Arabica
Arabica Coffee Varieties: Origin, Flavor & Genetics
Also known as: Coffea arabica, Arabian coffee, Mountain coffee
Coffea arabica is the most widely cultivated and consumed coffee species in the world, accounting for approximately 60 to 70 percent of global coffee production. Known for its complex, aromatic, and nuanced flavor, Arabica is the foundation of the specialty coffee industry. It originated in the highland forests of Ethiopia and South Sudan and was the first coffee species to be commercially cultivated.
Key Takeaways
- Arabica accounts for approximately 60 to 70 percent of global coffee production.
- Arabica is the only allotetraploid (4n=44) coffee species; all others are diploid (2n=22).
- Arabica has extremely low genetic diversity due to a recent evolutionary origin and limited founder stock.
- All Arabica coffee worldwide descends from a single natural hybridization between Coffea canephora and Coffea eugenioides.
- Arabica is self-pollinating (autogamous), which contributes to its genetic uniformity.
Coffea arabica is the most widely cultivated and consumed coffee species in the world, accounting for approximately 60 to 70 percent of global coffee production. Known for its complex, aromatic, and nuanced flavor, Arabica is the foundation of the specialty coffee industry. It originated in the highland forests of Ethiopia and South Sudan and was the first coffee species to be commercially cultivated.
Coffea arabica is the most widely cultivated and consumed coffee species in the world, accounting for approximately 60 to 70 percent of global coffee production. Known for its complex, aromatic, and nuanced flavor, Arabica is the foundation of the specialty coffee industry. It originated in the highland forests of Ethiopia and South Sudan and was the first coffee species to be commercially cultivated.
Origin
Ethiopia and South Sudan (native wild populations); first cultivated in Yemen.
History
Arabica coffee originated in the highland forests of Ethiopia and possibly South Sudan, where wild populations still exist. The species was first cultivated in Yemen from the 15th century onward. Arabica was then distributed globally: Typica was taken to Java by the Dutch in 1696, Bourbon was cultivated on the island of Bourbon (now Reunion) by the French, and from these two foundational varieties, Arabica spread to the Americas, Africa, and Asia. Arabica remains the dominant species in specialty coffee, prized for its quality but vulnerable to disease and climate change.
Discovery
Arabica coffee was first scientifically described by Linnaeus in 1753 as Coffea arabica, named after its cultivation in Arabia (Yemen). The species' wild origins in Ethiopia were confirmed by 20th-century botanical expeditions.
Genetics and Lineage
Coffea arabica is an allotetraploid (2n=4x=44) species, the result of a natural cross between Coffea canephora (Robusta) and Coffea eugenioides. This hybridization occurred relatively recently in evolutionary terms, which explains Arabica's narrow genetic diversity compared to other Coffea species. The two main ancient Arabica lineages are Typica and Bourbon, from which most cultivated varieties descend.
Parent Varieties
Hybrid Status: Arabica is a natural interspecific hybrid between Coffea canephora and Coffea eugenioides. This natural cross occurred in the highlands of East Africa. All cultivated Arabica varieties trace back to this single hybridization event.
Growth Characteristics
Arabica is an evergreen shrub or small tree with dark, glossy, oval leaves. White, jasmine-scented flowers appear after rain. Cherry fruits ripen from green to red (or yellow/orange in some varieties) over 7 to 11 months.
Tree Size: Medium (2 to 5 meters at maturity, usually pruned shorter for cultivation)
Yield: Moderate to high depending on variety. Modern cultivars like Caturra and Catuai yield significantly more than heirloom varieties like Typica. Arabica generally yields less than Robusta per hectare.
Disease Resistance: Low to moderate. Arabica is susceptible to coffee leaf rust (Hemileia vastatrix), coffee berry disease (Colletotrichum kahawae), coffee berry borer (Hypothenemus hampei), and nematodes. This vulnerability drives breeding programs for resistant varieties.
Climate and Growing Conditions
Arabica thrives in tropical highland environments at elevations of 900 to 2,000 meters. It requires moderate temperatures (15 to 24 degrees Celsius), well-distributed rainfall, and protection from frost and strong winds. Shade cultivation is beneficial.
Climate Preferences: Tropical highland climate. Optimal temperatures 15 to 24 degrees Celsius. Sensitive to heat stress above 25 degrees Celsius and frost below 5 degrees Celsius.
Rainfall: 1,200 to 2,000mm annually, well-distributed.
Elevation Range: 900-2,000 meters
Processing Compatibility
Arabica is compatible with all processing methods: washed, natural, honey, and experimental. Washed processing highlights clean acidity; natural processing enhances body and fruit complexity.
