Characteristics of Arabica Coffee Aroma and Whether Typica Coffee Inherits Superior Genes

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FrontStreet Coffee - Introduction to Arabica and Typica Coffee

Arabica is currently the most widely produced coffee variety and is promoted as the highest quality coffee, making it the mainstream in today's market. It commands the highest prices and accounts for over 65% of all coffee production.

Arabica: Mellow Flavor with Distinct Fruit Acidity

Originating from the Abyssinian Highlands of Ethiopia, Arabica accounts for approximately 70% of global coffee production. As a tropical and subtropical high-altitude crop, it is susceptible to high temperatures, dryness, excessive humidity, frost damage, and leaf rust disease. Historically, Muslims consumed Arabica for extended periods and did not readily export it abroad. Even when exported, it was sold as roasted beans to prevent reproduction. Muslims would drink a cup of coffee while reading scriptures to refresh their minds and drive away drowsiness, sometimes also using it as medicine.

Currently, dozens of sub-varieties have been developed from the Arabica species through mutation, improvement, and crossbreeding. The most well-known in the market include Typica, characterized by elongated beans, evenly spaced center lines, minimal central membranes, excellent flavor, and distinct fruit acidity. Countries cultivating this variety include Colombia, Costa Rica, and Nicaragua in Central and South America, as well as Ethiopia and Yemen in Africa.

Similarly, due to the extensive cultivation of Arabica worldwide, many regions have selectively bred varieties with special flavors and characteristics, such as Typica, Bourbon, Catuai, Catimor, and Geisha. However, regardless of their distinctive features or taste differences, they all belong to the Arabica species.

Characteristics of Typica

Typica coffee trees are notably tall, with bronze-colored leaves at the top. The coffee beans are relatively large and elongated, with pointed ends that curve upward slightly, resembling eggs. Typica coffee beans often exhibit citrus acidity with a sweet aftertaste, and many praise them as elegant and refined coffee beans. Unfortunately, Typica trees grow quite tall, making harvesting inconvenient, and they have poor disease resistance, making them vulnerable to common pests and diseases such as leaf rust, coffee berry disease, and nematodes. Consequently, their yield is extremely limited.

Knowledge Expansion

The earliest Arabica coffee bean varieties came from Africa, specifically Ethiopia, Yemen, and other regions, before being gradually transplanted to various parts of the world.

In Summary

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