ARABIC COFFEE

NUTRITION FACTS AND

HEALTH BENEFITS

Arabica beans crop is one of the shared types of coffee in the

world. The Coffee Research Organization estimates that up to 70
percent of the world’s coffee is made from Arabica coffee beans.
Arabic coffee is one type of beverage made from these coffee
beans, which offer numerous nutritional benefits. The key is to
moderate your overall coffee intake and to limit fattening
additives.

ANTIOXIDANTS AND PHYTONUTRIENTS

Like other types of coffee, Arabic coffee offers more than a pick-
me-up. The Academy of Nutrition and Dietetics praises black
coffee for its potential anti-inflammatory special effects, thanks to
antioxidants in the beans. Over time, antioxidants from plant-
based foods may lessen your risk for chronic diseases.
Phytochemicals — plant compounds — found in coffee beans
contain chlorogenic acid and quinic acid. These phytonutrients
have antioxidant results on the body and may also endorse the
damage of irregular cells for approaching cancer avoidance.
VITAMINS AND MINERALS
Coffee also deals with various minerals and vitamins in small
amounts. An 8-ounce cup of brewed coffee offers around 0.6
milligrams of manganese plus 0.5 milligrams of niacin, 7
milligrams of magnesium, and 0.2.5 milligram of riboflavin —
both of which are B vitamins. While not important in terms of
quantity, these nutrients are bonuses if you enjoy coffee.

ELECTROLYTES AND HYDRATION

Prepared coffee is 90+ percent water and may donate to your daily
hydration terms. However, one common unease with coffee is that
it can lead to dryness. While Arabic coffee does have diuretic
properties, Coffee and Health organization considers it takes more
than 5 cups to make you dehydrated. Also, Arabic coffee has only a
touch of sodium, as well as the added advantage of 116 mg of
potassium per 8 ounces. Diets low in sodium and high in
potassium not only control blood pressure, but they also help keep
hydration and fluid balance.

CAFFEINE AND RECOMMENDED INTAKE

Like other coffee beans, Arabica beans naturally hold caffeine.
While not measured harmful in moderate amounts, too much
caffeine can pose health concerns. Caffeine aids wake you up, but
too much can lead to insomnia and anxiety. People with high
tension might be sensitive to Arabic coffee because caffeine can
temporarily increase your blood pressure. For these reasons, the
Academy of Sustenance and Dietetics indorses no more than 300
mg of caffeine per each day — this is equivalent to about three 8-
ounce cups of coffee. Pregnant and nursing women should not
beat 200 milligrams of caffeine.

OTHER NUTRITIONAL CONSIDERATIONS

Unless you take your coffee black, there are other nutritious
thoughts aside from the types of coffee beans used in your daily
cup. Cream and sugar add an important quantity of calories and
fat to Arabic coffee, which can easily make this else nutritional
drink a dietary nightmare. Instead, focus on the certainly rich taste
of the Arabica beans and lighten with low-fat milk. Fat-free lattes
are also great alternatives to loaded coffee because they have the
added advantage of the calcium and vitamin D from milk.

Arab Dalla
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https://medium.com/@arabdalla/arabic-coffee-nutrition-facts-and-health-benefits-72fe7c65c211

What are Arabica Coffee Beans?

Let’s just start this post off on the right foot by saying that Arabica coffee beans are by far the
best type of coffee beans that you can buy. Why is that? Read on coffee lovers and you will find
out why this is the case.

The two main coffee species

that is enjoyed all over the world are Coffea Arabica and Coffea Canephora (Robusta). Arabica is
divided into two varieties, Typica and Bourbon. The latter, Coffea Canephora is known as
Robusta.
Arabica coffee beans are far superior to that of Robusta and this is very apparent in the taste,
which is smoother and less acidic than that of its relative.
Arabica brings the highest prices. The better Arabicas are high grown coffees, this is generally
between 2,000 and 6,000 feet (610 to 1830 metres) above sea level. However, the optimal
altitude varies with proximity to the equator.
All of the coffee that we offer in our shop is 100% Arabica. All of the world’s highest-graded
coffee & beans given speciality status are of the Arabica species.
Not all Arabica however is Speciality, more commercial-grade coffee will not be as satisfying to
drink as that of 100% Arabica beans that have been awarded SCA grading of over 80. This
denotes Speciality, coffee in its most delicious form. Furthermore, an Arabica coffee bean can
not only be gifted with the title of Speciality but also be prized with a Cup of Excellence such as
our Nicaraguan La Bastilla and Nicaraguan La Bastilla P3.

