Origin and Processing of Arabica Coffee

Arabica beans are prized due to their superior quality and taste. They come with a variety of notes and flavors, like lemongrass, floral honey, and stone fruit.

Coffee plants thrive at higher altitudes and the bean's flavor is influenced by climate conditions like temperature and rainfall. The process of roasting can alter the flavor of coffee.

Origins

The origin of a coffee's beans can have a significant effect on the taste and aroma. The beans are grown under various conditions and employing different cultivation methods. The beans are also subjected to heat and other conditions when they are roasted, which alters the flavor. These differences in the growing region give each variety of arabica coffee its distinct character.

The most adored type of coffee, Coffea Arabicica is indigenous arabica coffee beans - telegra.Ph - to certain regions of Africa however, it is grown all over the world. Its popularity and fame has led to the creation of a multitude of cultivars or varieties. Its unique flavor profile is derived by the bean's taste as well as floral and fruity notes. The intensity of these characteristics depend on the level of roasting as well as the bean's origin.

Arabica's evolutionary history is an interesting tale. It is believed that this species developed more than 600,000 years ago in Ethiopia's Kefa zone through natural interbreeding between two wild species: the less caffeinated and less productive Coffea canephora and the more productive but more tolerant Coffea Eugenioides. This genetic variation fluctuated and reemerged over the Earth's warming and cooling periods before becoming a stable population that was initially cultivated in Ethiopia and Yemen.

It is believed that traders and explorers brought seeds out of the country, which led to its spread across the globe. The first evidence of coffee outside of its native country was discovered in the 15th century. It was found in Arabian coffeehouses. At the time it was illegal to drink alcohol in Muslim culture, so the exotic allure of coffee quickly became a social centerpiece.

The coffee plant thrives in tropical, high-altitude areas at the equator. The largest producers are Central and South America as well as various Asian and African countries.

Characteristics

Coffee has a distinct flavor that is distinct, and is among the most loved beverages around the world. It is a good 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. It also has a small amount potassium and calcium. It is also low in calories, a major plus if weight loss is the aim.

Coffea arabica is the most widely-cultivated variety of coffee. About 60% of global production is produced by this species. Many coffee connoisseurs consider it to be the best coffee. It is described as soft delicate, sweet, and having a rich scent. The plant thrives at higher altitudes in areas with a tropical climate. In addition, it requires shade grown arabica coffee beans and is typically grown in a shade-grown manner, where the plants are protected from direct sunlight by the canopy of trees. This way, the beans grow slowly and are able to mature completely.

A coffee plant can possess many characteristics, based on the area and the cultivation techniques. The type of soil and altitude, as well as the amount of rainfall are all important factors in determining the taste and smell. In general arabica coffee beans with rich flavor coffee has a sweeter taste and is less acidic than robusta. It is more delicate and requires more attention than other varieties of coffee. It is essential to grow it at the right altitude and handled with care when processing.

Genetic diversity has produced a wide variety of arabica varieties. Some are better known than others, including the classic Cramer and the Bourbon variety, and the caturra and mokka varieties. A lot of the varieties are taken from wild coffee plants while others are created by human selection and breeding. An increasing number of arabica varieties have been made resistant to coffee leaf rust, a devastating disease that can result in severe loss of crop.

Coffee breeders are working on increasing yield and resistance to pests, and, where possible they are also working on developing distinct sensory characteristics. About 20 coffee species are being developed in current breeding programs.

Varieties

The taste and quality of arabica coffee varies significantly. The best tasting arabicas are more complex than other varieties of coffee, including notes of chocolate, fruit and nuts. Arabica beans also taste more delicate, sweeter and lighter than other varieties. They are typically grown at high altitudes in regions that have a tropical climate such as Africa, Asia and Central and South America.

The two major types of arabica are Typica and Bourbon, which were the first cultivable varieties. The name of the former originates from the island of Bourbon where they were first cultivated and the latter was the first variety to arrive in Brazil in the latter part of the 19th century. Both are low-yielding, and are known for their outstanding cup quality. New, more efficient arabica varieties are constantly being developed all over the world.

These new varieties are more vigorous and can produce higher yields than the best arabicas that were previously available. They also have improved resistance to diseases, such as coffee leaf rust. These characteristics make it the preferred cultivar of many farmers.

It is susceptible to changes in the climate and certain illnesses. This is the reason arabica only accounts for 60% of world coffee production. Additionally, it has less caffeine levels than Robusta and, consequently, is more easily digested by the human body.

Despite these shortcomings however, arabica remains the preferred coffee in many countries. Apart from its exceptional flavor, it has an acidity that is more gentle and is less agitating for the stomach than other varieties. Also, arabicas are famous for their distinctive scents. The beans that are not roasted of an excellent arabica are described as smell like blueberries, while the roasted beans have a smell that is sweet and perfumed.

Robusta is, however has a more delicate aroma and flavor. The roasted flavor of Robusta has been described as peanut butter and oatmeal. Robusta is less susceptible to drought and diseases than Arabica, which makes it an ideal choice for areas that have less-than-optimal conditions.

Processing

Coffee is made from cherries or "raw" berries of coffee plants. They are harvested when they are still green. After harvesting, the raw beans go through a series of processes. This transforms them into ripe cherries and clean, dry parchment that can be used for export. Coffee processing involves such things as removing the beans from their skins, removing them from their pulp, washing, drying and hulling, sorting, grading and packing. The green coffee beans can be roasted or used to make instant coffee.

There are three major methods employed in the processing of coffee: the dry or "natural," process; the wet (or washed), process; and a hybrid process called the semi-washed ("pulped natural") method. The wet process is more expensive that requires specialized equipment and access to water. However beans processed with this method last longer and have less defects than beans processed using dry methods.

The method of wet processing involves soaking ripe cherries for up to 48-hours in water which dissolves the sticky mucilage that coats the beans. The beans that have been soaked are dried in the sun until they reach an average moisture content of 12 percent. The beans are then sold as Arabica coffee.

Many factors can influence the quality of coffee throughout the production process. Genetics play a role however other factors like soil, cultivation and climate, the timing of harvesting and picking, post-harvest handling and aging can have significant effects on the flavor and aroma.

Coffee quality is further affected by transport and storage. Storage that is prolonged could lead to the growth of musty or moldy flavors. Coffee should be kept in a well-ventilated location. It is not recommended to store it in the fridge or freezer. Long exposure to the sun may cause coffee to discolor. Because of this, it is generally recommended that freshly coffee that has been roasted be consumed within a few days of roasting. This will ensure the beans retain their fresh, original flavour.