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Arabica coffee (Coffea arabica) is the world’s most popular and premium coffee variety, known for its smooth, mild flavor and aromatic complexity. Grown at high altitudes in cool climates, Arabica beans offer a refined cup with bright acidity, floral and fruity notes, and a soft body. India’s key Arabica regions include Chikmagalur, Baba Budangiri, and Coorg. Ideal for specialty coffee, Arabica is handpicked and carefully processed to preserve quality and taste.
Scientific Name: Coffea arabica
Origin: Native to Ethiopia, now widely cultivated in high-altitude regions worldwide, including India.
Indian Growing Regions:
Chikmagalur, Baba Budangiri, Coorg (Karnataka)
Shevaroy Hills (Tamil Nadu)
Araku Valley (Andhra Pradesh)
Elevation: Typically grown at 1000–2000 meters above sea level
Climate: Cool temperatures, rich soil, and moderate rainfall — ideal for slow bean maturation, which enhances flavor
✅ Key Characteristics
Flavor Profile: Mild body, bright acidity, floral aroma, and often fruity or citrus notes
Bean Shape: Oval with a curved crease
Caffeine Content: Lower than Robusta (approx. 1.2%)
Processing: Commonly wet-processed (washed), though natural methods are also used
Grades: Includes AA, AB, PB (Peaberry), etc., based on bean size and quality
📈 Market Relevance
Preferred by specialty coffee roasters worldwide
Used in high-end blends, single-origin offerings, and third-wave cafes
More delicate to cultivate but commands a higher market price than Robusta
Certified Arabica from India meets Coffee Board of India standards and is exported globally
