Arabica coffee is a popular type of coffee derived from the Coffea arabica plant, known for its delicate flavor and aroma. It's the most widely consumed coffee variety, contributing to a significant portion of global coffee production. Arabica beans are known for their complex flavor profiles, often exhibiting notes of chocolate, nuts, or fruits, along with a balanced acidity and a smooth, light body.
Here's a more detailed explanation:
1. Origin and Cultivation:
Arabica coffee originated in Ethiopia and is now cultivated in various regions around the world, including Indonesia.
It thrives in temperate climates, typically at higher altitudes, which contribute to its distinct flavor characteristics.
2. Flavor Profile:
Arabica beans are prized for their nuanced and complex flavors, which can vary depending on the region of origin, processing methods, and roasting techniques.
Common flavor descriptors include chocolate, nuts, fruits, floral or herbal notes, and a pleasant acidity.
The taste and aroma of Arabica coffee make it a popular choice for various coffee beverages, including espresso, cold brew, and other brewed coffees.
3. Key Characteristics:
Lower caffeine content:
Compared to Robusta coffee, Arabica typically contains a lower amount of caffeine, making it a more gentle and less stimulating option.
Delicate flavor profile:
The flavor profile of Arabica coffee is generally described as delicate and nuanced, with a balanced acidity and a smooth, light body.
Higher quality and price:
Due to its cultivation and production processes, Arabica coffee tends to be a higher-quality and more expensive option compared to Robusta.
4. Uses and Popularity:
Arabica coffee is widely used in various coffee beverages, including espresso, drip coffee, cold brew, and pour-over coffee.
It's a popular choice for coffee enthusiasts seeking a smooth, nuanced, and flavorful coffee experience.
The unique flavor and aroma of Arabica coffee make it a versatile choice for various coffee brewing methods, from manual brewing to automated machines.
5. Distinguishing from Robusta:
While Arabica is known for its delicate flavor and lower caffeine content, Robusta coffee is characterized by a stronger, bolder flavor and higher caffeine levels.
The difference in flavor and caffeine content contributes to their respective use cases, with Arabica being favored for its nuanced flavor and Robusta for its strength and caffeine
Product: Indonesian Arabica Green Bean Coffee
Origin: Lintong Nihuta, North Sumatra
Process : Semi Washed
Grade: Specialty / Grade 1
Availability: Ready stock
MOQ : 18 Tons
Supply Capacity: up to 30 MT per month
Packaging: 50 or 60 kg jute bags with inner liner
Shipping Terms: FOB Belawan (50% Down Payment)
Payment Terms: T/T
We are open to sample requests and look forward to long-term cooperation. Please contact us for further discussion.
OTHER ATTRIBUTES
Storage Type : Dry place
Specification : Moisture: 12.5%
Manufacturer : HermanHofland
Ingredients : Coffee beans
Content : Arabica coffee bean
Address : Indonesia
Instruction for use : Human Consumption
Shelf Life : < 1 years
Place of Origin : West java - Indonesia
Type : Coffee Bean
Variety : Arabica
Processing Type : Full Washed
Maturity : 98%
Additional Ingredient : No
Packaging : As per customer' requirement
Weight (kg) : 50
Brand Name : HermanHofland/ Private brand
Model Number : +HH381
Cultivation Type : COMMON
Coffee Type : 100% Arabica Blend Coffee Bean
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Kerinci Arabica coffee is a specialty coffee grown in the highlands of Kerinci Regency, Jambi Province, Indonesia. Nestled at the foot of Mount Kerinci, the highest volcano in Indonesia, this coffee benefits from the unique terroir and climate of the region.
Key Characteristics:
Origin: Kerinci Regency, Jambi Province, Indonesia.
Altitude: Grown at elevations ranging from 1,200 to 1,500 meters above sea level.
Varieties: Primarily Arabica varieties, including Sigarar Utang, Andung Sari, S795, and P88.
Flavor Profile:
Complex and nuanced flavor with notes of spices, chocolate, and fruit.
Well-balanced acidity and medium body.
Distinctive aroma that is both strong and fragrant.
Processing Methods: Various processing methods are employed, including washed, natural, and honey processes, each contributing to unique flavor variations.
Specialty Grade: Kerinci Arabica coffee has gained recognition for its high quality, often achieving specialty grade status with high cupping scores.
Factors Contributing to Quality:
Terroir: The volcanic soil and high altitude of the region provide ideal growing conditions for Arabica coffee.
Climate: The cool, wet climate of Kerinci contributes to the slow and even ripening of the coffee cherries, resulting in complex flavors.
Local Farming Practices: Traditional farming practices and careful harvesting by local farmers contribute to the quality of the coffee.
Recognition and Global Presence:
Kerinci Arabica coffee has gained recognition both nationally and internationally.
It has been featured in various coffee festivals, including the Vienna Coffee Festival and World of Coffee in Budapest.
This coffee has a specialty grade certification, that shows how good the quality of the coffee is.
Kerinci Arabica coffee represents a unique and high-quality Indonesian coffee that is gaining popularity among coffee enthusiasts worldwide.
Arabica Unwashed A grade coffee delivers a strong flavor with subtle fruity notes and a heavier body. Its natural processing allows for a richer, more complex flavor profile, perfect for fans of earthy, full-flavored coffee.
Arabica Unwashed C coffee offers a mild, approachable cup with a medium body. The unwashed process provides a slightly bolder flavor, with soft, sweet undertones and a rustic finish.
The Arabica Washed A grade brings out a medium-bodied coffee with a pleasant acidity. A great choice for those who enjoy a light, refreshing cup with subtle fruity undertones and a clean finish.
Flower to Berry : 8 Months
Production (Kg/Ha) : 1000 (Kg/Ha), 100 Ha
Optimal Temp : 12 to 29 â??
Optimal Rainfall : 100 - 200 mm
Altitude : 1250 - 1300
Soil Type : Wet Climate
Country of Origin : Indonesia
Production Areas : Gunung Halu, West Java
Character Stew : Caramel, Brown Sugar
Method of Harvest : Classic Hand Pick, Dry Hull
Processing Method : Natural