Where did the Arabica Coffee Bean journey start and where
does it grow?
It was the Arabica coffee cherry in Ethiopia that started off the whole coffee story, and it still
grows best on high altitude ground. The Arabica shrub can grow up to 5 metres but usually
kept at around 2 metres to be more commercially farmed.
Arabica is believed to be the first species of coffee to be cultivated, with its origin dating back to
1,000 BC – you could say it is the Adam & Eve of coffee!
According to the ICO (International Coffee Organisation), more than 60% of the world coffee
production comes from Arabica cultivars.
Arabica is grown in dozens of countries, between the Tropic of Capricorn and the Tropic of
Cancer. This is known as the Bean Belt.
Currently, 129 species of Coffea have been identified, mostly through the work of Kew Gardens
in London – this number will always be growing.

Varieties of Arabica Coffee Beans

We mentioned that there are two types of Arabica coffee bean, Typica and Bourbon. Typica is
considered the first variety of the species to be discovered. It is a low-yielding variety that is
enjoyed across the world for its excellent cup quality.
There are many varieties of Typica that have mutated. The Dutch were the first to spread coffee
around the world for commercial production and this was the variety they took with them.
Typica is still grown extensively in many parts of the world and as a result of this Typica is
known by various names including Sumatra and Arabigo. Our Organic Sumatra Mandheling is
an example of this.
Bourbon varieties are awarded for their more complex, balanced aromas and have developed
into many high-quality sub-types. There are a number of Bourbon varieties that have
propagated to suit the regional climate, which only flourishes at high altitude.
The Bourbon variety was a natural mutation of Typica, which occurred on the island of Réunion
(historically called Bourbon). It has a distinctive sweetness making it very popular amongst
coffee lovers.
Another mutation of Typica is that of Maragogype, first discovered in Brazil which has unusually
large beans and larger leaves on the tree compared to that of its counterparts. Maragogype is
often referred to as ‘Elephant Bean’. You can read more about our Nicaraguan
Maragogype here.

Benefits of Arabica
One of the major benefits of Arabica coffee is that it contains antioxidants like Vitamin E which
helps to reduce the risk of infections and diseases.
In addition, it contains some B vitamins, magnesium and potassium.
Recent research published in the Annals of Internal Medicine suggests that having three cups of
coffee per day could lengthen lifespan by lowering the risk of death from several key conditions
including heart disease.
The study followed over 500,000  people from 10 European countries for 16 years. Of course,
there are always critics, and to this end it is suggested that the study could not take into
account circumstances such as economy, social and lifestyle factors.
There are further studies that can be found that suggest that Arabica coffee may lower the risk
of developing type 2 diabetes, prevent dementia and Alzheimer’s disease. However, the findings
have been inconsistent and larger studies need to be undertaken.

https://quirkycoffeeco.com/blog/beans/what-are-arabica-coffee-beans/

TYPICA COFFEE BEANS

Typica Coffees are a sub-variety of the Arabica family of coffees - a
more specific division of what are generally considered high quality
coffee beans. They're fairly tall for coffee trees, and produce less
coffee than other varietals, which means that the yield tends to be
lower and more diffi cult. So why would a farmer choose the Typica
varietal over others? Quality. Typica coffees are known for a certain
sweetness, and cup very well - some of the best coffees in the world
are from the Typica family.

