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Origin and Processing of artisanal arabica coffee beans; http://Ww.yktech.biz/2015/bbs/board.php?bo_table=qna&Wr_id=60366, Coffee

Arabica beans are sought-after for their exceptional taste and high-quality. They come in a variety of flavors, including floral, lemongrass and honey.

High altitudes are the ideal location for coffee plants, and the flavor of the bean is affected by weather conditions like the temperature and rainfall. The roasting process also influences the taste of the coffee.

Origins

The origin of a coffee's beans can have a significant impact on the taste and aroma. This is due to the fact that the beans are grown in various climates and are grown using various methods. They are also subject to heat and other factors when they are roasting, which alters the flavor. These variations in the growing region make each arabica coffee its distinct character.

Coffea arabica is among the most popular coffee species around the globe. It is indigenous to specific regions of Africa however, it is grown worldwide. Its popularity has led the development of a variety of cultivars. Its distinctive flavor profile is derived by the bean's taste, as well as notes of fruity and floral. The intensity of these characteristics depend on the level of roasting and the origin of the bean.

The evolution of Arabica is fascinating. It is believed that this species was born over 600,000 years ago in Ethiopia's Kefa zone through natural interbreeding between two wild species: the less-caffeinated and lower-producing Coffea canephora and the higher-producing but more resistant Coffea eugenioides. The genetic variation waned and reemerged over the the cooling and warming phases of Earth before becoming a stable population that was first cultivated in Ethiopia and Yemen.

Its spread across the globe is believed to have been the result of explorers and traders taking seeds from the country. The first evidence of coffee's presence beyond its homeland dates to the 15th century, when it was found in several Arabian coffeehouses. In the 15th century the prohibition of alcohol was not a factor in Muslim culture. The exotic allure of Arabic coffee was an extremely popular social gathering place.

Coffee is an herb that thrives in tropical, high-altitude climates along the equator. The biggest producers are Central and South America as well as several Africans and Asians nations.

Characteristics

Coffee has a distinct flavor that is distinctive and is among the most sought-after beverages in the world. It is a healthy energy source, and also contains vitamins and minerals. According to LiveStrong the cup has 7 mg magnesium, 0.5mg niacin, and 0.2mg Riboflavin. It also contains a tiny amount potassium and calcium. It is also low in calories which is a major benefit to lose weight.

Coffea handpicked arabica coffee beans, the most widely-cultivated coffee plant is a variety of Coffea. It is responsible for around 60% of the global production. It is regarded as the highest quality coffee by many aficionados. It is described as being smooth delicate, sweet, and scented with a strong scent. The plant thrives at high altitudes and in tropical climate zones. It also requires shade and is usually grown in the shade-grown method, where the plants can be protected from direct sunlight by a canopy of trees. The beans will develop slowly and mature completely.

A coffee plant can have numerous 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 smell. In general, arabica has a sweeter flavor and is less acidic that robusta. It is more delicate than other types of coffee and can only be produced with the proper care. It must be grown at the right altitude and handled carefully during processing.

Genetic diversity has led to the availability of a variety of arabica varieties. Certain varieties are more well-known than others, including the typical Cramer and the Bourbon variety, and the caturra and mokka varieties. A lot of the varieties are originated from wild harvested arabica coffee beans coffee plants, while others are developed by human selection and breeding. An increasing number of arabica varieties are resistant to coffee leaf rust, which is a serious disease that can cause severe loss of crop.

Coffee breeders are focused on increasing yield, resistance to pests and, when possible developing distinctive sensory characteristics. Around 20 varieties of coffee are currently being developed via breeding programs.

Varieties

The taste and quality of arabica coffee can vary greatly. The best arabicas are usually more nuanced in flavor than other varieties 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 typically grown at high altitudes in areas with tropical climates like Africa, Asia and Central and South America.

The two main types are Typica, and Bourbon. These were the first varieties to be cultivated. The name of the former is derived from the island of Bourbon where they first began to be grown and the second was the first to arrive in Brazil in the late 19th century. Both are low yielding and renowned for their outstanding cup quality. The most efficient, new gourmet arabica coffee beans varieties are continually being developed all over the world.

These new varieties tend to be more robust and their yields could exceed the best arabicas of the past. They have also improved resistance to diseases, such as coffee leaf rust. These traits make it the preferred crop 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. Additionally, it has less caffeine levels than Robusta and, consequently, is more easily digested by the human body.

Despite these shortcomings it is still the coffee of choice in many countries. It is also known for its delicious taste and less acidic which is more gentle on the stomach. Additionally, arabicas are known for their distinct scents. The beans that are not roasted of an excellent arabica are described as smelling like blueberries, while the roast beans have a scent that is sweet and perfumed.

Robusta however has a more delicate flavor and aroma. Its roasty flavor has been compared to peanut butter and oatmeal. Robusta is also more resistant of drought and disease than arabica, which makes it the cultivar of choice for areas with less than optimal conditions.

Processing

Coffee is made from berries or "raw" berries of coffee plants. They are harvested when they are still green. After harvesting, the raw beans go through a series of steps called processing that transforms them from ripe cherries into dry, clean parchment that has 12% moisture for export. The process of processing coffee involves taking off the beans skins, washing them, drying, hulling and sorting, as well as packaging. The green coffee beans can be roasted, or used to make instant coffee.

There are three main techniques 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. Wet processing is more expensive and requires special equipment as well as access to water. However, the beans that are processed using this method last longer and have less defects than beans processed using the dry method.

The method of wet-processing involves the ripe cherries being soaked in water for up to 48 hours, ensuring that the sticky mucilage on the exterior of each bean is broken down and then washed off. The beans that have been soaked will be dried in the sun until they reach a level of around 12 percent. This produces the beans that are then sold as arabica coffee.

Many variables can affect the quality of coffee during the production process. Genetics play a part however other factors like cultivation, soil and climate and the timing of harvesting and picking, post-harvest handling and aging can have huge effects on the aroma and taste.

Storage and transport can also influence the quality of coffee's quality. Storage can cause the smell of musty or mold to develop. Coffee should be kept in a well-ventilated location. It is not recommended to store it in the fridge or freezer. A prolonged exposure to the sun may cause coffee to discolor. This is why it is generally recommended that freshly roasted coffee be consumed within a few days of roasting. This will ensure that the beans retain their original freshness and flavor.