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Origin and Processing of Arabica Coffee Arabica beans are coveted for their outstanding taste and quality. They are available in a range of flavors like lemongrass, floral and honey. High altitudes are perfect for coffee plants, and the flavor of the beans is influenced by the weather conditions like temperatures and rainfall. The roasting process can also affect the flavor of coffee. Origins The place of origin for coffee has significant influence on its aroma and flavor. 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 affect their flavor profile. The differences in the growing regions give each arabica variety its distinct character. Coffea arabica is among the most popular coffee species around the globe. It is native to certain regions of Africa however, it is grown all over the world. The popularity of the coffee has led to the creation of many different cultivars. Its unique 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 cooked and its origin. Arabica's development is an intriguing tale. It is believed that this species developed more than 600,000 years ago in Ethiopia's Kefa zone via natural interbreeding between two wild species: the less-caffeinated and less-producing Coffea canephora and the higher-producing but more resistant Coffea eugenioides. The genetic variation waned and waxed over Earth's warming and cooling periods before becoming a stable population that was initially cultivated in Ethiopia and Yemen. The coffee's worldwide spread is believed to be the result of explorers and traders bringing seeds out of the country. The first evidence of coffee being grown outside of its home dates back as far as the 15th century. It was discovered in Arabian coffeehouses. In the 15th century alcohol was banned in Muslim culture. The exotic appeal of Arabic coffee was an extremely popular social gathering place. Coffee is a plant that thrives in tropical high-altitudes and tropical climates of the equator. This is the reason why the largest producers are in Central and South America, as well as many African and Asian nations. Characteristics Coffee is a popular beverage around the world. It has a distinct flavor and is a well-known drink. It is a good energy source, and also contains vitamins and minerals. According to LiveStrong a cup contains 7 mg magnesium, 0.5mg niacin, and 0.2mg Riboflavin. Additionally, it contains some calcium and potassium. It is low in calories, which is a big plus to lose weight. Coffea arabica is the most widely cultivated variety of coffee. It is responsible for around 60% of global production. It is considered the best high-quality coffee by many connoisseurs. It is described as smooth delicate, sweet and having a rich scent. The plant grows best at high altitudes and in tropical climate regions. It also requires shade and is usually grown using the shade-grown method, where the plants are protected from direct sunlight by a canopy of trees. This method allows the beans to mature slowly and can mature completely. A coffee plant can have numerous characteristics, depending on the area and the cultivation techniques. The type of soil and the altitude as well as rainfall are among the most important factors that influence its taste and aroma. In general, arabica has a sweeter taste and is less acidic than robusta. It is more delicate than other coffee species and can only be grown with care. It must be grown at the right altitude, and it should be handled with care during processing. The genetic variety of the arabica plant has led to various varieties. Certain varieties are more well-known than others, like the classic Cramer and the Bourbon variety as well as the mokka and caturra varieties. Many of the varieties were developed by humans through selection and breeding. Others are introduced from wild plants. Many arabica varieties are now resistant to coffee leafrust which is a serious fungus and can cause severe crop loss. Coffee breeders concentrate on increasing yield as well as resistance to pests, and, when possible, developing distinct sensory characteristics. Currently, there are about 20 coffee varieties that are being developed by breeding programs. Variety The varieties of arabica coffee vary in their taste and quality. The best tasting arabicas have more nuanced flavors than other varieties of coffee that include notes of fruit, chocolate and nuts. Arabica beans are also more mellow, sweeter and smoother than other varieties. They are usually grown in high altitudes in regions that have tropical climates, such as Africa, Asia and Central and South America. The two main varieties are Typica and Bourbon. They were the first types to be grown. The name of the former is derived from the island of Bourbon where they were first grown and the latter was the first to arrive in Brazil in the latter part of the 19th century. Both varieties are low yielding and well-known for their exceptional cup qualities. coffeee.uk , more efficient arabica varieties are constantly being developed across the globe. These new varieties tend to be more robust, and their yields can surpass the best arabicas from the past. They also have improved resistance to coffee leaf rust and other diseases. These characteristics make them the preferred cultivar of many farmers. However, arabica is still susceptible to changes in the climate as well as certain illnesses, which is the reason it is responsible for only 60% of the global coffee production. Furthermore, it is lower in caffeine levels than Robusta and therefore it is more easily digested by the human body. Despite these disadvantages, arabica remains the preferred coffee in many countries. Apart from its excellent flavor, it has an acidity that is more gentle and is less agitating to the stomach than other varieties. Arabicas are also famous for their complex scents. The unroasted beans of an excellent arabica are described as smell like blueberries. The beans that are roasted have a smell that is perfumey and sweet. Robusta is more robust in flavor and aroma. Its flavor is often compared with oatmeal, and its roasty flavor is said to be similar to peanut butter. Robusta is also more resistant of drought and disease 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 still green. After harvesting, the beans are put through a process known as processing. This transforms them into ripe cherry and dry, clean parchment for export. Coffee processing involves such steps as removing the beans from their skins, removing them from their pulp, washing, drying and hulling, grading, sorting and packaging. The beans that result are known as green coffee and they can be roasted or used to create instant coffee. Three methods are employed to process coffee the dry or “natural” method as well as the wet method (or washed) and a hybrid technique known as the semiwashed (“pulled natural”) method. Wet processing is more costly and requires special equipment aswell access to water. The beans processed this way are more preserved and have less defects than beans processed dry way. The wet-processing method involves the ripe cherries being soaked in water for up to 48 hours, so that the sticky mucilage on the outside of each bean is broken down and then washed off. The soaked beans will be dried in the sun to a moisture level of approximately 12%. The beans are then sold as Arabica coffee. During the coffee production process, many variables affect quality. Genetics are a major factor but other variables such as the climate, soil the timing of harvesting processing post-harvest, and aging, can also have a significant influence on the taste and aroma of the coffee. Transport and storage can also affect the quality of coffee's flavor and quality. Storage can cause the smell of musty or mold to develop. Coffee must be kept in a ventilated space and it is not recommended to be kept in the freezer or refrigerator. A prolonged exposure to sunlight can cause coffee to fade. Therefore, it is recommended that freshly roasted coffee be consumed within a few days of roasting. This will ensure that the beans will retain their fresh, natural flavor.