Coffee variety Arabica coffee

Arabica coffee (Coffee.Arabica): also known as Arabica coffee, its taxonomic position was determined by Linnaeus in 1753. It can produce Arabica coffee (C.Arabica) beans, which can be called high-quality coffee beans in the world and the only coffee that can be drunk without any ingredients. It accounts for about 70% of the world's total coffee production.

The two best varieties of Arabica coffee (C.Arabica) are C.Typica and C.Burbon, but other varieties have also developed well, including C.Caturra in Brazil and Colombia, and C.Mundo in Brazil. C.Tico is widely grown in Central America and the famous Jumaican C. Blue Mountain.

Arabica coffee (C.Arabica) trees are suitable for planting in countries with alpine terrain between the Tropic of Cancer and about 1000m above sea level, growing on fertile hillsides with good drainage, sufficient sunshine and continuous rainy season and abundant rainfall, seasonal climate with temperatures of 15 degrees Celsius and 24 degrees Celsius, mild but not very hot temperatures during the day, and less than two hours of direct sunshine. So farmers usually plant a lot of taller trees of similar species in the coffee garden to shade. The temperature at night is about 15 degrees. If the temperature is too high, the coffee berries will grow too fast to produce small, strong, hard and high-quality Arabica coffee (C.Arabica). If it is too low and frost, it will freeze to death.

Arabica coffee (C.Arabica) trees are usually larger shrubs with green, oval leaves and poor resistance to rust. Its life span varies from 20 to 30 years (depending on production conditions and nursing), and then it needs to be replanted, usually harvested once every 3-4 years, with oval fruit and two flat coffee beans with zigzag grooves, a bit like peanuts. If there is only one, it is called peaberry, pea-shaped coffee beans.