https://espressocoffeeguide.com/all-about-coffee-2/coffee-plants/typica-coffee-beans/#:~:text=Typica
%20Coffees%20are%20a%20sub,be%20lower%20and%20more%20difficult.
 The Difference Between Natural and
Washed Coffee
Well, one of the pieces of information on the bag that will help you line up a coffee that
will hit your sweet spot is the processing method and how the processing method will
affect the flavours you experience in your cup of coffee. The two most common
processing methods that you will continually come across are washed and natural.
To explain the difference between the two, we are going to take a step back and journey
to the place where coffee is grown. The roasted coffee beans you use to make your
coffee begin their lives as a fruit, quite like a nectarine, plum, or cherry. Inside each
coffee cherry is a bean that needs to be turned into a stable product that can be stored,
shipped, and then roasted. For this to happen, the organic matter surrounding the bean
needs to be removed and the bean has to be dried to an 11 percent moisture content
level.
In a washed coffee, that organic matter is stripped off of the bean within days of the
coffee cherry being plucked from the tree. The beans are then washed (this removes
any remaining sticky mucilage from the bean) before being dried.
In contrast, in a natural processed coffee, the whole coffee cherry is dried first before
the fruit surrounding the bean is removed. This means that the coffee bean is in contact
with the fruit of the coffee cherry throughout the drying process. This contact time
enables a transfer of organic compounds between the different levels of the coffee
cherry – the practical effect is that the bean absorbs and takes on some of the taste
characteristics of the fruit.
So, how do these two processing methods affect your cup of coffee? Well, the natural
processed coffee will taste fruitier and have a heavier body as the drying coffee bean
absorbed some of the sugars from the surrounding fruit. In contrast, the washed coffee
will not have the heavier fruit flavour, but will have a cleaner mouthfeel, with brighter,
with higher acidity and more of a “coffee” taste.
In summary, a washed coffee has the fruit stripped off the bean almost immediately and
the coffee bean is dried all by its lonesome self. Conversely, natural processed coffees
have the coffee cherry dried intact, as one whole item – the coffee bean is surrounded
by fruit. The taste of a natural processed coffee will echo its processing method in that
you will taste more of the fruit. In the washed coffee, you will taste more of the coffee
bean taste.
Simply, in a natural processed coffee, you will taste more of the process (fruit drying!),
while in a washed coffee you will taste more of the bean.
https://www.roguewavecoffee.ca/blogs/education-journal/the-difference-between-natural-and-
washed-coffee#:~:text=In%20the%20washed%20coffee%2C%20you,taste%20more%20of%20the
%20bean.

Washed and natural coffees taste significantly different.

There are many variables that affect the taste and flavor of coffee. As
coffee entrepreneur and former World Barista Champion James
Hoffmann put it, “[Coffee is] sort of made three times, right? It’s farmed,
it’s roasted and then it’s brewed. This is why it’s so easy to make coffee
bad, because a break or fault in any of the links and things will fall
apart.” TL;DR: don’t take any blanket statement about coffee flavor as
infallible.

Generally, you can expect washed coffees to exhibit higher levels of

acidity (what Vonie and other coffee experts often call “brightness”).
Their cleaner and lighter body leads to a more consistent cup, overall.

Meanwhile, a bean that’s left to mingle in the sun with the surrounding
fruit is going to take on more flavor from the fruit than a bean that has
its surrounding cherry and mucilage stripped immediately.

“When coffee is naturally processed, dense and fruity sugars develop

within the coffee seed and express themselves when the coffee is roasted.
Extra sugars developed within the coffee seed react well to the roasting
process, and caramelize in higher quantities than with a washed coffee,”
Vonie says, “without adding any flavors or syrups, your coffee will
naturally taste like sweet, candied berries.”

As Vonie notes, natural coffees are very fruit-forward — blueberry and

strawberry flavors being most common — and fuller bodied.

Put another way, washed coffees are truer tastes of the coffee bean alone,
while natural coffees carry more flavor from the cherry and plant from
which it was grown.
One processing method is not better than the other.

It is true that in the highest levels of coffee consumption, washed is often

preferred, as the beans are more consistent and retain a sense of purity
to the ingredient. Vonie says this is largly because acidity is a prized
aspect of specialty coffee, and natural coffees are less acidic than washed
coffees.

But, as Jordan Michelman and Zachary Carlsen, cofounders of the coffee

newswire and reporting outlet Sprudge put it in their new book, “Washed
coffee isn’t clean. Natural coffee isn’t dirty.” This is a brief way of saying
the beans that result from these processes is largely preferential, and not
stratified or held higher or lower than one another.
https://www.gearpatrol.com/home/a499991/primer-coffee-process-natural-washed-beans/#:~:text=It
%20is%20true%20that%20in,less%20acidic%20than%20washed%20coffees.

WAYS OF MINIMIZING COFFEE’S ACIDITY

The color of the roast can heavily influence the coffee’s acidity. As a rule, dark roasts

tend to be much less acidic than lighter ones. Also, drying the beans whole, especially

while still in the pulp helps to minimize acidity.

