Coffea Arabica

Coffea arabica, commonly known as Arabica coffee, is one of the most important and widely cultivated species of the coffee plant. It is prized globally for its superior flavour, aromatic qualities, and balanced caffeine content, making it the preferred variety for high-quality coffee production. Arabica coffee constitutes about 60 to 70 percent of global coffee output, and its cultivation underpins the economies of many tropical and subtropical nations.

Botanical Description

Coffea arabica belongs to the family Rubiaceae and is an evergreen shrub or small tree that can reach a height of up to 5 metres when unpruned. The plant has glossy, dark green leaves arranged oppositely, and its white, fragrant flowers resemble those of jasmine. The flowers give rise to oval fruits known as coffee cherries, which typically contain two seeds—these are the coffee beans used in production.
Arabica coffee is a tetraploid species (2n = 4x = 44 chromosomes), thought to have originated as a natural hybrid between Coffea canephora (robusta) and Coffea eugenioides. The beans of Arabica are slightly larger, more elongated, and have a curved crease compared to the rounder robusta beans. The species is self-pollinating, a characteristic that has helped maintain genetic stability across cultivated populations.

Origin and Distribution

Coffea arabica is indigenous to the highlands of Ethiopia and parts of South Sudan. From its African origins, it spread to Yemen, where it was first cultivated extensively and gained the name “Arabica”. By the fifteenth century, Arabica coffee had become integral to the culture of the Arab world, particularly in Yemen’s port of Mocha, which became synonymous with coffee exports.
During the seventeenth and eighteenth centuries, Arabica cultivation spread globally through colonial trade networks. The Dutch introduced it to Java (Indonesia), the French to the Caribbean and Indian Ocean islands, and the Portuguese to Brazil. Today, Arabica is grown across Latin America, East Africa, India, and parts of Asia and Oceania.

Climatic and Soil Requirements

Coffea arabica thrives in cool tropical climates at altitudes ranging between 600 and 2,000 metres above sea level. The ideal temperature for growth lies between 15°C and 24°C, with moderate rainfall of about 1,200–2,000 mm annually. The plant prefers well-drained, fertile soils, rich in organic matter with slightly acidic pH (5.5–6.5).
Shade-grown systems are often used to protect the delicate plants from excessive sunlight and temperature fluctuations. Arabica coffee is sensitive to frost, drought, and pests, making its cultivation more demanding compared to Coffea canephora (robusta).

Chemical Composition and Flavour

Arabica beans are known for their refined flavour and aroma. They typically contain 0.8–1.5% caffeine, lower than the 1.7–3.5% found in robusta beans. This lower caffeine content contributes to Arabica’s smoother taste and mild acidity.
The beans have a higher lipid and sugar content, enhancing sweetness and aroma complexity. Arabica’s flavour profile varies depending on the region of cultivation, influenced by factors such as altitude, soil composition, and processing method. Common tasting notes include floral, fruity, chocolaty, and nutty undertones.

Major Cultivation Regions

• Brazil: The largest producer of Arabica coffee, particularly from regions such as Minas Gerais, São Paulo, and Bahia.
• Colombia: Renowned for its mild, well-balanced Arabica coffees with bright acidity.
• Ethiopia: The genetic homeland of Arabica, producing diverse flavour profiles ranging from fruity to wine-like.
• Central America: Countries such as Costa Rica, Guatemala, and Honduras produce high-altitude coffees known for clarity and acidity.
• India: Grows Arabica primarily in Karnataka, Kerala, and Tamil Nadu, often in shade-grown systems with spices.

Other producers include Kenya, Tanzania, Rwanda, Yemen, and Indonesia, each contributing unique terroir-based flavours.

Cultivation Practices

Arabica coffee cultivation involves propagation through seeds or cuttings, planting in nurseries, and transplanting into fields after six to twelve months. Regular pruning and shade management ensure healthy growth and yield. The plant begins bearing fruit after 3–4 years, reaching peak productivity between 7 and 20 years of age.
Harvesting is typically manual, as selective picking of ripe red cherries ensures quality. The beans are extracted through wet (washed) or dry (natural) processing methods, followed by fermentation, drying, milling, and grading.

Diseases and Pests

Arabica coffee is susceptible to several major diseases and pests, including:

• Coffee Leaf Rust (Hemileia vastatrix): A fungal disease causing defoliation and severe yield loss.
• Coffee Berry Disease (Colletotrichum kahawae): Affects fruits, particularly in humid highlands.
• Root-knot Nematodes and Coffee Borer Beetles: Cause damage to roots and beans respectively.

Research programmes worldwide focus on developing resistant varieties and implementing integrated pest management (IPM) practices to mitigate such threats.

Economic and Cultural Significance

Coffea arabica is a cornerstone of the global coffee trade and a vital export commodity for many developing economies. It supports the livelihoods of millions of smallholder farmers worldwide. The coffee industry also has deep cultural significance, symbolising hospitality, social interaction, and craftsmanship in many societies.
Arabica coffee drives major international brands and specialty coffee markets. The increasing demand for single-origin, shade-grown, and sustainably sourced coffees has boosted Arabica’s value and promoted eco-friendly cultivation practices.

Environmental and Sustainability Aspects

Arabica cultivation faces challenges from climate change, including rising temperatures, erratic rainfall, and the spread of pests. These factors threaten both yield and quality, especially in traditional highland regions. To address this, growers are adopting climate-resilient practices, such as agroforestry, soil conservation, and the development of heat- and disease-resistant hybrids.
Certifications like Fairtrade, Rainforest Alliance, and Organic Coffee Standards encourage sustainable production, ensuring better prices and environmental stewardship.