What is Arabica Coffee Bean? nutrition of Arabica Coffee beans

What are Arabica coffee beans?

What are Arabica coffee beans? It is also one of the coffee beans, but it is also an important kind of commercial coffee, and its most obvious feature is its high-quality aroma and sour taste.

Secondly, 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 (Yemen, India, parts of Papua New Guinea).

In addition, Arabica coffee accounts for 70% of all coffee production, and its excellent flavor and aroma make it the only coffee that can be drunk directly. However, its resistance to dryness, frost, diseases and insect pests is too low, especially the natural enemy of coffee-leaf rust, so all producing countries are committed to variety improvement.

Country: Indonesia

Grade: G1BI 19 items +

Producing area: Gayo Mountain area of Aceh Province

Altitude: 1100-1300 m

Treatment method: traditional wet planing method

Variety: Katimo, Kaddura, Tibika, Sidikalong

Producer: local small farmers in the Gayo Mountains

Flavor: round and pure taste, mellow thickness, spices, herbs

Indonesian coffee is very diverse in quality, most of which are based on the island origin as its market name: such as Sumatra, Sulawesi, Jawa or Timur. The advantage of Indonesian coffee is that most coffee is characterized by strong, introverted flavor and lively moderate acidity. Chinese people think highly of Indonesian Mandheling coffee, and it is one of the coffee products with the highest acceptance of single coffee.

Indonesia Mandheling was once praised as the best unique wet peeling coffee bean in the world. Mantenin is a trademark merchandise. Nowadays, as long as the red cherry fruit of coffee harvested in Indonesia is processed by this unique wet peeling method, it will be sold as Mantenin coffee beans. Mandailing grew coffee from the Tapanuli region of northwestern Sumatra, because at the end of World War II, a Japanese soldier introduced the Japanese market and changed the wrong Mandailing into Mandheling coffee because of mispronunciation.

Sumatra (Sumatra):

Coffee in Sumatra is very complex and elusive. Although Sumatra is large, coffee is not grown all over the island. Coffee trees are grown in only the two northernmost provinces of the island's eight provinces, Aceh and Jiangsu: Aceh coffee is mainly produced in the GayoMountain mountains around Lake LakeTawar, and most of the farmers in this area are local GayoPeople aborigines. On the other hand, coffee in Jiangsu Province is mainly produced in the world's largest super crater lake-LakeToba Lake (Tuba Lake) and south Lindong (Lintong) producing area, and the local farmers are mostly composed of BatakPeople aborigines. Due to many sharecropper producers and the use of their unique semi-washing treatment and lack of iron in the soil, coffee beans in this area have a special blue color at the stage of fresh beans.

The Gayo region is located in Aceh and Gayo, north of Sumatra. Coffee is grown on the slopes around the town of Takegon and Lake Tawar. The average planting height in the production area is between 1110 and 1300 meters. Coffee is planted by shade farmers under shade trees, showing a peculiar flavor, low depth and lively and full-bodied flavor. Aceh, the northernmost corner of Sumatra, is a fascinating and complex place. Aceh is not an area visited by ordinary people because of its long-term political instability. Gayo people are hardworking and have a firm personality, and nearly 20% of coffee processors are women. Under this semi-wet and semi-dry peeling and wet washing method, the coffee farm machine removes the peel and pulp of the red cherry fruit. There is still a lot of mucus on the coffee beans, and then stored in a fermentation tank for about a day (24 hours). The attached mucus is easily washed away with water. Then when the sun-drying reaches about 30% to 35% water content, the coffee bean shell is removed and it can be sold on the market. When the shell of the coffee bean is removed in this semi-wet and semi-dry state, the bean itself reveals a unique dark blue, which reduces the acidity and increases the alcohol thickness (body) of the coffee, making this unique Indonesian coffee.