Coffea arabica
Coffea arabica is a species of flowering plant in the coffee family, Rubiaceae, and the source of Arabica coffee.
Coffea arabica is a species of flowering plant in the coffee family, Rubiaceae, and the source of Arabica coffee. It is an evergreen shrub or small tree native to northeast tropical Africa, especially Ethiopia, and is now cultivated widely in tropical regions. Arabica coffee is valued for its aroma and lower caffeine content compared with Robusta coffee.
Description
Coffea arabica is an evergreen shrub or small tree, typically 2–8 m tall. It has shiny leaves and white, sweetly scented flowers. The fleshy fruits, commonly called cherries, ripen to red, though some varieties may be yellow or purple. Each fruit usually contains two seeds, known as coffee beans.
Distribution and habitat
The species is native to montane forests of Ethiopia and nearby parts of northeast tropical Africa, including South Sudan and possibly Kenya. It grows best at higher elevations in tropical climates and is now naturalised or cultivated in many coffee-growing regions worldwide.
Cultivation and use
Arabica coffee is the most widely cultivated coffee species, accounting for about 60% of global coffee production. It is generally considered more aromatic than Robusta and is used both alone and in blends. The cherries are processed to extract the seeds, which are then roasted to produce coffee.
Taxonomy and varieties
Coffea arabica was first formally described by Carl Linnaeus in 1753. It is genetically distinct from other coffee species, often described as having four sets of chromosomes. Commonly cited cultivated varieties include Typica and Bourbon, with many later cultivars selected for yield, quality, and disease resistance.
Key facts
- Arabica coffee is less caffeinated than Robusta and prized for its flavour and aroma.
- Coffea arabica is native to the highlands of northeast Africa, especially Ethiopia.
- The plant produces red cherries that typically contain two seeds (coffee beans).
- Arabica accounts for about 60% of global coffee production.
Arabica coffee is the dominant coffee species used by Canadian consumers, retailers, and cafés, so it is relevant to Canada through coffee import markets and everyday consumption.
Frequently asked questions
What is Coffea arabica?
Where is Coffea arabica native to?
How does Arabica differ from Robusta?
What do the fruits of Coffea arabica look like?
How much of world coffee production is Arabica?
When was Coffea arabica first described scientifically?
References
- Kew Science — https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:747038-1/general-informationSupports: Native range, growth form, altitude, and conservation context.
- Kew — https://www.kew.org/plants/arabica-coffeeSupports: Plant description, height, leaves, flowers, and fruit colour.
- Wikipedia — https://en.wikipedia.org/wiki/Coffea_arabicaSupports: General overview, family, cultivated share, and description.
- ScienceDirect Topics — https://www.sciencedirect.com/topics/food-science/arabica-coffeeSupports: Cultivar examples, chromosome information, fruit characteristics, and relative caffeine content.
- Indiana University Biology Greenhouse — https://greenhouse.biology.indiana.edu/features/crops/Coffea-arabica.htmlSupports: Native region, cultivation history, floral fragrance, and cherry/bean structure.
- NC State University Plant Toolbox — https://plants.ces.ncsu.edu/plants/coffea-arabica/Supports: Plant form, family, native origin, and name etymology.