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Origin and Processing of Arabica Coffee

Arabica beans are coveted for their exceptional flavor and quality. They are available in a variety of flavors like lemongrass, floral and honey.

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

Origins

A coffee's origin can have a significant effect on its flavor and aroma. This is because the beans are grown in a variety of climates and under various cultivation methods. When the beans are roasted they are also exposed to heat and other conditions that alter their flavor. These variations in the growing region make each arabica coffee its own distinct flavor.

The world's most popular type of coffee, Coffea arabica is native to specific regions of Africa but is grown throughout the world. The popularity and acclaim of the coffee has led to the creation of a multitude of varieties or cultivars. The distinctive flavor profile of the bean is derived from the bean's taste as well as floral and fruity notes. The intensity of the flavor depend on the method by which the bean is roasted and its origin.

The development of arabica coffee beans is fascinating. It is believed that this species evolved over 600,000 years ago in Ethiopia's Kefa zone due to natural interbreeding between two wild species: the less caffeinated and lower-producing Coffea canephora, and the more prolific but more tolerant Coffea Eugenioides. This genetic variation fluctuated and reemerged over the time, with cooling and warming periods, before settling into a stable population that was initially cultivated in Ethiopia and Yemen.

The coffee's worldwide spread is believed to be the result of explorers and traders who brought seeds out of the country. The first evidence of coffee's presence outside of its native land dates back to the 15th century when it was found in a number of Arabian coffeehouses. At that time it was illegal to drink alcohol in Muslim culture, and the exotic allure 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. The largest producers are Central and South America as well as various Asian and African countries.

Characteristics

Coffee has a unique flavor that is distinctive and is one of the most loved beverages around the world. It is a healthy energy source and contains vitamins and minerals. 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. In addition, it has a small amount of potassium and calcium. It is also low in calories, which is a important benefit when weight loss is the aim.

Coffea arabica is the most widely cultivated variety of coffee. It accounts for about 60% of the global production. It is regarded as the top quality coffee by many connoisseurs. It is described as delicate, smooth and sweet, and has a rich aroma. It thrives best in high altitudes and in tropical climate zones. It also requires shade grown arabica coffee beans and is usually grown using the shade-grown technique, in which the plants are shielded from direct sunlight by a canopy of trees. This way, the beans develop slowly and are able to mature completely.

A coffee plant can have a wide range of characteristics, based on area and the cultivation techniques. The type of soil and the altitude as well as rainfall are among the most significant factors that affect the taste and aroma. In general, arabica coffee is sweeter in taste and is less acidic than robusta. It is more delicate than other coffee species and can only be grown with the proper care. It should be grown at the right altitude and handled with care during processing.

Genetic diversity has led to a wide variety of arabica varieties. Some are more well-known than others, including the typica Cramer, the bourbon variety, and the caturra and mokka varieties. Many of the varieties are introduced from wild coffee plants, while others are created by human selection and breeding. A growing number of arabica coffee bean suppliers varieties have been made resistant to coffee leaf rust, a serious disease that can result in severe crop losses.

Coffee breeders are focusing on improving yield and resistance to pests and, where possible they are also working on developing distinct sensory attributes. Currently, there are about 20 species of coffee that are being developed by breeding programs.

Variety

The varieties of arabica coffee vary in their quality and taste. Generally, the best-tasting arabicas have more complex flavors than other coffee types that include notes of chocolate, fruit and nuts. Arabica beans also taste more mellow, sweeter and smoother than other varieties. They are usually grown in high altitudes in regions with a tropical climate like Africa, Asia and Central and South America.

The two main types are Typica, and Bourbon. These were the first varieties to be grown. The name of the former is derived from the island of Bourbon where they were first cultivated and the second was the first variety to arrive in Brazil in the latter part of the 19th century. Both varieties are low yielding and renowned for their outstanding cup qualities. Around the globe, new, more productive arabicas are being created.

These new varieties are more robust and have higher yields than arabicas of the past. They also have improved resistance to coffee leaf rust and other diseases. These traits make them the preferred cultivar of many farmers.

However, premium blend arabica coffee beans is still susceptible to changes in the climate as well as certain diseases, which is why it is responsible for only 60% of the global coffee production. It also has less caffeine than Robusta which makes it easier to digest by the body.

Despite these shortcomings it is still the coffee of choice in many countries. It is also known for its excellent taste and milder acidity, which is easier to digest. Arabicas are also famous for their distinctive scents. Unroasted beans from an excellent arabica smell like blueberries. Roasted beans are sweet and have a pleasant smell.

Robusta has a stronger flavor and aroma. Its taste is often compared with oatmeal, and its roasty flavor is said to be similar to peanut butter. Robusta is also more resistant of drought and diseases than arabica, which makes it the preferred cultivar for areas with less than optimal conditions.

Processing

Coffee is a product made from cherries of the coffee plant and is harvested when they are green, or "raw". After harvesting, the beans are put through a series called processing. This transforms them into ripe cherries as well as dry, clean parchment that can be used for export. Coffee processing involves such steps as taking the beans out of their skins, removing them from their pulp washing, drying, hulling, grading, sorting and packing. The resulting beans are called green coffee. They can be roasted or used to make instant coffee.

There are three main techniques used in coffee processing: the dry, or "natural," process; the wet (or washed), process; and a hybrid process called the semi-washed ("pulped natural") method. Wet processing is more expensive and requires special equipment aswell as access to water. The beans processed this way are more preserved and have fewer defects than those processed in the dry method.

The method of wet-processing involves the ripe cherries being soaked in water for up to 48 hours, so that the sticky mucilage on the outside of each bean is broken down and then washed off. The beans that have been soaked will be dried in the sun to reach a moisture that is around 12%. These beans are then sold as arabica coffee.

During the coffee production process there are many variables that affect the quality of the coffee. Genetics are a factor but other factors such as cultivation, soil, and climate as well as the timing of harvesting and picking, post-harvest handling, and aging can have major impacts on a coffee's aroma and taste.

Coffee quality is further affected by transport and storage. Storage can cause musty or moldy flavors to develop. Coffee must be kept in a cool, well-ventilated area and it is not recommended that it be kept in the freezer or refrigerator. Additionally exposure to sunlight for long periods can cause the coffee to develop discolorations. Because of this, it is generally recommended that fresh roasted coffee be consumed within the first few days after roasting. This will ensure that the coffee retains their original, fresh flavour.