Both these varieties thrive in the equatorial regions sandwiched between the Tropic of Cancer and the Tropic of Capricorn, taking in countries from South America, Africa and Asia. Arabica coffee from Kenya may produce ‘winey’ citrus flavours, whereas, Arabica coffee from Colombia may be distinctly different, with nutty flavours.
Arabica (native to Ethiopia)Arabica coffee thrives in mountainous areas, usually growing at altitudes between 2000 to 6000 feet, where the colder climates slow the development of the beans allowing fuller flavours to develop. Arabica coffee is generally seen as better quality than that of Robusta. It also tends to be more expensive due to the difficulties in harvesting the crop on the high mountainous slopes. The shape of the beans tends to be oval and the colour either green or pale green.
Blending is the mixing of a number of coffees from different origins, to produce a final drink that is hoped will have a balanced flavour with the strengths of the individual coffee varieties showing through. It also helps in getting a consistent flavour every time. Through blending it is hoped to produce a coffee with the required