Arabica, noun: Coffee variant. The most important coffee variant (followed by Robusta) with approximately 55% of the world’s production. Cultivated at high altitudes, at elevations of at least 3000 feet above sea level. It is maintained and harvested exclusively by hand. The beans have an elongated shape with an S-shaped notch, less caffeine than Robusta, but in exchange more diverse flavors, from asparagus to nut. Arabica coffee is mostly prepared according to the wet method (washed, lavado). Brazilian naturals are the only Arabicas that are cultivated at lower elevations and are prepared semi-washed/semi-lavado or semi-dry.