The characteristics of Arabica beans Arabica beans source coffee beans Arabica beans

Arabica bean

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).

Arabica (Arabica) is one of two very important varieties in the commercial coffee industry, and another important variety is Robusta/Canephora. [1]

Features of Arabica coffee beans:

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

Chromosomes: 44 chromosomes

Caffeine: lower than Robusta

Price case: high

History.

The origin of Arabica species (Coffearabica) is Abizini, Ethiopia.

Arabica bean

The sub-plateau (Abyssinia, now known as the Ethiopian Plateau), mainly used 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.