Coffea arabica is a species of coffee tree that produces arabica coffee, accounting for the majority of the coffee consumed in the world. This species of tree is the oldest known tree to be cultivated for coffee production. Until the beginning of the 20th century, it was virtually the only type of tree from which coffee was harvested commercially.
Drawing of Coffea arabica
History
Coffea arabica is native to central Ethiopia. The name arabica was given to this species of coffee by the botanist Carolus Linnaeus who incorrectly believed that it originated on the Arabian peninsula in modern-day Yemen. There is still debate over whether it was first cultivated in East Africa or on the Arabian peninsula[1].
Characteristics
Fully grown, coffea arabica is between fourteen to fifteen feet tall and bushy (however, it should be noted that a properly pruned tree generally will not reach this height). It has dark-green, lance-shaped leaves, approximately three to six inchs long. The underside of the leaves are substantially lighter than the top side[2].
The white and fragrant flowers of the coffea arabica tree grow in clusters in the axils of the leaves. Even on a single tree, the number of petals on a flower vary from blossom to blossom. In hot and dry conditions, the flowers are generally smaller and more numerous. However, if the conditions are too dry, the flowers will not bear as much of the fruit that will develop into the coffee harvest[3].
Ripe and unripe coffee cherries on a limb.
The cherries of the arabica coffee tree contain an elliptical pit which typically consists of two coffee beans. In rare cases, the pit may actually be made from three beans, however, a more common mutation occurs when there is only one coffee bean in a cherry. These beans are referred to as peaberry.
Growing conditions
Arabica trees are generally considered more delicate than other species of coffee trees, especially Coffea canephora. They grow best at altitudes between 3000 to 6000 feet in a climate that does not experience freezing temperatures, yet does not reach extremes of heat)[4]. Arabica trees are also generally more susceptible to disease, particularly coffee rust. In the late 1800s, a large percentage of the arabica coffee trees were wiped out from coffee rust, to be replaced by hardier, but less palatable, species[5].
See also
- List of coffee species
- List of cultivars of Coffea arabica
- List of varieties of Coffea arabica
References
- ↑ Kenneth Davids (2003). Home Coffee Roasting: Romance & Revival, Rev. updated ed., 15. ISBN 0312312199.
- ↑ William H. Ukers (1922). “The Botany of the Coffee Plant”, All about Coffee, 133.
- ↑ William H. Ukers (1922). “The Botany of the Coffee Plant”, All about Coffee, 133-135.
- ↑ Mark Pendergrast (1999). “The Coffee Kingdoms”, Uncommon Grounds: The history of coffee and how it transformed our world, 26. ISBN 0465054676.
- ↑ Mark Pendergrast (1999). “The Coffee Kingdoms”, Uncommon Grounds: The history of coffee and how it transformed our world, 43-44. ISBN 0465054676.