Understanding Coffea arabica and Coffee Plant Taxonomy
Coffee is a drink brewed from the tropical and ground seeds of tropical evergreen origin. The tropical evergreen origin is mainly of African origin. The botanical name of the coffee is Coffea arabica. There are more than 120 species of coffee around the world but out of them only two species are responsible for the production of coffee. Coffea arabica and C. canephora are the two coffee names that are supplied all over the world. It's one of the most common drinks which is a part of everyone's life. While going through this article, one will find out details regarding the coffee plant and how the coffee is processed.
Botanical Description of Coffea Arabica
Coffea arabica is the botanical name for coffee. It is Coffea arabica which is responsible for approximately 60-80% of coffee production all over the world. The Coffea arabica bean is widespread, delicate, and vulnerable to pests. It needs a subtropical climate to grow properly. It is a mild, flavorful, and aromatic brew of coffee.
Arabica is a coffee bean that grows in a cool subtropical climate. It grows at high elevations like 2000ft to 6500 feet. The major countries around the world that Coffea arabica and other kinds of coffee beans grow are Latin America, Eastern Africa. Asia and Arabia. Every excellent bean needs a different type of climate to grow. Arabica requires a lot of atmosphere, sun, and shade. Unlike Arabica, the Robusta(C. canephora) needs a lower altitude, like sea level to 2000 feet, to grow. Robusta beans are mainly grown in countries like Western and Central Africa, Southeast Asia, and Brazil.
Processing of Green Coffee
The process of production of coffee is complex and organised. There are two main processes in the production of coffee, the first step is the processing of green coffee, and the second step is the processing of the bean. Here you will find the various steps involved in the processing of green coffee.
Hulling: It is the process when the ripened fruits of the coffee shrubs are picked out. Each fruit contains two coffee seeds. The cherries are another name for the beans of coffee. They are processed by disengaging the coffee seeds from the coverings and pulp. The cherries are then dried. Cherries need to have no pulp and be dried before roasting. The result of the process of hulling is green coffee.
The Dry Process: It is a simple method of processing the beans. The dry process requires the assistance of simple machinery. After the cherries have been sorted by hand, they are placed in the sun to dry on concrete patios. The fruits are rakes or turned by hand to prevent them from fermentation or mould. It takes up to four weeks.
The Wet Process: The wet process starts when the skin and pulp of the coffee are removed. It is the process where the pulping machines are used. The thin layer of leather is removed by fermentation. After the process of fermentation, the dry skin around the seed is removed mechanically.
The Pulped Natural Process: It is a hybrid process of the dry and wet process. It is a process when the pulp is removed mechanically, and beans are dried without fermentation.
Processing of the Coffee Bean
Decaffeination: It is the process where their caffeine is removed from the green beans stage. The method of decaffeination is done before roasting the coffee beans. It is a process where the beans are immersed in hot water, which extracts the bean's flavour. The flavourful water is used to wash the next batch of green beans.
Roasting: It is a process where the aromatic and gustatory qualities of the coffee are developed by roasting it at high temperatures. The method of roasting releases steam, carbon dioxide, and other volatiles from the beans. Beans turn deep rich, and their texture changes. Too much roasting of the beans is harsh for the beans and causes them to break.
Grinding: The last step is grinding. Many leave the coffee as beans so the consumer can grind them at home. However, grinding is a process where the beans are put through a scored roller to cut them.
Conclusion
The scientific name for coffee is Coffea arabica. The bean is widely grown, fragile, and pest-prone. Arabica coffee beans differ from Robusta coffee beans(C. canephora) and these two species are responsible for the production of coffee around the world. The peel and pulp of the coffee are removed during the wet process. The dry skin around the seed is mechanically removed.
Roasting the beans releases steam, carbon dioxide, and other volatiles. The beans are ground by passing them through a scored roller.
FAQs on Botanical Name of Coffee: Explained for Students
1. What is the official botanical name of coffee?
The botanical name for the coffee plant genus is Coffea. The two most economically important and widely cultivated species are Coffea arabica (Arabica coffee) and Coffea canephora, which is commonly known as Robusta coffee. These names are used globally to ensure precise identification.
2. To which plant family does coffee belong, and what are its key characteristics?
The coffee plant belongs to the Rubiaceae family. This is a large family of flowering plants, often called the madder or bedstraw family. Plants in this family are typically woody shrubs or small trees with simple, opposite leaves and flowers that grow in clusters, which are characteristic features of the Coffea plant.
3. What are the main differences between Coffea arabica and Coffea robusta?
While both are major coffee species, Coffea arabica and Coffea canephora (Robusta) have several key botanical and commercial differences:
Flavour Profile: Arabica beans are generally milder, more aromatic, and have a more complex flavour, while Robusta beans have a stronger, harsher flavour with higher bitterness.
Caffeine Content: Robusta beans have a significantly higher caffeine content (about 2.5% or more) compared to Arabica beans (about 1.5%).
Growing Conditions: Arabica requires high altitudes, cool temperatures, and specific rainfall patterns. Robusta is more resilient and can be grown in hotter climates and at lower altitudes.
Bean Shape: Arabica beans are typically oval, while Robusta beans are more circular.
4. From a botanical standpoint, is a 'coffee bean' actually a bean?
No, a 'coffee bean' is a botanical misnomer. True beans are members of the legume family (Fabaceae). The part of the coffee plant that is roasted and ground is actually the seed. It is found inside a small, red or purple fruit called a coffee cherry, which is technically a type of fruit known as a drupe.
5. How do the plant's botanical characteristics influence the final coffee product?
The plant's genetics and growing environment (a concept known as terroir) directly shape the final coffee. Key factors include:
Species Genetics: As seen with Arabica vs. Robusta, the species determines the inherent potential for flavour, acidity, and caffeine levels.
Altitude: Higher altitudes lead to slower-maturing coffee cherries, resulting in denser seeds (beans) with more complex sugars and nuanced flavours.
Fruit Development: The proper ripening of the coffee cherry (the drupe) is crucial for developing the sugars that surround the seed, which contribute to the sweetness and body of the coffee after processing.
6. Why is using the correct botanical name like Coffea arabica important in biology and agriculture?
Using the precise botanical name is crucial for several reasons. It provides universal clarity, avoiding the confusion of common names that vary by language and region (e.g., 'Kona', 'Java', 'Mocha' refer to regions or preparations, not species). For scientists, farmers, and traders, this precision is essential for accurate research, ensuring the correct variety is cultivated for specific climate conditions, and maintaining quality standards in global trade.
7. What are the main steps in processing coffee cherries after harvesting?
Once the ripe coffee cherries are picked, they undergo processing to extract the seed. The primary methods involve:
Hulling: The first step is to remove the fruit's pulp from the seed. This can be done through a 'dry process' where whole cherries are sun-dried, or a 'wet process' where the pulp is washed off with water.
Drying: The seeds must be dried to an optimal moisture level (around 11%) to prepare them for storage and roasting.
Milling: After drying, machines are used to remove any remaining layers, like the parchment skin, to reveal the final green coffee seed (the 'bean').
