Origin and Processing of Arabica Coffee
Arabica beans are sought-after for their exceptional taste and quality. They come with a variety of notes and flavors, including lemongrass, floral, honey, and stone fruit.
High altitudes are perfect for coffee plants, and the flavor of the bean is influenced by the weather conditions, such as temperature and rainfall. The roasting process can affect the flavor of coffee.
Origins
The place of origin for a coffee can have a significant impact on its aroma and flavor. The beans are grown in different environments and using different cultivation methods. When the beans are roasted they are also exposed to heat and other conditions which affect the flavor. The differences in the growing regions give each variety of arabica its unique characteristic.
The most well-known type of coffee, Coffea arabica is native to specific regions in Africa but is grown throughout the world. Its popularity and reputation has led to the creation of a myriad of cultivars or varieties. Its distinctive flavor profile is derived from the bean's taste as well as notes of fruity and floral. The intensity of the flavors depends on how the bean is roasted and its source.
The evolution of Arabica is fascinating. It is believed that the species evolved over 600,000 years ago in Ethiopia's Kefa zone through natural interbreeding between two wild species: the less caffeinated and lower-producing Coffea canephora and the more productive but more resistant Coffea eugenioides. This genetic variation fluctuated over Earth's warming-cooling cycles before settling into a stable population, which was initially cultivated by the Ethiopians and Yemenis.
Its global spread is believed to have been the result of explorers and traders who brought seeds out of the country. The first evidence of coffee outside its homeland dates back as far as the 15th century. It was discovered in Arabian coffeehouses. In the 15th century the prohibition of alcohol was not a factor in Muslim culture. The exotic allure of Arabic coffee was a popular social center.
Coffee is one of the plants that thrives in tropical high-altitudes and tropical climates of the equator. This is why the top producers are located in Central and South America, as well as many African and Asian nations.
Characteristics
Coffee has a unique flavor that is distinctive, and is among the most popular beverages in the world. It is also a great source of energy, and it is also a rich source of some minerals and vitamins. According to LiveStrong a cup contains 7 mg magnesium, 0.5mg niacin, and 0.2mg of riboflavin. It also contains a small amount of calcium and potassium. It is also low in calories, which is an important benefit to lose weight.
Coffea arabica is the most extensively cultivated coffee species, is a variety of Coffea. About 60% of the world's production is produced by this species. It is regarded as the top quality coffee by many aficionados. It is described as delicate, smooth and sweet with a rich aroma. The plant grows best at high altitudes and in tropical climate zones. It also requires shade and is usually grown using the shade-grown method which means that the plants are protected from direct sunlight by the canopy of trees. The beans will develop slowly and mature completely.
A coffee plant has many characteristics based on the region it is grown in and its cultivation method. The soil type and altitude, along with the amount of rainfall are all significant in determining the taste and smell. In general, arabica coffee has a sweeter taste and is less acidic than robusta. It is more delicate than other varieties of coffee and can only be grown with sufficient care. It must be grown at the correct altitude and it must be handled with care when processing.
Genetic diversity has led to the availability of a variety of arabica varieties. Some are more well-known than others, including the classic Cramer and the Bourbon variety as well as mokka and caturra varieties. A lot of the varieties are introduced from wild coffee plants, while others are developed by human selection and breeding. A growing number of arabica varieties have been made resistant to coffee leaf rust, a devastating disease that can result in severe loss of crop.
Coffee breeders focus on improving yield as well as resistance to pests and, if possible developing distinctive sensory characteristics. About 20 coffee varieties are currently being developed via breeding programs.
Variety
The arabica coffee varieties vary in their taste and quality. In general, the most delicious arabicas have more nuanced flavors than other types of coffee with notes of fruit, chocolate and nuts. Arabica beans are also smoother, lighter and sweeter than other varieties. They are generally grown at higher elevations 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 name of the former originates from the island of Bourbon where they were first cultivated, and the latter was the first variety to arrive in Brazil in the late 19th century. Both varieties are low yielding, and are renowned for their outstanding cup qualities. All over the world new, more efficient arabica varieties are being developed.
These new varieties tend to be more robust and yields may outdo the best arabicas of the past. They also have a better resistance to coffee leaf rust and other diseases. These attributes make it the preferred cultivar of many farmers.
It is vulnerable to changes in the climate and certain illnesses. This is why arabica is only responsible for 60% of the world's coffee production. Additionally, it has less caffeine than Robusta and, consequently, is more easily digested by the human body.
Despite these drawbacks it is still the preferred coffee in many countries. It is also known for its excellent taste and less acidic that is gentle on the stomach. Arabicas are also known for their distinctive scents. The beans that aren't roasted in an excellent arabica are described as smell like blueberries, while the roasted beans have a smell that is perfumey and sweet.
Robusta, however, has a less delicate flavor and aroma. Its taste is often compared with oatmeal, and its roasted flavor is thought to be similar to peanut butter. Robusta is also more tolerant of drought and diseases than arabica, which makes it the preferred cultivar for areas with less than optimal conditions.
Processing
Coffee is derived from the berries or "raw" berries of coffee plants. They are harvested when they are still green. After harvesting the beans, they undergo a series of steps called processing that transforms them from ripe cherries to dry, clean parchment with 12percent moisture that can be exported. Coffee processing involves such steps as removing the beans from their skins, removing them from their pulp washing, drying, hulling, grading, sorting and packaging. The beans that result are known as green coffee and they can be used for roasting or to create instant coffee.
There are three primary methods employed in coffee processing that include the dry, or "natural," process; the wet (or washed), process; and a hybrid process called the semi-washed ("pulped natural") method. Wet processing is more costly and requires special equipment aswell access to water. The beans that are processed this way are better preserved and have less defects than those processed in the dry way.
The process involves taking the cherries that are ripe and soaked in water for up to 48 hours, so that the mucilage that is sticky on the exterior of each bean is broken down and then washed away. The beans that have been soaked will be dried in the sun until they reach a level of approximately 12%. The beans are then sold as Arabica coffee.
organic arabica coffee beans can influence the quality of coffee throughout the process of making it. Genetics are a factor but other factors such as soil, cultivation and climate, the timing of harvesting and picking, post-harvest processing, and aging can have major impact on the aroma and taste.
The quality of coffee is also affected by transport and storage. Storage can trigger the smell of musty or mold to develop. Coffee should be stored in a cool, well-ventilated place. It is not recommended to keep it in the fridge or freezer. Long exposure to sunlight can cause coffee to discolor. It is therefore recommended that freshly roasted coffee be consumed within a couple of days of roasting. This will ensure the beans will retain their fresh, original flavour.