Arabica Coffee
The first type of coffee, which met people who had coffee beans from the coffee tree arabika (Coffea Arabica). So far, coffee grains arabika considered better than its sole competitor grain robusta. However, some specialists believe this is a simple whim tastes: Yes, in arabike by 60% more oil producing excellent "coffee" aroma of coffee is more gentle and refined taste, a smooth effect on the body, but simultaneously in arabike 2 times lower than in robuste, alkaloid caffeine, which is valued by many in much higher coffee smell and taste.
Genetically arabika different from other coffee chromosome set, having 44 chromosomes to 22 - x from robusty and, I repeat, is relatively low caffeine content. Incidentally, these natural properties show greater innate vulnerability coffee arabika - plant alkaloids protect against pests. Yes and diseases, the protection of which is in the genes, arabika exposed to much stronger than other wild.
There arabika from Ethiopia, where so far at Abyssinian highlands grow plantations and semi-wild varieties. Incidentally, it turned out that because of deforestation and global warming over the past 30 years lost more than half of all wild trees arabiki. And if they disappear, it will not remain in nature and "parent" genetic base.
However, due to breeding withdrawn many cultivars Arabian coffee tree (used for industrial purposes about 40 - 50). The most familiar Typica and Bourbon, they were high-quality hybrids Caturra (Brazil and Colombia), Mundo Nov about (Brazil), Tico (Central America), a dwarf S n Ramon (Brazil) and Blue Mountain (Jamaica) and others.
Arabiki peculiarity is that it does not grow below 700 meters above sea level. This alpine plant very demanding, it requires strong and regular rainfall, average temperatures (15-24 C °), the complete absence of frosts, deep, fertilization. Such plants because of the changes day and night temperatures formed superhard grain (maximum of 3 kilograms a year or 500 g of roasted coffee from one tree). This coffee is, by definition international association of coffee, is the Specialty (we GoSTu Premium). Arabica Premium class collect only manually (piking), selecting the best coffee fruit. After that, they are wet or dry processing. When dry grain is removed from the shell in the shelling machines. Wet way - more benign, lengthy and expensive - grain vymachivayut first, then propolaskivayut in obdirochnyh machines. After that arabiku dried under tents, turning every 3-5 hours.
The share arabiki account for 75% of the world's coffee production. When cooking drink volatile aromatic compounds dissolved in oils, are released and give a bright aroma and flavor arabiki. Many believe that it is the best, most balanced cup of coffee.
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Coffe Articles
Coffee Latte,
Coffee Cappuccino,
Coffee Espresso,
Coffee Americano,
Arabica Coffee,
Robusta coffee,
Coffee Pods,
Coffee French Press,
Coffee ristretto.
