High Grown Arabica Coffee Beans

Arabica coffee beans are characterized by a distinct taste. Arabica is more prone to pests and disease than its low-elevation counterpart, Robusta.

The high-grown arabica variety is the one sought after by specialty roasters and premium coffee shops. What is it that makes this kind of coffee so popular? Scientists have identified the reason: altitude.

High Altitudes

With a long history that stretches from Ethiopia and Yemen to lower Africa and lower Africa, coffee has made its way into the hearts of many, making up the majority of the world's coffee production. While low-elevation coffees are commercially viable, and make up the instant coffee you can find in your local grocery shops, true coffee aficionados prefer specialty arabica grown in higher altitudes for greater complexity in taste.

The mountainous regions in the world's most renowned coffee producing countries, including Central and South America, Southern Asia, some Pacific Islands and mid-to-southern Africa provide the ideal conditions for the cultivation of high-quality arabica beans. These high-elevation climatic conditions are frost-free and offer the climate with a moderate climate, with an average annual temperature of 64 and 73 degrees Fahrenheit.

Cool mountain temperatures slow down the coffee plant's growth cycle and permit a longer maturation process. This allows the coffee beans to absorb various flavors from their surroundings and impart them with distinctive characteristics. The extended maturation also helps to prevent the coffee berry borer which is a tiny beetle that infests and eats beans and also the coffee leaf miner moth, a pest that hinders photosynthesis and decreases productivity.

Combining these elements results in an enhanced flavor profile and a better taste compared to coffees that are grown at lower elevations. Coffee grown at higher elevations is a better source of sweet flavors, such as citrus, vanilla and fruit, while being richer and smoother than their lower elevation counterparts. The bean's consistency, sweetness and richness of flavor make it the top coffee for roasters who want to create a truly top-quality cup of joe.

High-grown arabica is known as strictly high-grown or strictly hard bean. This means that the coffee was cultivated at a higher altitude than 4,000 feet. Typically the beans are grown on volcanic soil and are shade-grown or organically cultivated which adds to their already impressive flavor profiles. These beans are denser due to their maturation and growth slower than those grown at lower elevations. This results in an even stronger and consistent coffee. This distinctive quality makes SHG or SHB arabica the coffee of choice for roasters that want to make a cup of coffee that is outstanding.

Cool Climate

The tropical zone that spans the tropical regions of Cancer and Capricorn known as the coffee belt is home to the world's premier coffee-growing regions. High grown arabica coffee beans are produced in these mountainous regions where the low altitudes and cool climate provide the ideal conditions for the plant to flourish.

Arabica plants can tolerate the most diverse climate conditions. However, their best growth is seen in subtropical regions with cool nights and warm daytime temperatures. This unique climate permits the plant to develop unique flavors that express freedom. These flavors are what make coffee so unique.

While the low-elevation coffees that line the instant coffee aisle at your local supermarket can grow quickly, aficionados and experts alike realize that these coffees are more bitter and less flavorful than specialty coffee beans produced at higher elevations. In fact, the majority of coffee consumed in the world is high-elevation.

The best high grown arabica coffee beans are usually grown at altitudes between three and six thousand feet. The combination of high altitude, cool climate, and fertile soil is what makes these beans distinctly delicious.

Coffee farmers are always on the lookout for the ideal conditions for soil that will encourage the growth of high-quality arabica coffee plants. The soil must be humus-rich and have a smooth 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 incidence of plant diseases.

In addition to having a soil that has the proper humus content, coffee farms prefer a cooler climate with a distinct dry season. These weather patterns allow the plants to mature slower, which results in the production of a more dense and delicious bean.

Well-Drained Soil

Contrary to the low-elevation varieties that are cultivated for mass production and lining the aisles of supermarkets, the high grown arabica beans are sought-after by aficionados for their complex and refined flavor. The coffee trees are sheltered under tall canopy trees and the rich volcanic soil that is nutrient-rich is ideal for the cultivation of these particular beans. The soil is able to allow the roots to absorb what they require, but it also drains quickly to avoid stagnant pools of water that hinder the growth of the roots and oxygen intake.

The Arabian coffee plant has a long taproot, and a few fibrous roots that extend outwards from 3 to 4 feet. (0.9-1.2m). The cherry's flowers are tiny delicate, fragrant and white. The drupes contain two seeds inside, and are ripe when they're red or purple in colour. The plant's ability to self-fertilize and does not require cross pollination in order to produce fruit.

The cooler climate at higher elevations slows the coffee plant's growth cycle, allowing the beans to mature more slowly and develop more complex flavors. This translates to a richer and more complex flavor that is much more potent than coffees from lower elevations.

At these high altitudes, the temperature is colder, and the atmosphere more humid. The cool climate is ideal for sensitive development of the coffee plant and it aids in reducing the spread of diseases and pests that affect lower elevation plants.

Due to the particular conditions of the soil and climate, high-altitude coffee farms are able to produce far more beans than low-elevation farms. This is the reason you'll often find these superior coffee beans in specialty cafes as well as high-end coffee roasters.

When growing your own Arabica plant, make sure you pay attention to the specific needs of this plant and use a mix of soil that meets these needs. Avoid commercial mixes that may contain too many ingredients and don't permit the roots of your arabica plant to thrive. Include compost or other organic matter to improve water retention without creating a concrete-like appearance. Water your plant when the soil dries out to the touch. Avoid excessive or under-watering which can lead to root the rot.

Unique Flavors

The unique flavor profile of arabica beans make them highly sought-after. They are more complex and nuanced in flavor than other coffees. They have notes of flowers, fruit, caramel and chocolate. The care taken in the cultivation and roasting process results in a smoother, sweeter taste. These beans also have less acidity and caffeine than other varieties which makes them less bitter and easy to drink.

Arabica beans are grown in mountains around the globe that are part of the Coffee Belt. The Coffee Belt is a tropical band which extends 30 degrees north or south of the Equator. This is where the highest-quality beans are grown. The coffee plants are grown in volcanic soils and other rich soils that produce small fruits called coffee cherries.

These cherries contain two seeds. When the seeds ripen, they are separated from their fleshy outer layer and then roasted to create coffee. Arabica coffee beans are a premium variety because they are typically more expensive than other varieties of bean, and they possess a distinct flavor.

The altitude at which arabica beans grow is among the major factors that affect their flavor and quality. The cooler climate and the fertile volcanic soils make arabica beans taste better than beans grown at lower altitudes. The higher elevations can have a positive effect on the process of maturation of coffee beans. The cooler temperatures slow down the growth cycle of the beans, giving them the chance to mature.

Each region has its own unique flavors and characteristics. The arabica beans of Central America are known to have a balanced composition with a light body. The beans from Ethiopia and Kenya, on the other hand, are renowned for their sweet-savory taste. Each region and country has a distinct soil type and that is why every bean has a distinct flavor. Some soils are rich in water and produce a full, chocolatey taste. Others have a sand texture that makes the coffee taste less sweet.