Coffea Arabica | Coffee Arabica – Your Daily Morning Brew

Coffee arabica – arabica coffee – arabian coffee

Coffea arabica is also known as Arabian coffee, is a species of flowering plant in the coffee and madder family Rubiaceae.

Arabica beans originated many centuries ago in the highlands of Ethiopia, and may even be the first coffee beans ever consumed in form of a beverage in the history of coffee.

The coffee plant (Coffea arabica) most cultivated for its berries is found in tropical regions, although it can grow in temperate climates.

Unlike most plants that grow best in the tropics, it can stand low temperatures. It requires shade when it grows in hot, low-lying areas; but when it grows on elevated land, it thrives without such protection.

Arabica beans are grown at high altitudes (610-1830 meters above sea level) at temperatures between 15 and 24 degrees Celsius. These areas receive steady rainfall and have a lot of shade.

Arabica beans are the most commonly produced variety and are considered higher quality beans.

Coffea arabica is native to Abyssinia and Ethiopia (the country commonly hailed as the birthplace of coffee) where it still grows wild.

The plant species Coffea Arabica got its name around the 7th century when the bean crossed the Red Sea from Ethiopia to present-day Yemen and lower Arabia, hence the term “arabica.”

It is believed that its origins date back to about 1,000 BC in the highlands of the Kingdom of Kaffa where the Oromo tribe ate the bean.

The Oromo group of West Wallaga, Ethiopia are believed to use coffee as a stimulant as well as food. The Oromo also link coffee traditions with traditional pottery technology.

Traditionally, Oromo believed that coffee grew out of the tears of Waaqa (the One Supernatural God). It is also believed that the Oromo were the first people to recognise coffee’s stimulating effect.

Oromo traditional farmers plant coffee trees even next to their compound gates to take pleasure in the presence of Waaqa with them which reflects itself through the coffee plants.

Also read the story of Kaldi, the goat herder from Kaffa.

The eating of coffee among the Oromo people goes back to the time immemorial when it was eaten for the energizing effect.

Oromo tribe crushed and mixed the crushed coffee beans with fat or butter to make spheres the size of billiard balls called Qorii.

Oromo collected the ripe coffee berries from wild coffee trees, ground them with stone mortars, and mixed the mashed seeds and pulp with butter.

This mash was rolled into spherical balls that they carried for subsistence, especially during long journeys. It is believed that these balls are rich in caffeine, sugar, fat and protein.

The Oromo warriors, farmers, and merchants made and ate these qorii balls, one ball per person per day.

Coffee is used among Oromo of West Wallaga as traditional medicine, food and beverage, as well as in ritual performances.

The common coffee meal that has continued to the present time is known as buna qalaa. Buna qalaa is prepared of green or dried coffee berries, which are washed and opened by the teeth.

Opened coffee berries are added and toasted in a pot on fire on hearthstones. Pure butter is added to the toasted coffee beans while still on fire.

The primary centre of diversity for Coffea arabica is in the highlands of southwestern Ethiopia and the Boma Plateau of South Sudan.

C. arabica wild populations, have also been reported on Mount Marsabit in Kenya.

Today, Coffea arabica plants are grown in Mexico & throughout Latin America, Central and South America, and the West Indies.

Arabica coffee grows well in Java, Sumatra, and other islands of the Pacific. Indonesia is the third-largest exporter and the largest producer of washed Arabica coffee.

Arabian coffee is also grown in Central and East Africa & India.

Arabica takes about seven years to mature fully. It grows best in higher altitudes but can be grown as low as sea level. Arabica plants can tolerate low temperatures, but not frost.

Two to four years after planting, the arabica plant produces small, white, highly fragrant flowers. The sweet fragrance resembles the sweet smell of jasmine flowers.

After pruning, berries begin to appear. The berries are dark green like the leaves until they begin to ripen, at first to yellow and then light red and finally darkening to a glossy, deep red.

At this point, the berries are called “cherry” and are ready for picking. The prize of the berries is the beans inside, usually two per berry.

The cherries arrive about nine months after the flowering process. That is when the harvesting process begins.

Because each plant may offer ripened and unripened fruit simultaneously, a precision harvest is required.

Arabica is the dominant species in Central and South America and much of east Africa and is considered to produce the finest cup quality.

The Arabica species is made up of many varieties or cultivars – distinct types that are able to sexually reproduce with one another.

Cultivars are coffee strains that are specifically developed instead of naturally derived. Coffee farmers are known to merge two different strains to create a cultivar.

Most Arabica varieties are derived from “Typica” (tall cultivar from Java; large fruit and seeds) and “Bourbon” (from Ile Bourbon (now known as Reunion); broader leaves, more upright).

Some of these Arabica varieties are Bourbon, Typica, Heirloom, Gesha, SL-34 and SL-28, Caturra, Mundo Novo, Pacas, Pacamara, Tico, San Ramon, and Jamaican Blue Mountain.

Arabica Coffee is brewed coffee or coffee beans from the coffee plant species Coffea arabica or one of its varietals such as Typica (Coffea arabica var. typica), Bourbon (Coffea arabica var. bourbon), Heirloom (Coffea arabica var. heirloom), or Arabica (Coffea arabica var. arabica).

Ultimately, choosing your coffee based on the varietal is a mistake – your choice in coffee should reflect your taste preferences and not some classification based on genetics.

Arabica beans vary in taste depending on the region. There will be a slight but pleasant acidity and a little bitterness. The roast you choose will also impact the degree to which you notice the flavours.

Coffea arabica or Coffee Arabica has an overall smoother, sweeter taste, with flavour tones of chocolate and caramel. It may have subtle hints of nuts, fruits or berries.

Cold brewing coffee can help bring out the sweet flavours of Arabica coffee even more.

Ethiopia yirgacheffe coffee

Hayman Coffee, 100% Ethiopia Yirgacheffe Coffee Beans is an organic, Fair Trade, shade-grown coffee. It is on the pricier side. However, if you want a delicious bean to feast on, this may very well be your choice.

These famous Ethiopian coffee beans are considered by many to be among the best coffees in the world. This arabica coffee offers impressive floral, berry, lime, caramel, and sugary flavour notes.

Illy classico

The illy Classico is a true gourmet coffee. The all-natural organic roast treats the drinker to a smooth experience. Each bean is hand-selected and then roasted in micro-batches to ensure that quality is prioritized.

The all-natural organic roast treats the drinker to a smooth experience. Interestingly, illy caffè was named on Ethisphere’s list for the seventh consecutive year, among just a handful of honorees in the beverage industry, highlighting illy’s achievement of leading with integrity.

Hawaiian kona coffee

If you’re a coffee fan you might think of “Kona Coffee” – coffee that has been grown in the Kona region of the island of Hawaii (commonly referred to as the “Big Island”).

This Hawaiian Kona coffee is smooth and sweet. The beans are carefully harvested to ensure quality and sealed shortly after roasting to provide drinkers with a satisfying experience.

These big, flavourful Kona Coffee beans are expertly roasted to produce a consistent and truly gourmet coffee when brewed.