The Vancouver Indy Coffee Scene

Generally considered the flavour of “coffee arabica” and is far superior to Robusta. Arabica trees are typically grown at high elevations where insects and disease are less prevalent. Because of the inherently steep terrain at high elevations where Arabica is generally grown, mechanical harvesting is impractical. So, Arabica coffee is nearly always picked by hand. This results in less under-ripe and over-ripe beans compared to the commonly machine harvested Robusta. If left alone, Arabica trees will grow 40 ft high, but in most plantations the trees are pruned to less than 8 ft for easier harvest.

Author’s notes:
There are so many variations of the Arabica bean that to say your coffee is 100% Arabica could be entirely true, yet the difference between variations in taste could range wildly in taste and quality.

The taste of brewed coffee vapours released after swallowing. Also called the “finish,” aftertaste can be chocolate-y, burnt, spicy, tangy, fruity, citrus-y; the list is endless and can vary slightly depending on a person’s taste buds.

A water-based drink consisting of hot water and shot(s) of espresso mixed together to make any where from an 8 to 16 oz drink. The espresso is usually poured on top to showcase the quality of the crema.

Author’s Notes:
The term americano became popular when Americans were in Italy during the second world war and asked for their coffee to be more like home. So, hot water was added to the espresso and the americano was born.

6oz Americano