Coffea arabica and arabica coffee
Coffea arabica, also known as arabica coffee, is the most traditional variety of Arabic coffee and originated in East Africa, coffee was monopolized by the Arab world for a long time before the 15th century, so it was called "Arab coffee" by Europeans.
All commercial coffee in the world is coffea arabica before. It was only at the end of the 19th century that a large area of disease occurred, and growers began to look for other disease-resistant varieties. coffea arabica is still the most important coffee variety, accounting for about the world. 3/4 of the total coffee output. It is mainly grown in countries in Latin America, and some are grown in Indonesia and Pacific Islands.
The geographical and climatic conditions of Brazil, the world largest coffee producing area, are very suitable for the growth of coffee, and the main coffee varieties grown are also coffee. Brazil coffee production accounts for more than 1/3 of total output in the world.
Coffea arabica seeds contain caffeine, protein, fat, crude fiber, multiple vitamins, minerals, etc. The appropriate amount of caffeine has stimulating and exciting effects on the brain, heart, blood vessels, gastrointestinal, muscles and kidneys. Improve metabolic function, reduce muscle fatigue, can be used as anesthetic, diuretic, stimulant and cardiotonic, exocarp and pulp can be used as alcohol or as feed. The fruit of coffea arabica is smaller than that of medium-fruit coffee and large-fruit coffee. The berry has an oval shape and generally contains two seeds, the so-called "coffee beans". coffea arabica is the most widely planted species in the genus Coffea. Because of its strong cold resistance and short-term low temperature resistance, it can grow on high mountains at an altitude of 2100 meters in tropical areas; but its disease resistance is relatively weak.The fruit is easy to fall off when mature; After processing, the coffea arabica has a mellow flavor and low caffeine content.