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Origin and Processing of Arabica Coffee Arabica beans are coveted for their exceptional taste and high-quality. They are available in a range of flavors like lemongrass, floral and honey. Coffee plants thrive at higher altitudes. fair trade arabica coffee beans Coffeee of the coffee is influenced by climate conditions like temperature and rainfall. The process of roasting can alter the taste of coffee. Origins The origin of a coffee's source can have a significant impact on the taste and aroma. The beans are grown under various conditions and employing different cultivation methods. When the beans are roasted they are also exposed to heat and other elements that alter their flavor. These differences in the growing region give each variety of arabica coffee its own distinct flavor. Coffea arabica is among the most well-known coffee variety in the world. It is indigenous to specific regions of Africa, but is grown worldwide. Its popularity and reputation have led to the development of a myriad of cultivars or varieties. Its unique flavor profile is derived from the bean's taste as well as floral and fruity notes. The intensity of the flavor is determined by the way the bean is roasted as well as the origin of the bean. The development of Arabica is fascinating. It is believed that the species developed over 600,000 years ago in Ethiopia's Kefa zone due to natural interbreeding between two wild species: the less caffeinated and less-producing Coffea canephora and the higher-producing but more resistant Coffea eugenioides. This genetic variation fluctuated through Earth's warming-cooling cycles before settling into a stable population, initially cultivated by the Ethiopians and Yemenis. It is believed that traders and explorers brought seeds out of the country, leading to its global spread. The first evidence of coffee outside its homeland is as old as the 15th century. It was discovered in Arabian coffeehouses. At the time it was illegal to drink alcohol in Muslim culture, so the exotic allure of coffee quickly became a social centerpiece. The coffee plant thrives in tropical, high-altitude environments along the equator. The biggest producers are Central and South America as well as various Asian and African countries. Characteristics Coffee has a unique flavor that is distinctive, and is among the most loved beverages around the world. It is a good energy source and contains vitamins and minerals. According to LiveStrong, a cup of coffee contains 7 mg magnesium, 0.5mg niacin, and 0.2mg riboflavin. It also has a small amount potassium and calcium. It is low in calories, which is a big plus to lose weight. Coffea arabica is the most widely-cultivated coffee species is a kind of Coffea. About 60% of the world's production is accounted for by this species. Many coffee lovers consider it to be the most excellent coffee. It has been described as delicate, smooth and sweet and has an aroma that is rich. It thrives best in high altitudes and in tropical climate zones. It also requires shade and is usually grown in the shade-grown method, where the plants are protected from direct sunlight by a canopy of trees. This means that the beans mature slowly and can mature completely. A coffee plant can have numerous characteristics, depending on the location and cultivation methods. The type of soil and altitude, in addition to the amount of rainfall are all crucial in determining the taste and smell. In general, arabica has a sweeter flavor and is less acidic that robusta. It is more delicate and requires more care than other coffee species. It must be grown at the right altitude, and it should be handled with care during processing. The genetic diversity of the arabica plant has resulted in a variety of different varieties. Certain varieties are more well-known than others, including the typical Cramer and the Bourbon variety as well as mokka and caturra varieties. Many of these varieties were created by humans through selection and breeding. Others were bred from wild plants. Many varieties of arabica are resistant to coffee leafrust, which is a serious fungus and can cause severe loss of crop. Coffee breeders are focused on increasing yield as well as resistance to pests and, if possible creating distinct sensory characteristics. There are currently around 20 species of coffee that are being developed through breeding programs. Varieties The taste and quality of arabica coffee can vary significantly. In general, the most delicious arabicas have more complex flavors than other varieties of coffee, including notes of fruit, chocolate and nuts. Arabica beans are also more delicate, sweeter and lighter than other varieties. They are generally 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 and were the first cultivated varieties. The name of the former comes 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 well-known for their exceptional cup qualities. The most efficient, new arabica varieties are constantly being developed all over the world. These new varieties tend to be more vigorous and their yields could outdo the best arabicas of the past. They also have improved resistance to diseases like coffee leaf rust. These characteristics make them the most preferred cultivar for many farmers. It is vulnerable to weather changes and certain diseases. This is the reason arabica is only responsible for 60% of world coffee production. Moreover, it has lower caffeine than Robusta and, consequently, is more easily digested by the human body. Despite these drawbacks arabica is still the coffee of preference in many countries. It is also renowned for its superior taste and less acidic, which is easier to digest. Also, arabicas are famous for their complex scents. The beans that aren't roasted in an excellent arabica are described as smell like blueberries. The roast beans have a scent that is perfumey and sweet. Robusta is, however is a bit more delicate flavor and aroma. Its flavor is often compared to oatmeal and its roast flavor is thought to be similar to peanut butter. Robusta is also tolerant of drought and disease than arabica, which makes it the preferred cultivar for regions with sub-optimal conditions. Processing Coffee is a product made from cherries of the coffee plant. The berries is harvested when they are green or “raw”. After harvesting, the beans are put through a series of processes. This transforms them into ripe cherries and clean, dry parchment that can be used for export. The process of processing coffee involves taking off the beans skins, washing them dry, hulling, drying and sorting, as well as packaging. The beans that result are known as green coffee. They can be roasted or used to make instant coffee. Three methods are employed to process coffee: the dry or “natural” process, the wet process (or washed) and a hybrid known as the semiwashed (“pulled natural”) method. Wet processing is a more costly method that requires specialized equipment and access to water. The beans processed this way are better preserved and have less defects than beans processed dry method. The wet-processing method involves the ripe cherries being soaked in water for up to 48 hours, ensuring that the sticky mucilage on the outside of each bean is broken down and then washed off. The beans that have been soaked are dried in the sun until they attain an average moisture content of 12 percent. This produces the beans that are then sold as arabica coffee. In the process of making coffee, many variables affect quality. Genetics play a role but other factors such as cultivation, soil and climate as well as the timing of harvesting and picking, post-harvest handling and aging can have huge impacts on a coffee's flavor and aroma. The quality of coffee is also affected by transport and storage. Storage can cause the smell of musty or mold to develop. Coffee should be stored in a well-ventilated area. It is not recommended to keep it in the fridge or freezer. Furthermore, prolonged exposure to sunlight can cause the coffee to develop discolorations. It is therefore recommended that freshly roasted coffee should be consumed within a few days after roasting. This will ensure that the beans keep their original, fresh flavour.