Arabica beans contain considerably less acid than Robusta beans.

Therefore, choosing a 100% Arabica, single source coffee bean that’s grown on a low-

elevation Brazilian plantation, dried whole, and dark roasted should, in theory, give you

a brew that’s very low in acid.

COLD BREW IS THE WAY TO GO …

Cold brew coffee is less acidic, according to a recent study published in Nature. The

study states, “Cold brew coffee extracts were found to have lower concentrations of

acidic compounds and may be less chemically diverse than hot brew coffee extracts

prepared from the same beans.”

The brewing method and temperature you use to create your brew will heavily influence

the acidity of the finished beverage.

The most effective brewing method for producing low acid coffee is a slow-steeped

cold brew.
In fact, cold brew coffee is around 70% less acidic than a regular cup of hot

coffee made from the same beans. 

https://www.roastycoffee.com/low-acid-coffee/

Coffee bean prices for the past 3 years

For the past years, Robusta prices now range from 150 to 230 pesos per kilo while the
Arabica farmgate prices zoomed to 350-700 pesos per kilo. Liberica beans, if you can
find them, hover in the 250-300 pesos range, all still green and unroasted.

In a local Makati roasting shop, a 100g Matutum sells for 220 pesos, making the
produce very special for a select market that likes to roast small batches of this prized
harvest.

Reference:

(2018) TRADING COFFEE. https://philcoffeeboard.com/trading-coffee/#:~:text=Robusta

%20prices%20now%20range%20from,all%20still%20green%20and%20unroasted.
Single Origin Coffee Beans Price List
We offer a wide variety of single origin coffee beans, arabica or robusta, grown in the
Philippines. We source all of our raw coffee beans from direct farmers and or
cooperatives.

Check out our specialty grade via PCQC, premium coffee, single origin coffee beans
price list below:

Coffee Variant Variety 250g 1kg

Atok (Washed) Arabica ₱ 309.00 ₱ 1,100.00
(Typica/Bourbon)
Bukidnon (Natural) Arabica ₱ 400.00
(Typica)
Bukidnon (Washed) Arabica ₱ 400.00
(Typica)
Irisan (Washed) Arabica ₱ 309.00 ₱ 1,100.00
(Typica/Bourbon)
Itogon (Natural) Arabica ₱ 309.00 ₱ 1,100.00
(Typica)
Mt. Apo (Honey) Arabica ₱ 370.00 ₱ 1,280.00
(Catimor)
Mt. Apo (Natural) Arabica ₱ 370.00 ₱ 1,280.00
(Catimor)
Mt. Apo (Washed) Arabica ₱ 370.00 ₱ 1,280.00
(Catimor)
Mt. Apo (Peaberry) Arabica ₱ 380.00 ₱ 1,420.00
(Catimor)
Mt. Matutum Arabica ₱ 350.00
(Washed) (Mysore)
Shilan (Natural) Arabica ₱ 309.00 ₱ 1,100.00
(Typica/Bourbon)
Tawang (washed) Arabica ₱ 309.00 ₱ 1,100.00
(Typica/Bourbon)
Tublay (Washed) Arabica ₱ 309.00 ₱ 1,100.00
(Typica/Bourbon)
Mt. Matutum (Natural) Fine Robusta ₱ 189.00 –
Kalinga Coffee (Honey) Robusta ₱ 180.00 –
Ifugao Coffee (Natural) Robusta ₱ 180.00 –

Commercial Coffee Beans Price List

Coffee Variant 125g** 250g 500g 1kg
Commercial ₱ 80.00 ₱ 140.00 ₱ 240.00 ₱ 460.00
Arabica
(100% Arabica)
Commercial ₱ 75.00 ₱ 130.00 ₱ 230.00 ₱ 430.00
Flavored Beans
(50% Arabica, 50%
Robusta)

Reference:

(2020) Roasted Coffee Beans Price List. https://www.coffeellera.com/coffee-beans-

price/

Coffee, Robusta Monthly Price - Philippine Peso per Kilogram

As of 2020 and up until approaching 2021, the price of coffee beans, robusta, in
specific, goes down as seen in the line graph.

Reference:

(2021) Coffee, Robusta Monthly Price - Philippine Peso per Kilogram.

https://www.indexmundi.com/commodities/?commodity=robusta-coffee&currency=php