The coffee species known for fruity and floral flavors is Arabica, or Coffea arabica.
Arabica is one of the world’s most important coffee species and is widely prized for its aromatic complexity. Depending on variety, growing region, processing, and roast, Arabica coffees can show notes of fruit, flowers, citrus, chocolate, or nuts. The phrase describes a general sensory reputation, not a guarantee that every Arabica coffee tastes the same.
Coffea arabica is believed to be the first coffee species cultivated. Its natural populations are associated with the forests of Ethiopia, South Sudan, and Yemen, and it now accounts for roughly 60% of global coffee production. Arabica plants generally prefer cooler conditions, higher elevations, and some shade.
The main comparison is Robusta, or Coffea canephora, which is typically more bitter, less acidic, and higher in caffeine. Liberica and Excelsa are also distinct coffee types, but they are less commonly associated with the delicate floral and fruity profile that quiz questions usually mean by Arabica.