High Grown Arabica Coffee Beans
Arabica coffee beans are distinguished by a distinct flavor. Arabica is more prone to diseases and pests than its lower elevation counterpart Robusta.
High-grown arabica is the coveted variety found in high-end coffee shops and specialty roasters. What makes fair trade arabica coffee beans Coffeee of coffee so sought-after? Scientists have identified the reason the reason is altitude.
High Altitudes
Coffee has a long and rich history, spanning from Ethiopia to Yemen and lower Africa. It is now a significant part of the global production. While low-elevation beans can be sold commercially and are the basis of instant coffee that is sold in supermarkets, true coffee enthusiasts prefer specialty arabicas that are grown at in higher altitudes for a more complex taste profile.
The mountainous regions in the world's top coffee-producing countries, including Central and South America, Southern Asia and a few Pacific Islands and mid-to-southern Africa provide the ideal conditions to grow high-quality arabica beans. These high-elevation climates are not frosty and provide a temperate atmosphere with a perfect annual average temperature of 64-73 degrees Fahrenheit.
Cooler temperatures in the mountains slow the growth cycle of the coffee plant and permit it to mature more slowly. This allows the coffee beans to absorb a variety of flavors from their environment and give them unique characteristics. The prolonged maturation also helps to prevent the coffee berry borer, a small aphid that infests and eats beans as well as the coffee leaf miner moth, a pest that hinders photosynthesis and diminishes productivity.
Combining these elements creates an enhanced flavor profile and a better taste compared to coffees that are grown at lower elevations. The higher elevation coffees have a greater concentration of sweet flavors such as citrus, fruit and vanilla. It is also richer and smoother than coffee grown lower down. Roasters like this bean due to its sweetness, richness of flavour and consistency.
High-grown arabica is often called strictly high-grown (SHG) or strictly hard bean (SHB) which means that the coffee is grown at an altitude higher than 4000 feet. Typically, the beans are grown on volcanic soils and are shade-grown or organically cultivated, adding to their already amazing flavor characteristics. Because they develop and mature more slowly than those with lower elevation, they tend to be denser, resulting in a stronger and more robust coffee with a more distinct and consistent flavor. This distinctive quality makes SHG and SHB arabica a preferred choice of coffee for roasters who want to make a great cup.
Cool Climate
The best coffee-growing regions are located in the tropical zone that lies between the Tropics of Cancer and Capricorn. This region is known as the "coffee belt". These mountainous regions are perfect for the cultivation of high-quality arabica beans because of the cool climate.
Arabica plants can tolerate the most diverse climate conditions. However, their most successful development occurs in subtropical areas with cool evenings and warm temperatures during the daytime. This unique climate allows for the plant to develop complex flavours that reflect the freedom of. These flavors are what makes coffee so distinctive.
While the popularity of instant coffees with low elevation at your local supermarket is growing, coffee enthusiasts and experts agree that these varieties tend to be more bitter and less flavorful when compared to specialty coffee beans grown at higher altitudes. The majority of the coffee consumed around the world is high altitude coffee.
The highest quality high-grown arabica coffee beans are usually located between 3,000 and 6,000 feet. These beans are so delicious due to the combination of high elevation and cool climate, as well as fertile soil.
Coffee farmers are constantly looking for the ideal soil conditions for growing high-quality arabica plants. The soil should be humus-rich and have a texture that drains well. This type of soil is ideal for the cultivation of arabica since it encourages the development of healthy roots as well as helps to reduce the incidence of the risk of plant diseases.
Coffee farms prefer the cool climate and has a distinct dry period. These climate patterns allow plants to grow more slowly and result in the production of a more dense and delicious coffee.
Well-drained soil
Contrary to the low-elevation varieties that are grown to produce mass quantities and line the aisles of supermarkets the high-quality arabica coffee beans are coveted by aficionados due to their rich and refined flavor. The coffee trees grow sheltered under tall canopy trees and the volcanic soil is rich in nutrients and is ideal for the cultivation of these unique beans. The soil is able to allow the roots to absorb the nutrients they require, but it also drains quickly, preventing stagnant pools of water that hinder root growth and oxygen intake.
The Arabian coffee plant has a long taproot, and a few fibrous roots that spread outwards from 3 to 4 ft. (0.9-1.2m). The flowers are tiny, white and fragrant and are referred to as cherries. These drupes have two seeds inside and are ripe when red or purple in color. The plant is self-fertile and requires no cross pollination in order to produce fruit.
The cooler climate at higher elevations slows the development of the coffee plant and allows it to mature slower. This allows the beans to develop deeper flavors. This results in a cup that is more rich and complex, and has a more intense flavor than coffees that are produced at lower elevations.
At high altitudes the temperatures are cooler and the air more humid. The cool weather is perfect for the coffee plant's sensitive growth, and it helps in reducing the spread of pests and diseases that plague lower elevation crops.
Due to the particular climate and soil characteristics, high-altitude coffee farms can produce much more beans than low-elevation farms. You can find these top beans in specialty cafes as well as in premium coffee roasters.
When growing your own arabica plant, be aware of its specific needs and use a soil mix that aligns with those needs. Avoid commercial mixes with too many ingredients that can prevent the roots of your plant from growing. Include compost or other organic matter to increase water retention without creating a concrete-like appearance. Water your plant once the soil dries out to the touch, and avoid excessive or inadequate watering, which can lead to root the rot.
Unique Flavors
The unique flavor profile of arabica beans makes them sought-after. They are more sophisticated and nuanced in taste than other coffees, and have notes of flowers, fruit caramel, and chocolate. The care taken in the cultivation and roasting process results in a smoother, sweeter flavor. These beans also have less caffeine and acidity than other varieties and are therefore less bitter and easy to drink.
Arabica beans are grown in the world's mountainous regions that are part of the Coffee Belt, a tropical band that spans 30 degrees north and south of the Equator. The most affluent beans are grown in this region. The coffee plants are grown in volcanic soils as well as other soils rich in nutrients that produce small fruit called coffee cherries.
These cherries have two seeds inside them. As the seeds mature they are separated from their fleshy outer layer and then roasted to create coffee. Arabica coffee beans are considered to be premium because they are typically more expensive than other varieties and also possess a distinct flavor.
The altitudes at which arabica beans are grown are one of the main factors that affect their taste and quality. The cool climate and fertile volcanic soils make arabica beans taste better than those that are grown at lower elevations. Higher altitudes also have a positive impact on the maturation process of coffee beans. The cooler temperatures slow the growth cycle of the beans, which gives them more time to mature.
The different coffee-growing regions across the globe each have their own signature flavors and characteristics. The arabica beans from Central America are known to have a balanced composition with a light body. The beans from Ethiopia and Kenya on the other hand, are known for having a savory-sweet flavor. Each region and country has a distinct soil type and that is why every bean has a unique flavor. Some soils are rich in water and give a rich chocolaty taste. Others have a sand texture that makes the coffee taste lighter.