| Scientific Name | Coffea arabica |
| Form | Coffee beans or ground coffee |
| Color (Raw Beans) | Light green to bluish-green |
| Color (Roasted Beans) | Medium to dark brown, depending on the roast level |
| Shape | Oval with a curved central crease |
| Size | 5-7 mm in length, smaller than Robusta beans |
| Texture (Exterior) | Smooth and hard for raw beans; slightly oily for roasted beans |
| Aroma | Fragrant, often floral or fruity with sweet notes |
| Taste | Mild, smooth, and sweet with hints of fruit, sugar, and a slightly acidic finish |
| Caffeine Content | Lower caffeine content (around 1.2% - 1.5%) compared to Robusta (2.2% - 2.7%) |
| Nutritional Value | Contains small amounts of fiber, antioxidants, and trace amounts of vitamins B2, B3, and magnesium |
| Water Content | Low after roasting |
| Harvest Time | 9-11 months after flowering, harvested once or twice a year depending on region |
| Growing Regions | Grown in higher-altitude tropical regions like Ethiopia, Colombia, Brazil, and Central America |
| Temperature Tolerance | Thrives in cooler, high-altitude climates with temperatures between 15°C to 24°C (59°F to 75°F) |
| Shelf Life | Whole roasted beans can last 6-9 months when stored in a cool, dry place; ground coffee lasts 1-3 months |