Roasting Behavior
Arabica beans are typically denser than Robusta, allowing for more even roasting and complex flavor development. Takes heat well at light to medium roast levels. Recommended for specialty roasting.
Cup Profile
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
Acidity
Bright, complex, and often described as citric, malic, or wine-like. Higher acidity than Robusta, which is prized in specialty coffee.
Sweetness
High. Arabica generally has more natural sweetness than Robusta, with refined sugar, honey, and caramel notes.
Body
Light to medium, often described as silky or tea-like in high-grown varieties. Some origins (Sumatra, Brazil) produce fuller bodies.
Common Defects
- •Susceptible to potato defect (especially in East Africa)
- •Prone to sour beans if harvested unripe
- •Coffee leaf rust can devastate crops
- •Coffee berry disease in Africa
Brewing Recommendations
Extremely versatile across all brewing methods. Pour over methods (V60, Chemex) highlight acidity and aromatics. Espresso balances sweetness, body, and acidity. Cold brew extracts smooth sweetness. Recommended brewing temperature: 90 to 96 degrees Celsius.
Countries Where Grown
Notable Farms
Interesting Facts
- •Arabica accounts for approximately 60 to 70 percent of global coffee production.
- •Arabica is the only allotetraploid (4n=44) coffee species; all others are diploid (2n=22).
- •Arabica has extremely low genetic diversity due to a recent evolutionary origin and limited founder stock.
- •All Arabica coffee worldwide descends from a single natural hybridization between Coffea canephora and Coffea eugenioides.
- •Arabica is self-pollinating (autogamous), which contributes to its genetic uniformity.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Specialty Coffee Association
- •International Coffee Organization
- •Illy, A. 'Espresso Coffee: The Science of Quality' (2nd ed.)
Related Varieties
Arabica Coffee Varieties: Origin, Flavor & Genetics
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
ArabicaBourbon
Sweet, complex, and balanced. Known for a pronounced sweetness, deep fruit notes (berry, stone fruit), and bright but rounded acidity. Body is medium to full with a smooth, creamy mouthfeel. Among the most sought-after cup profiles in specialty coffee.
ArabicaCatuai
Balanced and versatile. Typically produces a clean, sweet cup with notes of caramel, chocolate, and nuts (especially when naturally processed in Brazil). Washed Catuai from Central America shows brighter acidity with citrus and stone fruit notes. Less complex than Bourbon but consistently high quality.
ArabicaCaturra
Bright, clean, and sweet. Known for pronounced citric acidity, medium body, and notes of citrus, stone fruit, and caramel. Generally produces a more straightforward but vibrant cup than its parent Bourbon, with slightly less complexity but excellent clarity.
ArabicaGeisha
Extraordinary and distinctive. Known for intense floral aromatics (jasmine, bergamot, orange blossom), bright and elegant acidity, and a tea-like, delicate body. Notes of citrus, stone fruit, and honey are common. The cup is often described as perfumed, ethereal, and unlike any other coffee variety.
ArabicaMaragogipe
Maragogipe is known for its complex, smooth, and distinctive cup. It has bright acidity, a medium to full body, and notes of chocolate, citrus, floral, and...
ArabicaPacamara
Pacamara is known for its complex, intense, and sometimes polarizing flavor. It has bright acidity, a full body, and distinctive notes of chocolate, floral, citrus, and sometimes savory or herbal notes. The cup is bold, complex, and unique, unlike any other Arabica variety.
RobustaRobusta Coffee: Flavor, Caffeine & Growing Regions
Bold, strong, and earthy. Known for heavy body, low acidity, and notes of dark chocolate, nuts, and grain. Can exhibit earthy, woody, or rubbery notes in lower-quality lots. Fine Robusta (carefully processed) can produce a cleaner, sweeter cup with chocolate and caramel notes.
ArabicaSL28
SL28 is renowned for its intensely fruity, juicy, and complex cup profile. It has bright, wine-like acidity, a juicy body, and distinctive notes of blackcurrant, blackberry, tomato, and sometimes citrus. The cup is bold, complex, and unmistakably Kenyan.
ArabicaSL34
SL34 has a rich, complex cup with a heavier body and darker fruit notes than SL28. It has bright acidity, a full, syrupy body, and notes of blackcurrant, plum, dark cherry, and chocolate. The cup is complex, rich, and less overtly fruity than SL28.
