High Grown Arabica Coffee Beans Tools To Help You Manage Your Everyday…
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Arabica coffee beans have distinct flavor profiles. Unlike their low-elevation counterpart, Robusta, which has greater resistance to pests and diseases, Arabica is more susceptible.
The high-grown arabica variety is the one most sought-after by specialty roasters and premium coffee shops. What makes this kind of coffee so desirable? Scientists have uncovered the reason behind this: altitude.
High Altitudes
Coffee has a long and rich history, spanning from Ethiopia to Yemen and the lower part of Africa. It is now a major component of the global production. While low-elevation coffee is commercially viable and populates the instant brew found in grocery stores, true coffee lovers seek out specialty arabica that is grown at higher altitudes for more of a complex flavor.
The mountainous regions of the world's most renowned coffee producing countries--Central and South America, Southern Asia and a few Pacific Islands, and mid to southern Africa--provide ideal growing conditions for the high-quality arabica beans. The high-elevation climate conditions are frost-free and provide a mild climate with an average annual temperature between 64 and 73 degrees Fahrenheit.
Cool mountain temperatures slow the growth rate of the coffee plant and permit it to mature slower. This allows the coffee beans to absorb various flavors from their surrounding environment and imbue them with unique characteristics. The extended maturation also helps in preventing the coffee berry borer which is a small aphid that infests and eats the beans, as well as the coffee leaf miner moth, which hinders photosynthesis and reduces productivity.
Combining these elements creates an enhanced flavor profile and taste when compared to coffees that are grown at lower elevations. Coffee grown higher up has a greater concentration of sweet flavors, such as fruit, citrus and vanilla. It is also richer and smoother than coffee grown lower. The consistency, sweetness and richness of flavor make it the preferred bean for roasters looking to make a premium cup of joe.
High-grown arabica is often called strictly high-grown (SHG) or strictly hard bean (SHB) meaning that the coffee is grown at an altitude higher than 4000 feet. The beans are typically cultivated on volcanic soil, and they are shade grown arabica coffee beans-grown or organically cultivated. This adds to their already impressive flavors. Because they develop and mature more slowly than those grown at lower elevations generally, they are denser, resulting in a stronger coffee with a more distinct and consistent flavor. This unique characteristic makes SHG or SHB arabica a great choice for roasters that want to produce an espresso that is outstanding.
Arabica coffee beans have distinct flavor profiles. Unlike their low-elevation counterpart, Robusta, which has greater resistance to pests and diseases, Arabica is more susceptible.
The high-grown arabica variety is the one most sought-after by specialty roasters and premium coffee shops. What makes this kind of coffee so desirable? Scientists have uncovered the reason behind this: altitude.
High Altitudes
Coffee has a long and rich history, spanning from Ethiopia to Yemen and the lower part of Africa. It is now a major component of the global production. While low-elevation coffee is commercially viable and populates the instant brew found in grocery stores, true coffee lovers seek out specialty arabica that is grown at higher altitudes for more of a complex flavor.
The mountainous regions of the world's most renowned coffee producing countries--Central and South America, Southern Asia and a few Pacific Islands, and mid to southern Africa--provide ideal growing conditions for the high-quality arabica beans. The high-elevation climate conditions are frost-free and provide a mild climate with an average annual temperature between 64 and 73 degrees Fahrenheit.
Cool mountain temperatures slow the growth rate of the coffee plant and permit it to mature slower. This allows the coffee beans to absorb various flavors from their surrounding environment and imbue them with unique characteristics. The extended maturation also helps in preventing the coffee berry borer which is a small aphid that infests and eats the beans, as well as the coffee leaf miner moth, which hinders photosynthesis and reduces productivity.
Combining these elements creates an enhanced flavor profile and taste when compared to coffees that are grown at lower elevations. Coffee grown higher up has a greater concentration of sweet flavors, such as fruit, citrus and vanilla. It is also richer and smoother than coffee grown lower. The consistency, sweetness and richness of flavor make it the preferred bean for roasters looking to make a premium cup of joe.
High-grown arabica is often called strictly high-grown (SHG) or strictly hard bean (SHB) meaning that the coffee is grown at an altitude higher than 4000 feet. The beans are typically cultivated on volcanic soil, and they are shade grown arabica coffee beans-grown or organically cultivated. This adds to their already impressive flavors. Because they develop and mature more slowly than those grown at lower elevations generally, they are denser, resulting in a stronger coffee with a more distinct and consistent flavor. This unique characteristic makes SHG or SHB arabica a great choice for roasters that want to produce an espresso that is outstanding.
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