Coffea arabica

Coffea arabica is a species of coffee native to the highlands of Ethiopia. It is also known as the "Arabian coffee", "coffee shrub of Arabia", "mountain coffee", or "arabica coffee". Coffea arabica is believed to be the first species of coffee to be cultivated, and is grown in many parts of the world, including Latin America, Central America, Africa, the Arabian Peninsula, and Asia. It accounts for 60% of the world's coffee production.

History

Coffea arabica is believed to have originated in the southwestern highlands of Ethiopia and was first cultivated on the Arabian Peninsula. The earliest credible evidence of coffee-drinking or knowledge of the coffee tree appears in the middle of the 15th century in the Sufi monasteries of Yemen.

Cultivation and Production

Coffea arabica prefers slightly acidic soils with good drainage. The plants are usually grown between 1,300 and 1,500 meters above sea level; temperatures below freezing or above 24 degrees Celsius can harm the plant. Each tree can produce from 0.5 to 5.0 kg of dried beans, depending on the tree's individual character and the climate that season.

Varieties

There are several varieties of Coffea arabica, each with its own unique characteristics. These include 'Typica', 'Bourbon', 'Blue Mountain', 'Mundo Novo', 'Tico', 'San Ramon', and 'Caturra'.

Health Effects

Coffea arabica contains less caffeine than any other commercially cultivated species of coffee. The caffeine in coffee can have both positive and negative health effects. It can treat and prevent the onset of various diseases like cancer, diabetes, Parkinson's disease, and heart disease.

Economic Importance

Coffea arabica is of great economic importance as coffee is one of the top three most consumed beverages in the world. After crude oil, coffee is the most sought commodity in the world.