Arabica coffee (what is Arabica?) What are Arabica coffee beans?

There are various Coffea species, but the two most common are Coffea Arabica and Coffea Canephora, commonly known as Arabica and Robusta. Arabica grows in the tropical and equatorial strips of America, Africa and Asia and it is the most delicate, highly prized and valuable specie.

Arabica coffee flavor can be described as fragrant, sweet, round, slightly acidic and often chocolaty.

Arabica and Robusta differ only slightly in appearance, they are genetically quite distinct: for instance the caffeine content of Arabica ranges from 0.9 to 1.7% while the Robusta species is much higher at 1.6 to 2.8%.

Arabica bean scientific name: coffea arabica (Arabica bean) family: Rubiaceae coffee tree can be divided into two main varieties: Arabica species (coffea arabica) and Robusta species (coffea robusta/coffea canephora) (rare on the market). Arabica (Coffea arabica) is the most traditional Arabica coffee variety. Originally from East Africa, coffee was monopolized by the Arab world for a long time before the 15th century, so it was called "Arabian coffee" by Europeans. It turned out that all the commercial coffee in the world were small-grain coffee, but at the end of the 19th century, there was a large-scale disease, and growers began to look for other disease-resistant varieties. At present, small-grain coffee is still the main variety of coffee, accounting for about 3% of the world's total coffee output. It is mainly grown in Latin American countries, but also partly in Indonesia and the Pacific islands. At present, the geographical and climatic conditions of Brazil, the largest coffee producer in the world, are very suitable for the growth of small fruit coffee, and the main coffee varieties planted are also small grain coffee. Brazil's coffee production accounts for more than 1 inch of the world's total output. The fruit of small-grain coffee is smaller than that of medium-grain coffee and large-grain coffee. The berries are oval and generally contain two seeds, the so-called "coffee beans". Subspecies: small seed coffee Arabica species (Coffea arabica) three early subspecies are ∶ blue mountain subspecies (varietal Blue Mountain), Tibica subspecies (varietal Typica) and Bourbon subspecies (varietal Bourbon). Jamaica Blue Mountain is recognized as the best coffee in the world. Tibica coffee, which is native to Ethiopia and southeastern Sudan, is the most widely cultivated variety of coffee in the Western Hemisphere and has a higher yield in Hawaii. Hawaii Kona is on a par with Blue Mountain coffee, with a price difference of only $1 to $3. The bourbon subspecies was introduced to America by French immigrants in the 18th century from the island of Island of Bourbon (today's French island of Reunion in the Indian Ocean east of Madagascar). It is now widely cultivated in the Western Hemisphere, such as Brazil, and a small amount in Yunnan, China. The caffeine content of Bobang subspecies is 20% to 30% higher than that of Tibica subspecies, but less than most coffee subspecies. At first, the main branch and trunk grew upward at 45 degrees, and with the fruit load, the lateral branches were denser, the fruit was more, and the yield was higher. But the berries are smaller and ripen faster, so they are not resistant to strong winds and heavy rain. Bobang coffee is a variety of small-grain coffee second only to Tibica, with more results and higher yield, but smaller berries and slower ripening. Small-grain coffee grown in Yunnan, China is mainly Tibika and Bobang subspecies. From the botanical point of view of coffee, Yunnan small-grain coffee is genetically similar to the best blue mountains in Jamaica (Jamaica Blue Mountain) and Kona in Hawaii.

Arabica coffee tree

One of the most important coffee trees in the world. Arabica species (scientific name Coffee Arabica). The origin of Arabica species is Ethiopia's Abyssinia Plateau (present-day Ethiopian Plateau). In the early days, it was mainly used as medicine, and in the 13th century it developed the habit of baking and drinking. It was introduced into Europe through the Arab world in the 16th century and further became a favorite drink all over the world. Arabica coffee accounts for about 65% of the world's coffee beans, and its excellent flavor and aroma make it the only coffee among these native species that can be drunk directly and alone. However, its resistance to drying, frost, diseases and insect pests is low, especially to the biggest natural enemy of coffee-leaf rust, so all producing countries are committed to improving varieties. For example, Sri Lanka, as we all know, used to be one of the most famous coffee producers in the past, but coffee farms were not spared by leaf rust at the end of the 19th century. Since then, Sri Lanka has turned to black tea, which is also the kingdom of black tea in India. Arabica is a large shrub with oval, dark green leaves and oval fruit. There are generally two slightly flattened beans with small and round beans, long oval on the front, narrow and S-shaped cracks in the middle, and smooth arcs on the back of the beans. Caffeine content is about 1% Muay 1.7%. Arabica coffee trees grow between 900m and 2000 m above sea level; they are cold-resistant, and the suitable growth temperature is 15ml / 24m; they need more humidity, and the annual rainfall is not less than 1500 ml. At the same time, they also require higher cultivation techniques and conditions. Arabica coffee beans are mainly grown in South America (except Argentina and parts of Brazil), Central American countries, Africa (Kenya, Ethiopia, etc.), Asia (including parts of Yemen, India and Papua New Guinea), and a small amount of Arabica coffee beans are also grown in Yunnan, Hainan and Taiwan in China.

Arabica coffee (what is Arabica?) What are Arabica coffee beans?

There are various Coffea species, but the two most common are Coffea Arabica and Coffea Canephora, commonly known as Arabica and Robusta. Arabica grows in the tropical and equatorial strips of America, Africa and Asia and it is the most delicate, highly prized and valuable specie.

Arabica coffee flavor can be described as fragrant, sweet, round, slightly acidic and often chocolaty.

Arabica and Robusta differ only slightly in appearance, they are genetically quite distinct: for instance the caffeine content of Arabica ranges from 0.9 to 1.7% while the Robusta species is much higher at 1.6 to 2.8%.