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Arabica coffee beans possess a distinct flavor profile. In contrast to their low-elevation counterpart Robusta, which has a greater resistance to diseases and pests, Arabica is more susceptible.

The arabica variety that is high-grown is the one sought-after by specialty roasters and high-end coffee shops. What makes this coffee so unique? Scientists have discovered the reason the reason is altitude.

High Altitudes

Coffee has a long and rich history, spanning from Ethiopia to Yemen and lower Africa. It is now a major component of the world's production. While low-elevation coffee can be commercially viable and is the basis for the instant coffee sold in grocery stores, true enthusiasts look for specialty arabicas that are grown at high altitudes to elicit more of a complex flavor.

The mountainous regions of the world's most renowned coffee producing countries--Central and South America, Southern Asia and a few Pacific Islands, and mid to southern Africa -- provide the ideal growth conditions for the high-quality arabica beans. The high-elevation climate conditions are frost-free, and provide a mild climate with an average annual temperature of 64 and 73 degrees Fahrenheit.

Cool mountain temperatures slow the growth process of the coffee plant, allowing it to mature more slowly. The coffee beans can absorb flavors from the environment, resulting in an unique flavor. The extended maturation can also help to prevent the coffee berry borer, a small aphid that infests and eats the beans, as well as the coffee leaf miner moth, which hinders photosynthesis and decreases productivity.

Combining these elements creates the best flavor profile and taste compared to coffees that are grown at lower elevations. Coffee grown higher up has higher levels of sweet flavors, such as fruit, citrus and vanilla. It's also more rich and smoother than coffee that is grown lower down. Roasters love this coffee due to its sweetness, richness of flavor and consistency.

High-grown arabica is commonly referred to as strictly high-grown (SHG) or strictly hard bean (SHB) which means that the coffee is grown at a higher altitude than 4,000 feet. Typically, the beans are grown on volcanic soil and are shade-grown or organically cultivated and have impressive flavor characteristics. Since these beans grow and mature slower than those with lower elevation, they tend to be denser, resulting in a stronger coffee with a more distinct and consistent flavor. This unique quality makes SHG and SHB arabica the preferred type of coffee for roasters looking to deliver an exceptional cup.

Cool Climate

The tropical zone that stretches across the tropics of Cancer and Capricorn known as the coffee belt, is the most prestigious of coffee growing regions. High grown arabica coffee beans are grown in these mountainous regions where the low altitudes and cool climate create the ideal conditions for the plant to thrive.

Arabica plants can withstand a variety of climate conditions however their best growth is found in subtropical zones with cool nights and warm days. This unique climate allows for the plant to develop complex flavours that reflect freedom. It's these flavors that make the coffee we love so special.

While the popularity of low-elevation instant coffees at your local supermarket is growing, coffee lovers and experts agree that these types tend to be bitter and less flavorful when compared to specialty coffee beans that are grown at higher elevations. In fact, the majority of coffee consumed in the world is high-elevation coffee.

The best arabica coffee beans tend to be cultivated between 3,000 to 6,500 feet above sea level. The combination of high altitude, cool climate and fertile soil is what makes these beans so distinctively delicious.

Coffee farmers are always searching for the ideal conditions for soil that will encourage the growth of high-quality arabica coffee plants. The soil should be rich in humus and have a texture that drains well. This kind of soil is perfect for arabica cultivation, since it encourages healthy roots and helps to reduce the risk of plant diseases.

Coffee farms prefer the cool climate and has a distinct dry season. These conditions allow the plants to mature more slowly and result in the production of a more dense and delicious bean.

Well-Drained Soil

In contrast to the low-elevation species which are cultivated for mass production and lined the aisles of supermarkets, the high grown arabica beans are sought-after by aficionados due to their rich and exquisite flavor. The coffee trees are protected by tall canopy trees and the volcanic soil is rich in nutrients. This creates ideal conditions for the cultivation of these particular beans. The soil is able to allow the roots to absorb the nutrients they require however, it also drains quickly, preventing stagnant water puddles that restrict the growth of the root and oxygen intake.

The Arabian coffee plant has a long taproot, and shallow fibrous roots which extend outwards from 3 to 4 ft. (0.9-1.2m). The cherries' flowers are tiny delicate, fragrant and white. The drupes contain two seeds inside, and are ripe when red or purple in color. The arabica plant is self-fertile and doesn't require cross pollination in order to produce fruit.

The cool climate at higher elevations slows the coffee plant's growth cycle, which allows the beans to mature more slowly and develop more complex flavors. This produces a coffee that is more rich and complex, with a more intense flavor than coffees that are produced at lower elevations.

At these high altitudes, the temperatures are colder, and the atmosphere more humid. The cool weather is perfect for the sensitive coffee plant's growth, and it helps in preventing the spread of diseases and pests that affect lower elevation crops.

Because of the particular conditions of the soil and climate, high-altitude coffee farms can produce more beans than low-elevation farms. You can find these top coffee beans in specialty cafes and in top coffee roasters.

When you plant your own arabica plant, make sure you pay attention to the specific requirements of this plant and use a mix of soil that meets the requirements. Avoid commercial mixes that may be too heavy in ingredients and don't permit the roots of your arabica plant to grow. Include compost or other organic arabica coffee beans matter to improve water retention without creating a concrete-like surface. Water your plant only when the soil is dry to the touch. Avoid excessive or submerging which could cause root rot.

Unique Flavors

The unique flavor profile of arabica beans makes them highly sought-after. They are more rich and complex than other types of coffee that have notes of chocolate, caramel fruit, and flowers. The careful cultivation and roasting of the beans result in smoother and more sweet taste. They also have less caffeine and acidity than other varieties and are therefore less bitter and more enjoyable to drink.

Arabica beans are grown in the mountainous regions of the world, which are part of the Coffee Belt, a tropical band that spans 30 degrees north and south of the equator. The finest beans are grown in this region. The coffee plants are planted in volcanic and other rich soils, which produce small fruit, which are known as coffee cherries.

These cherries contain two seeds. The seeds are separated from the fleshy outer layer once they ripen and are crushed and roasted to make a cup of coffee. Arabica coffee beans are a premium arabica coffee beans variety because they are generally more expensive than other varieties, and they have a more complex flavor.

The high altitudes at which arabica beans grow is among the primary factors that affect their quality and taste. The cool climate and fertile volcanic soils make arabica beans taste better than those grown at lower elevations. The higher elevations have a positive impact on the maturation process of the coffee beans. The cooler temperatures slow the development of the beans, which gives them the chance to mature.

Each region has its own unique flavors and characteristics. For instance arabica beans originate from Central America tend to have a balanced composition and a light body while those from Ethiopia and Kenya are well-known for their sweet and savory flavors. The distinctive tastes are due to fact that each region and country has its own soil type. Some soils hold water well and produce a rich, chocolaty taste, while others have a sand-like texture that makes the coffee taste lighter.