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Origin and Processing of Arabica Coffee

Arabica beans are sought-after for their exceptional flavor and quality. They come in a variety of flavors such as lemongrass, floral and honey.

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

Origins

A coffee's origin can have a significant effect on its taste and aroma. This is because the beans are grown in a variety of climates and under different cultivation methods. When the beans are roasted they are also exposed to heat and other conditions that affect their flavor profile. The variations in the cultivation regions give each variety of arabica its unique character.

Coffea arabica is one of the most sought-after coffee variety in the world. It is indigenous arabica coffee beans to specific regions of Africa however, it is grown all over the world. The popularity and acclaim of the coffee have led to the development of a variety of cultivars, or varieties. The distinctive flavor profile of the whole bean arabica coffee is derived from the bean's taste, as well as fruity and floral notes. The intensity of these characteristics depends on the level of roasting as well as the origin of the bean.

The evolution of Arabica is fascinating. It is believed that this species evolved more than 600,000 years ago in Ethiopia's Kefa zone due to 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 through Earth's warming-cooling cycles before settling in a relatively stable population that was first cultivated by the Ethiopians and Yemenis.

Its spread across the globe is believed to have been the result of explorers and traders taking seeds from the country. The first evidence of coffee outside its homeland dates back as far as the 15th century. It was discovered in Arabian coffeehouses. At that time it was not permitted to drink alcohol in Muslim culture, and thus the exotic appeal of coffee quickly became a popular social centerpiece.

Coffee is a plant that thrives in tropical high-altitudes and tropical climates of the equator. The largest producers are Central and South America as well as several Africans and Asians 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 great source of energy and has some vitamins and minerals. According to LiveStrong coffee, a cup of coffee contains 7 mg of magnesium, 0.5 mg of niacin and 0.2 mg of the riboflavin. It also contains a small amount potassium and calcium. It is also low in calories, a huge benefit if weight loss is the aim.

Coffea arabica is the most widely cultivated variety of coffee. It accounts for approximately 60% of the world's production. It is regarded as the top quality coffee by many connoisseurs. It is described as smooth, delicate, sweet and with a smoky scent. The plant thrives at high altitudes in regions with a tropical climate. It also requires shade and is typically cultivated using the shade-grown method, where the plants are protected from direct sunlight by the canopy of trees. This way, the beans develop slowly and can mature fully.

A coffee plant can have many characteristics based on its location and cultivation method. The soil type and altitude as well as the rainfall are among the most significant factors that impact the taste and aroma. In general arabica has a sweeter flavor and is less acidic than robusta. It is more delicate than other types of coffee and can only be produced with care. It has to be grown at the appropriate altitude and processed with diligence.

Genetic diversity has produced an array of arabica varieties. Certain varieties are more well-known than others, like the typical Cramer variety, the Bourbon type and mokka and caturra varieties. A lot of the varieties were created by humans through breeding and selection. Others are introduced from wild plants. A growing number of arabica varieties have been made resistant to coffee leaf rust, a devastating disease that can cause serious crop losses.

Coffee breeders are working on increasing yield and resistance to pests and, if possible the development of distinct sensory characteristics. About 20 coffee varieties are being developed in current breeding programs.

Variety

The flavor and quality of arabica coffee can vary greatly. Generally, the best-tasting arabicas have more complex flavors than other varieties of coffee that include notes of chocolate, fruit and nuts. Arabica beans also taste more mellow, sweeter and smoother than other varieties. They are typically grown at high grown arabica coffee beans altitudes, in tropical climates such as Africa, Asia, Central and South America, and Africa.

The two main types are Typica and Bourbon. These were the first types to be cultivated. The name of the former originates from the island of Bourbon where they first began to be grown and the latter was the first to arrive in Brazil in the latter part of the 19th century. Both varieties are low yielding and well-known for their extraordinary cup characteristics. Around the globe new, more efficient light medium roast arabica coffee beans varieties are being developed.

These new varieties tend to be more robust and yields may surpass the best arabicas from the past. They have also improved resistance to diseases like coffee leaf rust. These attributes make it the preferred crop of many farmers.

It is prone to climate change and certain diseases. This is why gourmet arabica coffee beans is only responsible for 60% of world coffee production. Additionally, it has less caffeine levels than Robusta and is therefore more easily digested by the human body.

Despite these limitations, arabica remains the coffee of preference in a variety of countries. It is also renowned for its excellent flavor and less acidic taste that is gentle to digest. Arabicas are also known for their distinctive scents. Unroasted beans from a great arabica smell like blueberries. Roasted beans have a sweet and perfumey smell.

Robusta, on the other hand has a more delicate flavor and aroma. Its taste is often compared to oatmeal and its roasty flavor is said to be similar to peanut butter. Robusta is less susceptible to drought and illness than Arabica coffee beans gift, which makes it the ideal choice for regions that have less-than-optimal conditions.

Processing

Coffee is made from the berries, or "raw" berries of coffee plants. They are harvested when 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. The process of processing coffee includes taking off the beans' skins, washing and drying, hulling and sorting, as well as packaging. The resulting beans are called green coffee. They can be roasted or used to create instant coffee.

Three methods are employed to process coffee: the dry or "natural" method and the wet process (or washed) and a hybrid technique known as the semiwashed ("pulled natural") method. Wet processing is more expensive and requires specialized equipment as well as access to water. However beans processed with this method last longer and have less flaws than beans processed using the dry method.

The method of wet processing involves soaking the ripe cherries for up to 48-hours in water which reduces the sticky mucilage which covers the beans. The beans that have been soaked will be dried in the sun to a moisture level of approximately 12 percent. The beans are then sold as Arabica coffee.

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

Storage and transport can also influence the quality of coffee's flavor and quality. Storage can cause musty or moldy flavors to develop. Coffee should be stored in a cool, well-ventilated place. It is not recommended to keep it in the refrigerator or freezer. Moreover prolonged exposure to sunlight can cause the coffee to develop discolorations. It is therefore recommended that freshly roasted coffee should be consumed within a couple of days following roasting. This will ensure that the beans retain their fresh, original flavor.