If you love to drink a cup of Arabian coffee in the morning, then what you’re enjoying is Arabica Coffee.
Coffee plants are classified under the genus Coffea, which is an evergreen shrub that grows in numerous places around the world. It was initially cultivated in the Ethiopian highlands, so it typically grows better at higher altitudes where there are few hot, humid swings throughout the year.
Despite the popularity of other coffee products, Arabica coffee represents 59% of this commodity for the typical year.
HOW DO THE ARABICA COFFEE PLANTS GROW?
When the shrubs begin to grow in the wild, they may reach an eventual height of 40 feet. They offer an open-branching system, where the leaves tend to be oblong, opposite, and colored as a glossy, deep green hue.
The flowers of the shrub ten to form in clusters and are quite small, often just 10 millimeters in diameter. Unlike other members of the genus, the Arabica shrubs are self-pollinating. That means you have fewer differences in the bean size from the fruits grown each year, which is why Arabian coffee is one of the most consistent products of its type.
The beans produced by the Arabica are a little larger than other varieties as well, so from a production standpoint, you’re going to have more coffee grounds to use for your morning cup from a crop.
Although it was endemic to Ethiopia, finding this coffee shrub there is now a rare occurrence. Most local coffees tend to be a variety of mixed, hybrid trees. There have been some shrubs located in Kenya, but it is now regularly grown in Latin America, the Caribbean, and Southeast Asia.
Each Arabica Coffee plant requires about seven years to become fully mature. For best results, it likes to grow in places that receive about 60 inches of rain each year.
WHAT IS THE ARABICA COFFEE BEAN?
When you’re making a cup of coffee in the morning, what you’re creating is a beverage that was made from the seed of the Arabica coffee plant. The seed is located within a small, red fruit that is often referred to as a “cherry.” That means this coffee can be classified as a drupe.
The seeds are elongated, flat, and have that classic groove down the middle.
Each fruit contains two coffee beans, which are protected by a membrane that is referred to as the “parchment.” There is a layer of pulp from the fruit too, which is surprisingly sweet.
What is unique about Arabica coffee is that it is the only plant of its genus to contain 44 chromosomes. Because of its preference for higher altitudes and tropical regions, the plant flowers when the rainy season comes around. The flowers are beautiful, fragrant, and white, creating a stunning scene when an entire grove is in bloom.
The fruit of the plant arrives about nine months after the flowering process. That is when the harvesting process begins. Because each plant may offer ripened and unripened fruit simultaneously, a precision harvest is required.
Once the coffee is harvested, the beans are then processed and sent for roasting. Based on how you prefer that process (light, dark, etc.), you are presented with a lovely cup of wake-up juice for your morning routine.
WHAT TO EXPECT WITH ARABICA COFFEE?
The reason why a majority of the world’s coffee is Arabian is due to the overall consistency that these beans provide. When you have a well-prepared homebrew or a favorite espresso at home, you’ll find that Arabica coffee offers a sweet fragrance, a slightly acidic profile, and there’s a kick of caramel and chocolate at the end.
Bitterness is rarely an issue with this coffee, even if you prefer the “strong brew” setting on your coffee pot. You should see a light layer of reddish-brown froth with an espresso, while the brewed coffee should offer darkness that speaks of an inviting flavor.
The caffeine content of Arabian coffee is somewhat mild compared to other varieties. At its peak, each bean contains less than 2% per volume.
That means you’ll enjoy a nice wakeup call with your cup of coffee in the morning without the jittery buzz. It provides a smooth flavor, a consistent profile, and just enough acidity to make your mouth feel excited about the day.
The coffee speaks for itself. As for the rest of the experience, that is up to you. Purchase Arabica Coffee from Blackout Coffee Company who has a consistent roasting process to ensure your morning routine always gets the boost it requires.
Coffee History
How did humans create coffee? Why? And how we end up here, with world coffee championships and a $30 billion industry in exports each year (OEC, 2015)
Oh, and for the rest, what is first, second, third and fourth wave coffee?
