You probably will have seen on coffee packs everywhere the phrase "100% Arabica", and wondered what it means or stands for. This is mainly intended as a sign of quality which is used as a selling point and means exactly what it says: that 100% of the coffee in the package is made from Arabica coffee beans.
“Coffea arabica” is one of the most widely grown coffee species in the world! Arabica coffee trees grow at fairly high altitudes (1,300-1,500m), conferring a richer bean with more concentrated flavours, a higher degree of acidity and floral and fruity notes.
All of the world’s highly graded coffees and essentially those classified as “specialty” coffee are of the Arabica species or closely related to it. However, the species itself does not guarantee quality and there is far more commercial-grade Arabica than there is specialty.
The origins of the Arabica coffee tree species can be traced back to the Ethiopian Highlands. So, next time you are in Addis Ababa, the capital of Ethiopia, you know what to do :).
In fact, the co-founder of Moving Beans, Mike, had his most amazing coffee (ever, as he insists) in Ethiopia, on his way to Rwanda.
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There are two Coffea (coffee) species that make up nearly all the coffee grown for consumer consumption; these are Coffea Robusta and Coffea Arabica. We have discussed the latter in our last blog, so let's focus on the Robusta coffee bean today.
Originally published at the end of March 2020 in published in the journal Frontiers in Microbiology, a new strain of bacteria has been identified which is able to withstand harsh conditions, such as high temperatures or acidic environments, and is able to “eat” plastic. Yes, you read that correctly. This new strain of bacteria is able to feed on toxic plastic and, rather unusually, uses it as food to power the entire process.
Our third and final blog about our single origin coffees is on our new addition, the Indonesian Single Origin. As with the last two single origins, we did some long tasting sessions among the co-founders of Moving Beans and finally settled for the following description: cinnamon, nutmeg and chocolate. These are tastes we experienced at different times of consumption, i.e. the first impression, mid palate and the long-lasting taste.