General Information
NameArabica coffee
Scientific NameCoffea arabica
DescriptionCoffea arabica is a species of Coffea originally indigenous to the mountains of the southwestern highlands of Ethiopia. It is also known as the "coffee shrub of Arabia", "mountain coffee" or "arabica coffee". Coffea arabica is believed to be the first species of coffee to be cultivated, being grown in southwest Ethiopia for well over 1,000 years. It is said to produce better tasting coffee than the other major commercially grown coffee species, Coffea canephora (robusta), because robusta cherries contain twice as much caffeine as arabica. Caffeine itself has a bitter taste, making robusta more bitter. C. arabica contains less caffeine than any other commercially cultivated species of coffee.
Primary IDFOOD00059
Picture59
Classification
GroupCoffee and coffee products
Sub-GroupCoffee
Taxonomy
Lineage
ITIS ID35190
Wikipedia IDArabica_coffee
Composition
Compounds
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Nutrients
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References
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.