• 목록
• 답변
• 글쓰기
• 게시판 리스트 옵션
  • 수정
  • 삭제

Origin and Processing of Arabica Coffee

Arabica beans are sought-after for their superior flavor and quality. They are a diverse selection of notes and flavors, like lemongrass, floral honey, stone fruit.

High altitudes are ideal for coffee plants, and the flavor of the coffee is influenced by the weather conditions like temperatures and rainfall. The roasting process also affects the coffee's taste.

Origins

The origin of a coffee's source can have a major impact on its flavor and aroma. The beans are grown in different environments and using different cultivation methods. When the beans are roasted, they are also exposed to heat and other elements that alter their flavor. These variations in the growing region provide each variety of arabica coffee its unique character.

Coffea arabica is the most sought-after coffee variety around the globe. It is indigenous to specific regions of Africa, but is grown all over the world. Its popularity and fame have led to the development of a variety of cultivars, or varieties. The distinctive flavor profile of the whole bean arabica coffee is result of the bean's taste, floral and fruity notes, and lack of bitterness. The intensity of the flavors is determined by the way the bean is cooked and the origin of the bean.

Arabica's development is an intriguing tale. It is believed that the species developed more than 600,000 years ago in Ethiopia's Kefa zone via natural interbreeding between two wild species: the less-caffeinated and less productive Coffea canephora, and the more prolific but more resistant Coffea Eugenioides. This genetic variation fluctuated through the course of Earth's cooling-warming cycles, before settling in a relatively stable population, initially cultivated by Yemenis and Ethiopians.

Its global 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 outside of its native land dates to the 15th century, when it was discovered in several Arabian coffeehouses. In the 15th century, alcohol was not allowed in Muslim culture. The exotic appeal of Arabic coffee soon became an important social hub.

Coffee is one of the plants that thrives in tropical, high-altitude climates along the equator. The top 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 a healthy energy source and contains minerals and vitamins. According to LiveStrong the cup of coffee has 7 mg of magnesium, 0.5 mg of niacin and 0.2 mg of riboflavin. Additionally, it contains little potassium and calcium. It is also low in calories, which is a major plus if weight loss is the objective.

Coffea arabica is the most widely-cultivated coffee plant, is a variety of Coffea. It is responsible for around 60% of global production. Many coffee connoisseurs consider it to be the most excellent coffee. It has been described as smooth, delicate and sweet, and has an aroma that is rich. The plant grows well at high altitudes in regions with tropical climate. It also needs shade grown arabica coffee beans, and is usually grown in the shade-grown technique, where the plants can be protected from direct sun by the canopy of trees. The beans will develop slowly and mature fully.

A coffee plant has many characteristics based on its location and cultivation method. The kind of soil and the altitude, in addition to the amount of rainfall are all important factors in determining the taste and aroma. In general, arabica coffee has a more sweet taste and is less acidic than robusta. It is more delicate and requires more attention than other varieties of coffee. It should be grown at the right altitude and it should be taken care of during processing.

The genetic diversity of the plant has led to various varieties. Certain varieties are more popular than others, including the typical Cramer variety, the bourbon type and mokka and caturra varieties. A lot of the varieties are originated from wild coffee plants while others are bred through human selection and breeding. Many varieties of arabica are 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, if possible creating distinct sensory characteristics. About 20 coffee varieties are currently being developed via breeding programs.

Variety

The flavor and quality of arabica coffee can vary significantly. The top arabicas are generally more nuanced in flavor than other coffee types. They can have notes of nuts, fruit and chocolate. Arabica beans are also more delicate, sweeter and lighter than other varieties. They are generally grown at higher altitudes in tropical climates like Africa, Asia, Central and South America, and Africa.

The two main types are Typica, and Bourbon. They were the first varieties to be cultivated. The first name comes from Bourbon, where they were first grown. The second one was the first to arrive in Brazil at the end of the 19th century. Both varieties are low yielding, and are renowned for their exceptional cup qualities. Around the world new, more efficient arabicas are being created.

These new varieties tend to be more vigorous and yields may surpass the best arabica coffee beans in the world arabicas from the past. They also have a better resistance to coffee leaf rust and other diseases. These attributes make it the preferred crop of many farmers.

However, fair trade arabica coffee beans 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 world's coffee production. Moreover, it has lower caffeine than Robusta and is therefore more easily digested by the human body.

Despite these drawbacks however, arabica remains the most popular choice of coffee in many countries. Apart from its superior flavor, it also has an astringent acidity that is less agitating for the stomach than other varieties. Arabicas are also known for their complex scents. The beans that are not roasted of the best arabica are described as smell like blueberries, while the roasted beans have a smell that is sweet and perfumed.

Robusta, on the other hand, has a less delicate aroma and flavor. Its taste is often compared to oatmeal, and its roasted flavor is thought to be similar to peanut butter. Robusta is more resistant drought and illness than Arabica, making it the ideal choice for regions that have less-than-optimal conditions.

Processing

Coffee is made from the berries of the coffee plant and is harvested when they are green, or "raw". After harvesting, the raw beans undergo a series processes that transform them from ripe cherries into dry, clean parchment with the moisture of 12% for export. Coffee processing involves such things as taking the beans out of their skins, pulping, washing, drying and hulling, grading, sorting and packing. The beans that result are known as green coffee and they can be used for roasting or to make instant coffee.

Three methods are employed to process coffee the dry or "natural" method as well as the wet method (or washed) and a hybrid known as the semiwashed ("pulled natural") method. Wet processing is more costly and requires special equipment aswell as access to water. However beans processed with this method are better preserved and have less defects than those processed with the dry method.

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

Many variables can influence the quality of coffee during the process of making it. Genetics play a part but other factors such as cultivation, soil, and climate and the timing of harvesting and picking, post-harvest handling, and aging can have major impact on the flavor and aroma.

The quality of coffee is also affected by transport and storage. Prolonged storage could lead to the growth of molds or musty tastes. Coffee should be kept in a well-ventilated location. It is not recommended to keep it in the refrigerator or freezer. Additionally prolonged exposure to sunlight can cause the coffee to develop discolorations. It is therefore recommended that freshly brewed arabica coffee beans roasted coffee be consumed within a couple of days after roasting. This will ensure the beans keep their fresh, original flavour.