Introduction to flavor description and taste treatment of coffee beans distinguished by Robusta and Arabica

Introduction to flavor description and taste treatment of coffee beans distinguished by Robusta and Arabica

"Arabica coffee beans" is synonymous with "Arabica".

Arabica enterprise claim

Open classification: coffee plant biological natural Rubiaceae

Arabica, (scientific name Coffea arabica, Coffee Arabica), also known as Arabica coffee, is an indigenous species of coffee grown on the Abyssinia Plateau of Ethiopia (present-day Ethiopian Plateau). According to textual research, it is the first artificially cultivated coffee variety in the world, one of the most important coffee tree species, accounting for 70% of the global coffee consumption. This kind of beverage has been cultivated in southwest Arabia for more than 1000 years. It was introduced into Europe through the Arab world in the 16th century and became a favorite drink all over the world.

Chinese name: Arabica English name: Coffee Arabica

Realm: phylum Botanica: Angiosperms, phylum angiosperm

Order: Gentianales: Rubiaceae: Rubiaceae

Genus: Coffeeae species: Arabica species C. arabica

Overview / Arabica Editor

Arabica coffee tree

Arabica Coffee Tree Atlas

Arabica coffee, also known as small-grain coffee and small-fruit coffee, is one of the most important coffee trees in the world. Its origin is Ethiopia's Abyssinia Plateau (present-day Ethiopian Plateau). In the early days, it was mainly used as medicine, and it developed the habit of baking and drinking in the 13th century. it was introduced into Europe through the Arab world in the 16th century and further became a favorite drink all over the world. Its excellent flavor and aroma make it the only coffee among these native species that can be drunk directly and alone. Because it has been monopolized by the Arab world for a long time, it is called "Arabian coffee" by Europeans. [1]

Historical Origin / Arabica Editor

In the early days, it was mainly used as medicine to eat. In the 13th century, it developed the habit of baking and drinking. In the 16th century, it was introduced into Europe through the Arab world, and further became a common favorite drink of people all over the world.

At first, 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. Small-grain coffee was still the main coffee variety in 2012, accounting for about 3% and 4% of the world's total coffee production. Arabica coffee accounts for about 65% of the world's coffee beans, with production of 48600 tons in 2012 and a total wholesale price of about $16 billion [2].

Although coffee shops are now full of variety, in the final analysis, there are only two kinds of artificial coffee, one is Arabica, the other is Coffea robusta (canephora), both of which are introduced from wild species. However, it has low resistance to drying, frost, diseases and insect pests, especially to leaf rust, the biggest natural enemy of coffee, 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.

"Typica" iron pickup, the name sounds majestic, but in fact it is not so strong. It has weak physique, poor disease resistance, easy to catch rust leaf disease and less fruit yield. It is one of the oldest native varieties in Ethiopia, and many Arabica are derived from iron pickups!

The parietal leaf of the iron pickup is bronzed, and the bean grain is large, pointed, oval or thin. Everyone is familiar with the well-known Mantenin, Blue Mountain, Elephant Bean, Kona, Yunnan Dou …... Wait. They are all derived from iron pickups.