High Grown Arabica Coffee Beans

Arabica coffee beans are distinguished by a distinct flavor. Arabica is more susceptible to diseases and pests than its lower elevation counterpart, Robusta.

High grown arabica is the sought-after variety that is found in high-end coffee shops and specialty roasters. What makes this kind of coffee so popular? Scientists have found the reason the reason is 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, and is an enormous portion of global production today. While low-elevation coffees are commercially viable and comprise the instant coffee that is sold in grocery stores, real coffee enthusiasts prefer specialty arabica grown in higher altitudes for greater complexity in taste.

Mountainous regions in the world's top coffee-producing countries, including Central and South America, Southern Asia, a few Pacific Islands and mid-to-southern Africa, provide ideal conditions for the cultivation of high-quality arabica beans. These high-elevation regions are frost-free and provide a temperate atmosphere with a perfect average annual temperature of 64-73 degrees Fahrenheit.

Cool mountain temperatures slow down the growth rate of the coffee plant and permit it to mature more slowly. The coffee beans are able to absorb flavors from the environment, which gives them a unique flavor. The extended maturation helps to keep the coffee bean borer which is a tiny insect, from infesting and eating the beans. It also helps to keep out the coffee leaf miner, a moth, which blocks photosynthesis and can reduce productivity.

The combination of these factors makes for a better flavor and taste profile when compared to lower-elevation coffees. Coffee grown higher up has a greater concentration of sweet flavors, such as fruit, citrus and vanilla. It is also richer and more smooth than coffee that is grown lower down. Roasters prefer this bean because of its sweetness, fullness of flavour and consistency.

High-grown arabica coffee is also known as strictly high-grown or strictly hard bean. This means that the coffee was cultivated at a higher altitude than 4,000 feet. The beans are typically cultivated on volcanic soil and are shade-grown, or organically cultivated. This adds to their already amazing flavor. Since these beans grow and mature slower than those grown at lower elevations and are therefore more dense, which results in a stronger and more robust coffee with a more intense and consistent flavor. This unique quality makes SHG or SHB arabica the coffee of choice for roasters who want to make a cup of coffee that is outstanding.

Cool Climate

The tropical zone that stretches across the tropical regions of Cancer and Capricorn, also known as the coffee belt, is home to the world's premier coffee growing regions. High-quality arabica coffee beans are grown in these mountains where the cooler climate and high altitudes provide the perfect conditions for the plant to flourish.

Arabica plants can withstand a wide range of climate conditions. However, their greatest development occurs in subtropical areas with cool nights and warm daytime temperatures. This unique climate enables the plant to create complex flavors that convey the freedom of. It's these tastes that make the coffee we drink so special.

While the popularity of instant coffees with low elevation at your local supermarket is growing, coffee enthusiasts and experts agree that these types tend to be bitter and less flavorful compared to specialty coffee beans cultivated at higher altitudes. The majority of coffee consumed around the globe is high altitude coffee.

The highest quality high-grown exclusive arabica coffee beans coffee beans are generally grown at altitudes between 3000 and 6,000 feet. The combination of high altitude, cool climate, and fertile soil is what makes these beans so distinctively delicious.

Coffee farmers are always on the lookout for the perfect soil conditions that foster the growth of top-quality arabica coffee plants. The soil should be humus-rich and have a texture that drains well. This type of soil is ideal for growing arabica, as it promotes healthy roots and helps to prevent the spread of the risk of developing plant diseases.

In addition to having a soil with the right humus content, coffee farms also prefer a cool climate with a distinct dry season. These climate patterns allow plants to grow more slowly, which results in the production of a more dense and delicious bean.

Well-Drained Soil

The high-grown arabica coffee beans have a complex and sophisticated taste, which is different from the low-elevation variety that is used for mass production. The coffee trees are sheltered by tall canopy trees, and the volcanic soil is full of nutrients. This provides the ideal conditions for the cultivation of these particular beans. The soil is high in nutrients and allows the roots to absorb them, however it drains quickly so that there are no stagnant puddles.

Arabian coffee plants have a long taproot and thin fibrous roots that stretch outwards for 3-4 feet (0.9-1.2 m). The flowers are small, white and fragrant and are known as cherries. These drupes are two-seeded and mature when they are they turn red or purple. The arabica plant is self-fertile and requires no cross pollination to produce fruit.

The cooler climate at higher altitudes slows the growth cycle, allowing the beans to mature more slowly and develop more complex flavors. This produces a coffee that is more affluent and complex, with a much more intense flavor than coffees that are that are grown at lower elevations.

At higher altitudes, the temperatures are lower and the air is more humid. The cool climate is perfect for the sensitive development of the coffee plant, and helps to ward off the spread of diseases and pests that affect lower elevation plants.

Because of the particular soil and climate characteristics, high-altitude coffee farms are able produce much more beans than low-elevation farms. This is why you will typically find these top coffee beans in specialty cafes and top coffee roasters.

When you plant your own arabica plant be aware of its specific needs and use a soil mix that aligns with the needs. Avoid commercial mixes that may be too heavy in the ingredients and don't allow the roots of your arabica plant to thrive. Organic matter such as compost or other can be added to the soil to improve water retention, without creating a cement-like surface. Water your plant only when the soil feels dry to the feel. Avoid over- or underwatering which can cause root rot.

Unique Flavors

The distinctive flavor profile makes arabica beans extremely sought-after. They are more complex and nuanced in flavor than other coffees. They have notes of flowers, fruit caramel, and chocolate. The careful cultivation and roasting beans result in the smoother and sweeter flavor. 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 mountainous regions of the world that are part the Coffee Belt. The Coffee Belt is a tropical region that extends 30 degrees north or south of the Equator. This is where the highest-quality beans are produced. The coffee plants are planted in volcanic soils and other rich soils that produce small fruit called coffee cherries.

These cherries have two seeds within them. The seeds are separated from the fleshy outer layer once they ripen and are roasted and ground to create a cup of coffee. Arabica beans are considered to be a premium coffee bean since they are more expensive and have more flavor.

The altitude at which arabica beans grow is among the primary factors that influences their quality and taste. The cool climate, the fertile volcanic soils and cooler climate makes arabica coffee bean plantation beans taste better than those grown lower in elevation. Higher altitudes also have a positive effect on the maturation of the coffee beans. The cooler temperatures slow the growth of the beans, giving them more time to mature.

The various coffee-growing regions across the globe each have their own signature flavor and distinctive characteristics. For instance, arabica beans from Central America tend to have balanced composition and a light body while those from Ethiopia and Kenya are known for their savory-sweet flavors. These distinctive tastes are due to fact that each country and region has its own unique soil type. Certain soils are able to hold water and result in a full chocolaty taste, whereas others have a sand-like texture which makes the coffee taste lighter.