Arabica is the most popular species and blend, and has been cultivated and selected for several centuries. It is the most prized type of plant and accounts for 75% of all world coffee production.
Originating in the mountainous regions of Ethiopia, Arabica coffees have a very rounded taste, are slightly acidic and often have chocolate notes.
Their aroma is intense and the cream has a hazelnut to reddish colour with a pleasant hint of bitterness.
It is a plant that is very sensitive to heat and humidity: it grows at altitudes between 900 and 2,000 metres above sea level and the climate must not exceed 20°.
The higher the altitude of the cultivation, the better the organoleptic qualities of the roasted bean.
The Arabica bean has an elongated shape, with a vaguely "S" shaped furrow, a more or less intense copper green colour, with shades that turn towards blue: the amount of caffeine contained varies from 1.2% to 1.7%.
The most renowned variety of Arabica is the one called "Moka", cultivated mainly in Yemen, Arabia. Named after the flourishing port city of Moka, which exported coffee between the 15th and 19th centuries, it is characterised by small beans and a strong aroma.
Other varieties include 'Tipica', which is popular in Brazil as 'Bourbon', and 'Maragogype', which is characterised by very large beans.