Arabica is probably the first species of coffee that was cultivated. When compared to Robusta, Arabica contains less caffeine, lower acidity and richer flavor. It means that drinks made from it are less bitter, milder and tastier. You can find high quality Arabica coffee online. Some of the best and the most popular strains of Arabica are described here.
Blue Mountain has especially full body, very pleasant aroma and complex, smooth and sweet taste, well-balanced and creamy. This strain is now grown in Jamaica, Hawaii and Kona, but Jamaican type is the most popular one. Not all Jamaica Blue Mountain coffees can be certified as the highest quality ones. To be certified as top quality, Jamaica Blue Mountain has to be grown between 3000 and 5500 feet altitudes.
Kenya AA is made from especially large beans, and that's why it was named AA. It grows on high plateaus of Kenya, and the result is very strong and rich drink with nicely balanced acidity and lovely flavor. You will find slight hints of wine and berries and nice herbal aftertaste. This bright and full bodied drink is really interesting.
Guatemala Antique contains three separate varieties and combine their qualities. These three Arabica strains, Caturra, Catuai and Bourbon, produce aromatic, balanced aroma and rich, velvety taste this specific variety is famous for. Strong and intensive taste is especially enhanced by dark roasting, and that's why it is usually used for this.
Ethiopia grows two different varieties, both highly appreciated. The first one is Harrar, with nice, wine and fruit, really intensive aroma. It has especially appealing aftertaste, that includes cinnamon, cardamom and other spices, apricots and some other fruits and dark chocolate. Yirgacheffee, the other variety, has nice chocolate nutty aftertaste and intensive, but appealing acidity you will appreciate.
Java Arabica is wet processed strain grown on the Ijen Plateau. This heavy bodied but light and low acid strain produces rich, smooth and sweet drinks. The taste is maybe a little bit rustic. Sometimes it might have smoky and spicy aftertaste, with a hint of herbal. Intensive, but nicely balanced and pleasant taste, with interesting and appealing aroma you will appreciate.
Mocha Java is maybe the most popular blend, combining Arabian and Indonesian Java strains. Well balanced taste and aroma, intensive and pleasant. Smooth, bright and really nice flavor, great for different drinks, including espresso. These two strains really work exceptionally good together, and the most interesting thing is that this match was purely coincidental.
Sulawesi Toraja is grown in Sulawesi highlands. This variety has especially full body, with appealing chocolate notes. Very well balanced and earthy, with slightly higher acidity, but intensive and really appealing. The taste is especially sweet, somewhat spicy, and really rich and pleasantly rounded. You should try it by all means.
Tanzania Pea berry beans are collected on Kilimanjaro and Meru mountains. Not all Tanzania coffees are made from whole beans, because only small percentage of collected beans are whole. But this one is especially appreciated, thanks to beautiful black currant undertones and medium body. Velvety, sweet, delicate but rich and especially tasty, chocolaty coffee.
Blue Mountain has especially full body, very pleasant aroma and complex, smooth and sweet taste, well-balanced and creamy. This strain is now grown in Jamaica, Hawaii and Kona, but Jamaican type is the most popular one. Not all Jamaica Blue Mountain coffees can be certified as the highest quality ones. To be certified as top quality, Jamaica Blue Mountain has to be grown between 3000 and 5500 feet altitudes.
Kenya AA is made from especially large beans, and that's why it was named AA. It grows on high plateaus of Kenya, and the result is very strong and rich drink with nicely balanced acidity and lovely flavor. You will find slight hints of wine and berries and nice herbal aftertaste. This bright and full bodied drink is really interesting.
Guatemala Antique contains three separate varieties and combine their qualities. These three Arabica strains, Caturra, Catuai and Bourbon, produce aromatic, balanced aroma and rich, velvety taste this specific variety is famous for. Strong and intensive taste is especially enhanced by dark roasting, and that's why it is usually used for this.
Ethiopia grows two different varieties, both highly appreciated. The first one is Harrar, with nice, wine and fruit, really intensive aroma. It has especially appealing aftertaste, that includes cinnamon, cardamom and other spices, apricots and some other fruits and dark chocolate. Yirgacheffee, the other variety, has nice chocolate nutty aftertaste and intensive, but appealing acidity you will appreciate.
Java Arabica is wet processed strain grown on the Ijen Plateau. This heavy bodied but light and low acid strain produces rich, smooth and sweet drinks. The taste is maybe a little bit rustic. Sometimes it might have smoky and spicy aftertaste, with a hint of herbal. Intensive, but nicely balanced and pleasant taste, with interesting and appealing aroma you will appreciate.
Mocha Java is maybe the most popular blend, combining Arabian and Indonesian Java strains. Well balanced taste and aroma, intensive and pleasant. Smooth, bright and really nice flavor, great for different drinks, including espresso. These two strains really work exceptionally good together, and the most interesting thing is that this match was purely coincidental.
Sulawesi Toraja is grown in Sulawesi highlands. This variety has especially full body, with appealing chocolate notes. Very well balanced and earthy, with slightly higher acidity, but intensive and really appealing. The taste is especially sweet, somewhat spicy, and really rich and pleasantly rounded. You should try it by all means.
Tanzania Pea berry beans are collected on Kilimanjaro and Meru mountains. Not all Tanzania coffees are made from whole beans, because only small percentage of collected beans are whole. But this one is especially appreciated, thanks to beautiful black currant undertones and medium body. Velvety, sweet, delicate but rich and especially tasty, chocolaty coffee.
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