By The Numbers

Arabica Coffee Ratings as a Function of Region

Like other plants, coffee fruit have a number of distinct classifications - known as varieties or "varietals" - that further identify the profile of each plant. Arabica is one of such varietals in coffee— Arabica is brewed coffee or coffee beans from the species Coffea Arabica or one of its varietals such as Coffea Arabica var. Typica, Coffea Arabica var. Bourbon, Coffea Arabica var. Heirloom, or Coffea Arabica var. Arabica. A number of cultivars - plants bred by humans for specific properties - are also known, and can be a mixture of Arabica or Robusta beans.

With all coffee, evaluating the different components can be beneficial, as its essential in discovering a preferred single origin, understanding likes and dislikes of a bean’s profile, and strengthen a palate. When assessing a coffee varietal, there are certain key elements to consider in every brew, which affect the character of each specific coffee. Stockton Graham & Co gives us an outline of some coffee-rating metrics, and what exactly they’re set to determine:

Aroma: The mouthwatering scent of brewed coffee. Aroma is an integral part of the coffee experience and is especially apparent when the coffee is first ground, and it sets the stage for the coffee’s flavor. Examples of aromas expressed by coffee include flowers, citrus fruits, caramel, fresh bread, and more. The scent of coffee before brewing is also called its fragrance.

Acidity: The perceived “brightness” of the coffee when tasted. Acidity usually determines the coffee’s overall character: lively, subdued, flat, round, sharp, tart, dry, crisp, and so on. Note that this “acidity” is a quality of the sensory experience—it’s felt on the tongue, not in the stomach.

Body: The weight of the coffee in the mouth, also called mouthfeel. It’s the tactile sensation of fats, oils, and sediment from the coffee suspended in the brewed solution. Coffees may feel heavy, light, buttery, thick, syrupy, watery, winy, and more.

Flavor: Perhaps the most important part of the coffee-tasting experience. Coffee’s flavor is determined by the beans’ organic makeup, nutrients supplied to the beans by the cherries, the caramelization of sugars during roasting, roast levels and more. Specialty coffee has an incredible range of flavors such as; berries, fruits, flowers, chocolate, spices, etc.

With these metrics in mind, below is a breakdown of the figures: