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Understand the basic characteristics of Arabica coffee | what are the characteristics of high-quality Arabica coffee beans

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Professional coffee knowledge exchange more information about coffee beans Please follow the coffee workshop (Wechat official account cafe_style), also known as small coffee beans, originated in Ethiopia. Arabica coffee trees mostly grow at an altitude of 10002000 meters above sea level; they are cold-tolerant, and the suitable growth temperature is 1524 ℃; higher humidity is needed, and the annual rainfall is not less than 1500 milliliters.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Also known as small coffee beans, originated in Ethiopia. Arabica coffee trees mostly grow at an altitude of 1000 ℃ 2000 meters above sea level; they are hardy, and the suitable growth temperature is 15 mures and 24 meters; they need more humidity, and the annual rainfall is not less than 1500 milliliters; at the same time, they also have higher requirements for cultivation techniques. Arabica coffee tree is a large shrub with oval, dark green leaves and oval fruit. Generally, there are two slightly flattened beans with long oval on the front, narrow and curved cracks in the middle, S-shaped, and smooth arc on the back of the beans. Caffeine content is about 0.8% Rue 1.5%.

Arabica coffee trees are suitable for planting in mountain environments with elevations of 600-2200 meters, temperatures of 15 °- 24 °C and annual rainfall of 1200-2200 mm. And Robusta coffee trees, do not require high altitude, can be planted between 0-800m, but also suitable for higher temperatures (18 °- 36 °C), and 2200-3000 mm / year rainfall. In terms of yield, Arabica produces less coffee per hectare than Robusta, which makes Arabica much more expensive to grow.

Arabica coffee beans are slightly larger than Luodou, and most of them are in the shape of long strips (such as tin card). The centerline of Arabica coffee beans is curved, while Luodou is relatively oval and straight (which makes it more intuitive to tell the two). There are also structural differences between coffee beans, which may explain why the two coffee beans are roasted differently under the same conditions.

Arabica coffee's excellent flavor and aroma make it the only coffee that can be drunk directly and alone among these native species, such as the Blue Mountains of Jamaica, Mantenin of Indonesia, Yega Snow Coffee and Brazilian Coffee. However, it has weak resistance to dryness, frost, diseases and insect pests, especially leaf rust, which is the biggest natural enemy of coffee, so all producing countries are committed to improving varieties.

Arabica coffee produced in different regions, different elevations and different climates has its own characteristics and can show completely different individual flavor. It smells like grass when it is not baked, and after proper baking, it shows "fruity" (medium-shallow baking) and "caramel flavor" (deep baking). Suitable for a single origin and a variety of mixed beans, can be made using a variety of extraction techniques.

In fact, not all coffee made from Arabica beans is fine coffee. Unfortunately, many people don't know much about this, and many brands take the opportunity to use "100% Arabica coffee beans" as a gimmick to make consumers think their coffee is great.

You can hardly see the promotion of "Arabica coffee beans" when you order coffee in a "relatively professional" cafe. For example, you see words such as "Kenya", "Colombia" and "Yega Xuefei" in the front street coffee. By tasting "individual coffee", you can understand the characteristics and flavor of coffee in a certain country or region.

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