If you’ve ever asked yourself these questions, be prepared to find out. I’m going to take you through a very brief history of coffee consumption, from the year 1400 to today.
Coffee and Cake
Traditional Coffee Consumption: Rites & Policies
It is difficult to trace coffee consumption back to its first discovery. It seems to have emerged somewhere in Africa and the Middle East, perhaps as some form of medicine or stimulant. However, the only thing we can say for sure is that, in the year 1400, it was being elaborated in the Sufi monasteries.
Traditional coffee consumption in the Middle East used coffee to welcome guests and as a backdrop for negotiations. This was often a ritualized experience that took place at home.
During the Ottoman Empire, coffee also began to be sold in markets before being favored at court. From there, the coffee house emerged.
And as coffee spread into Europe – and then, through European imperialism, beyond the world – its association with politics, male social circles and liberal thoughts, it was strengthened.
From Sweden to Colombia, the ruling classes developed fears that drinking was only a front to foment political and social instability. Religious leaders also saw coffee houses as a place of dangerous thoughts: in 1702, ministers in Salem mocked the “coffee house sages ” for doubting that witchcraft might exist. This continues until the 1800s, when coffee culture began to resemble modern consumption.
A woman makes coffee in the traditional Ethiopian method.
First Wave of Coffee & Commodification
The first wave of coffee is characterized by its increasing accessibility. Coffee used to be a drink of the elite, whether it was royalty or just intellectuals, the first wave introduced it to the kitchen.
During the 1800s, Folgers and Maxwell took the initiative. Both instant coffee and percolator, a coffee maker that remained in use until 1970, were also invented in that century.
Coffee made in a mocha, invented in 1933
Then, at the beginning of the year 1900, the espresso machine appears, and soon after, Nescafé and also the freeze-dried instant coffee. Although the instant already existed, freeze-drying technology allowed it to stay longer, making it easier and cheaper to transport over long distances.
In addition, American soldiers who were abroad, in countries like Korea, helped the consumption of instant coffee spread.
Second Wave of Coffee & Specialty Consumption
The second wave is marked by a growing concern for coffee quality and specialty expertise.
Starbucks was founded in 1971, in 1974 Erna Knutsen used the phrase “specialty coffee” in the Tea & Coffee Trade Journal, and in 1982 the Specialty Coffee Association of America was founded.
This movement was also shaped by the Colombian coffee icon Juan Valdez, who first appeared in the late fifties. Fictional character created by the national coffee association FNC / Café de Colombia, for its marketing campaigns, became famous in the United States. Their role was to remind people that some coffees really taste better than others.
Third Wave of Coffee & the History of Origin
As a coffee producer, however, Juan Valdez not only influenced second-wave coffee; his invention also heralded the eventual arrival of third-wave coffee. But it wasn’t until 2002 that Trish Rothgeb declared her arrival.
With the third wave, the story behind the cup is the focus of attention. The variety of coffee, country of production, terroir, processing method, roasting profile, method of preparation … Consumers began to realize the impact all of this can have on the taste of coffee. In some coffee farms, experimental methods of processing also emerged, in an attempt to cater to this new type of more demanding consumer.
This is not to say that all third-wave coffee was based on new technology: Chemex, for example, was invented in 1941. However, there was a new interest in complexity, more acidity, and how to manipulate the preparation to have unique flavors of the coffee beans themselves.
In addition, coffee is competitive. The best of Panama and the Cup of Excellence appeared in the late 90s, while the first World Barista Championship took place in 2000. The idea of elite coffee varieties appeared in 2004, after a Panamanian Geisha was auctioned for USD $21/lb – increasing in recent years, to USD$350.25/lb.
Is there a Fourth Wave?
The term “fourth wave” is divisive: some believe it doesn’t exist beyond marketing. Others argue that it could be used to signal a push toward greater use of technology and science in coffee brewing. For now, however, most people consider us to be still in the third wave of coffee.