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Difference between revisions of "Coffee-"
→2. Arabica coffee (Coffea arabica)
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===2. Arabica coffee (Coffea arabica)=== | ===2. Arabica coffee (Coffea arabica)=== | ||
Arabica coffee (Coffea arabica) is highly | Arabica coffee (Coffea arabica) is highly esteemed for its exceptional flavor complexity, delicate acidity, and enticing aroma. In the Philippines, it thrives in elevated regions such as the Cordillera region and other mountainous areas. Arabica beans boast an extensive range of flavor profiles, encompassing fruity notes, floral undertones, and delightful hints of caramel and chocolate. However, cultivating Arabica coffee presents unique challenges due to its preference for cooler climates and specific growing conditions. The sensitivity of Arabica to heat necessitates its cultivation at higher altitudes, where the lower temperatures provide an ideal environment for its optimal growth. Despite the additional effort and care required, Arabica coffee's superior quality and nuanced flavors make it highly sought after by discerning coffee enthusiasts. | ||
Arabica coffee is highly regarded for its affinity for high-altitude growing conditions and its ability to self-pollinate. In contrast to robusta, it offers a milder taste, with reduced bitterness and lower caffeine content. Arabica trees have a remarkable height potential, often growing tall and lanky, reaching lanky heights of 30 to 40 feet. To facilitate more convenient cherry picking, plantations commonly prune the trees to manageable heights. | Arabica coffee is highly regarded for its affinity for high-altitude growing conditions and its ability to self-pollinate. In contrast to robusta, it offers a milder taste, with reduced bitterness and lower caffeine content. Arabica trees have a remarkable height potential, often growing tall and lanky, reaching lanky heights of 30 to 40 feet. To facilitate more convenient cherry picking, plantations commonly prune the trees to manageable heights. | ||