Arabica coffee comes from the beans of a Coffee Arabica (C.Arabica) plant. Majority of the coffee in the world today is Arabica (more than 60%). Arabica beans tend to have high acidity, sweet and light mouthfeel, notes of fruits like berries, citrus and stone fruits. It emits floral aroma such as jasmine and/or nutty aromas like hazelnut. However, it is not easy to grow C.Arabica plants. They require greater cultivation skills as they are fragile (susceptible to diseases and pests), require nutrient-rich soil as well as an abundance of moisture. Normally, they are grown in cool, subtropical climates and can only be grown successfully on high elevations of above 1,400 - 2,000 metres above sea level. Thus, due to the reasons discussed above, Arabica beans command a much higher price than Robusta. C.Arabica are typically recognized as specialty coffee and used in cafes.
So, where did coffee come from? To date, the origins of coffee are still ambiguous, however many people believe in the legend that coffee was first discovered by Kaldi, an Ethiopian goat herder, around 850 AD. One day as Kaldi was herding his goats, he noticed they were behaving unusually strange; the goats were full of energy, bleating loudly and jumping around excitedly. Kaldi concluded it was the bright red cherries found on the surrounding shrubs which caused this peculiar euphoria. Out of curiosity, he decided to try the cherries himself, lo and behold, he experienced a surge of energy. Coffee was born and the rest is history!