The most popular and widespread type of coffee with an enormous variety of flavours, which is mainly due to the fact that it has more oils than Robusta, for example. Grows at higher altitudes, has a higher sugar content but a lower caffeine content than Robusta. Good filter coffees are usually pure Arabicas. In espresso it is often blended.
The most common varieties of Arabica are:
The primal variety. Produces coffee of high quality but with a comparatively low yield. Depending on the region, coffee has trade names such as Criollo, Sumatra or Arabigo.
It originated on La Réunion and today widespread. Is appreciated for its pronounced sweetness, complex acidity and balanced body.
It is popular in the growing countries, because the yield is quite high and the coffee can be harvested easily because the plant is not so high.
Developed in Brazil as a high quality bean with a good yield.
Is a cross between Arabica and Liberica with very large beans that taste mild and low in acidity.
A high quality breeding from Ethiopia. The coffee has a strong fruit impact of blackcurrants.
An aromatic, fruity top coffee with a clear jasmine note, which is popular in all coffee championships.
Coffea Canephora (Robusta)
Robusta, the most common variety of Canephora coffee got its name because it is ... very resistant, less sensitive than Arabica and can be planted well even at lower altitudes. The taste of Canephora is rather woody, with little acids for heavy body. Cheap coffee (for example Instant) is usually Canephora. High-quality coffee of this kind (for example Parchment from India) is often used in espresso mixes in order to reduce the acidity of the espresso and to emphasize the body. It also makes the crema last longer and contains more caffeine.
It would have been nice - a resistant coffee with high yield and high caffeine content. Only unfortunately with getting used to taste. Depending on the degree of roast and variety, the aromas of fruity and floral notes (strawberry, jackfruit, mango, banana) to the lactic range (mascarpone, fresh cream). The coffee is actually only suitable for light roasts. For dark roasts, the notes go in the direction of very sweet blue cheese and ripe cheddar (thanks for the precise flavour description, Owe!). If you have the opportunity, then try out the coffee.
Harvesting methods with coffee