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Origin and Processing of Arabica Coffee Arabica beans are coveted for their superior quality and taste. They come in a variety of flavors like lemongrass, floral and honey. High altitudes are the ideal location for coffee plants. The flavor of the bean is influenced by the weather conditions such as temperature and rainfall. The roasting process also affects the taste of the coffee. Origins The origin of a coffee's source can have a significant impact on its flavor and aroma. This is due to the fact that the beans are grown in different climates and under different cultivation methods. The beans are also exposed to heat and other elements when they are roasting, which affects the taste. These variations in the growing region provide each variety of arabica coffee its distinct character. The most adored species of coffee, the Coffea arabica, is indigenous to certain regions of Africa but is grown throughout the world. Its popularity has led the development of a variety of cultivars. Its unique flavor profile is derived by the bean's taste and fruity and floral notes. The intensity of these qualities is dependent on the degree of roasting as well as the bean's origin. Arabica's development is an intriguing tale. It is believed that this 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 less-producing Coffea canephora, and the more prolific but more resistant Coffea eugenioides. This 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. It is believed that explorers and traders brought seeds out of the country, which led to its spread across the globe. The first evidence of coffee outside its homeland is as old as the 15th century. It was found in Arabian coffeehouses. In the 15th century the prohibition of alcohol was not a factor in Muslim culture. The exotic allure of Arabic coffee became a popular social center. The coffee plant thrives in tropical, high-altitude areas near the equator. The largest producers are Central and South America as well as several Africans and Asians nations. Characteristics Coffee is a very popular drink all over the world. It has a distinct flavor and is a very well-known drink. It is also a fantastic source of energy, and it is also a rich source of some minerals and vitamins. According to LiveStrong coffee, a cup of coffee has 7 mg of magnesium, 0.5 mg of niacin and 0.2 mg of the riboflavin. It also contains little potassium and calcium. It is also low in calories, a huge benefit if weight loss is the aim. Coffea arabica is the most extensively cultivated coffee plant is a kind of Coffea. It accounts for about 60% of the world's production. It is regarded as the top quality coffee by many aficionados. It has been described as soft, smooth 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 grown using the shade-grown technique, where the plants are protected from direct sun by the canopy of trees. The beans will grow slowly and mature fully. A coffee plant may have many characteristics, based on location and cultivation methods. The soil type, the altitude and the rainfall are among the most important factors that impact the flavor 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 sufficient care. It must be grown in the proper altitude and processed with diligence. The genetic diversity of the arabica plant has led to a variety of different varieties. Some are more well-known than others, such as the typical Cramer and the Bourbon variety, and mokka and caturra varieties. Many of these varieties were introduced from wild coffee plants, while others are created by human selection and breeding. A growing number of arabica varieties have been made resistant to coffee leaf rust, a devastating disease that can cause severe loss of crop. Coffee breeders are focusing on increasing yield and resistance to pests, and, where possible they are also working on developing distinct sensory qualities. Around 20 varieties of coffee are being developed in current breeding programs. Variety The arabica coffee varieties differ greatly in quality and taste. The best arabicas tend to be more complex in flavor than other varieties of coffee. They can have notes of nuts, fruit and chocolate. Arabica beans are also smoother, lighter and more sweet 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 major types of arabica are Typica and Bourbon and were the first cultivable varieties. The first name is derived from Bourbon which is where they were originally cultivated. 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 outstanding cup qualities. All over the world, new, more productive arabicas are being developed. 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 diseases like coffee leaf rust. These qualities make them the most preferred cultivar for many farmers. It is susceptible to weather changes and certain diseases. This is the reason arabica only accounts for 60% of global coffee production. It also has less caffeine than Robusta which makes it easier to digest by the body. Despite these disadvantages arabica is still the coffee of preference in many countries. It is also renowned for its superior flavor and less acidic taste that is gentle on the stomach. Also, arabicas are famous for their complex aromas. Unroasted beans from an excellent arabica smell like blueberries. Roasted beans have a sweet and perfumey smell. Robusta, on the other hand, has a less delicate aroma and flavor. Its taste is often compared to oatmeal, and its roasty flavor is said to be similar to peanut butter. Robusta is less susceptible to drought and illness than Arabica, making it the ideal choice for regions with less than ideal conditions. Processing Coffee is derived from the berries, or “raw” berries of coffee plants. They are harvested when they are still green. After harvesting, the beans go through a process known as processing. This transforms them into ripe cherries as well as dry, clean parchment that can be used for export. Coffee processing includes such activities as getting the beans removed from their skins, removing them from their pulp, washing, drying and sorting, hulling, grading and packaging. The resultant beans are referred to as green coffee and they can be roasted or used to make instant coffee. There are three primary methods used in coffee processing: the dry or “natural,” process; the wet (or washed), process and a hybrid method called the semi-washed (“pulped natural”) method. Wet processing is more expensive and requires special equipment as well access to water. However beans processed with this method last longer and have fewer defects than beans processed using the dry method. The process of wet processing involves soaking ripe cherry for up to 48-hours in water, which dissolves the sticky mucilage that coats the beans. The beans that are soaked are dried in the sun until they reach a moisture content of about 12%. arabica coffee beans direct from the source are then sold as Arabica coffee. Many variables can influence the quality of coffee during the process of making it. Genetics play a part however other factors like cultivation, soil, and climate, the timing of harvesting and picking, post-harvest handling and aging can have huge impacts on a coffee's aroma and taste. Storage and transport can also affect the quality of coffee's flavor and quality. Storage that is prolonged could lead to the growth of molds or musty flavours. Coffee should be kept in a well ventilated area, and it is not recommended that it be stored in the freezer or refrigerator. Additionally prolonged exposure to sunlight can cause the coffee to develop discolorations. It is therefore recommended that freshly roasted coffee should be consumed within a few days following roasting. This will ensure that the coffee retains their original, fresh flavour.