There are two main types of coffee beans, Arabica and Robusta. Of these two, Arabica is widely considered to produce the more flavorful and aromatic coffee. It also accounts for more than seventy percent of the worlds coffee production.

Arabica beans are sometimes referred to as mountain beans, because they grow at higher elevations, usually more than 1,000 feet above sea level. Growing at a higher altitude results in a longer growing season and this gives the beans time to develop a deeper aroma and flavor.

Arabica beans were first cultivated in Ethiopia, but are now grown around the world. The Arabica bean flourishes in rich, volcanic, mountain soil, making locations such as Columbia, Guatemala and El Salvador ideal spots for coffee production.

Arabica beans require skilled cultivation and they are susceptible to frost and disease. Since the average coffee tree only produces about a pound of coffee per year, coffee plantations tend to be very large and great care is taken to help the trees grow and flourish.

When it is time to harvest the Arabica beans, the ripe berries are picked from each coffee tree and split open to reveal the coffee bean inside. The beans are washed, dried, and sorted to prepare them for roasting.

Because Arabica beans are considered superior to Robusta beans, the coffee that is served in coffee houses and cafes is generally one hundred percent Arabica. The Arabica bean produces a smoother, less acidic brew than the Robusta bean, which is why it is far more popular.

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