What are the characteristics of Arabica beans? introduction to the flavor and taste of Arabica coffee beans
Most of the coffee beans we drink every day are Arabica varieties, but they don't put too much emphasis on them. Sometimes it is explained that it is more to distinguish it from another kind of coffee (Robusta coffee). In this article, the front street will show you the characteristics of Arabica coffee.

Arabica coffee is a small grain variety.
Arabica (scientific name Coffee Arabica), also known as small-grain coffee beans, is native to Ethiopia. At first, Arabica coffee was mainly used as medicine, but later people developed the habit of drinking it after baking. It was spread to all parts of the world by Arabs through trade in the 16th century and gradually developed into a popular drink today. Many of the boutique coffee beans we are familiar with belong to Arabica varieties, such as Jamaica Blue Mountain Coffee, Panamanian Rose Summer Coffee, Essex Sheffield Coffee and so on.

The larger shrubs of the Arabica species are suitable for planting in mountain environments at altitudes of 600-2200 m (Ethiopia also has seed value and excellent quality up to 2350 m above sea level), temperatures of 15 °- 24 °C and annual rainfall of 1200-2200 mm. The leaves are oval, dark green, the fruit is also oval, there are generally two slightly flat beans, the bean body is round, the front is long oval, the middle crack is narrow and curved S-shaped, and the arc on the back of the bean is flat. There are two Arabica coffee trees planted next to the Dongshankou store on Qianjie Street, so you might as well pay attention to it when drinking coffee.
Arabica's chlorogenic acid is low, about 5.5% to 8%. Chlorogenic acid is not only antioxidant, but also an important component of resistance to pests, so Arabica is more vulnerable to insect damage and climate, and is generally planted at higher elevations. the fruit is less and slower, so there are fewer coffee beans per hectare than Robusta, which makes Arabica much more expensive to grow.

The flavor of Arabica coffee
The bitter taste we taste when we drink coffee is mainly due to the chlorogenic acid in the coffee. Robusta has high levels of caffeine, amino acids and chlorogenic acid. So Robusta was born without the elegant aroma of Arabica beans and replaced it with a fuller, lower bitterness. Arabica has a low level of caffeine, about 0.9% to 1.2%. It contains 60% more fat than robusta coffee. Compared with the strong robusta beans, Arabica has low caffeine and twice as much sugar as Luodou, so Arabica coffee has soft taste, high sweetness and rich sour flavor, so it has become the first choice for everyone to drink coffee.

With the continuous promotion of boutique coffee culture, people will have more or less requirements for the taste, taste and quality of coffee, so only high-quality Arabica beans are more in line with the current boutique coffee market. Many kinds of hand-brewed coffee on the front street bean list belong to Arabica varieties, so it can be seen that people prefer Arabica with pure flavor to Robusta.

What are the common varieties of Arabica?
Arabica, as a large category, can be divided into nearly 3,000 varieties, all of which are derived from Tippica, the oldest native species in Ethiopia, and varieties planted in South America or Asia. As a kind of crop, coffee flavor is always closely related to variety, climate, altitude, soil, management and other factors, which is the natural embodiment of varieties and local soil. Here in Qianjie, select some representative varieties to learn about Arabica.

Iron pickup
The oldest native variety in Ethiopia was discovered between the 15th and 16th centuries AD. The iron pickup is characterized by a tall coffee tree, bronzed leaves at the top, large and long coffee beans, pointed at both ends, a bit like an egg. Iron pickup coffee often has a sour citrus taste, with a sweet aftertaste, is praised by many people as elegant and clean coffee beans. Unfortunately, its low yield and poor resistance to leaf rust were gradually replaced by farmers with other more robust varieties.
Iron pickups were introduced to this country by Sir Nicholas Lawes in the 18th century and were soon introduced to the Blue Mountains for cultivation for more than two hundred years. And the blue mountain iron card also adapted to the local island rainforest climate, evolved a stronger disease resistance, in which coffee berry disease will be much stronger than the general tin card. Qianjie believes that the exquisite and clean flavor of the Blue Mountains is inseparable from Jamaica's careful cultivation of the varieties of iron pickups, which makes them integrate into the local soil, as well as the excellent soil and unique microclimate of the Blue Mountains. The front street uses medium-depth baking to maximize the chocolate and nutty aromas of coffee, while retaining soft acidity and sweetness, making the overall taste balanced.

Rose summer
Friends who often drink hand-made coffee must have heard of Panamanian Rosa Coffee, which is synonymous with contemporary boutique coffee because of its amazing aroma. The rose variety is derived from iron pickup and is also produced in Ethiopia, the birthplace of coffee.

