“At the end of the day, our heart is in quality,” Robinson said. That’s why Starbucks only buys arabica coffee beans. It can have body and acidity that is interesting and can be used and played with and blended into new, interesting tastes,” Robinson said. Our roasters love transforming these unpredictable beans from dark coral green to tiger-orange to a rich, oily mahogany, revealing bold flavors that many of us. Full-bodied with a smooth mouthfeel, lingering notes of dried herbs and fresh earth, and almost no acidity. This gives the cherries and the coffee beans inside more time to develop, creating a more refined flavor. Like the lush Indonesian island of its origin, this spicy coffee stands alone. At these elevations, hot days and cool nights slow down the growth of coffee cherries. Arabica trees thrive at higher altitudes than robusta, typically between 3,000 and 6,000 feet. The high-quality flavor of arabica beans is grounded in elevation. And that less refined flavor is absolutely the reason we don’t even touch it,” said Starbucks coffee engagement manager Aaron Robinson. “So, what’s the problem? Well, the flavor. At first glance, robusta might seem like the preferable tree: it’s more resistant to diseases, drought and pests, grows at lower altitudes, produces more coffee cherries and is cheaper.
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