The most important variety of coffee in the world

One of the best coffee varieties is Arabica, which accounts for 75% of the world's output. This species of coffee is suitable for growing in high mountains with large temperature difference between day and night, as well as soil with low humidity and good drainage. The ideal altitude is 1000-2300 meters above sea level. The higher the altitude, the better the quality. Roberta coffee production accounts for about 20% of the world's production of 30%. Suitable for planting in lowlands below 1000 meters above sea level, strong adaptability to the environment, resistant to diseases and insect pests. But it tastes less delicious. The quality is also much lower, so it is mostly used to make instant coffee.

The fruit is a drupe. About 1.5cm in diameter, it is green at first, then turns yellow gradually, turns red when ripe, and is very similar to cherry coffee (CoffeeCherry). It can be harvested at this time. Coffee fruit contains two seeds, namely coffee beans. The two beans are connected face to face with one side of their cheeks. Each coffee bean has a thin shell, this film is called silver skin, and its outer layer is covered with a layer of yellow skin, called endocarp. The whole coffee bean is wrapped in a sticky pulp and turns into coffee pulp, which is soft and sweet. The outermost layer is the shell. Coffee trees can bear fruit several times a year. Flowers and fruits (also known as cherry) coexist at different stages of ripening. It takes about five years for a mature coffee tree to bear fruit.

Wild coffee can still be found in Ethiopia today. It is said that shortly after the coffee was found there, the coffee seeds were brought to the Arabian Peninsula. In the 7 th century AD, the really serious cultivation of coffee began, and the Arabs regarded coffee as a fruit. The coffee fruit was boiled in water to make a drink. It also uses coffee pulp to ferment wine. Then the coffee spread to Turkey. Unlike Arabs, Turks find that roasted coffee tastes better. Such "roasted" coffee is the embryonic form of coffee baked by people today. In 1610, the merchant of Venice, Italy brought coffee to the European continent. The earliest Italian coffee shop, bottega, opened in Venice in 1645. In 1720, Floriano Francescari opened the Florian Cafe in San Marco Square Piazza San Marco), which is one of the most prestigious and expensive cafes in the world (excluding Japan). Cafes are still called caf é s in Italy and caf é s in other parts of Europe. Since then, cafes have spread throughout Italy, most of which are in Venice..