<h1>Arabica coffee, Coffea arabica</h1>

Arabica coffee, scientifically known as Coffea arabica, is the most popular coffee species globally, accounting for approximately 60% of worldwide coffee production. Here are some key facts about it:

Origin and Cultivation:

Native Region: Arabica coffee originated in the highlands of Ethiopia and Yemen.

Growing Conditions: It thrives in high altitudes (typically between 2,000 and 6,000 feet above sea level), with consistent rainfall (around 40-59 inches annually), and stable temperatures (ideally 59-75°F or 15-24°C). It prefers light shade, often grown as an understory shrub.

Delicate Plant: Arabica plants are more delicate and susceptible to diseases and pests compared to other coffee species, requiring careful cultivation.

Maturity: An Arabica coffee plant takes about seven years to fully mature, but can produce economic yields for 30-40 years, and some even up to 100 years.

Yield: One Arabica coffee plant produces about one to two pounds of beans per year.

Harvesting: The coffee cherries on an Arabica plant don't ripen simultaneously, so they are often hand-picked individually when perfectly ripe to ensure the highest quality.

Global Production: Major Arabica-producing countries include Brazil, Colombia, Ethiopia, Honduras, and Peru.

Characteristics of the Plant and Bean:

Self-Pollinating: Unlike many other plants, Arabica coffee is self-pollinating, which helps maintain consistent genetic traits and quality across generations.

Chromosomes: Arabica coffee is unique in having 44 chromosomes, double that of most other coffee species (which typically have 22). This higher number of chromosomes is believed to contribute to its more complex and subtle flavor profiles.

The "Bean": What we call a "coffee bean" is actually the seed of a fruit called a coffee cherry. Each cherry typically contains two seeds.

Appearance: Arabica beans are oval-shaped with a distinctive S-shaped groove in the middle. Unroasted (green) beans are typically greenish to greenish-blue.

Flowers: The plant produces small, white, highly fragrant flowers that resemble jasmine.

Flavor and Caffeine:

Flavor Profile: Arabica is renowned for its smooth, sweet, and complex flavor. It often features notes of chocolate, sugar, nuts, and fruits (like berries or citrus), with a pleasant acidity. The specific flavor notes can vary greatly depending on the region and processing methods.

Caffeine Content: Arabica has a lower caffeine content compared to Robusta beans, typically ranging from 0.8% to 1.5% caffeine by dry weight. This lower caffeine contributes to its smoother taste and less bitter profile.

Coffea canephora

Comparison to Robusta:

Arabica is generally considered superior in taste and aroma to Robusta (Coffea canephora), which tends to be stronger, harsher, more bitter, and has a higher caffeine content. Robusta is often used in instant coffee and espresso blends for its crema and bold flavor.

These facts highlight why Arabica coffee is so widely beloved and constitutes the majority of specialty coffee available worldwide.