How about Arabica coffee beans what are the characteristics of Arabica coffee

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Qianjie-Arabica variety

Arabica beans are an important kind of commercial coffee with a fruiting period of less than three years and a high-quality aroma and sour taste. Arabica coffee beans are mainly produced in South America (except parts of Argentina and Brazil), Central America, Africa (Kenya, Ethiopia and other places, mainly East African countries), Asia (Indonesia, parts of Yemen, India, Papua New Guinea).

Brief introduction

Arabica (Arabica) is one of two very important varieties in the commercial coffee industry, and another important variety is Robusta. Arabica coffee beans, native to Ethiopia, have a hint of jasmine, ripe melon and a variety of citrus fruit aromas and are famous for their delicate balance between bitterness and sweetness.

The origin of the Arabica species (Coffea arabica) is the Abyssinia Plateau of Ethiopia (Abyssinia, now known as the Ethiopian Plateau). In the early days, it was mainly eaten as medicine (Islamic monks used as a secret medicine to cure the body and mind or to awaken the brain), developed the habit of baking and drinking in the 13th century, introduced into Europe through the Arab region in the 16th century, and became a favorite drink all over the world.

Arabica coffee is very strict on growing conditions. Fertile soil, moist air, moderate sunshine and shading are all necessary factors for high quality. Because of its weak resistance to diseases and insect pests and low annual yield, high altitude areas are more suitable for cultivation, especially the Arabica coffee beans produced in the highlands above 1500 meters are of the best quality. Arabica raw beans have a dark, narrow and long appearance, known as the highest quality of high-quality real estate Arabica do rich aroma, rich layers.

Taste: rich and delicate, strong smell, high acidity, slippery texture: not easy to have bitter taste

Chromosomes: 44 chromosomes

Caffeine: lower than Robusta

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