Arabica beans are the lifeblood of what makes a person visit a coffee shop nowadays because their favourite beverage would not exist without them. What is the history of this vital ingredient?
For those who are addicted to coffee, the Arabica coffee bean is likely to be the first of its kind to be consumed around the world. It is by far the top bean in use today, signifying around 70% of production across the globe.
History of the Arabica Bean
The origins of this ingredient go as far back as around 1,000 BC at the Kingdom of Kefa’s highlands (this location is currently known as Ethiopia). In this place, a tribe known as the Oromo would eat the beans by pounding them and combining them with lard to create balls as big as the ones used in table tennis. Just like a person would order a drink from a coffee shop today, the tribe consumed these balls to wake them up.
In the 7th century, the “Coffea Arabica” plant got its name when it was imported to lower Arabia and Yemen via the Red Sea. This is where the term “Arabica” comes from. Arab scholars documented their experiences with the beans, roasting them and producing a brew which they said helped them keep working for longer hours. This practice was handed down to the Turks and Egyptians before finding its way into all corners of the Earth.
How are these beans grown?
The plant would take an estimated time of seven years to grow and produce more beans. It is best to plant them in a mountainous region, but the plant has learned to adapt to its environment and can grow in good soil within sea level.
The coffee shop bean’s plant can withstand cold locations, but not an area that has snow. You will begin to notice tiny white flowers growing after the plant has matured within 2 to 4 years. Berries will start to form after pruning takes place. There are about 2 beans per berry which can be picked when the berries are cherry red.
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