Rose summer is very picky about the growing environment, requiring high altitude, fertile soil, clouds or plant shade, can not be directly exposed to the sun. The owner of the emerald manor said that the garden needs a large number of shade trees to block the sun for the delicate rosy summer, and traditional pruning should be used at the initial stage of planting, otherwise the plant is easy to die. The higher the altitude is, the longer the ripening time of coffee fruit is, and the more complex and unique flavor performance is. Unlike other coffee varieties, the foliar system of Rosa coffee tree is very thin, that is to say, the efficiency of photosynthesis is very low, the root is still very fragile, and the absorption of water and nutrients is very slow, so the yield of coffee is very low. coupled with the high altitude growth environment, the fruit ripens later.
At present, Rosa Rosa has been planted in many parts of the world, and it is the new king of boutique coffee, among which Panama, Guatemala, Colombia and other Latin American countries have higher quality, and Panamanian Rosa is the leader in boutique coffee. When it comes to rose summer coffee, of course, the most popular coffee on the Qianjie bean list is the rose summer coffee produced by the famous jadeite manor, which is divided into red rose summer, green rose summer and volcanic rose summer according to different characteristics. High-quality Rosa coffee is loved by many coffee people because of its pungent aromas of roses, oranges, berries and honey.

Bourbon
Bourbon comes from the natural mutation of the iron pickup, the bean-shaped thin point turns into a round body, which was first found on the island of Bourbon and Reunion on the east coast of Africa. It was named bourbon in 1715 after France transplanted Yemeni mocha round beans to the island of Bourbon on the east coast of Africa (renamed Reunion after the French Revolution). Bourbon beans were introduced to Brazil in 1727.

Although the yield is not high, bourbon species have better resistance to rust leaf disease than weak tin card species. Bourbon coffee grown at high altitude has rich and delicate flavor, strong smell and soft acidity. Generally speaking, the bourbon fruit we see changes from green to yellowish, orange, red, and finally to a fully ripe dark red, which is what we call red bourbon. In addition, there is a rare yellow bourbon, ripe fruit is bright yellow, Qianjie Brazilian Queen Manor Coffee belongs to the yellow bourbon variety.
Most of the Brazilian coffee has a low sour taste, coupled with the mellow aroma of the coffee, the entrance is extremely smooth, and the aftertaste can make people comfortable and pleasant. Qianjie Coffee chose a half-sun red bourbon coffee as the representative of Brazil, coffee flavor with obvious nuts and chocolate, medium caramel sweetness, smooth taste, overall balance. Qianjie will add it to the rations bean series, Qianjie rations beans is the facade of each large producing area, showing the basic flavor of the producing area, coffee entry-level players can understand the basic flavor of the producing area, and then according to their own favorite choice in-depth understanding of different types of producing areas.

Kaddura
Kaddura, a natural mutation from bourbon, was discovered in Brazil in 1937. The tree is relatively short and not resistant to disease, but because it can be planted intensively, the fruit hanging rate is higher, so the yield is higher than varieties such as bourbon, and it is widely cultivated in Central American countries. Kaddura's bright acidity in flavor, full of fruit on the palate, chocolate and nut sweetness after medium-deep baking, is the winner of many coffee competitions.

Many coffee beans on the Qianjie bean list contain Kaddura varieties. If you want to know the flavor characteristics of this variety, Qianjie recommends Colombian rations beans, which are selected from the washed Kaddura variety with high cleanliness. Qianjie hopes to highlight the classic Colombian coffee flavor, with medium-to-deep roasting, showing nutty, dark chocolate and caramel aromas.
SL28&SL34
During the period from 1935 to 1939, Scott's laboratory used SL as a prefix for selected coffee varieties. Forty-two varieties from different producing areas were selected in the laboratory, and their yield, quality, drought resistance and disease resistance were studied. After numbering and screening one by one, SL-28 and SL-34 were finally obtained. SL28 comes from the bourbon gene group, the bean shape is short and round, the bean body is thick, and it has the flavor characteristics of rising acidity and obvious sweetness. SL34 comes from the iron pickup gene group, the bean shape is oval, it is not as plump as the tin card variety from the side, it will appear relatively flat, and it has the flavor characteristics of sweet and sour balance and caramel aftertaste. Kenny Asalia coffee beans in Qianjie are selected from these two varieties and washed for 72 hours, showing the full acidity of Brin, yellow sugar, black plum and virgin fruit.

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