Page 20 - Thirst Magazine Issue No. 3 Coffee & Tea

Arabica originated from the plateaus of cherries,” Caden continues. “Coffee grown
Central Ethiopia or Southern Sudan, and is at lower elevation produces more caffeine to
a hybridisation between Coffea canephora counter higher incidence of pest and disease,
(Robusta coffee) and C. eugenioides species. thus allocating nutrients away from producing
“Arabica is genetically more complex and it is sweeter coffees.”
the only known species with 44 chromosomes, Generally the sturdy Robusta is known to
whilst all other species including Robusta and be rubbery, earthy and bitter in flavour but
Liberica have half that at 22,” Caden shares. This according to Caden, “This is not always the
is hypothesised and still being actively studied case as higher grown, good quality Robusta
as one of the leading contributors of Arabica do exhibit clean, nuttiness with flavour
varietals’ flavour density and complexity. complexities. There is tremendous potential for
Recognised as part of the coffee family in good Robusta due to varietal cross-pollination
1897, Robusta is believed to have originated that produces genetic diversity.” Robusta has a
from the upland forests of Ethiopia and grows stronger body due to higher lipid or fat. When
indigenously in Western and Central Africa. combined with positive flavour notes, it has
French colonists began introducing Robusta to the potential to produce a delicious coffee
Vietnam in 1857 and by the 20th century, coffee with better tactile or mouthfeel than Arabica.
production became a major source of national According to Caden’s field research in Vietnam,
income with Vietnam becoming the leading he believes a pleasant, full bodied yet smooth
exporter of Robusta coffee. Farming of Robusta Robusta is realistically tangible.
can easily be mechanised, Liberica is a rare yet
which leads to cheaper hardy species native to
production cost and prices. western and central Africa
Liberica was originally ARABICA IS from Liberia to Uganda and
discovered in Liberia, Africa. Angola. This natural giant
This species was of great THE ONLY KNOWN coffee – growing up to 20
importance between 1930 to metres tall – is also grown
1950s but has since waned SELF-FERTILE in Malaysia, Indonesia and
significantly due to better AND SELF- The Philippines. According
commercial returns of Arabica to Jason Liew, owner of
and Robusta. Liberica is still POLLINATING My Liberica Plantation &
being used for cross breeding, Processing Mill, Liberica
with the hope of Robusta SPECIES – has the quality of liquorice,
producing higher fruit counts, sweet herbal or earthy notes.
heavier seeds and lower A SINGLE PLANT It is more commonly found
caffeine. CAN POLLINATE in traditional Kopi-O from
FLAVOUR & MARKET Kuala Lumpur to southern
Johor, while the northern
FLAVOUR CHARACTERISTICS ITSELF AND BE counterpart uses Robusta
AND WHY SUSTAINABLE as the main ingredient for
Arabica generally has more traditional coffee.
acidic and sweeter overtones When processed well
with lower caffeine. “Its “Liberica can be clean, very
growth is generally much
higher in elevation, and has a lower caffeine
level compared to Robusta or Liberica,” Caden
says. “Roasted Robusta has more Caffeine and
Chlorogenic Acids which makes the coffee
bitter, has a drier finishing, stronger body with
a distinctive, earthy flavour.”

CAFFEINE AND ELEVATION
Elevation is an advantage for Arabica in terms
of flavours development. It thrives at altitudes
ranging from 600 – 2800 metres above sea level
(masl) versus Robusta at 0 – 1300 masl and
Liberica at 0 – 600 masl. “Higher and colder
environment inhibits pest infestations thus
allowing coffee plants to produce less natural
pesticide – Caffeine – and focuses on forming
sugars, complex organic acids and fruitier

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