity |
| Caffeine | Lower, about 1.2% |
| Growing | High altitude, cooler climates |
| Price | Higher |
| Best for | Specialty, single origin, pour over |
Why Arabica dominates specialty
Arabica grows slowly at altitude, which concentrates the sugars and acids that give it nuance. It is more delicate and disease-prone than robusta, which keeps it pricier, but the cup quality is why nearly all single-origin coffee is Arabica.
Smooth and nuanced. If you enjoy fruity, floral, or chocolatey notes and a clean finish, you are tasting Arabica. It rewards careful brewing.
See the Robusta Coffee Guide and the Single Origin Coffee Guide.