Arabica coffee originates from the mountains of Ethiopia and is now grown in various regions around the world, especially in Latin America, East Africa, and Asia. It is known for its sweet flavor and a higher level of acidity compared to other coffee varieties.

Arabica coffee plants are grown in various regions around the world, preferring warm, humid climates and high elevations. The beans are the internal seeds of the plants’ fruits, which are picked either by hand or mechanically.

Composition

Arabica coffee contains various chemical compounds, including caffeine, chlorogenic acids, lipids, carbohydrates, proteins, water, and other compounds that contribute to its unique flavor and health effects.

Generally, Arabica coffee has a lower caffeine percentage compared to other coffee varieties, like Robusta.

Step-by-step summary of industrial production process.

• Cultivation. Arabica plants are cultivated under specific climate conditions.
• Harvesting. Beans are harvested once the fruits mature.
• Drying. Beans are dried either in the sun or mechanically.
• Roasting. The dry beans are then roasted at varying temperatures based on the desired profile.
• Grinding. Roasted beans are ground to various granule sizes.

Form and color. Raw Arabica coffee beans are green in color and turn brown once roasted. The shape of the beans is oval and slightly elongated.

Commercial applications. Arabica coffee is known for its sweet, light flavor and its acidity level, and it is used in numerous commercial applications, such as filtered coffee, espresso, and also in the production of coffee-flavored foods and drinks.

Safety

Coffee consumption has been linked to various health effects, including a potential protective effect against some chronic diseases like type 2 diabetes and certain forms of cancer.

However, excessive coffee consumption can lead to side effects, including insomnia, anxiety, and digestive issues, due to its caffeine content.

In relation to blend composition, Robusta bean products tend to appear higher acrylamide contents than Arabica variety bean products (1).

References_____________________________________________________________________

(1) http://eur-lex.europa.eu/legal-content/IT/TXT/?uri=CELEX:32017R2158#ntr2-L_2017304IT.01002401-E0002