ArabicaTypica
Clean, sweet, and delicate. Known for floral aromatics, bright citric acidity, and a silky, tea-like body. Typically exhibits notes of citrus, jasmine, honey, and stone fruit. Among the most complex and elegant cup profiles of all Arabica varieties.
Related Encyclopedia Entries
Altitude
Altitude is the elevation at which coffee is grown, measured in meters above sea level. Higher altitude generally produces denser, more complex, and more acidic coffee. Arabica is typically grown at 800 to 2,000 meters, while Robusta at 0 to 800 meters.
Coffee ScienceChlorogenic Acid
Chlorogenic acid (CGA) is a family of ester compounds formed between caffeic acid and quinic acid, and is one of the most abundant phenolic compounds in coffee. Green Arabica coffee contains approximately 5 to 8 percent CGA by weight. During roasting, CGA degrades into lactones and phenylindanes, which contribute significantly to the bitterness, acidity, and antioxidant capacity of brewed coffee.
Origins & GeographyCoffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Origins & GeographyCoffea Robusta: The Hard-Body Coffee Species Explained
Robusta coffee (Coffea canephora) is the second most cultivated coffee species after Arabica, accounting for approximately 30 to 40 percent of global coffee production. Native to sub-Saharan Africa, Robusta is hardier, more disease resistant, and grows at lower elevations than Arabica. It contains roughly twice the caffeine of Arabica and produces a heavier body, lower acidity, and more bitter cup profile.
Coffee ScienceCoffee Leaf Rust
Hemileia vastatrix belongs to the order Pucciniales and is an obligate biotrophic fungus, meaning it requires living host tissue to survive. The infection cycle begins when urediniospores are deposited on the abaxial (underside) surface of the coffee leaf, typically via wind or rain splash. Germination occurs only in the presence of free water—such as dew or rainfall—within a temperature range of 15°C to 28°C. Upon germination, the fungus enters the leaf through the stomata and establishes a mycelium that colonizes the internal tissue. The visual manifestation of the disease begins as small, chlorotic spots that expand into characteristic orange, powdery pustules. These pustules contain thousands of spores capable of further infection. The physiological impact includes a rapid reduction in photosynthetic capacity and the eventual abscission of the leaf. Severe cases lead to 'dieback,' where the plant's branches wither due to carbohydrate depletion, often resulting in the death of the tree or a total loss of the following year's crop.
Origins & GeographyEthiopian Coffee: The Birthplace of Arabica Coffee
Ethiopia is widely considered the birthplace of coffee, where the Coffea arabica plant originated in the highland forests of the southwest. Ethiopia remains one of the world's top coffee producers, known for extraordinary genetic diversity, distinctive regional cup profiles, and processing traditions that date back centuries. Regions like Yirgacheffe, Sidamo, Guji, and Harrar produce some of the most sought-after specialty coffees in the world, prized for their floral, citrus, and tea-like characteristics.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Origins & GeographyHarvest Season
<p>The coffee harvest season represents the culmination of a biological cycle beginning with anthesis (flowering), triggered by significant rainfall following a period of dormancy. For <i>Coffea arabica</i>, the duration from blossom to physiological maturity typically spans seven to nine months, while <i>Coffea canephora</i> (Robusta) requires nine to eleven months. Geographically, harvest cycles are dictated by the movement of the Intertropical Convergence Zone (ITCZ), which influences precipitation patterns. In Northern Hemisphere regions such as Ethiopia, Guatemala, and Vietnam, the primary harvest occurs between October and March. Southern Hemisphere producers, notably Brazil and Peru, harvest from May to September. Equatorial regions, including Colombia and Kenya, often experience two distinct flowering periods, resulting in a primary harvest (main crop) and a secondary harvest known as the 'fly crop' or <i>mitaca</i> in Colombia.</p><h3>Harvest Methods and Ripeness</h3><p>Precision during this period is vital; harvesting under-ripe (green) or over-ripe (black/raisin) cherries introduces chemical defects. Selective hand-picking, common in specialty production, involves workers manually selecting only cherries with a Brix sugar concentration typically ranging from 18% to 25%. Conversely, strip picking and mechanical harvesting—prevalent in the flat Cerrado regions of Brazil—collect all cherries simultaneously, requiring post-harvest electronic color sorting to remove defects. The following table compares primary harvesting methods:</p><table><thead><tr><th>Method</th><th>Labor Intensity</th><th>Ripeness Uniformity</th><th>Common Origins</th></tr></thead><tbody><tr><td>Selective Picking</td><td>High (3-5 passes)</td><td>Superior</td><td>Ethiopia, Colombia, Central America</td></tr><tr><td>Strip Picking</td><td>Moderate</td><td>Low (requires sorting)</td><td>Brazil, Vietnam</td></tr><tr><td>Mechanical Harvesting</td><td>Low</td><td>Low (requires sorting)</td><td>Brazil (Cerrado), Australia</td></tr></tbody></table>
RoastingMaillard Reaction in Coffee: Browning & Flavor Science
The Maillard reaction is a non-enzymatic browning reaction between amino acids and reducing sugars that occurs during coffee roasting, beginning at approximately 140°C. Named after French chemist Louis-Camille Maillard, it produces hundreds of flavor and aroma compounds—including pyrazines, furans, and melanoidins—that define the complex taste, aroma, color, and body of roasted coffee. It is one of the most critical chemical processes in coffee roasting.
