A brief introduction to the types and producing areas of coffee beans understand the characteristics of Arabica coffee beans

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Qianjie-Arabica variety introduction

At present, there are more than 100 varieties of coffee used for commercial use in the world, but all of them are differentiated from the three original species: Arabica, Robusta and Liberica. Therefore, it is called the "three original species of cultivated coffee". Arabica has a rich and delicate taste, strong smell, high acidity and smooth texture, bringing strong aroma and smoothness to the coffee.

Arabica coffee is generally thought to originate from the Ethiopian plateau and is widely distributed in the tropics, mainly in Kenya and Ethiopia in Africa, outside Argentina and Brazil in South America, and Laos and India in Central America and Asia, accounting for 70% and 80% of the total production.

It began in the 17th century, transplanted from present-day Saudi Arabia to India, and has since expanded to present-day producing countries. Almost all the world-famous Blue Mountain Coffee and Mocha Coffee are produced from Arabica coffee beans. Its planting area is the broadest but the planting conditions are very stringent compared with the Robusta species.

Arabica needs slopes with an altitude of 500m to 2000m, suitable growth temperature of 15Mel 24 ℃, greater humidity, annual rainfall of not less than 1500 ml, fertile soil, proper sunshine and shade conditions, slow growth pace and poor ability to resist diseases and insect pests, and is vulnerable to frost and drought. So an Arabica coffee tree produces about 500 grams of raw coffee beans a year, but the caffeine content is about 1% of its weight. Due to the weak ability to resist diseases and insect pests, it is more difficult to grow than the other two coffee trees.

Arabica is characterized by aroma and sour taste, raw beans are flat oval, coffee trees as high as 3m 5m.

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