What do you Mean by the Botanical Name of Coffee?
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
1. What is the Difference Between Coffea arabica and C. robusta?
Coffea Arabica, which is the scientific name of coffee and C. canephora are the most common coffee beans found around the world. Robusta is the main variety of C. canephora. There are many differences between the two coffee names. Arabica is coffee that needs to go in high altitudes, and Robusta grows at sea level or lower altitudes. The beans of Arabica are milder, more flavourful, and have more aroma than Robusta. The beans of the two kinds of coffee are different; Robusta beans aren't as widespread as Arabica beans. Regions where Arabica coffee is mainly produced in Latin America, Asia, Arabia, and Eastern Africa. Meanwhile, Robusta is grown in areas like Western and Central Africa, Southeast Asia, and Brazil. Robusta is much cheaper to produce compared to Coffea Arabica.
2. Explain the Production of Processing Green Coffee.
The process of processing green coffee is a step-by-step process. Here are the various stages in the production of processing green coffee:
Hulling: The process of hulling is the first step for producing green coffee. It is when the cherries of the ripped fruit of coffee are picked out. In the process, the pulp is removed from the coffee.
The Dry Process: It is a process when the wet coffee beans are dried for three to four weeks in the sun. The beans are put on a concrete floor and are raked through continuously.
The Wet Process: It is the process when the skin and pulp of the beans are removed. First, the thin skin is removed through fermentation and then by using machines.
3. Explain how to make processed green coffee.
The preparation of green coffee is a step-by-step procedure. The following are the many processes of processing green coffee: Hulling: The hulling process is the first step in the production of green coffee. It is the time when the cherries of the ripe coffee fruit are pulled off. The pulp from the coffee is removed during this operation. The Dry Process: This is a method of drying wet coffee beans in the sun for three to four weeks. The beans are spread out on a concrete surface and raked through on a regular basis. The Wet Process is the procedure for removing the beans' skin and pulp. The thin skin is first removed by fermentation, and subsequently by machinery.
