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Arabica coffee refers to one of the two primary species of coffee beans used for coffee production, the other being Robusta. Arabica coffee beans come from the Coffea arabica plant, which is known for its superior quality and delicate flavor profile. Here are some characteristics of Arabica coffee:

Arabica beans are often praised for their complex and nuanced flavor. They can exhibit a wide range of tastes, including fruity, floral, and acidic notes. The flavor can be influenced by factors such as the region where the coffee is grown, the altitude, and the processing method.

Arabica coffee tends to have a higher level of acidity compared to Robusta. This acidity is often described as bright and vibrant, adding to the overall complexity of the flavor. Arabica beans generally have less caffeine compared to Robusta beans. This lower caffeine content contributes to the milder and smoother taste of Arabica coffee.

Arabica plants thrive at higher elevations with cooler temperatures, typically between 2,000 and 6,000 feet (600 to 1,800 meters) above sea level. They are more susceptible to diseases and pests, requiring specific growing conditions. Arabica coffee beans are generally oval-shaped with a curved crease on one side.

Due to its favorable flavor characteristics, Arabica coffee is often considered the preferred choice for specialty and gourmet coffees. It is cultivated in various coffee-producing regions worldwide, including countries in Latin America, Africa, and Asia. Arabica beans make up a significant portion of the global coffee market, prized for their quality and diverse flavor profiles.