Arabica coffee
study guide
“Arabica coffee is a popular beverage enjoyed worldwide, renowned for its mild flavor and complex aroma. This report delves into the world of Arabica, exploring its history, cultivation, processing, and physical characteristics.”
History and origin of Arabica coffee beans
“Arabica coffee is one of the world’s most popular coffee varieties, renowned for its complex, mild flavor with hints of sweetness and a lower bitterness. Originating from the highlands of Yemen, it was spread through trade routes and has become a dominant force in global coffee production. Arabica coffee is native to Ethiopia, where the major genetic diversity of this species is found. Historians believe that coffee beans were first brought from the coffee forests of southwestern Ethiopia to Yemen, where it was cultivated as a crop. Legends speak of herders noticing the energetic behavior of their animals after consuming coffee berries. Over time, Ethiopians began using coffee for its stimulating properties, often grinding the beans and mixing them with fat.”
Characteristics of Arabica coffee
“Arabica coffee beans are known for their oval shape and a long center groove. Compared to other coffee varieties, they have a milder acidity, richer aroma, and a broader spectrum of flavor notes, ranging from fruity and floral to chocolatey and nutty. Arabica beans are known for their oval, slightly elongated shape. Arabica beans are generally smaller in size compared to Robusta beans. The color of unroasted Arabica beans is usually a blue-green or yellow-green and they have a smooth surface with a noticeable center groove. This groove runs the length of the bean and is often described as S-shaped.”
Arabica beans may have a silvery sheen on their surface. Defects such as black spots, broken beans or insect damage are less common in high quality Arabica beans.
Caffeine content of Arabica coffee
“Arabica is revered for its flavor and, compared to its counterpart, Robusta coffee, contains a slightly lower amount of caffeine. A typical cup of Arabica coffee contains about 80 to 120 milligrams of caffeine. It’s a great choice for those who prefer a milder taste.”
Types of Arabica coffee beans
Within the Arabica coffee family, there is a diverse range of bean varieties, each with its unique flavor profile. Popular varieties include:
- Bourbon: Renowned for its sweetness and balanced acidity.
- Caturra: Produces a bright, citrusy cup.
- Typica: Offers a clean, mild flavor profile.
- Mocha Java: A blend of Arabica and Robusta beans known for its chocolatey notes.
Arabica coffee growing conditions
Arabica beans thrive in mountainous regions with specific climatic conditions. These regions, known as the ‘coffee belt’, offer the ideal combination of sunlight, rainfall, and temperature for Arabica plants to flourish.
The coffee belt: Imagine a band around the Earth near the equator. This region, known as the coffee belt, has the perfect blend of climatic factors for coffee cultivation. These include: sunlight, rainfall, and temperature.
Modern Arabica
“Arabica accounts for approximately 60% of the world’s coffee today. Countries like Brazil, Colombia, Ethiopia, and Guatemala are renowned for their high-quality Arabica beans. Each offers unique flavors due to factors like varietal differences and processing methods.”
Arabica seed processing
“After harvest, Arabica cherries undergo a meticulous processing stage. The two most common methods are the wet process and the dry process, which significantly influence the final flavor profile. Here is a brief overview of the two common processing methods:
- Wet Process (Washed Process):
- Dry Process (Natural Process):“
Would you like me to provide more details about these two processing methods?
wet process (washed process)
The first step involves removing the outer flesh (pulp) from the coffee cherry. The beans are separated and left in a sticky layer called mucilage.
Fermentation: The mucilage-coated beans are submerged in water tanks for controlled fermentation. Washing: After fermentation, the beans are thoroughly washed to remove any remaining mucilage and impurities. Drying: The beans are typically dried on raised beds under controlled sunlight or in mechanical dryers, reducing moisture content to around 10-12%. Finally, the beans are transformed into what we know as green coffee beans.
dry process (natural process)
Sun Drying: In this method, the entire coffee cherry, including the pulp, is placed on drying beds under direct sunlight. Regular turning of the cherries ensures even drying. Hulling: Once dried to the desired moisture content, the dried fruit surrounding the bean becomes brittle and is mechanically removed. The dry process produces a fuller-bodied coffee with earthy and fruity characteristics, often described as having a “winey” flavor.
