You’ve probably seen the statement “100% Arabica coffee” on the packages of some of your favorite brews, but do you know what this statement means? It actually refers to the species of coffee the package contains. There are more than 100 species of coffee, and Coffea arabica is one of them.
Of the 100 coffee species, there are really only 2 that are widely grown and produced: Coffea arabica and Coffea robusta. Arabica is widely considering to be the higher quality of the two, for the following reasons:
- Arabica has a more enjoyable taste. Robusta is often said to have notes of burnt tires and rubber — that’s certainly not appetizing!
- Arabica coffees contain about 60% more lipids than robusta coffees. It’s lipids that give coffee its smoothness and allow you detect more subtle nuances of flavor.
- Robusta’s high caffeine content adds to its bitterness. Arabica beans, while still containing a substantial amount of caffeine, are less caffeinated and thus less bitter.
If you purchase cheap, store-brand, pre-ground coffee, it will often contain primarily robusta beans, simply because robusta is easier to grow. Robusta is used as a filler and cost-reducer in these products. There are higher quality robusta coffees available, but they only taste as good as a low-end, pure Arabica coffee.
Basically, when a coffee is labeled “100% Arabica” as is our Hawaiian Ka’u coffee, you know it contains only the best species of beans. However, there are many other factors that determine the flavor nuances of a specific coffee, such as the altitude and soil quality where it is grown. Our Hawaiian Ka’u coffee is grown in rich, volcanic soils and fresh mountain air, making it some of the best coffee you’ll ever taste. Visit our website, and start sipping deliciousness today.