Coffee ScienceMicro-lot
A micro-lot represents a distinct, traceable quantity of coffee, typically limited to a volume between 1 and 40 bags of 60 kilograms. Unlike regional blends, micro-lots originate from a single harvest period, a specific botanical variety, or a designated plot of land—often referred to as a 'tablón' in Latin American estates. Production requires rigorous physical separation during the picking, pulping, and drying phases to preserve unique sensory profiles. These lots frequently undergo experimental processing, such as carbonic maceration or controlled fermentation with specific yeast strains like Saccharomyces cerevisiae. To qualify as a micro-lot, a coffee usually commands a cupping score of 87 points or higher on the Specialty Coffee Association (SCA) scale, reflecting exceptional clarity and complexity in flavor. The categorization enables the identification of specific terroir influences, where soil composition, shade canopy density, and localized microclimates (mesoclimates) converge to produce a profile that is unrepeatable in larger, aggregated lots.
Coffee ScienceShade Grown
<h2>Comparative Cultivation Metrics</h2><table><thead><tr><th>Feature</th><th>Shade-Grown (Polyculture)</th><th>Sun-Grown (Monoculture)</th></tr></thead><tbody><tr><td>Ripening Duration</td><td>9 to 11 months</td><td>6 to 8 months</td></tr><tr><td>Avian Biodiversity</td><td>150+ species per hectare</td><td><15 species per hectare</td></tr><tr><td>Bean Density</td><td>High (Strictly Hard Bean)</td><td>Medium to Low</td></tr><tr><td>Nitrogen Input</td><td>Natural fixation (Inga spp.)</td><td>Synthetic NPK Fertilizers</td></tr><tr><td>Soil Erosion Rate</td><td>Low (Leaf litter protection)</td><td>High (Surface runoff)</td></tr></tbody></table>
Coffee ScienceSingle Origin
Single origin coffee is coffee sourced from a single country, region, farm, or micro-lot, rather than a blend from multiple origins. Single origin coffees highlight the unique terroir and flavor characteristics of a specific place.
Coffee CultureSpecialty Coffee
The classification process necessitates precise environment control. During the grading phase, the coffee is roasted within 24 hours of cupping and allowed to rest for at least eight hours. The roast level must fall within the light to medium range, specifically between 55 and 65 on the Agtron scale. Cupping involves a standard ratio of 8.25 grams of coffee per 150 milliliters of water, with water temperatures maintained between 92.2°C and 94.4°C (198°F to 202°F). This protocol ensures that the inherent characteristics of the bean—such as the phosphoric acidity typical of Kenyan origins or the stone fruit notes of Colombian Caturra—are evaluated without the interference of roast-induced flavors.
Origins & GeographyTerroir
Terroir is the set of environmental factors that give coffee its unique character, including soil composition, altitude, climate, rainfall, microclimate, and topography. Borrowed from winemaking, the concept of terroir explains why coffees from different regions taste distinctly different.
