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/ˌærəˈbɪkə/
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/ˌærəˈbɪkə/
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/əˈræbɪkə/
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/əˈræbɪkə/
Plural
arabicas
Arabica is a type of coffee bean from the *Coffea arabica* plant — the world’s most popular and flavorful coffee species, known for its smooth, complex taste and lower caffeine content compared to robusta. Think of it as the 'chardonnay of coffee': delicate, aromatic, and often grown at high elevations in places like Colombia, Ethiopia, or Guatemala.
This premium cold brew is made exclusively from ethically sourced arabica beans.
Most specialty coffee shops serve arabica rather than robusta because of its superior flavor profile.
The rich, floral notes in this pour-over come from single-origin Ethiopian arabica.
Arabica thrives in cool, mountainous climates with well-drained soil and consistent rainfall.
When reading coffee packaging, '100% arabica' usually signals higher quality and smoother acidity.
arabica
Comes from New Latin Coffea arabica, coined in the 18th century by botanists (notably Linnaeus) to denote the coffee species first cultivated in Arabia. The epithet 'arabica' is a Latin feminine adjective meaning 'of Arabia' or 'Arabian', derived from 'Arabia' (Latin, from Greek Arabía, itself from ancient Semitic roots referring to desert-dwelling peoples). It carries no independent morphological derivation — it is a proper adjectival form fossilized as a taxonomic noun. Examples include Coffea arabica, Capsicum annuum, Quercus alba — all follow the same binomial naming pattern.