THE ANATOMY OF COFFEE
– The Coffee Tree
Coffea Arabica
Coffea Robusta
– The Coffee Blossom
– The Coffee Cherry and
Bean
CULTIVATION ON THE PLANTATION
Coffea Arabica is descended from the coffee plants first discovered in Ethiopia. It grows at elevations of 800-2000 meters on plateaus or volcanic slopes. It blossoms after each rainy season and its fruit takes nine months to mature. The annual yield of a typical arabica tree yield is 5 kg, which produces 1 kg of actual coffee beans.

The oval, greenish-yellow coffee beans of the arabica tree have less caffeine than those of the robusta plant. In addition, it has a finer taste and sweeter aroma then the robusta.

Coffea Arabica makes up 70% of global coffee production. However, due to its susceptibility to disease and sensitivity to climatic fluctuations, it is more difficult and more expensive to cultivate.

The most famous varieties are the Bourbon bean grown in Brazil, the Middle East, India, and Indonesia and the Typica bean, which is largely cultivated in Latin America, followed by the Tico, Blue Mountain, Mundo Novo, Caturra and San Ramon varieties.

Kurukahveci Mehmet Efendi uses carefully selected beans from the highest quality coffea arabica bean varieties in its production of Turkish Coffee.
Türkçe