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Origin and Processing of Arabica Coffee Arabica beans are prized for their superior quality and taste. They are available in a variety of flavors such as lemongrass, floral and honey. Coffee plants thrive at higher altitudes, and the flavor of the beans is influenced by climate conditions like rainfall and temperature. The roasting process also influences the taste of the coffee. Origins A coffee's origin can have a major impact on its taste and aroma. The beans are grown under different conditions and with different cultivation methods. They are also subject to heat and other factors when they are roasted which affects their flavor profile. The differences in the brewing region make each arabica coffee its own distinct flavor. Coffea arabica is one of the most sought-after coffee variety around the globe. It is native to certain regions of Africa however, it is cultivated across the globe. Its popularity and reputation has led to the creation of a myriad of varieties or cultivars. Its distinctive flavor profile is derived from the bean's taste, as well as fruity and floral notes. The intensity of the flavors is determined by the way the bean is roasted as well as its origin. The development of Arabica is fascinating. The species is believed to be a genus that originated in Ethiopia's Kefa Zone for more than 600,000. It was the result of natural interbreeding between two wild species, the less-producing and less caffeinated Coffea canephora, and the higher producing but more robust Coffea. The genetic variation fluctuated throughout the course of Earth's cooling-warming cycles, before settling in a relatively stable population, initially cultivated by the Ethiopians and Yemenis. It is believed that explorers and traders brought seeds from the country, leading to the spread of coffee across the globe. The first evidence of coffee being grown outside of its home is as old as the 15th century. It was discovered in Arabian coffeehouses. At that time it was illegal to drink alcohol in Muslim culture, and thus the exotic appeal of coffee quickly became a popular social centerpiece. The coffee plant thrives in tropical, high-altitude areas near the equator. This is why the top producers are in Central and South America, as well as a number of African and Asian nations. Characteristics Coffee is a very popular drink across the globe. It has a distinctive flavor and is a very well-known beverage. It is a healthy energy source and is rich in minerals and vitamins. According to LiveStrong, a cup of coffee contains 7 mg magnesium, 0.5mg niacin, and 0.2mg Riboflavin. It also has a small amount of calcium and potassium. It is also low in calories, a major plus when weight loss is the objective. Coffea arabica is the most extensively cultivated coffee species, is a variety of Coffea. It is responsible for around 60% of global production. It is considered the best quality coffee by many connoisseurs. It has been described as delicate, smooth and sweet, and has an intense aroma. The plant grows best at high altitudes and in tropical climate zones. It also needs shade, and is typically grown in the shade-grown technique, in which the plants are protected from direct sunlight by the canopy of trees. This means that the beans develop slowly and can mature completely. A coffee plant may have many characteristics, based on region and cultivation methods. The soil type and altitude, in addition to the amount of rainfall are all significant in determining the flavor and aroma. In general arabica has a more sweet flavor and is less acidic than robusta. It is more delicate and requires more attention than other types of coffee. It is essential to grow it at the correct altitude and it should be handled with care during processing. Genetic diversity has produced the availability of a variety of arabica varieties. Some are more well-known than others, such as the typical Cramer, the bourbon variety as well as the mokka and caturra varieties. Many of these varieties were taken from wild coffee plants while others are developed by human selection and breeding. Many varieties of arabica are resistant to coffee leafrust, which is a serious disease and can cause severe loss of crop. Coffee breeders focus on improving yield, resistance to pests and, if possible developing distinctive sensory characteristics. About 20 coffee varieties are being developed in current breeding programs. Variety The varieties of arabica coffee vary greatly in their quality and taste. The best arabicas are usually more nuanced in flavor than other types of coffee. They may also have notes of fruit, nuts, and chocolate. 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 main types are Typica and Bourbon. They were the first types to be cultivated. The first name comes from Bourbon, the place where they were initially grown. The second one was the first to arrive in Brazil at the end of the 19th century. Both varieties are low-yielding, and are known for their outstanding cup quality. All over the world, new, more productive arabica varieties are being developed. These new varieties tend to be more robust, and their yields can outdo the best arabicas of the past. They also have a better resistance to coffee leaf rust and other diseases. These traits make them the most preferred cultivar for many farmers. However, arabica is still susceptible to changes in the climate and certain illnesses, which is the reason it only accounts for about 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 disadvantages however, arabica remains the most popular choice of coffee in many countries. It is also known for its excellent flavor and less acidic taste, which is easier to digest. Additionally, arabicas are known for their complex aromas. Unroasted beans from an excellent arabica smell like blueberries. Roasted beans have a sweet and fragrant scent. Robusta is more robust in flavor and aroma. Its flavor is often compared to oatmeal, and its roasted flavor is believed to be similar to peanut butter. Robusta is also more tolerant of drought and diseases than arabica, making it the preferred cultivar in areas that have less favorable conditions. Processing Coffee is made from the cherries of the coffee plant. The berries is harvested when they are green, or “raw”. After harvesting the raw beans undergo a series of steps called processing that transforms the cherries that are ripe into clean, dry parchment with 12% moisture for export. The process of processing coffee consists of removing the beans skins, washing and drying, hulling and sorting them, then packaging. fresh ground arabica coffee beans can be roasted or used to make instant coffee. There are three major methods employed in the processing of coffee which are the dry process, also known as the “natural,” process; the wet (or washed), process; and a hybrid process called the semi-washed (“pulped natural”) method. The wet process is a more costly method that requires specialized equipment and access to water. However, the beans that are processed with this method last longer and have less flaws than beans processed using dry methods. The method of wet-processing involves taking the cherries that are ripe and soaked in water for up to 48 hours, so that the sticky mucilage on the exterior of each bean is broken down and then washed away. The beans that are soaked are dried in the sun until they reach the level of 12%. The beans are then sold as Arabica coffee. During the process of producing coffee, many variables affect quality. Genetics play a role, but factors such as soil, cultivation and climate, the timing of harvesting and picking, post-harvest handling and aging can have significant impact on the aroma and taste. Transport and storage can influence the quality of coffee's flavor and quality. Storage can cause mold or musty flavors to develop. Coffee should be kept in a well-ventilated location. It is not recommended to keep it in the fridge or freezer. Furthermore prolonged exposure to sunlight can cause the coffee to develop discolorations. This is why it is generally recommended that fresh coffee roasted within a few days of roasting. This will ensure that the beans retain their original fresh flavor.