What is Arabica coffee? Evolution and Improvement of Arabica Coffee Species

Coffee was first discovered in Ethiopia in Africa and later planted in other equatorial countries, so it is only natural that Ethiopia, the country's earliest coffee tree species, is the earliest native species.

When it comes to Arabica, it begins with the origin of coffee in Ethiopia, and then begins to transplant to places around the world that are suitable for coffee growth. Up to now, the main members of Arabica variety family are: Typica, Bourbon, Kaddura, Catura, Pacas, Villa Sarchi, Maragogype, Pacamara, Mundo Novo, Catuai, Geisha, Timor, Catimor.

Di pickup

Typeka is the closest variety to the original species, even comparable to the original species. Typeka has a long bean shape, good coffee flavor, excellent aroma and sour taste, and a thick taste. However, because this tree species has low yield and is not resistant to leaf rust, it can only be harvested once every two years (in two years, it can be divided into bumper years and small years, which can harvest fruit normally, and the annual yield is very little). For people in pursuit of economic benefits, it has not been strongly advocated.

Bourbon

In the process of coffee being first promoted and transplanted, Di pickup was introduced into East Africa from Yemen, then to Bourbon Island in the Indian Ocean (now known as Reunion Island), and then to Brazil with French colonists. When coffee is spread to Bourbon Island, because of its geography, soil, climate, precipitation and other conditions, Typeka tree species produce varieties, so we call the secondary species of Typeka introduced into Brazil as bourbon species. Bourbon is the second species of Dipper mutation, coffee beans are small, there is an S line in the middle, the beans are twisted, and the output is 30% higher than that of Emperor Picardo, but it only has a bumper harvest once every two years, with a small harvest. Although this kind of bean has good flavor, it does not have high economic benefits and is not resistant to leaf rust, so after a short period of glory, it was replaced by later improved varieties.

Kaddura

After the bourbon seed was planted in Brazil, it produced another variety because of different soil, climate and other conditions. This variety overcomes the shortcomings of the original coffee tree, becomes short, adapts to machine harvesting, increases its yield and is resistant to leaf rust. But it can only be harvested once every two years, the cost of fertilization and care is high, the taste is thick, and the sour and bitter taste is smooth and smooth. We call this mutant Kaddura species.

Typeka, Bourbon and Kaddura are known as the inherent varieties closest to the native species of Arabica.

Taste characteristics

Coffee made from Arabica beans is of higher quality and tastes different than other commercially grown coffee varieties (such as Robusta), and the coffee contains less caffeine.

The specific features are:

1. The fragrant smell is strong.

two。 It's not easy to taste bitter.

3. Coffee oil content is moderate

4. High acidity

5. The caffeine content is 30%, 40% of Robusta's.

Comparison of caffeine content

The caffeine content of Arabica species is roughly half that of robusta caffeine, and the flavor and taste have a great advantage over robusta.

Before people understand their reaction to caffeine, they should take a more conservative attitude, and the safe dose varies with age, not because the caffeine content of Arabica is lower than that of Robusta.

Comparison of two flavors

Arabica is usually regarded as "high-quality" coffee beans because it is rich in flavor and does not have the strong bitterness of robusta beans. Many manufacturers will specially mark their roasted coffee beans as 100% Arabica beans to show their quality.

Because Arabica coffee produced in different regions, different elevations and different climates usually has its own characteristics and can show a completely different regional flavor. After proper baking, the aroma of fruit and the sweetness of caramel, in most cases, have a better aroma and flavor than robusta beans.

Robusta's flavor is usually dull and pungent, and most of it is planted in low altitude areas. There is little difference in flavor between different regions and different climates, and there is a lack of regional personality. The taste of low-value beans in Robusta after deep baking is usually the smell of rubber tires, which is difficult to show fine flavor.

The degree of fastidiousness of the two to the planting environment determines the difference of flavor, which also dominates the market use of the two kinds.

The function is different, not completely good or bad.

Of course, this description is not to belittle Robusta beans, but for different uses. Most of the Italian coffee beans cannot be separated from Robusta's strong oil support, which accounts for 25% of the global coffee production, which is still not to be underestimated, and is resistant to diseases and insect pests and is beneficial to planting.

The prestigious "Blue Mountain" and "Rose Summer" are all outstanding representatives. Fruit acid, the bitterness of dark chocolate, jasmine, red wine, black plum and honey sweetness are all used to describe Arabica flavor. it shows how much we like Arabica's rich and changeable aroma and taste.

They all have a place in the industry.

Whether it's individual coffee or blended coffee, and Robusta doesn't represent a bad taste, the higher varieties of robusta beans taste much better than the low-end Arabica, but you need to pay extra attention to planting and baking.

Robusta is also good.

Robusta has a particularly high level of antioxidants, which helps relieve oxidative stress. Oxidative stress is caused by free radicals and may damage the body's immune system. This is very good for your health as a whole.

Because robusta beans can reduce this stress damage, it is also considered possible to fight cancer, only possible, because physical differences and excessive consumption can also cause physical discomfort.

As a result, "Arabica" and "Robusta" are just the variety names of coffee, and their branches of natural and artificial variation in the world are very large and interesting, giving us more fun and enjoyment of coffee taste buds.

In fact, when you are asking for trouble, you can consider looking for a high-pressure coffee attraction to broaden your coffee horizons.