How many coffee beans are there in the world? World quality coffee beans

At present, the most important coffee beans mainly come from two varieties, namely Coffea Arabica and Coffea Canephore. The former is the so-called Arabica coffee bean. The latter is also known as Robusta coffee beans. The two coffee beans differ in plant, cultivation, environmental conditions, shape, chemical composition, and even processing of the subsequent green beans.

Generally speaking, the better quality and more expensive coffee beans come from Arabica coffee beans.

Coffea Arabica-

The coffee tree itself is very sensitive to heat and humidity, so its growth conditions-at least 900 meters above sea level highland climate, the higher the height, the better the quality of roasted coffee beans. This variety has a low caffeine content (1.1 - 1.7%). Coffee beans are green to pale green in color, oval in shape, and curved in grooves.

■ Coffea Robusta-

It accounts for about 20%-30% of world production. It has strong resistance to tropical climate and is easy to cultivate. It grows especially well at sea level of 200 - 300 meters. However, its unique resistance also makes its concentration higher and its taste more bitter. The caffeine content is high ( 2 - 4%). Coffee beans are round in shape, brown in color and straight in grooves.

The earliest historical records date back to Persia in 850. The Koran says that Muhammad fell asleep before performing an important task, and the angel Jabri 'imi (one of the four archangels of Islam) woke him up with a cup of coffee so powerful that he knocked 40 people off their horses in one sitting.

It has been speculated that the "roasted grain" given to David, king of ancient Israel, in the Biography of Kings, was coffee beans; it has also been suggested that the alcoholic drink that Helen asked Telemachus for in Odyssey IV referred to by Homer was coffee.

The history of coffee most likely began in Ethiopia's "Caffa" region, when a shepherd noticed that his flock of sheep developed unusual restlessness after eating the leaves and fruit of an unknown plant. Monks in nearby monasteries heard about it and tried many ways to find that baking the seeds of this plant, grinding them into powder, and then flushing them into drinks to keep them awake during long prayers.