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Arabica
Arabica – is the most ancient and popular sort of coffee.
Its origin goes to Africa and Abyssinian height, located in northwest
from Addis Ababa and to the south from Lake Tana.
About three quarters of coffee world production is based on sort
of tree “Arabica”. Arabica grows mainly in tropical
climate of Asia and Africa. If not to cut off Arabica, the coffee
tree can grow up to six meters in height! Certainly, artificial
cultivation of Arabica is exposed to trimming up to 2-3 meters.
It is done for convenient gathering of fruits.
Looks Arabica beautifully: grey bark, dark green glossy leaves,
and fragrant white flowers. Simultaneously with flowers on Arabica
appear fruits - coffee grains. The coat of Arabica fruits can be
both red and violet colors.
Harvesting of Arabica has its peculiarities. Arabic fruits are set
during all year, and ripen approximately for 6-8 months. On one
tree there can be both ovaries, and flowers, and fruits that makes
machine gathering of Arabica rather inconvenient. Probably, it is
possible only in Brazil. There because of climate features, the
crop ripens almost simultaneously. In other countries Arabica fruits
are gathered by hands. There is one more interesting way –
shaking off the ripened Arabica fruits on special bedding.
The maintenance of caffeine in Arabica coffee beans differs. Maximum
quantity of caffeine contains Arabica, growing in Colombia. And
as a whole, the maintenance of caffeine in Arabica grains depends
on where the Arabica plantation is located. This includes the height
of Arabica plantation above the sea level, its nearness to equator,
structure of the ground. For example, Arabica coffee, gathered from
mountain plantations, contains twice less caffeine, than coffee
from "valley" Arabica. Knowing it, it is possible to orient
in purchase of Arabica grains. If you need light toning up effect,
choose "mountain" Arabica and if more active stimulant
effect – Arabica, gathered in valleys.
At once after gathering, Arabica is processed. It is made to separate
grains from covering. There are two ways of Arabica coffee beans
processing on plantations - dry and damp. Depending on it distinguish
“dry", “completely washed” and "half
washed" Arabica. The way of processing Arabica depends on the
accessible water in that district. Special equipment for Arabica
processing is being of great importance. So has developed, that
Arabica is exposed to dry processing in Brazil and Ethiopia. In
all other countries Arabica traditionally is exposed to damp processing.
Taste of coffee is influenced by place where it is grown up. Indian
Arabica on taste sharp, bitterish, with strong aroma. Colombian
has soft, slightly wine taste, delicate aroma. Kenyan, among shades
of the soft taste has also grain.
Now in the world 64 sorts of Arabica are registered. The moderate
maintenance of caffeine in Arabica (0, 7 % - 1, 7 %) reduces risk
of its influence on cardiovascular system up to a minimum.
Arabica trade is made through the largest coffee exchange located
in New York. Such Arabica trade is traditional; in fact the prices
on Arabica for the first time have been established at the New York
coffee exchange in 1882. While trading Arabica the pound is used
as a unit of weight. And at this time Arabica is stored in the largest
cities-ports of Rotterdam, Amsterdam, Hamburg, Bremen, London.
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