Arabica
Aramosa
Also known as: Aramosa (Arabica x Racemosa)
Aramosa is an interspecific hybrid between Arabica ( Typica ) and Coffea racemosa , a wild diploid coffee species from southern Africa. It is extremely rare and is being explored for its potential climate change adaptation, as Coffea racemosa brings extreme drought tolerance and low caffeine.
Key Takeaways
- Aramosa is an interspecific hybrid between Arabica (Typica) and Coffea racemosa, a wild species from southern Africa.
- Coffea racemosa, one of Aramosa's parents, is known for extreme drought tolerance and low caffeine content.
- Aramosa is being explored as a climate change adaptation crop, combining Arabica quality with Racemosa's resilience.
- Aramosa has very low caffeine content, inherited from Coffea racemosa.
- Aramosa was developed by Brazilian agronomist Flavio Borem.
Aramosa is an interspecific hybrid between Arabica ( Typica ) and Coffea racemosa , a wild diploid coffee species from southern Africa. It is extremely rare and is being explored for its potential climate change adaptation, as Coffea racemosa brings extreme drought tolerance and low caffeine.
Aramosa is an interspecific hybrid between Arabica (Typica) and Coffea racemosa, a wild diploid coffee species from southern Africa. It is extremely rare and is being explored for its potential climate change adaptation, as Coffea racemosa brings extreme drought tolerance and low caffeine.
Origin
Developed in Brazil by Flavio Borem. Cross of Arabica (Typica) x Coffea racemosa.
History
Aramosa was developed by Brazilian agronomist and coffee breeder Flavio Borem, as part of research into interspecific hybrids for climate change adaptation. It is a cross between an Arabica variety (Typica lineage) and Coffea racemosa, a wild diploid species native to southern Mozambique and South Africa. Coffea racemosa is notable for its extreme drought tolerance, low caffeine content, and distinctive flavor. Aramosa is being explored for its potential to combine Arabica cup quality with Racemosa's resilience and low caffeine.
Discovery
Developed by Brazilian agronomist Flavio Borem as part of climate change adaptation research.
Genetics and Lineage
Aramosa is an interspecific hybrid between Arabica (Typica lineage) and Coffea racemosa. It has genetics from two different Coffea species. Coffea racemosa is a diploid species (2n=22) native to southern Africa.
Parent Varieties
Hybrid Status: Aramosa is an interspecific hybrid between two different Coffea species: Arabica and Coffea racemosa.
Growth Characteristics
Aramosa is a tall tree with vigorous growth, combining characteristics of both parent species.
Tree Size: Tall (3 to 4 meters at maturity)
Yield: Low. Aramosa is still experimental and not commercially planted at scale.
Disease Resistance: Potentially high. Coffea racemosa is resistant to drought and heat, and may bring disease resistance to the hybrid.
Climate and Growing Conditions
Aramosa is being tested in Brazilian conditions and may be suitable for warmer, drier areas where Arabica cannot grow.
Climate Preferences: Potentially more heat and drought tolerant than Arabica, inherited from Coffea racemosa.
Rainfall: Potentially lower water requirements than Arabica.
Elevation Range: Being tested at various elevations.
Processing Compatibility
Aramosa is compatible with all processing methods. Natural processing enhances its unique flavor.
Roasting Behavior
Aramosa beans require careful roasting due to their interspecific nature.
Cup Profile
Aramosa produces a unique, complex cup with notes of jasmine, tropical fruit, and sometimes savory or herbal notes. The low caffeine content (inherited from...
Complex and unique.
High, with floral and tropical fruit sweetness.
Light to medium.
Professional Cupping Notes
Aramosa is still experimental but initial lots have shown promising, unique cup profiles.
Common Defects
- •Extremely rare and experimental
- •Not commercially established
Brewing Recommendations
Aramosa is best brewed as pour over to highlight its unique, floral character.
Countries Where Grown
Notable Farms
Interesting Facts
- •Aramosa is an interspecific hybrid between Arabica (Typica) and Coffea racemosa, a wild species from southern Africa.
- •Coffea racemosa, one of Aramosa's parents, is known for extreme drought tolerance and low caffeine content.
- •Aramosa is being explored as a climate change adaptation crop, combining Arabica quality with Racemosa's resilience.
- •Aramosa has very low caffeine content, inherited from Coffea racemosa.
- •Aramosa was developed by Brazilian agronomist Flavio Borem.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Davis, A.P. et al. Royal Botanic Gardens, Kew
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.
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LibericaLiberica
Liberica is known for its bold, smoky, and distinctive flavor. It has a full, heavy body, low acidity, and notes of smoke, wood, dark chocolate, and tropical fruit. The flavor is polarizing: some find it unique and compelling, while others find it overpowering. In the Philippines, Barako coffee (Liberica) is a cultural icon.
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Racemosa produces a unique cup with very low caffeine content (approximately 0.2 to 0.4%). It has notes of jasmine, tropical fruit, honey, and sometimes savory or herbal notes. The cup is unlike any Arabica or Robusta.
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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
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.
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 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.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
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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
August 11, 2026
Sources & References
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Davis, A.P. et al. Royal Botanic Gardens, Kew
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
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- • Corrections are made promptly when new research or evidence emerges.
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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.
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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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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.
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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.