ARABICA COFFEE
Of the two types of coffee, arabica makes up around 60% of the world's total production and is the more widely eaten. These beans come from Ethiopia and are prized for their mild taste and low caffeine level. Higher altitudes are ideal for Arabica coffee cultivation, which makes Tanzania's Mount Kilimanjaro and the Mbeya Highlands ideal growing sites. Arabica coffee is described as having a somewhat winey acidity, combined with subtle notes of sugar, fruit, and berries. Its flavor is described as sweet and gentle. Coffee aficionados frequently favor Arabica over Robusta because of its well-balanced flavor profile and lower caffeine concentration. However, Arabica is typically more expensive than Robusta.
