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Origin and Processing of Arabica Coffee Arabica beans are prized for their exceptional quality and flavor. They are available in a variety of flavors like lemongrass, floral and honey. High altitudes are the ideal location for coffee plants. Additionally, the flavor of the beans is affected by weather conditions, such as temperatures and rainfall. The roasting process also affects the flavor of the coffee. Origins The origin of a coffee's beans can have a significant impact on its taste and aroma. The beans are grown under different conditions and with different cultivation methods. When fair trade arabica coffee beans are roasted they are also exposed to heat and other conditions that alter their flavor. These variations in the growing region give each variety of arabica coffee its distinct character. Coffea arabica is one of the most sought-after coffee variety around the globe. It is native to certain regions of Africa, but is grown all over the world. The popularity and acclaim of the coffee have led to the development of a myriad of cultivars, or varieties. Its distinctive flavor profile is result of the bean's taste of fruity and floral notes and the absence of bitterness. The intensity of these qualities depend on the level of roasting as well as the origin of the bean. Arabica's evolution is a fascinating tale. It is believed that the species was born more than 600,000 years ago in Ethiopia's Kefa zone via natural interbreeding between two wild species: the less-caffeinated and lower-producing Coffea canephora and the higher-producing but more tolerant Coffea eugenioides. This genetic variation waned and then reemerged throughout the cooling and warming phases of Earth before becoming a stable population, which was first cultivated in Ethiopia and Yemen. It is believed that traders and explorers brought seeds out of the country, which led to its spread across the globe. The first evidence of coffee's presence beyond its homeland dates to the 15th century when it was found in several Arabian coffeehouses. At that 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 largest producers are Central and South America as well as several Africans and Asians nations. Characteristics Coffee is a well-loved beverage all over the world. It has a distinctive flavor and is a popular beverage. It is also a good source of energy, and it is also a rich source of some vitamins and minerals. According to LiveStrong, a cup of coffee contains 7 mg magnesium, 0.5mg niacin, and 0.2mg Riboflavin. It also contains a tiny amount of calcium and potassium. It is also low in calories, which is a major benefit to lose weight. Coffea arabica is the most extensively cultivated coffee species is a kind of Coffea. About 60% of global production is accounted for by this species. It is regarded as the highest quality coffee by many aficionados. It is described as smooth, delicate and sweet and has a rich aroma. The plant thrives at high altitudes and in tropical climate zones. It also requires shade and is usually cultivated using the shade-grown method in which 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 its location and cultivation method. The type of soil and altitude as well as the rainfall are among the most important factors that influence its taste and aroma. In general arabica has a sweeter flavor and is less acidic than robusta. It is more delicate and requires greater attention than other types of coffee. It must be grown in the right altitude and processed with diligence. The genetic diversity of the plant has resulted in numerous varieties. Certain varieties are more popular than others, such as the typical 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. A growing number of arabica varieties are resistant to coffee leaf rust, a serious disease that can result in severe crop losses. Coffee breeders concentrate on increasing yield as well as resistance to pests and, when possible developing distinctive sensory characteristics. Currently, there are about 20 species of coffee that are being developed by breeding programs. Variety The flavor and quality of arabica beans vary significantly. The top arabicas are generally more complex in flavor than other coffee types. They may have notes of fruits, nuts and chocolate. Arabica beans also taste more mellow, sweeter and smoother than other varieties. They are generally grown at higher 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 grown. The first name originates from Bourbon, the place where they were initially grown. The second was the first to arrive in Brazil towards the end of the 19th century. Both varieties are low yielding and well-known for their exceptional cup qualities. The most efficient, new arabica varieties are being developed around the world. These new varieties are more vigorous and can produce higher yields than arabicas from the past. They also have a better resistance to coffee leaf rust and other diseases. These qualities make them the most preferred cultivar for many farmers. It is vulnerable to changes in the climate and certain illnesses. This is the reason arabica is only responsible for 60% of world 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 coffee in many countries. In addition to its exceptional flavor, it also has an acidity that is more gentle and is less agitating for the stomach than other varieties. Arabicas are also famous for their complex scents. The beans that are not roasted of an excellent arabica are described as smelling like blueberries, and the roast beans have a scent that is sweet and perfumed. Robusta is more robust in flavor and aroma. Its roasted flavor has been similar to peanut butter and oatmeal. Robusta is more resistant to drought and diseases than Arabica, making it an ideal choice for areas that have 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 raw beans undergo a series of steps called processing that transforms them from ripe cherries to clean, dry parchment with 12% moisture for export. The process of processing coffee consists of removing the beans skins, washing them dry, hulling, drying and sorting them, then packaging. The green coffee beans can be roasted, or used to make instant coffee. Three main methods are used to process coffee: the dry or “natural” method as well as the wet method (or washed) and a hybrid process known as the semiwashed (“pulled natural”) method. Wet processing is more expensive and requires special equipment aswell access to water. The beans processed this way are better preserved and have fewer defects than beans processed dry method. The wet-processing method involves soaking the ripe cherries in water for up to 48 hours, ensuring that the sticky mucilage on the exterior of each bean is broken down and then washed away. The soaked beans will be dried in the sun until they reach a that is around 12%. The beans are then sold as Arabica coffee. During the process of producing coffee there are many variables that affect the quality of the coffee. Genetics are a major factor, but other factors such as the soil, climate, timing of harvesting, processing after harvest and aging, can also have a significant effect on the taste and aroma of a coffee. Coffee quality is further affected by transport and storage. Storage can trigger mold or musty flavors to develop. Coffee must be kept in a well ventilated area and it is not recommended that it be kept in the freezer or refrigerator. Long exposure to sunlight can cause coffee to fade. Because of this, it is generally recommended that freshly coffee that has been roasted be consumed within just a few days after roasting. This will ensure that the beans will retain their fresh, natural flavor.