Coffee Arabica Tree 19cm Pot

Coffee Arabica (Coffea arabica) is one of the most widely cultivated species of coffee. It is known for its smooth and rich flavour, often considered superior to that of other coffee species.

Origin and Distribution

Origin: Coffee Arabica is believed to have originated in the highlands of Ethiopia and the Boma Plateau in Sudan.
Cultivation Areas: It is primarily grown in tropical climates, particularly in countries along the equatorial belt. Major producers include Brazil, Colombia, Ethiopia, and Kenya.

Botanical Characteristics

Family: Rubiaceae
Growth Habit: Coffee Arabica is a small, evergreen shrub or tree that can grow up to 9–12 meters in the wild but is typically pruned to 2–3 meters in cultivation for easier harvesting.
Leaves: The leaves are opposite, simple, and elliptic to oblong, with a glossy, dark green appearance.
Flowers: The plant produces small, white, fragrant flowers that grow in clusters.
Fruit: The fruit, known as a cherry, is a drupe containing two seeds (coffee beans). The cherries turn bright red when ripe, typically 7-9 months after flowering.

Climate and Soil Requirements

Temperature: Coffee Arabica thrives in temperatures between 15-24°C. It is sensitive to frost and extreme temperatures.
Altitude: Ideal growing altitudes range from 600 to 2000 meters above sea level. Higher altitudes typically produce better quality beans.
Rainfall: Requires annual rainfall between 1200-2200 mm, with a distinct dry season for flowering.
Soil: Prefers well-drained, fertile soils with a pH of 6-6.5.

Processing Methods

Dry Process: Cherries are spread out in the sun to dry, then hulled to remove the dried outer layers.
Wet Process: Cherries are pulped to remove the outer skin, fermented to remove the mucilage, washed, and then dried.
Drying: Beans are dried to a moisture content of about 10-12%.
Milling: Includes hulling, polishing, and grading the beans.