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ARABICA COFFEE

Arabica coffee is derived from Ethiopia with the scientific name Coffea Arabica, in Vietnam is often called coffee tea. Arabica coffee is known as the most popular coffee in the world, accounting for about 60% of worldwide output. Compared to Robusta coffee, Arabica coffee is often longer and oval in shape, with a wavy central groove.

Arabica coffee has a moderate sour taste with a slightly bitter taste, as well as a delicate aroma. Furthermore, depending on the soil and climate, Arabica has distinct smells with distinct properties.  Arabica coffee has a caffeine level of around 0.9-1.7 percent, which is significantly lower than that of Robusta coffee. As a result, Arabica coffee is popular in Western countries.

Cultivation Area

Arabica coffee is more sensitive to illness than Robusta coffee and requires more climate, altitude, and soil to grow. The optimal height for growing Arabica coffee is generally 1,000 – 1,500m above sea level, with rainfall ranging from 1,500 to 2,000mm. Arabica coffee fruit is a fleshy, oval fruit with two seeds that becomes brilliant red when ripe. It is a kind of coffee with a low caffeine level of 1-2 percent. The Central Highlands region of Vietnam is suitable for growing Arabica coffee, and it has been renowned for both quality and taste.

 

Processing Method

There are two main coffee processing methods: dry and wet processing.

For the dry processing method, after harvesting, Arabica coffee berries will be dried until the moisture content reaches 12%-13%. They will then be removed their peel using a coffee milling to produce Arabica coffee beans.

Wet processing of Arabica coffee is a method that does not need to dry the coffee first; instead, the coffee is processed immediately after harvesting to remove the meat and mucus, then soaked, fermented, and dried.

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TYPES OF ARABICA COFFEE 

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