Arabica Coffee Specs

Specs

general specifications for Arabica coffee

Here are the general specifications for Arabica coffee (Coffea arabica) these are the typical qualities buyers, roasters, and exporters look for:

Botanical & Cultivation

  • Species: Coffea arabica
  • Altitude: 600–2,000 meters above sea level (higher altitudes produce higher quality beans)
  • Climate: 15–24 °C (cool tropical climates)
  • Rainfall: 1,200–2,200 mm annually
  • Soil: Volcanic, loamy, well-drained, rich in organic matter

Bean Characteristics

  • Shape: Oval with a curved crease (vs. Robusta’s round/straight crease)
  • Size: Larger than Robusta (screen size grading: 14–20 typically)
  • Density: Higher at high altitudes → better roasting quality
  • Moisture Content: 10–12% (standard for export)
  • Defect Count: Based on SCA grading (specialty <5 defects per 300g sample)

Chemical Composition

  • Caffeine: 0.8–1.5% (lower than Robusta ~2–3%)
  • Lipids (oils): ~15–17% (gives richer body and crema)
  • Sugars: ~6–9% (mainly sucrose → caramelization during roasting)
  • Chlorogenic Acids (CGA): 5.5–8% (lower bitterness vs. Robusta)

Flavor Profile

  • Acidity: Bright, fruity, wine-like (higher than Robusta)
  • Body: Medium to light (silky mouthfeel)
  • Aroma: Floral, fruity, chocolatey, nutty, depending on origin
  • Taste Notes: Citrus, berries, caramel, honey, chocolate

Processing & Grading

  • Processing Methods: Washed (common for Arabica), Natural/Dry, Honey
  • Export Grades (examples, may vary by origin):
    • Ethiopia: Grade 1–9 (G1 highest)
    • Colombia: Supremo (largest beans), Excelso
    • Brazil: NY 2/3 (strictly soft beans, low defects)