As you may have guessed, Arabica Coffee gets its name from Arabia, the land of kings. When it comes to coffee,
Arabica is definitely king. As legend has it, a goat herd named Kaldi discovered coffee on the Arabian peninsula
around 500-600 A.D. He observed his goats excited behavior after eating the red cherry-like berries of a coffee plant.
Hence the name Arabica, however, scientific evidence indicates that coffee first grew in Kaffa, what is now Ethiopia, in
North-eastern Africa and was transported shortly afterwards across the mouth of the Red Sea to Yemen.
One could assume that the name coffee comes from the word Kaffa which would support the evidence that coffee first
appeared in this region. Semantics aside, it is accepted that Arabia was the origin of commercial coffee trade so
Arabica Coffee is appropriately named.
Of the more than forty species of plants in the Coffea genus only two are suitable for making coffee, Coffea arabica
and Coffea canephora the latter of which is more commonly known as Coffea robusta. Of the two, Arabica is definitely
the premium bean.
Many factors determine the quality of the end product. Such as, where the coffee is grown, soil, climate and elevation,
not to mention harvesting, processing and roasting of the mature beans. However, one fact is undisputed, the finest
coffees in the world come from Arabica Coffee plants.
Arabian Coffees accounts for about 80% of all coffee produced in the world. It prefers higher elevations and drier
climates than its cousin C. robusta.
The tropics of South America provide ideal conditions for growing Arabica Coffee which grows best between 3,000 and
6,500 feet but has been grown as high as 9,000 feet. Generally, the higher the plant is grown the slower it matures.
This gives it time to develop the internal elements and oils that give coffee its aromatic flavour. Therefore you can
almost literally enjoy the “ Mile High Experience “ in the air, your home, office and everywhere else on the ground
Within the C. Arabica species there are three main varieties; Typica, Bourbon and Caturra. Each has subtle
differences that add character nuances to body, acidity, balance etc… that are detectable to the discerning palate.
More importantly, the sub-species have been bred to adapt to a specific growing region to be resistant to certain
afflictions such as fungus, parasites, insects etc… that differ from region to region.
Interestingly, C. Arabica, is self-pollinating as opposed to C. Rrobusta, which is not. This might explain why this coffee
is more abundant throughout the world. Also why it does well at higher elevations where bees might be less active due
to cooler temperatures and why Robusta prefers lower, hotter, climates where bees are more plentiful. Just a theory
but food for thought.
Coffee from Eastern Africa, specially out of Ethiopia, is still today regarded as some of the best and oldest coffees in
the world and therefore Aviation Junction will sell only the best and most popular coffee in the world.
We want to sell a product that is exciting and new to the market and although our coffees has an Aviation Theme, it is
there for everyone to enjoy.
Aviation Junction has introduced 4 Flavours to the market but will as the market grows most definitely look at importing
all kinds of flavours from around the world. The sky is basically the limit!
4 Flavours currently available
B17 Flying Fortress - Dark Roasted
Bell UH-1H Huey - Espresso
Spitfire - Medium Roasted
Harvard - Decaf
Our Coffee is packaged in 250g Aluminium foil bags with a one way valve for prolonged freshness.
Instruction are on the back of the package.
Please feel free to contact us or one of our sales consultants should you have any queries.
Can be ordered from info@aviationjunction.net
The air up there in the clouds is very pure and fine, bracing and delicious. And why shouldn't it be? —it is the same the
angels breathe.
— Mark Twain, ‘Roughing It,’ Chapter XXII, 1886 .
