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The Story of Arabica Coffee Beans The Arabica coffee bean is the most widely used type of beans used in commercial brewing. It is available in a variety of flavors, and other factors like the environment, the processing and brewing process can affect the overall flavor. Coffea arabica plants produce delicate flavors in varieties such as mocha and pointed Bourbon, and the hybrid Caturra is renowned for its lighter bodies and citrus notes. It grows best at higher altitudes, where the soil and temperature are optimal for its growth. Origin The coffee beans that make it into your morning cup of Joe are journeys to the various countries they originate from. The story of the arabica plant (Coffea Arabica) is an captivating tale of cultivation, patience, and joy. The arabica plant is responsible for 60-70% percent of the world's coffee production. It was first grown in Ethiopia, but it is now grown all over the globe, including Brazil, Central America, Indonesia and South-eastern India. When it is about the cultivation and harvesting of coffee, there are a myriad of factors that affect the final taste of beans including genetics, the soil and climate. The arabica plant itself is a species of flowering plant belonging to the Rubiaceae family. It was created by a cross between two species of coffee plants: Coffea canephora, and Coffea Eugenioides. It is believed to have been first domesticated in southwestern Ethiopia around 1000 B.C. There are more than 120 species within the Coffea Genus, but the arabica coffee beans receive almost all the attention of roasters, baristas and enthusiasts alike. This is because the arabica plant can produce an extremely aromatic mild, delicious, and mild coffee that is coveted by its unique flavor. The aroma of arabica coffee beans reminds of jasmine. This aroma is a result of the plant's white fragrant flowers that appear after heavy rain or after a long period of drought. They also aid in pollination. Once the flowers are gone then the berries will begin to appear and change to dark red as they ripen. Once the berries reach the desired size and color, they are harvested and processed to make the beans we love. The beans are then roasted, which reveals the desired arabica flavor profile. Characteristics Coffea arabica is the oldest variety of coffee bean, accounts for 60% of global production. It's a delicate sweet-tasting, less acidic bean than its street-smart younger brother Robusta (Coffea canephora), but it's also more demanding of the climate and cultivation conditions. It grows at higher altitudes and is known to have a more fruity flavor with hints of chocolate sugar, or the berries. The name, which originates from the Arabic word for “exotic,” was given to it by Arab traders when they brought it back home to their homeland from Ethiopia's highlands. Its exotic roots are an excellent reminder that the coffee we drink is actually the result of a long and exciting journey! The distinctive and complex flavor of arabica coffee beans is primarily determined by their source, cultivation conditions and roasting methods. The terroir of the plant, the local environment it is grown in is a major factor. The soil temperatures, the temperature and rainfall in a region all contribute to the distinctive flavor of beans. The specific conditions in which arabica coffee is grown gives it its distinctive aroma. It can be described as fruity and floral. Its acidity and taste are low, but the intensity can vary depending on the roasting technique used. Cultivated arabica beans can be grown in many different regions across the globe, however they require specific conditions to flourish. The altitude, for instance, is important as it provides cooler temperatures and slower maturation needed to ensure the coffee's balance and fruity acidity. The diverse landscapes of Kona, Hawaii, or the hills that rise up in Brazil with their diverse terrains, offer the perfect conditions for arabica to reach its full potential. Moreover, arabica is a very resilient species, which is capable of quickly adapting to climate changes and changing conditions. It is not unusual to see new wild coffee plants growing in tropical forests. Breeders are always looking for new cultivars that have desirable traits, such as higher productivity or drought resistance. Health Benefits Coffee is not just an excellent morning energy booster however, it also offers some surprising health benefits. In fact drinking the right type of coffee can help your body fight against cancer and boost the power of your brain. Arabica beans are rich in antioxidants compared to other types of coffee. They also contain more caffeine, providing you with a quick boost of energy and helping you stay awake all day. The most remarkable thing about arabica coffee is that it offers numerous essential vitamins and minerals. A cup of arabica coffee has small amounts niacin and magnesium. It also has no fat and has low calories. It is important to avoid adding sugar or cream, as this could increase the calorie number. According to a study by the Coffee and Health Organization (CHO) drinking moderate amounts of Arabica coffee may reduce the risk of cardiovascular disease. This is because it can reduce the levels of triglycerides cholesterol and HDL while protecting against atherosclerosis. In addition to its health benefits in the form of antioxidants, arabica coffee is an excellent source of chlorogenic acids which are powerful antioxidants that aid in helping your liver get rid of fat. It also has choline, which is a crucial nutrient that aids the body to maintain normal metabolic functions. Additionally, ground arabica coffee beans Coffeee has trigonelline, a phenolic compound which is effective in killing viruses and bacteria. Although all kinds of coffee have some health benefits, arabica is the best for your body as it has more antioxidants and has less caffeine than other types. It is important to know that the type and roast of the coffee can have a major impact on its nutritional content. For instance, darker-roasted coffees have higher levels of caffeine, while lighter roasts have less. If you are interested in buying Arabicica coffee that is of top quality, you should be aware that it can lose flavor faster than other varieties. This is because arabica beans are more perishable. They should be stored more like fresh bread than other non-perishable food items, and they should be kept in an air-conditioned, dry area to preserve their aroma and flavor. Flavor Coffea arabica, which accounts for 60% of the worldwide coffee production, is the most popular coffee species today. This bean has a distinctive flavor profile that makes it distinct from other varieties. This unique flavor has resulted in an increasing interest in this plant and its bean. It is also the reason why coffee drinkers are becoming aware of the origins of their coffee and experimenting with different brewing methods to bring out its flavors. The first steps of growing arabica beans is making the soil ready and choosing the seeds. The seeds are then planted in rows on a hillside or terrace, and then regularly watered until they begin to grow. After a few decades the plant starts to produce fruit and flowers. The flowers are white, and release a sweet aroma and the fruits may be red, yellow or purple. They also contain two seeds. These seeds are referred to as coffee beans. They turn brown after the roasting process. After the beans have been roasted, they have an earthy, nutty, and chocolate-like flavor, as well as a medium to full body. The flavor of arabica coffee may differ according to the place it's grown. The climate and altitude can affect the sweetness, acidity, and body. In general high-altitude coffee beans regions have lower acidity and bitterness than those from low-altitude regions. This allows them to keep the sweetness and fruity notes. Brazil, Colombia, Ethiopia and many other countries are the most well-known arabica producers. In addition to being a highly desirable beverage, coffee is also an economic powerhouse for many countries. Nonetheless, the production of this beverage has some environmental issues. The cultivation of arabica coffee can cause soil erosion, deforestation and drought. However, a lot of efforts have been made to address these problems and develop more sustainable methods for cultivating the coffee plant and the beans. These efforts range from encouraging the agroforestry, to finding more productive varieties of crops that are more resistant against diseases and climate change.