Arabica coffee is considered the highest quality and best taste. It constitutes about 70% of world production, natural being Ethiopia, but cultivated in other African countries and parts of Central America and South America.

Its caffeine content is not particularly high, between 0.9% and 1.5% - and the taste is smooth, with a delicate acidity level, refined aroma and caramel background.

The Arabica coffee plant grows in mountain areas at altitudes above 700 meters and a tropical climate. There are different varieties of Arabica coffee - typica, bourbon, Creole ... - distinguished by the soil where they are grown and the different climate of each area. The Arabica coffee plant is delicate and sensitive to different diseases and coffee plants to frost and sudden temperature changes.

Arabica coffee plant is a shrub of 5 to 7 meters high, but which is chopped to 2-3 meters to facilitate harvesting of grains, which in most cases is done manually. Each plant can produce between half a kilo and five kilos of grain each year, and it takes about five kilos of berries for a kilo of coffee beans. The fruit of the Arabica coffee plant are round and smooth, shiny chocolate brown, and the bark is smooth and gives off an intense fragrance. Within each berry are two coffee beans faced by its flat face.

Within the category of Arabica coffee we can find two groups according to their treatment:

Washed Arabica Coffee:
The Coffee Arabica Coffee Soft or Soft Wash (Mild Coffee in English) is a mountain coffee, 100% Arabica Coffea. It is cultivated in countries and Central and Eastern regions of Africa, influenced by its latitude tropical ocean currents and climate characteristics, and always at minimum altitudes of 400 meters above the sea level. It grows mainly in mountainous areas with volcanic soils.
The grains of this type of plant are large, elliptical, of a bluish green color and fragrance to green. During roasting, the beans develop greatly in volume.
The Wash Arabica Coffee is 100% hand harvested and craft processes are used for selection. In the process of post-harvest washing is done, or the wet, consisting Berry pulping and mucilage removal - sugary, sticky substance attached to the grain - using mechanical or fermentation processes. This process clearly affects the aroma, flavor and acidity of coffee. The taste of washed Arabica coffee cup is sweet, fragrant and aromatic.

Unwashed Arabica Coffee:
This type of treatment is proper water-scarce countries, and it is for this reason that the despolvado process is done without using any liquid. The largest producer of this type of coffee is Brazil, which grows 30% of the total.
After harvesting, the grains are separated manually and stored only the best quality for the drying process. Grains are scattered on sunny patios, and during drying, they will turning with the help of rakes, to ensure that dry beans evenly and prevent the creation of mold. The drying process usually lasts about 4 weeks to achieve the desired humidity level.
The drying process is very important, since it depends on the final product quality. The coffee breaks too dry and makes too many broken grains during grain coat. And conversely, if the coffee has not dried sufficiently will be too moist and this will lead to faster deterioration produced by the attack of fungi and bacteria.
This drying process makes the grain much more yellowish washed coffee, and the smell is very similar to the green grass. His taste in coffee can vary greatly depending on the provenance of the grains.