With a distinct aroma and irresistible flavor, it has commanded the attention of the world. The coffee trade is immense, second only to that of oil in its value. The history of coffee is filled with stories of those who sought to control that trade, who exacted high tariffs on coffee roasters and those who found ways to circumvent those controls.

Monday, December 25, 2017

Characteristics of coffee arabica

Arabica (Coffea arabica), the original plant discovered and cultivated for today’s coffee beverage, likely originated in present day Ethiopia.

Arabica coffee fruits are oval and long. They are covered by a skinlike, smooth red film that covers the mesocarp. Arabica grows best at altitudes of 1500 to 6000 feet. Worldwide, 7 percent of the coffee harvest is arabica and the rest robusta.

Though Arabica naturally contains the least caffeine it possesses the subtlest, most desirable flavors. Green coffee composition is dominated by carbohydrates (~60% dry matter), more abundant in arabica coffee than in robusta.

Most carbohydrates present in green coffee are insoluble polysaccharose: cellulose an hemicelluloses, arabinogalactan, and galactomannan.

Arabica is more susceptible to disease and more tolerant of poor soils. Farmers have grown arabica at least since the 16th century.
Characteristics of coffee arabica
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