Origin and Processing of Arabica Coffee

Arabica beans are coveted for their superior taste and high-quality. They are available in a variety of flavors like lemongrass, floral and honey.

Coffee plants thrive at higher altitudes. The flavor of the coffee is influenced by climate conditions like temperature and rainfall. The roasting process also influences the coffee's taste.

Origins

The origin of a coffee can have an impact on its flavor and aroma. The beans are grown under different conditions and with different cultivation methods. When the beans are roasted they are also exposed to heat and other conditions that affect their flavor profile. The distinct characteristics of the growing regions give each variety of O'ccaffè 100% Arabica Coffee Beans - Premium 1Kg its unique particular flavor.

The most well-known species of coffee, the Coffea arabica is indigenous to certain regions of Africa however, it is grown all over the world. Its popularity has led the development of a variety of cultivars. Its distinctive flavor profile is derived by the bean's taste and notes of fruity and floral. The intensity of the flavor is determined by the way the bean is roasted and its origin.

Arabica's development is an intriguing tale. This species is believed to have evolved in Ethiopia's Kefa Zone more than 600,000. It was the result of natural crossbreeding with two wild species: the less productive and less caffeinated Coffea canephora, and the higher producing but more tolerant Coffea. This genetic variation fluctuated through Earth's warming-cooling cycles before settling into a stable population that was first cultivated by Yemenis and Ethiopians.

Its spread across the globe is believed to be the result of traders and explorers taking seeds from the country. The first evidence of coffee outside of its native country dates back as far as the 15th century. It was discovered in Arabian coffeehouses. At that time it was not permitted to drink alcohol in Muslim culture, and thus the exotic allure of coffee quickly became a social centerpiece.

Coffee is an herb that thrives in the tropical, high-altitude conditions along the equator. The top producers are Central and South America as well as many Asian and African nations.

Characteristics

Coffee is a popular beverage all over the world. It has a distinct flavor and is a well-known beverage. It is also a great source of energy, and it is also a rich source of certain minerals and vitamins. According to LiveStrong, a cup of coffee contains 7 mg of magnesium, 0.5 mg of niacin and 0.2 mg of Riboflavin. It also has a small amount potassium and calcium. It is also low in calories, which is a major plus when weight loss is the goal.

Coffea arabica is the most widely-cultivated coffee species, is a variety of Coffea. It is responsible for around 60% of global production. Many connoisseurs consider it the most excellent coffee. It is described as smooth, delicate, sweet and having a rich scent. The plant thrives at high altitudes and in tropical climate regions. It also needs shade, and is usually grown in the shade-grown technique, where the plants are protected from direct sunlight by a canopy of trees. This way, the beans develop slowly and are able to mature fully.

The coffee plant has various characteristics that depend on its location and cultivation method. The soil type and altitude, as well as the amount of rainfall are all significant in determining the taste and aroma. In general arabica coffee has a sweeter taste and is less acidic than robusta. It is more delicate than other types of coffee and can only be produced with care. It has to be grown at the right altitude and processed with diligence.

The genetic variety of the arabica plant has led to numerous varieties. Certain varieties are more popular than others, including the classic Cramer variety, the Bourbon type, and the mokka and caturra varieties. A lot of the varieties were created by humans through selection and breeding. Others are introduced from wild plants. Many varieties of arabica are resistant to coffee leafrust, which is a serious disease and can cause severe loss of crop.

Coffee breeders are focusing on increasing yield and resistance to pests, and, where possible, on developing distinct sensory qualities. At present, there are around 20 varieties of coffee that are being developed through breeding programs.

Variety

The specialty arabica coffee beans coffee varieties vary in their quality and taste. The best tasting arabicas are more complex than other coffee types that include notes of fruit, chocolate and nuts. Arabica beans also taste sweeter, lighter and smoother than other varieties. They are typically grown at high altitudes in tropical climates, such as Africa, Asia, Central and South America, and Africa.

The two major types of arabica are Typica and Bourbon, which were the first cultivated varieties. The first name is derived from Bourbon which is the place where they were initially cultivated. The second was the first to arrive in Brazil towards the end of the 19th century. Both varieties are low-yielding and known for their excellent cup quality. All over the world new, more productive arabicas are being created.

These new varieties are more robust and can produce higher yields than arabicas from the past. They have also improved resistance to diseases, such as coffee leaf rust. These characteristics make them the preferred cultivar of many farmers.

It is prone to changes in the climate and certain illnesses. This is why arabica only accounts for 60% of the world's coffee production. It also has less caffeine than Robusta which makes it easier to digest by the body.

Despite these drawbacks however, arabica remains the most popular coffee in many countries. It is also known for its superior taste and less acidic which is more gentle on the stomach. Also, arabicas are famous for their distinct aromas. Unroasted beans from a great arabica smell like blueberries. Roasted beans have a sweet and fragrant aroma.

Robusta, on the other hand is a bit more delicate flavor and aroma. Its flavor is often compared to oatmeal and its roast flavor is said to be similar to peanut butter. Robusta is also more resistant of disease and drought than arabica, making it the cultivar of choice for regions with sub-optimal conditions.

Processing

Coffee is a product made from berries of the coffee plant. The berries is harvested when they are green or "raw". After harvesting the beans, they undergo a series steps known as processing. This transforms them from ripe cherries to dry, clean parchment that has 12% moisture for export. Coffee processing involves such things as getting the beans removed from their skins, pulping washing, drying, sorting, hulling, grading and packing. The green coffee beans can be roasted, or used to make instant coffee.

There are three primary methods employed in the processing of coffee: the dry, or "natural," process; the wet (or washed), process and a hybrid technique known as the semi-washed ("pulped natural") method. Wet processing is more expensive and requires special equipment aswell access to water. However, the beans that are processed with this method are more durable and have fewer defects than those processed with the dry method.

The wet-processing method involves taking the cherries that are ripe and soaked in water for up to 48 hours, so that the sticky mucilage on outside of each bean is broken down and then washed off. The soaked beans will be dried in the sun to reach a moisture that is around 12 percent. These beans are then sold as arabica coffee.

Many variables can affect the quality of coffee during the production process. Genetics are a major factor however other factors such as the soil, climate, timing of harvesting, processing post-harvest and aging, may also have a significant effect on the taste and aroma of the coffee.

The quality of coffee is also affected by storage and transport. Storage that is prolonged can lead to the development of molds or musty flavours. Coffee should be stored in a ventilated space, and it is not recommended to be stored in the freezer or refrigerator. A prolonged exposure to sunlight can cause coffee to fade. Therefore, it is recommended that freshly roasted coffee should be consumed within a few days of roasting. This will ensure the beans will retain their fresh, original flavour.