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High Grown Arabica Coffee Beans

Arabica coffee beans are distinguished by a distinct taste. Arabica is more prone to disease and pests than its low-elevation counterpart Robusta.

High grown arabica is the sought-after variety that is found in high-end coffee shops and specialty roasters. What is it that makes this kind of coffee so popular? Scientists have identified the reason that is altitude.

High Altitudes

Coffee has a long history that stretches from Ethiopia to Yemen and the lower part of Africa. It is now a major part of the world's production. While low-elevation coffee can be commercially viable and is the basis for the instant coffee sold in supermarkets, true coffee lovers look for specialty arabicas that are grown at higher altitudes for more of a complex flavor.

Mountainous regions in the world's most renowned coffee producing countries, such as Central and South America, Southern Asia, some Pacific Islands and mid-to-southern Africa are ideal for the cultivation of high-quality arabica beans. These high-elevation climatic conditions are frost-free and provide a temperate climate with an average annual temperature of 64 and 73 degrees Fahrenheit.

Cool mountain temperatures slow down the growth process of the coffee plant and allow it to mature slower. This allows the coffee beans to absorb a variety of flavors from their surroundings and impart them with distinctive characteristics. The prolonged maturation helps keep the coffee bean borer, which is a tiny insect that infests and eats the beans. It also helps to keep out the coffee leaf miner, a flies, which hinders photosynthesis and can reduce productivity.

Combining these factors results in an enhanced flavor profile and taste compared to coffees grown at lower elevations. Coffee that is grown at higher altitudes is a better source of sweet flavors, including citrus, fruit and vanilla, while being richer and smoother than lower elevation counterparts. Roasters prefer this bean because of its sweetness, richness of flavour and consistency.

High-grown arabica coffee is called strictly high-grown or strictly hard bean. This means that the coffee was grown at a higher altitude than 4,000 feet. Typically the beans are grown on volcanic soil and are organically grown or shade-grown and have impressive flavor profiles. These beans are denser because they mature and develop slower than those that are grown at lower altitudes. This makes for a stronger and more consistent coffee. This distinctive quality makes SHG or SHB arabica a great choice for roasters looking to make an espresso that is unique.

Cool Climate

The world's best coffee growing regions are located in the tropical zone that lies between the Tropics of Cancer and Capricorn. This zone is known as the "coffee belt". High-quality arabica coffee beans are grown in these mountainous regions where the cool climate and high altitudes provide the ideal conditions for the plant to flourish.

Arabica plants can withstand the most diverse climate conditions. However, their best growth occurs in subtropical regions with cool evenings and warm temperatures during the daytime. This unique climate allows for the plant to develop complex flavours that reflect the freedom of. It's these tastes that make the coffee we drink so distinctive.

While the low-elevation coffees lining the instant coffee aisles of your local grocery store may be growing quickly, experts and aficionados alike recognize that these varieties are less bitter and flavorful than specialty coffee beans that are grown at higher elevations. In fact the majority of the coffee consumed around the world is high-elevation coffee.

The highest quality high-grown ethically sourced arabica coffee beans coffee beans are generally located between three and six thousand feet. These beans are delicious because of the combination of high elevation with cool climate and fertile soil.

Coffee farmers are constantly seeking out the ideal soil conditions for growing high-quality arabica plants. The soil should be humus-rich and have a texture that drains well. This type of soil is ideal for growing arabica, as it promotes healthy roots and helps to reduce the risk of plant diseases.

Coffee farms prefer the cool climate and has a distinct dry period. These conditions allow plants to mature slowly, which results in a more flavorful and a more dense bean.

Well-Drained soil

The Arabicica coffee beans that are high-grown have a complex and sophisticated taste, unlike the low-elevation varieties that are used for mass production. The coffee trees are sheltered by tall canopy trees and the rich volcanic soil that is nutrient-rich provides ideal growing conditions for these unique beans. The soil is able to allow the roots to absorb what they require however, it also drains quickly to avoid stagnant water puddles that restrict root growth and oxygen intake.

The Arabian coffee plant has a long taproot and shallow fibrous roots which spread outwards from 3 to 4 ft. (0.9-1.2m). The flowers are small, white and sweet and are often referred to as cherries. These drupes have two seeds inside and are ripe when they are red or purple in colour. The indigenous arabica coffee beans plant can self-fertilize and does not require cross pollination in order to produce fruit.

The cooler climate at higher elevations slows the growth cycle of the coffee plant and allows it to mature more slowly. This allows the beans to develop deeper flavors. This results in a cup that is more rich and complex, with a much more intense flavor than coffees that are grown at lower altitudes.

At these higher altitudes, the temperature is colder, and the atmosphere more humid. The cool, dry weather is perfect for the coffee plant's sensitive growth, and helps in reducing the spread of pests and disease that plague lower elevation crops.

Due to the unique soil and climate characteristics, high-altitude farms are able to produce more beans than farms that are located at lower elevations. This is why you will often find these premium beans in specialty cafes and top coffee roasters.

When growing your own Arabica plant, make sure you be aware of the specific requirements of this plant and choose a mix of soil that matches these needs. Avoid commercial mixes that could contain too many ingredients and don't permit the roots of your plant to flourish. Organic matter such as compost or other can be added to the soil to increase water retention, but without creating a cement-like texture. Water your plant only when the soil feels dry to the surface. Avoid excessive or submerging which could cause root rot.

Unique Flavors

The distinctive flavor profile of arabica beans make them highly sought-after. They are more affluent and sophisticated than other coffees, with notes of caramel, chocolate, fruit, and flowers. The care that is taken during cultivation and roasting results in a smoother, sweeter taste. These beans also have less caffeine and acidity than other varieties and are therefore less bitter and easier to drink.

arabica coffee bean plantation beans are grown in the mountainous regions of the world, which are part of the Coffee Belt, a tropical band that stretches across 30 degrees north and south of the Equator. The most affluent beans are grown in this region. The coffee plants are grown in volcanic soils and other fertile soils that produce small fruit called coffee cherries.

The cherries have two seeds. The seeds are separated from the fleshy outer layer when they ripen and are roasted and ground to create the coffee. Arabica coffee beans are a premium arabica coffee beans blend variety because they are typically more expensive than other varieties of beans, and they have a more complex flavor.

The altitudes at which arabica beans are grown is one of the main factors that affect the taste and quality of these beans. The cool climate, the fertile volcanic soils, and the cooler climate makes arabica beans taste better than those grown at lower elevation. Higher elevations can have a positive effect on the maturation process of coffee beans. The cooler temperatures slow down the growth cycle of the beans, giving them more time to mature.

The various regions of coffee production across the globe each have their own signature flavors and distinctive characteristics. The arabica beans of Central America are known to have a balanced and balanced composition, with a light body. Those from Ethiopia and Kenya on the other hand, are known for having a savory-sweet flavor. Each country and region has a distinct type of soil and that is why every bean has a unique flavor. Some soils hold water well and give a rich chocolatey flavor, while others have a sandy texture which makes the coffee taste lighter.