Coffea is the botanical name for coffee. The botanical name is a plant or animal’s scientific name, which is usually written in italics. The name of the genus (Coffea) comes first, followed by the name of the species (arabica).
Coffea Arabica Botanical Description
Coffea arabica (the botanical name for coffee) is an Ethiopian native that is now grown in many tropical countries, including Africa, Central America, South America, the West Indies, South/South East Asia, and Pacific islands.
The Coffea arabica is a member of the Angiosperms, a major sub-kingdom of plants that reproduce by seeds enclosed in the ovary, a box-like compartment at the bottom of the flower.
There are two classes in this sub-kingdom. The number of leaves in the little plant that emerges from the seed serves as the basis for this classification. The coffee plant contains two little leaves as it grows from the seed, and hence belongs to the Dicotyledone class.
The Dicotyledone class is divided into subclasses based on whether the flower’s corolla is all one piece or is divided into several pieces. The corolla of the coffee flower is completely in one piece, making a tube-shaped arrangement, and the coffee plant thus belongs to the Sympetal, or Metachlamyde, sub-class, which implies that its petals are joined.
The order is the next step. The coffee plant belongs to the Rubiales order. After that, the order is separated into families. Coffee belongs to the Rubiaceae family. This family’s members are known for their effects on the neurological system. Caffein, which is present in coffee, works as a nervous system stimulant.
The coffee plant belongs to the genus Coffea and its subgenus Eucoffea in the Rubiales family. Coffea arabica, a regularly consumed Coffea species, as well as Coffea robusta and Coffea liberica, all belong to this subgenus.
Green Coffee Beans are processed in a variety of ways.
The purpose of coffee processing for farmers is to separate the bean from the coffee cherry while maintaining the profitability of the crop. Even if the coffee was harvested absolutely ripe and the harvest went well, poor coffee processing might result in faults that reduce the coffee’s value. Some processing methods necessitate more time, investment, and natural resources than others, therefore selecting the best processing method for a coffee farmer or producer can be a critical decision.
DRY PROCESS – NATURAL
Natural processing, often known as the dry process, is the most traditional method of preparing coffee. The coffee cherries are picked from the trees and laid out in thin layers to dry in the sun. Depending on the farm or location, the drying stations might vary; some utilise brick patios, while others use special elevated beds (=tables) that allow air to flow around the cherry, resulting in more even drying. The cherries are turned on a frequent basis to prevent mold, fermentation, and rotting. After the cherries have dried sufficiently, the skin and dried fruit flesh are mechanically removed, and the green coffee is stored and “rested” before being exported.
WET PROCESS – WASHED
The other major form of coffee processing is known as wet processing. Before the beans are dried, the washing procedure removes all of the fruit flesh from the coffee bean mechanically. A machine called a depulper is used to remove the fruit flesh. After depulping, the beans are placed in a water tank where the remaining fruit meat is fermented away. The length of time required for fermentation is determined by the climate and altitude. Fermentation will take less time in hotter climates and vice versa. Fermentation takes between 24-72 hours on average, and if the coffee beans are fermented for too long, the quality of the coffee will suffer. After the fermentation is complete, the coffee beans are washed to remove any remaining flesh before being dried. In brick patios or raised beds, drying in the washed process is done similarly to drying in the natural process. As in natural processing, the beans are turned on a frequent basis to achieve equal drying. Mechanical drying is another option, especially in areas with insufficient sunlight or high humidity.
HONEY PULPED NATURAL PROCESS
In Central American countries such as Costa Rica and El Salvador, the honey method is widely used. The cherries are depulped mechanically, but the machines are programmed to leave a certain amount of flesh on the beans. After depulping, the beans are immediately dried on drying tables or patios. Because there is less flesh surrounding the beans, the risk of over-fermentation is smaller than in the natural method, but the sugars in the remaining flesh boost the overall sweetness and body of the cup. Honey processed coffee, when done correctly, combines the best qualities of washed and natural coffees: the sweetness of naturals and the brightness of washed.
Conclusion
We conclude that Coffee is a beverage derived from the seeds of tropical evergreen trees that have been ground into a powder. The majority of the tropical evergreens originate from Africa. The botanical name for coffee is Coffea Arabica. C. Canephora is a coffee plant species, for example. The two coffee kinds accessible worldwide are Arabica and Canephora. Other coffee species can be found all over the planet.