Arabica

Coffea arabica — the species responsible for almost all specialty coffee. Higher in aromatic complexity, lower in caffeine, and more delicate to grow than its main commercial alternative, Coffea robusta.

Why it matters — When you read a bag of specialty coffee, you're almost certainly reading about an Arabica. The species sets the flavour ceiling for what's possible in a cup.

Good to know

• Arabica grows best at altitude (1000+ m), in shade, in narrow temperature bands — which is why specialty origins map to specific regions like Ethiopia, Colombia, and the Pacific.
• Robusta is mostly used in espresso blends for crema and body, in instant coffees, and in some traditional Italian blends — it isn't intrinsically inferior, just a different drink.