Arabica Coffee
Coffea arabica (pronounced /əˈræbɪkə/) is a species of coffee indigenous to Ethiopia and Yemen. It is also known as the "coffee shrub of Arabia", "mountain coffee" or "arabica coffee". Coffea arabica is believed to be the first species of coffee to be cultivated, being grown in southwest Arabia for well over 1,000 years. It is considered to produce better coffee than the other major commercially grown coffee species, Coffea canephora (robusta). Arabica contains less caffeine than any other commercially cultivated species of coffee. Wild plants grow to between 9 and 12 m tall, and have an open branching system; the leaves are opposite, simple elliptic-ovate to oblong, 6-12 cm long and 4-8 cm broad, glossy dark green. The flowers are white, 10-15 mm in diameter and grow in axillary clusters. The fruit is a drupe (though commonly called a "berry") 10-15 mm in diameter, maturing bright red to purple and typically contain two seeds (the coffee 'bean').
Unseasonal weather in February and March has hit Tata Coffee's production of its robusta crop, however the arabica crop has not been affected.
Know what are the different coffee varietals
There are about 20 major species within coffee, but the typical coffee beverage is likely to be familiar with just two: Coffea Arabica and Coffea Robusta.
MARABA, Rwanda -- Sun-kissed plantations ring this village, renowned in recent years for growing the rich arabica beans brewed and served in some of the world's finest coffee houses. But the secret to success here has had far less to do with the idyllic climate and volcanic soil than with a group...
Beans are classified into two botanical types Arabica and Robusta. The coffee used in commercial production, which you usually see in instant coffees are Robusta. Arabica, on the other hand, is the older type of coffee that could give you premium-tasting cups.