I’ve been seeing a lot of promotion of Arabica beans over the last little while. As the coffee culture in Canada begins to break open and into the larger market, there are more and more promotions with little explanation and understanding. Arabica is one of three kinds of coffee beans; the others are Robusta and Liberia (some would add a fourth, excels). In terms of coffee, Arabica is the most well-known and most sought-after in the current market because that is the kind of coffee that grows at high elevations and produces very unique tastes. The most common coffee is the Robusta which is grown in low-elevation climates and often has a higher caffeine level. What is important to know is that although there are perceptions that Arabica is often higher quality coffee than Robusta is often true but not necessarily always the case. There are actually high-quality Robusta that could produce a very complex and unique flavour profile (not something that is very common… but they are there…). If we are seeking to understand the quality of coffee it is important for us to understand coffee from its Q score. Every coffee that is sold in the market (particularly in the auctions) receives a grade score from people who are known as Q-graders (they are like the sommelier of coffee who has gone through rigorous training and is certified to give a grade for coffee). Each coffee is graded with the highest possible score of 100 points. Specialty coffee (which is a term you may see more often now) is coffees that are usually 80 points or above. That said, it is possible to have Arabica beans that are graded very low, which reveals the quality level of the beans. Hence maybe as we are seeking to learn more about coffee it would be good not just to have the kinds of beans but also the bean score as well.
This is probably all nerdy talk for those who are interested. But for most, as long as you enjoy the taste of the coffee that is the most important. Hope that you will grow in your palate and understanding of coffee more and more. Be experimental with it all!
Photo by Mike Kenneally on Unsplash
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