"Coffea Arabica" has descended from the coffee plants discovered in Ethiopia. It grows mainly on plateaus or volcanic slopes at elevations of 800-2000 meters. It blossoms after each rainy season and its fruit takes nine months to mature. The typical Arabica tree yield is 5 kg, which produces 1 kg of actual coffee beans.
The coffee produced by the oval, greenish-yellow coffee beans of the Arabica tree has less caffeine than those of the Robusta plant. In addition, it has a finer taste and sweeter aroma.
Coffea Arabica makes up 70% of global coffee production. However, due to its susceptibility to disease and sensitivity to climatic fluctuations, it is more difficult and more expensive to cultivate.
The most famous varieties are the Bourbon bean grown in Brazil, the Middle East, India, and Indonesia and the Typica bean, which is largely cultivated in Latin America, followed by the Tico, Blue Mountain, Mundo Novo, Caturra and San Ramon varieties.
The Turkish coffee Mehmet Efendi uses carefully selected beans from the highest quality “Coffea Arabica” bean varieties.