"Coffee Arabica" is the species name assigned to the coffee tree by European botanist Linnaeus while categorizing the flora of the Arabian peninsula. One of the two basic botanical varieties of coffee, (Coffea Arabica) approximately 75% of the world coffee production.

"Coffea Arabica" is the species name assigned to the coffee tree by European botanist Linnaeus. Arabica coffee accounts for 67% of the world's coffee production.. Arabica typically has less caffeine than other commercial species of coffee, popularly referred to as Robusta. Arabica is the starting point for producing good coffee; nevertheless, most Arabicas are no better than Robustas, due to poor production procedures. Arabicas are more expensive to grow than Robusta.

The earliest cultivated and most widely grown species of coffee tree. It produces approximately 70 percent of the world's coffee.

Common name for Coffea arabica, one of the two principal commercial species of coffee. Arabica accounts for approximately 70% of world coffee production. Also see Robusta.

The Coffea Arabica is the most common and widely-known species of coffee tree. Indigenous to Ethiopia, Arabica beans were the world's first introduction to the coffee beverage.

The species of coffee shrub producing Arabica beans. These trees grow best at high (between 4,000 and 6,000 fee above sea level) elevations. Arabica beans are used by specialty roasters and coffee shops, and are considered by most in the trade to yield the finest coffee.

The most widely cultivated type of coffee bean that grows at high altitudes (2,000 to 6,000 feet above sea level) At the same time it is superior to the other major coffee type, Robusta.

is the species name assigned to coffee and refers to the higher grown coffees that in turn will have a much higher quality.

The higher-grade species of coffee grown at higher elevations that contains less caffeine than generally inferior Robusta coffee.

Arabica are the bean of choice in "gourmet" or "specialty coffees". Arabica coffee produces the rich flavor and body found in a good cup of coffee. These coffee beans are grown at high altitudes between 4,000 and 6,000 feet. Robusta beans lack this flavor and body. Balance - This term is used when coffee does not localize at any one point on the palate, It is not imbalanced in the direction of some one, often undesirable taste characteristic. Balance means that no one quality overwhelms all others, but there is enough complexity in the coffee to arouse interest. A well-balanced coffee contains all the basic characteristics to the right extent.

the finest of coffee beans available. Most specialty coffees are Arabica, grown between 3,000 to 6,000 feet above sea level.

(Coffea Arabica) considered to be the best variety of coffee. Most of the world's specialty coffee is Arabica which has a much more delicate flavor than the hardier Robusta.

When we say "100% Arabica" coffee, we are referring to the type of plant our coffee beans are from. The Arabica tree is an evergreen that can reach 20 feet and produce the coffee beans for about forty years. The dark green, oval leaves produce smalls bouquets of white flowers, which produce a very pleasant fragrance. 70% of the world's coffee is Arabica.

The fruit of the Coffea Arabica, one of the two major species of coffee plants. The Coffea Arabica is a fragile shrub responsible for 75% of the world's coffee production. Grown at high altitudes, the fruit ripens slowly resulting in high quality coffees.

One of the two basic botanical varieties of coffee, (Coffea Arabica) approximately 75 percent of the world coffee production. Coffea Arabica, the most common cultivated species of coffee in the modern market. A variety of coffee first found in Yemen/Ethiopia, known as the only real coffee. Arabica coffee is grown in cool tropical climates with lots of rich, moist soil. More susceptible to damage from pests, cold and bad handling. The beans are of a more consistent shape and less bitter than robusta coffee with half the amount of caffeine.

"Coffee Arabica" is the species name assigned to the coffee tree by European botanist Linnaeus while categorizing the flora of the Arabian peninsula. Arabica are the bean of choice in "gourmet" or "specialty coffees". Arabica coffee produces the rich flavor and body found in a good cup of coffee. Robusta beans lack this flavor and body. For more information on Aribica vs. Robusta beans, see Bean Basics. Buy arabica coffee now

A specific variety of coffee (Coffea Arabica). Considered to be the best variety of coffee. The majority of the world's commercial coffee is Arabican. Nearly all specialty coffee is Arabican.

see Coffea arabica

A combination of coffees used to produce quality and gourmet coffees. Arabica beans are very aromatic and highly flavoured.

Original species of the coffee plant found growing wild in Ethiopia and Africa. Due to their intense aromatic flavors these high quality beans are used exclusively by specialty roasters.

A type of bean from which specialty coffee comes. Grown at high altitudes in tropical countries and generally are dark roasted and fuller flavored than other beans.

Coffee beans from the original species of coffee plant. Known for their intense aromatic flavors, these coffee beans are used by specialty and gourmet coffee roasters.

A type of coffee produced from a tree of the botanical species Coffea arabica. Arabica coffees have distinctive characteristics which are affected by a number of factors including the processing method used. Mild Arabicas, including Colombian Arabicas, are produced by the wet method. Unwashed Arabicas are produced by the dry method. Countries producing Arabica coffee are grouped in one of the three groups of Arabica‑producing countries established under the Agreement, namely Colombian Mild Arabicas, Brazilian Natural Arabicas, and Other Mild Arabicas, according to the type of Arabica coffee they produce.* See also Groups of coffee

One of the two basic species of coffee trees; flat coffee bean with rather sharp edges; accounts for 75% of the world coffee production. The main suppliers are Brazil, Colombia and Central America.

The specific species name assigned to the coffee tree. It is used by most gourmet and specialty roasters, is grown only at high altitudes, and is prized for a distinctly pleasant flavor and aroma.

The better of the two primary types of coffee. Arabica is grown at higher altitudes, is less disease- and pest-resistant, and yields less coffee per year, but has the nuance, liveliness (brightness), intensity, and variety of flavors prized by coffee lovers, with less caffeine. Arabica contains 1.1 percent compared to robusta's 2.2 percent.

Is the higher-grade species of coffee. This coffee is grown at higher elevations, is usually superior to Robusta coffee and contains less caffeine. Common varieties include Bourbon, Cattura and Typica. Most specialty and gourmet coffees come from the top 10% of the Arabica beans.