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Origin and Processing of Arabica Coffee

Arabica beans are prized due to their superior quality and taste. They are available in a range of flavors like lemongrass, floral and honey.

Coffee plants thrive at high altitudes. The flavor of the coffee is influenced by climate conditions like temperature and rainfall. The roasting process can also affect the taste of coffee.

Origins

The source of the coffee's premium single origin arabica coffee beans (read this) can have significant influence on its flavor and aroma. The beans are grown under various conditions and employing different cultivation methods. They are also subject to heat and other elements when they are roasted arabica coffee beans which alters the flavor. These differences in the growing region give each variety of arabica coffee its unique character.

Coffea arabica is among the most popular coffee species around the globe. It is indigenous to specific regions of Africa, but is grown worldwide. Its popularity and reputation have led to the development of a myriad of cultivars or varieties. The distinctive flavor profile of the bean is derived from the bean's taste, floral and fruity notes and the absence of bitterness. The intensity of these traits is dependent on the degree of roasting and the origin of the bean.

The development of Arabica is fascinating. The species is believed to have evolved in Ethiopia's Kefa Zone, which is more than 600,000. It was the result of natural interbreeding with two wild species, the lower-producing and less caffeinated Coffea canephora and the more prolific but more robust Coffea. This genetic variation fluctuated and waxed over time, with cooling and warming periods, before settling into a relatively stable population that was initially cultivated in Ethiopia and Yemen.

The coffee's worldwide spread is believed to have been the result of traders and explorers bringing seeds out of the country. The first evidence of coffee's presence beyond its home country dates back to the 15th century when it was found in several Arabian coffeehouses. At the time, it was forbidden to drink alcohol in Muslim culture, so the exotic appeal of coffee quickly became a popular social centerpiece.

Coffee is one of the plants that thrives in the tropical, high-altitude conditions along the equator. This is why the biggest producers are in Central and South America, as well as a number of African and Asian nations.

Characteristics

Coffee has a distinct flavor that is distinctive, and is one of the most sought-after beverages in the world. It is also a good source of energy and has some minerals and vitamins. According to LiveStrong coffee, a cup of coffee has 7 mg of magnesium, 0.5 mg of niacin and 0.2 mg of the riboflavin. It also has a small amount potassium and calcium. It is also low in calories, which is a major plus if weight loss is the objective.

Coffea arabica, the most widely-cultivated coffee plant, is a variety of Coffea. It accounts for approximately 60% of the global production. Many coffee lovers consider it to be the top coffee. It is described as smooth delicate, sweet and having a rich aroma. The plant grows well at high altitudes in areas that have tropical climate. It also requires shade and is usually grown using the shade-grown technique, where the plants can be protected from direct sunlight by a canopy of trees. This method allows the beans to grow slowly and can mature fully.

A coffee plant can possess many characteristics, based on location and cultivation methods. The soil type and the altitude as well as rainfall are among the most significant factors that affect the taste and aroma. In general, arabica coffee has a sweeter taste and is less acidic than robusta. It is more delicate and requires greater attention than other varieties of coffee. It is essential to grow it at the correct altitude and it should be handled with care during processing.

Genetic diversity has resulted in a wide variety of arabica varieties. Some are better known than others, including the typical Cramer, the bourbon variety as well as mokka and caturra varieties. Many of these varieties were taken from wild coffee plants while others are bred through breeding and selection by humans. Many arabica varieties are now resistant to coffee leafrust, which is a serious fungus and can cause severe loss of crop.

Coffee breeders concentrate on increasing yield as well as resistance to pests, and, where possible creating distinct sensory characteristics. Around 20 varieties of coffee are being developed in current breeding programs.

Variety

The arabica coffee varieties vary in their quality and taste. The best arabicas tend to be more complex in flavor than other varieties of coffee. They may have notes of fruit, nuts and chocolate. Arabica beans are also lighter, smoother and sweeter than other varieties. They are usually grown in high altitudes in areas with tropical climates, such as Africa, Asia and Central and South America.

The two main types are Typica and Bourbon. They were the first varieties to be cultivated. The name of the former originates from the island of Bourbon where they were first cultivated, and the latter was the first to arrive in Brazil in the latter part of the 19th century. Both are low-yielding and known for their outstanding cup quality. Around the world new, more efficient arabicas are being developed.

These new varieties are more vigorous and produce more yields than the top arabicas of the past. They also have improved resistance to diseases like coffee leaf rust. These characteristics make it the preferred crop of many farmers.

However, arabica is still susceptible to changes in the climate as well as certain illnesses, which is the reason it is responsible for only 60% of the global coffee production. Additionally, it has less caffeine levels than Robusta and is therefore more easily digested by the human body.

Despite these disadvantages, arabica remains the coffee of preference in many countries. It is also known for its superior flavor and less acidic taste, which is easier on the stomach. In addition, arabicas are renowned for their distinct scents. The unroasted beans of the best place to buy arabica coffee beans arabica coffee beans direct from the source are described as tasting like blueberries, while the light medium roast arabica coffee beans beans have a scent that is sweet and perfumed.

Robusta is more robust in flavor and aroma. The roasted flavor of Robusta has been similar to oatmeal and peanut butter. Robusta is less susceptible to drought and illness than Arabica, making it the ideal choice for regions where conditions are not ideal.

Processing

Coffee is a product made from berries of the coffee plant and is harvested when they are green or "raw". After harvesting, the raw beans are put through a process known as processing. This transforms them into ripe cherries and clean, dry parchment for export. Coffee processing involves such steps as getting the beans removed from their skins, pulping washing, drying, hulling, sorting, grading and packing. The beans that result are known as green coffee and they can be used for roasting or to make instant coffee.

Three primary methods are employed to process coffee the dry or "natural" method, the wet process (or washed) and a hybrid known as the semiwashed ("pulled natural") method. The wet processing is more expensive that requires specialized equipment and access to water. The beans that are processed this way are more protected and have less flaws than those processed the dry way.

The wet processing method involves soaking ripe cherry for up to 48-hours in water, which reduces the sticky mucilage that coats the beans. The beans that are soaked are dried in the sun until they reach a moisture content of about 12%. These beans are then sold as arabica coffee.

Many factors can influence the quality of coffee throughout the production process. Genetics are important however other factors like the climate, soil, timing of harvesting, picking, post-harvest processing and aging, may also have a significant influence on the taste and aroma of the coffee.

Transport and storage can impact the quality of coffee. Long-term storage can result in the growth of molds or musty flavours. Coffee should be kept in a ventilated space and it is not recommended that it be kept in the freezer or refrigerator. Furthermore, prolonged exposure to sunlight can cause the coffee to develop discolorations. It is therefore recommended that freshly roasted arabica coffee beans coffee should be consumed within a few days of roasting. This will ensure the beans retain their fresh, natural flavor.