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Origin and Processing of Arabica Coffee

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

Coffee plants thrive at higher altitudes, and the flavor of the beans is affected by climate conditions such as temperature and rainfall. The roasting process can also affect the flavor of the coffee.

Origins

The origin of a coffee can have significant influence on its flavor and aroma. The beans are cultivated under various conditions and employing different cultivation methods. When the beans are roasted they are also exposed to heat and other conditions that affect their flavor profile. The differences in the growing regions make each variety of artisanal arabica coffee beans its unique character.

The most adored species of coffee, Coffea Arabicica is native to specific regions in Africa but is grown throughout the world. The popularity of the coffee has led to the development of a variety of cultivars. Its unique flavor profile is derived from the bean's taste as well as floral and fruity notes. The intensity of these traits depends on the level of roasting and the Premium Single Origin Arabica Coffee Beans 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 through natural interbreeding between two wild species: the less caffeinated and less productive Coffea canephora and the higher-producing but more resistant Coffea Eugenioides. This genetic variation waned and then reemerged throughout the cooling and warming phases of Earth before becoming a stable population that was first cultivated in Ethiopia and Yemen.

It is believed that traders and explorers brought seeds from the country, which led to its spread across the globe. The first evidence of coffee being grown outside of its home dates back as far as 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.

Coffee is an herb that thrives in the tropical high-altitudes and tropical climates of the equator. The largest producers are Central and South America as well as many Asian and African nations.

Characteristics

Coffee has a distinct flavor that is distinctive and is among the most sought-after beverages in the world. It is a good energy source and contains minerals and vitamins. According to LiveStrong the cup has 7 mg magnesium, 0.5mg niacin, and 0.2mg of riboflavin. Additionally, it contains little calcium and potassium. It is also low in calories, which is a major plus when weight loss is the aim.

Coffea arabica is the most widely grown species of coffee. About 60% of the world's production is controlled by this species. Many coffee connoisseurs consider it to be the best coffee. It has been described as soft, smooth and sweet and has an aroma that is rich. The plant thrives at high altitudes and in tropical climate regions. It also requires shade and is usually grown using the shade-grown method, where the plants are shielded from direct sunlight by the canopy of trees. The beans will develop slowly and mature fully.

A coffee plant has a variety of characteristics depending on its region and cultivation method. The soil type and altitude, in addition to the amount of rainfall are all important factors in determining the taste and aroma. In general arabica has a sweeter taste and is less acidic that robusta. It is more delicate than other types of coffee and can only be produced with the proper care. It has to be grown at the proper altitude and processed with care.

The genetic variety of the arabica plant has led to numerous varieties. Some are more well-known than others, like the classic Cramer and the Bourbon variety, and mokka and caturra varieties. Many of these varieties were developed by humans through breeding and selection. Some are derived from wild plants. A growing number of arabica varieties are resistant to coffee leaf rust, a serious disease that can cause severe loss of crop.

Coffee breeders focus on improving yield as well as resistance to pests, and, where possible developing distinctive sensory characteristics. Currently, there are about 20 species of coffee that are being developed by breeding programs.

Variety

The taste and quality of arabica coffee varies greatly. In general, the most delicious arabicas have more nuanced flavors than other coffee types with notes of chocolate, fruit and nuts. Arabica beans also taste sweeter, lighter and smoother than other varieties. They are usually grown at high altitudes, in tropical climates, such as Africa, Asia, Central and South America, and Africa.

The two major types of arabica are Typica and Bourbon which were the first cultivated varieties. The first name comes from Bourbon which is 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 acidity arabica coffee beans yielding and renowned for their outstanding cup qualities. Around the globe new, more efficient arabica varieties are being developed.

These new varieties are more robust and can produce higher yields than the best arabicas that were previously available. They also have improved resistance to coffee leaf rust and other diseases. These attributes make it the preferred crop of many farmers.

It is vulnerable to weather changes and certain diseases. This is the reason arabica only accounts for 60% of world coffee production. Additionally, it has less caffeine levels than Robusta and therefore it is more easily digested by the human body.

Despite these drawbacks small batch arabica coffee beans is still the coffee of preference in a variety of countries. It is also renowned for its superior flavor and less acidic taste, which is easier on the stomach. Additionally, arabicas are known for their distinctive aromas. Unroasted beans from an excellent arabica smell like blueberries. Roasted beans are sweet and have a pleasant scent.

Robusta is more robust in flavor and aroma. The roasted flavor of Robusta has been compared to peanut butter and oatmeal. Robusta is also tolerant of drought and diseases than arabica, which makes it the ideal cultivar in areas that have less favorable conditions.

Processing

Coffee is a product made from cherries of the coffee plant. It is harvested when they are green, or "raw". After harvesting the raw beans go through a series of processes that transform them from ripe cherries into dry, clean parchment that has the moisture of 12% for export. Coffee processing involves such things as taking the beans out of their skins, pulping washing, drying, sorting, hulling, grading and packaging. The resultant beans are referred to as green coffee and they can be roasted or used to create instant coffee.

There are three primary methods used in coffee processing: the dry, or "natural," process; the wet (or washed), process and a hybrid technique known as the semi-washed ("pulped natural") method. Wet processing is more costly and requires special equipment as well access to water. However beans processed using this method are more durable and have less flaws than those processed with the dry method.

The wet processing method involves soaking the ripe cherries for up to 48 hours in water which dissolves the sticky mucilage that coats the beans. The soaked beans will be dried in the sun to a moisture that is around 12%. The beans are then sold as arabica coffee.

During the coffee production process numerous variables influence the quality. Genetics play a part but other factors such as cultivation, soil and climate, the timing of harvesting and picking, post-harvest processing, and aging can have significant impacts on a coffee's flavor and aroma.

Coffee quality is further affected by storage and transport. Storage can trigger the smell of musty or mold to develop. Coffee must be kept in a ventilated space, and it is not recommended that it be stored in the refrigerator or freezer. Moreover prolonged exposure to sunlight can cause the coffee to develop discolorations. For this reason, it is recommended that fresh coffee that has been roasted be consumed within a few days of roasting. This will ensure that the beans will retain their fresh, original flavour.