What is Arabica mother coffee? Introduction to Arabica Coffee varieties

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Coffee can be divided into three main varieties, namely, Arabica (Coffea arabica), Robusta Coffea canephora (Robusta) and Liberia (Coffea liberica).

Arabica is the main force of boutique coffee, suitable for growing at higher elevations, tastes better, is also more delicate, needs care, and is the smallest of the three, so it is also known as small fruit coffee.

Robusta, also known as medium fruit coffee, can grow at a lower altitude, high yield, plain flavor, usually used for commercial purposes, only a very small number of Robusta have the level of boutique. The fruit of Leibiria is super large, which is translated into Chinese as big fruit coffee. It has the ability to resist leaf embroidery disease, which is rare on the market at present.

Varieties and cultivated species

It is speculated that there are thousands to tens of thousands of naturally occurring varieties (Variety) in Arabica, mainly in Ethiopia; at the same time, there are also many artificially screened and cultivated species (Cultivar), which can be thought of as the many branches under Arabica, the former naturally produced and the latter artificially cultivated for a long time.

Native species Heirloom

Generally speaking, farmers may grow more than one variety at the same time, or they may pick out the better varieties for sale. What is more special is Ethiopia. In this country, coffee is mostly wild or semi-wild, growing in fields, backyards, or under forests. What farmers receive is actually a large platter of many different natural varieties, so Yi coffee beans are usually marked as "original species, ancestral species (Heirloom)."

Wild coffee trees like to grow at the bottom of the forest. The tree species that can shade coffee is called "Shade Tree, or Shadow Tree"; such a planting method is called "Shade-grown Coffee". The advantage is that it can reduce the impact on the ecology, and a variety of organisms will also help to suppress diseases and insect pests. In some areas, bananas and other local food crops are used to shade coffee.

(Arabica)

The native variety of Ethiopia, the mother species of all coffee beans in high altitude areas, has produced countless coffee bean species through transplantation, mutation and mating.

High-altitude coffee varieties are mainly distributed between 500m and 2500m between the Tropic of Cancer and the Tropic of Capricorn. Because they live in mountainous areas at higher elevations, there is a large temperature difference between day and night (usually up to 10 ℃), so the fruit grows slowly and the texture is more solid. The flavor is different from the monotony of Robusta, but it has a rich regional flavor dominated by fruit acidity.

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