The Arabica Coffee (Coffea Arabica) is a species of coffee originated in the Ethiopian region of Kaffa in northeastern Africa, and long ago became a popular beverage in the Arabian region.
Coffea arabica was first described by Antoine de Jussieu, who named it Jasminum arabicum after studying a specimen from the Botanic Gardens of Amsterdam. Linnaeus placed it in its own genus Coffea in 1737.
The first written record of coffee made from roasted coffee beans comes from Arabian scholars who wrote that it was useful in prolonging their working hours. The Arab innovation in Yemen of making a brew from roasted beans, spread first among the Egyptians and Turks, and later on found its way around the world.
The beans of this variety of coffee are known in the coffee trade as Arabica coffee and are widely regarded as having a superior flavor. This region's influence is also seen in the common use of the term mocha in coffee circles, which is derived from the name of the once leading coffee export port in Yemen.
 |
| Arabica Coffee Plants |
Arabica coffee is now mainly grown in East Africa, Central America and Indonesia, and requires certain growing conditions in order to thrive. Almost all coffee is grown in the equatorial belt between twenty five degrees north and thirty degrees south. Arabica grows best at higher and cooler subtropical altitudes of between six hundred and two thousand meters. It also grows best with plenty of rich moist volcanic soil with plenty of shade as well as sun. It is estimated that around 70% of all coffee production is from the Arabica bean.
Reflecting the spread of Arabica coffee around the world, the old Indonesian coffee exporting port of Java has also contributed its name for common use in coffee circles. [source : Coffea Arabica]
0 Comments:
Post a Comment