Arabica

This is the Zeus Arabica selection. 

Each coffee present in this section can be processed natural, fully washed,

Giling Basah, honey and experimental processing for a full customization.

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The scientific name of Arabica is "Coffea arabica" originated in the mountainous highlands of southwest Ethiopia, specifically in the Kingdom of Kefa, now Kaffa, where it grew wild.

Genetic studies suggest its lineage goes back over 600,000 years.

While the exact "discovery" is steeped in folklore, the most famous legend credits a goat herder named Kaldi in the 9th century CE. He reportedly observed his goats becoming unusually energetic after eating red berries from a certain shrub and then tried the berries himself, experiencing their stimulating effects. Early uses of coffee by the Oromo tribe in Kefa involved crushing the berries and mixing them with fat to create a stimulant, rather than brewing a beverage. The stimulating properties were recognized long before it became a popular drink.

Around the 7th century, coffee beans were brought from Ethiopia across the Red Sea to the Arabian Peninsula, particularly Yemen. This is where the name "Arabica" is believed to have originated, signifying its connection to Arabia.Yemen became the first region outside Ethiopia to systematically cultivate Coffea arabica as a crop, likely starting in the 15th century. Here, Arab scholars developed the method of roasting and brewing the beans into a beverage. Coffee began its journey to Europe in the 16th and 17th centuries, largely through trade with the Ottoman Empire. Venetian merchants were among the first to introduce it to Italy in the early 17th century. European powers, eager to break the Arab monopoly, sought to cultivate coffee in their colonies. The Dutch East India Company played a crucial role. The Dutch obtained coffee seedlings from Yemen in the late 17th century. After initial attempts in India, they successfully established large coffee plantations on the island of Java (in present-day Indonesia) around 1696. This was a pivotal moment in coffee's global spread. In 1706, a single thriving coffee plant from Java was brought to the botanical gardens in Amsterdam. This plant, or its direct descendants, is the genetic source of much of the Arabica coffee grown around the world today, primarily through the Typica and Bourbon varieties. Today, Coffea arabica accounts for approximately 60-70% of global coffee production. It is prized for its complex, nuanced flavors, aromatic qualities, and lower caffeine content compared to its robust cousin, Coffea canephora (Robusta). It thrives in specific conditions: high altitudes, moderate temperatures, and abundant rainfall, making it more delicate and challenging to grow but rewarding in cup quality.