Arabica
Arusha
Also known as: Arusha (Typica)
Arusha is an Arabica variety grown in Tanzania , named after the Arusha region . It is a Typica -related variety that has been cultivated in Tanzania for decades and contributes to the distinctive cup profiles of Tanzania n coffee.
Key Takeaways
- Arusha is named after the Arusha region in northern Tanzania, near Mount Meru.
- Arusha is a Typica-related variety, one of the main varieties grown in Tanzania.
- Arusha contributes to the distinctive cup profiles of Tanzanian coffee.
Arusha is an Arabica variety grown in Tanzania , named after the Arusha region . It is a Typica -related variety that has been cultivated in Tanzania for decades and contributes to the distinctive cup profiles of Tanzania n coffee.
Arusha is an Arabica variety grown in Tanzania, named after the Arusha region. It is a Typica-related variety that has been cultivated in Tanzania for decades and contributes to the distinctive cup profiles of Tanzanian coffee.
Origin
Arusha region, northern Tanzania. Typica-related variety.
History
Arusha is named after the Arusha region in northern Tanzania, near Mount Meru. The variety is believed to be Typica-related and has been cultivated in the region for decades. Arusha is one of the main varieties grown in Tanzania, alongside Bourbon and Kent varieties. It contributes to the distinctive cup profiles of Tanzanian coffee, particularly from the Arusha and Kilimanjaro regions.
Discovery
Cultivated in the Arusha region of northern Tanzania for decades.
Genetics and Lineage
Arusha belongs to the Typica genetic group. It is a Typica selection adapted to the highland conditions of northern Tanzania.
Parent Varieties
Hybrid Status: Not a hybrid. Arusha is a Typica selection.
Growth Characteristics
Arusha is a tall tree with bronze-tipped young leaves, typical of Typica varieties.
Tree Size: Tall (3 to 4 meters at maturity)
Yield: Moderate.
Disease Resistance: Low. Like Typica, Arusha is susceptible to coffee leaf rust.
Climate and Growing Conditions
Arusha thrives in Tanzanian highland conditions at elevations of 1,200 to 1,800 meters. It requires shade and well-distributed rainfall.
Climate Preferences: Tropical highland climate. Optimal temperatures 15 to 24 degrees Celsius.
Rainfall: 1,200 to 1,800mm annually.
Elevation Range: 1,200-1,800 meters
Processing Compatibility
Arusha is excellent with all processing methods. Washed processing is traditional in Tanzania.
Roasting Behavior
Arusha beans are medium density and roast evenly.
Cup Profile
Arusha produces a clean, balanced cup with bright acidity, medium body, and notes of citrus, berry, chocolate, and sometimes floral notes. The cup is...
Professional Cupping Notes
Arusha lots can score 84 to 88 points in SCA cupping.
Common Defects
- •Susceptible to coffee leaf rust
Brewing Recommendations
Arusha works well as pour over and filtered coffee.
Countries Where Grown
Notable Farms
Interesting Facts
- •Arusha is named after the Arusha region in northern Tanzania, near Mount Meru.
- •Arusha is a Typica-related variety, one of the main varieties grown in Tanzania.
- •Arusha contributes to the distinctive cup profiles of Tanzanian coffee.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Tanzania Coffee Board
Related Varieties
Kent
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N39 produces a good-quality cup with bright acidity and notes of citrus and berry, characteristic of East African coffee.
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
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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
Acidity
In coffee tasting, acidity refers to the bright, vibrant, and often fruity quality that gives coffee its liveliness and structure. Unlike the negative connotation of acidity in everyday language, coffee acidity is a desirable characteristic when balanced. It is perceived as a pleasant tartness or brightness on the palate, similar to the acidity in wine or fruit.
Sensory & TastingBody
Body, also called mouthfeel, refers to the physical weight, texture, and viscosity of coffee as it is perceived in the mouth. It is a tactile sensation rather than a taste, ranging from thin and tea-like to thick and syrupy. Body is influenced by brewing method, coffee oils, suspended solids, roast level, and the variety and origin of the 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.
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.
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
- •Chapter 2: Coffee Origins
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Keith E. Lyons
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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
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Tanzania Coffee Board
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.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
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Typica Coffee Variety
Typica is the foundational arabica variety from which nearly all cultivated coffee descends. Originating in Ethiopia and Yemen, then carried to Java and the Americas, its tall trees and elongated cherries produce a clean, sweet, delicately floral cup that defined specialty coffee's earliest standards.
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SL28 is the legendary Kenyan arabica selection from Ruiru, bred by Scott Laboratories for drought resistance and cup quality. It produces the archetypal Kenyan cup: explosive blackcurrant, citrus brightness, and a wine-like complexity that makes it the benchmark for specialty coffee worldwide.
Bourbon Coffee Variety
Bourbon is one of the two foundational arabica varieties, named after Réunion Island (formerly Île Bourbon). It produces higher yields and a sweeter, more complex cup than Typica, with distinctive notes of chocolate, caramel, and red fruit that set the standard for specialty coffee quality.