Are Arabica Coffee Beans Good? Exceptional Aroma and Understanding Its Origin

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FrontStreet Coffee - Arabica Varieties and Aroma Introduction

Arabica

South America (excluding Argentina and parts of Brazil), various Central American countries, Africa (Kenya, Ethiopia, and other places, mainly East Africa), Asia (including parts of Yemen, India, Papua New Guinea), and China's Yunnan, Hainan, and Taiwan regions also grow small amounts of Arabica coffee beans.

South America (excluding Argentina and parts of Brazil), various Central American countries, Africa (Kenya, Ethiopia, and other places, mainly East Africa), Asia (including parts of Yemen, India, Papua New Guinea), and China's Yunnan, Hainan, and Taiwan regions also grow small amounts of Arabica coffee beans.

Coffee beans grow in cooler high-altitude areas of tropical regions (altitude 600 to 2000 meters or more), are relatively cold-resistant, and have a suitable growth temperature of 15-24°C. They require higher humidity, annual rainfall not less than 1500ml, appropriate sunlight conditions and shade. The Arabica coffee tree species has poor resistance to pests and diseases and is susceptible to damage. Additionally, the annual yield per unit area of coffee trees is also relatively low.

Currently, Arabica coffee accounts for 75% of the world's coffee production. Among this Arabica coffee production, only 10% of Arabica coffee quality can be classified as "Specialty Coffee."

Coffee beans are composed of hundreds of compounds generated during the roasting process. Some substances are extremely stable, so except for loss due to evaporation during storage, they will not undergo other changes. However, this portion of compounds contributes little to aroma quality. The problem lies in the trace components that have great influence on aroma - these substances are unstable and extremely easy to oxidize. These substances will be lost due to volatilization after roasting, and are also likely to disappear after combining with substances like melanoidins.

For aroma substances to evaporate, they must first escape from the cell structure of coffee beans. The aroma located in the center of the coffee bean must pass through countless cell walls to escape to the outside. Assuming the cell size is 20μm, to pass through 2mm, it needs to pass through 100 cell walls. Therefore, ground coffee beans suffer from severe aroma loss - the smaller the particles, the faster the escape rate. If ground coffee is not stored well and exposed for just a few hours, the aroma will disappear completely, and a rancid taste will appear due to oxidation.

Knowledge Extension: Caffeine accounts for 0.9%-1.4% in Arabica varieties; Canephora typically accounts for 2%, sometimes exceeding 3%.

In Summary

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