Varietals & CultivarsVarietal vs Variety
<h2>Taxonomic Classification and Botanical Nomenclature</h2><p>Botanical terminology is governed by the International Code of Botanical Nomenclature (ICBN). A 'variety' (abbreviated 'var.') is a taxonomic rank below species and subspecies, denoting a plant population that occurs naturally in the wild and maintains its distinct characteristics through successive generations via seed propagation. In the genus Coffea, specifically within Coffea arabica, the two foundational varieties are Typica and Bourbon. These wild-type populations evolved in the Southwestern Ethiopian highlands before global distribution. In contrast, a 'cultivar'—a portmanteau of 'cultivated variety'—is defined by the International Code of Nomenclature for Cultivated Plants (ICNCP) as an assemblage of plants selected for specific traits, such as yield, disease resistance, or cup quality. While the coffee industry frequently uses 'variety' as a catch-all term, technically, man-made selections like Mundo Novo (a natural cross between Sumatra and Red Bourbon) or SL28 are cultivars. The term 'varietal' functions strictly as an adjective. It describes the characteristics of a specific variety, such as 'varietal acidity' or 'varietal aroma.' Using 'varietal' as a noun is an oenological carryover that lacks botanical precision in a scientific or professional agronomic context.</p><table><thead><tr><th>Term</th><th>Origin</th><th>Propagation</th><th>Technical Usage</th></tr></thead><tbody><tr><td>Variety</td><td>Natural Evolution</td><td>True-to-type Seeds</td><td>Taxonomic Noun</td></tr><tr><td>Cultivar</td><td>Human Selection</td><td>Controlled Breeding</td><td>Horticultural Noun</td></tr><tr><td>Varietal</td><td>Commercial/Wine</td><td>N/A</td><td>Descriptive Adjective</td></tr></tbody></table>
Related Book Chapters
- •Chapter 1: Introduction to Coffee
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
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Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
July 22, 2026
Sources & References
(4)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Specialty Coffee Association
- 3International Coffee Organization
- 4Illy, A. 'Espresso Coffee: The Science of Quality' (2nd ed.)
Authoritative References
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Coffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Eugenioides
Eugenioides produces a unique, sweet, and delicate cup with very low caffeine content (approximately 0.2 to 0.4%). It has notes of honey, peach, floral, and...
Coffea Robusta: The Hard-Body Coffee Species Explained
Robusta coffee (Coffea canephora) is the second most cultivated coffee species after Arabica, accounting for approximately 30 to 40 percent of global coffee production. Native to sub-Saharan Africa, Robusta is hardier, more disease resistant, and grows at lower elevations than Arabica. It contains roughly twice the caffeine of Arabica and produces a heavier body, lower acidity, and more bitter cup profile.
Robusta Coffee: Flavor, Caffeine & Growing Regions
Bold, strong, and earthy. Known for heavy body, low acidity, and notes of dark chocolate, nuts, and grain. Can exhibit earthy, woody, or rubbery notes in lower-quality lots. Fine Robusta (carefully processed) can produce a cleaner, sweeter cup with chocolate and caramel notes.
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Coffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Coffea Robusta: The Hard-Body Coffee Species Explained
Robusta coffee (Coffea canephora) is the second most cultivated coffee species after Arabica, accounting for approximately 30 to 40 percent of global coffee production. Native to sub-Saharan Africa, Robusta is hardier, more disease resistant, and grows at lower elevations than Arabica. It contains roughly twice the caffeine of Arabica and produces a heavier body, lower acidity, and more bitter cup profile.
Arabica Vs Robusta
Coffea Arabica and Coffea Canephora (Robusta) are the two dominant botanical species of coffee cultivated globally. Arabica is a tetraploid species with 44 chromosomes grown at high altitudes, producing nuanced sugars, delicate fruit acids, and low caffeine. Robusta is a diploid species with 22 chromosomes that contains nearly double the caffeine, double the chlorogenic acids, and exceptional espresso crema density.
Coffea Eugenioides Variety
Coffea eugenioides is a rare wild coffee species prized for its naturally low caffeine and delicate, sweet cup. Native to East African highland forests, it produces small yields of intensely floral, citrus-forward coffee that challenges everything you think you know about how coffee should taste.
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Coffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Coffea Robusta: The Hard-Body Coffee Species Explained
Robusta coffee (Coffea canephora) is the second most cultivated coffee species after Arabica, accounting for approximately 30 to 40 percent of global coffee production. Native to sub-Saharan Africa, Robusta is hardier, more disease resistant, and grows at lower elevations than Arabica. It contains roughly twice the caffeine of Arabica and produces a heavier body, lower acidity, and more bitter cup profile.
Arabica Vs Robusta
Coffea Arabica and Coffea Canephora (Robusta) are the two dominant botanical species of coffee cultivated globally. Arabica is a tetraploid species with 44 chromosomes grown at high altitudes, producing nuanced sugars, delicate fruit acids, and low caffeine. Robusta is a diploid species with 22 chromosomes that contains nearly double the caffeine, double the chlorogenic acids, and exceptional espresso crema density.
Coffea Eugenioides Variety
Coffea eugenioides is a rare wild coffee species prized for its naturally low caffeine and delicate, sweet cup. Native to East African highland forests, it produces small yields of intensely floral, citrus-forward coffee that challenges everything you think you know about how coffee should taste.