What is special about Arabica coffee
Home / Arabica coffee test 2021: the best beans in comparison
When it comes to 100 percent Arabica coffee, one might initially think that the selection is not that great. In fact, the opposite is true. Due to the continued popularity of Arabica coffee, the range is almost overwhelming. In order to find the Arabica coffee that perfectly meets your personal expectations, several factors should be taken into account: from the country of origin to the price, to the roast and the aroma. In the new Arabica Coffee Test 2021, we present the highest quality coffee beans made from 100 percent Arabica: from classic Brazilian coffee to extraordinary blends from Asia.
Arabica Coffee Beans: Why Are They So Popular?
Due to the higher price of the Arabica beans many coffee lovers are convinced that the Robusta coffee beans are of lesser quality. However, the different prices can easily be explained. Arabica plants desire special growing conditions and require significantly more care in management than Robusta. In order for the Arabica coffee plant to grow well, it needs one high humidity and comfortable temperatures. If the temperatures drop below 17 degrees Celsius or are above 24 degrees Celsius, the harvest will be significantly reduced. In contrast, the Robusta plant feels most comfortable when the temperature is between 24 and 30 degrees Celsius.
Both Arabica and Robusta prefer the warmth. Frosty weather can damage the coffee plants so much that they will no longer produce a harvest for the next two years. The logical consequence: if you want to harvest the finest Arabica beans, the coffee farmers have to keep an eye on the measuring equipment and ensure that the conditions for the coffee plants are comfortable. Furthermore, the coffee cherries do not all ripen at the same time - they have to be harvested by hand depending on the ripening phase, which makes the harvesting process very time-consuming.
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Regarding the aroma, it can be said that Arabica beans usually contain more coffee oils and more aromatic and milder in taste are called Robusta. In addition, the Arabica offers a greater variety of flavors: from chocolate and caramel to floral notes and marzipan. These finest nuances can primarily be tasted in good Arabica varieties, while the Robusta, on the other hand, shows a less broad spectrum.
Another important one Difference Between Arabica and Robusta is the caffeine content. If you prefer a milder variant here, Arabicas are likely to suit your preferences more than Robusta varieties, because Arabica beans contain only about half as much caffeine.
The “purest” coffees: Single Origin Arabica
Single Origin 100 percent Arabica beans - the coffee for purists who are looking for the purest aroma experience. Here you can see which single origin coffees we like best at the moment and are therefore among the favorites of the Arabica coffee test:
From all over the world: Arabica coffee blends
The blends of different Arabica beans from different regions provide coffee connoisseurs with a variety of aromatic compositions. Put together by experienced roasters, the combination of different arabica produces very fine blends that are remembered. Discover our highlights among the Arabica coffee blends from our Arabica coffee test!
Arabica beans for the espresso
If you can't survive a day without the small espresso, you must definitely try our following coffees. The espressi made from 100 percent Arabica coffee beans mean irresistible enjoyment for real coffee fans: On the one hand, espressos in particular offer intense enjoyment, on the other hand the variety of aromas of these 100 percent arabica is impressive.
Good Arabica coffee beans: how do you recognize them?
In order to identify good Arabica coffee beans, we consider five essential criteria: the price-performance ratio, the acidity, the roast, the aroma and the crema.
1. The price-performance ratio?
Premium products start from 10 euros per 1 kg, usually costs 1 kg of coffee between 20 and 35 euros. You should pay attention to whether it is a single origin coffee or a blend. Single origin coffee has a rather exclusive character because it only contains the coffee beans from one harvest. That's why the price is a little higher than that of the coffee blends.Fair trade and direct trade seals also have a higher price because this supports local dealers.
2. The acid
Another important criterion when choosing the best coffee beans is acidity. While some coffee lovers are explicitly looking for varieties with particularly low acidity, others prefer the more fruity ones. What not everyone knows is that Arabica coffee beans usually contain more acid than Robusta coffee beans - especially when it comes to highland Arabica. In addition to the bean itself, what has a significant effect on the later acidity is the roasting.
Discover our coffees of the test winners
3. The roast
Premium coffees are clearly characterized by the roasting process. Quite different from most industrial products. In general, the following rule applies here: The darker the roast, the stronger the coffee taste. However, this alone should not be used exclusively for orientation - for a general orientation, however, the degree of roasting can certainly be taken into account. In addition, roasting has a significant effect on the acidity of the coffee.
In case you're more likely to lighter roasts tend, you should probably appreciate a certain acidic note, while this tends to decrease with increasing roast level. The degree of roasting alone is not decisive, but rather the type and manner of the process.As the roasting time increases at milder temperatures, acid notes are reduced more than is the case with industrial processes, where significantly higher temperatures and shorter periods of time are used. The hot and fast industrial roasting also practically burns the outside of the coffee bean, while the inside of the bean is roasted little and not evenly. For this reason, we always advise you to use gently roasted beans.
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4. The aroma
Really good arabica are rich in flavors and offer various flavors. In essence, all Arabica coffees tend to taste rather fruity, but the respective nuances differ, not least due to the growing areas. Arabica beans from Costa Rica, for example, often have a fulminant, distinctive aroma, while Mexican roasts often taste a little finer and more velvety. Should you choose one Single Origin Arabica Coffee decide then enjoy one Aroma in its full, pure strength. The mixtures of Arabica from different regions still offer a variety of sometimes very different tastes, which can complement each other perfectly. Everyone should decide for themselves what is more important to them: a more dominant aroma or different nuances in unusual combinations.
5. The crema
The perfect Crema should neither be too light nor too dark, but rather have a hazel-brown shade. In principle, however, in terms of crema it can be stated that the much scolded Robustas often outperform their Arabica counterparts, as Robustas usually produce a more stable, longer-lasting crema due to their lower oil content. Nonetheless, of course, these fundamental tendencies say nothing about the individual Roasting and we were anything but disappointed, especially with our test winners.
If you are still not quite sure which Arabica beans to try first, here are a few final tips from our Arabica coffee review that can help you choose the best coffee beans.
- First of all, ask yourself which coffee appealed to you. Were you of the unusual Aroma combination Fascinated in the warehouse district of Kenya AB Kiambu? Cranberry, red currant and gooseberry in coffee - that definitely sounds promising. Or maybe you have been won over by the notes of peaches, then Elbgold mixed gold could arouse your interest.
- When the roast is loud Manufacturer recommendation best for preparation with the Hand filter is suitable, then you can use it as a guide. The roasters pass on information based on their personal experience.
- Keep the coffee beans in a dry and cool place in a sealed container. Also note the period in which you should consume the coffee: After opening the packaging, it is advisable to remove the beans within six weeks to consume, as they still retain a large part of their aroma during this period. In the case of powder that has already been ground, the pronounced aromas are retained less long.
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