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Coffee is a popular beverage prepared from the ground seeds of tropical evergreen trees. This is a species of flowering plant that belongs to the family of Rubiaceae.
- Coffea Arabica is the botanical name for coffee.
- It is a form of shrub or small tree that is native to tropical and southern Africa and tropical Asia.
- Coffee Arabica and Coffea Canephora (Robusta) are the two coffee varieties available worldwide.
- We have more than 120 species of coffee around the world.
- Out of the total species, coffea arabica accounts for 60-80% of the world's coffee production.
- On the other hand, Coffea canephora accounts for about 20-40% of the world's coffee production.
- This article will help you get an insight into the botanical names of coffee and the processing of coffee beans.
Key Terms: Coffee, Coffea Arabica, Coffea Canephora, Rubiaceae, Botanical Name of Coffee, Biological Classfication of Coffee, Green Coffee, Decaffeination, Roasting, Grinding,
Botanical Name of Coffee
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The botanical name for coffee is Coffea Arabica. It is a short flowering plant that grows at a 3–3.5 m height. The plant can tolerate low temperatures with an average temperature range between 15 and 24 °C (59 and 75 °F).
- The Coffea Arabica bean is widely grown, delicate, and pest-prone.
- It's a light, delicious and aromatic plant that is widely grown, delicate, and pest-prone.
- Coffee tends to thrive in a chilly climate and is found at elevations ranging from 2000 feet to 6500 feet.
- Unlike arabica, robusta requires a lower altitude to thrive, such as a sea level of 2000 feet.
- Latin America and Eastern Africa are two of the world's largest producers of Coffea arabica and other types of coffee beans.
- The edible coffee fruits are known as coffee cherries, which are also called epigynous berries or indehiscent drupes.
- The plant leaves are dark in green, with elliptical leaves arranged along the stems.
Botanical Name of Coffee
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Biological Classification of Coffee
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The biological classification of coffee are as follows:
- Kingdom: Plantae
- Clade: Magnoliopsida
- Order: Rubiales
- Family: Rubiaceae Juss
- Subfamily: Panicoideae
- Genus: Coffea L.
Processing of Green Coffee
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Coffee production is a complicated and well-organized process. In the manufacture of coffee, there are two primary steps: the first is the processing of green coffee, and the second is the processing of the bean. Other steps involved in the processing of green coffee are as follows:
Hulling
Hulling is the process of picking out the ripened fruits of coffee plants. Two plant seeds are found in each fruit, which are referred to as cherries.
- The coffee seeds are separated from the covers and pulp during the processing.
- After that, the cherries are dried.
- Before roasting, cherries must be free of pulp and completely dry.
- Green coffee is the outcome of the hulling process.
Dry Process
Dry Process is a straightforward way of processing beans. It necessitates the use of basic machinery. After being hand-sorted, the cherries are left in the sun to dry on concrete patios.
- The fruits are raked or turned by hand to avoid fermentation or mould.
- It can take up to four weeks to complete.
Wet Process
The wet process begins with removing the coffee's peel and pulp. The pulping machines are utilized in this procedure. Fermentation removes the thin coating of leather. The dry skin around the seed is mechanically removed after the fermentation process.
Pulped Natural Process
It is a combination of dry and wet methods. In this method, the pulp is mechanically removed, and the beans are dried without being fermented.
Processing of the Coffee Bean
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The process of cultivation of coffee bean are as follows:
Decaffeination
Decaffeination is the process of removing caffeine from green beans during the processing step. It is used before the roasting of coffee beans.
- It is a method of extracting the flavour of beans by immersing them in boiling water.
- The delicious water will be used to wash the next crop of green beans.
Roasting
Roasting is a technique for enhancing coffee's aromatic and gustatory properties by roasting it at high temperatures. The process involves beans emitting steam, carbon dioxide, and other volatiles. The beans' colour deepens, and their texture alters.
Grinding
Grinding is the final step in the processing of the coffee bean. It involves cutting the beans with a scored roller.
Also Read:
| Learn more topics in Plant Kingdom | ||
|---|---|---|
| Algae | Phaeophyceae | Cotyledon |
| The Classification of Plants | Endospores | Productivity in Ecosystem |
| Microsporangia | Thallophyte | Gametophyte |
Things to Remember
- Coffee is a popular non-alcoholic beverage that falls under the genus Coffea.
- Before reaching the consumer, the beans are roasted to generate fragrance, flavour, and colour.
- "Instant coffee" is usually manufactured from the seeds of C. canephora (syn. C. robusta), a robust evergreen shrub.
- Robusta contains more caffeine than coffee arabica, which has a sweet taste.
- Lightly loamy soil with good drainage is considered suitable for the cultivation of coffee.
Sample Questions
Ques: What is coffee's botanical name? (2 marks)
Ans: Coffea is the botanical name for coffee (genus). Although the genus has many species, only two are farmed for coffee production: Coffea arabica and Coffea canephora.
Ques: What is the origin of coffee's name? (2 marks)
Ans: The term "coffee" comes from a variety of languages. It was given the name qahwah in Yemen, which was derived from a romantic term for wine. It was then shortened to Turkish kahveh, Dutch koffie, and finally English coffee. Roasted coffee as we know it now originated in Arabia.
Ques: Who was the first to introduce coffee? (2 marks)
Ans: The Dutch were the first to introduce coffee to the New World during colonization in the late 17th century. Coffee was planted in the Indonesian Archipelago after several years.
Ques: Write about the processing of coffee beans? (4 marks)
Ans: The process of cultivation of coffee bean are as follows:
- Decaffeination: It is the process of removing caffeine from green beans during the processing step. Before roasting the coffee beans, the decaffeination technique is used. It is a method of extracting the flavor of beans by immersing them in boiling water. The delicious water will be used to wash the next crop of green beans.
- Roasting: This is a technique for enhancing the aromatic and gustatory properties of coffee by roasting it at high temperatures. The process of roasting the beans emits steam, carbon dioxide, and other volatiles. The color of the beans deepens, and the texture alters. Over-roasting the beans causes them to crack because it is too harsh for them.
- Grinding: It is the final step in the process. Many coffee shops leave the beans whole so that customers can grind them at home. Grinding, on the other hand, is a procedure in which the beans are cut by a scored roller.
Ques: What are different types of coffee? (4 marks)
Ans: The different types of coffee are as follows:
- Coffea arabica: It is also called Arabica coffee and tends to have smooth flavour and aromatic qualities. This type of coffee grows well at higher altitudes and is susceptible to different diseases.
- Coffea canephora: This is a type of coffee species popularly known as Robusta coffee. The coffee is known for its robust flavour and higher caffeine content. Robusta plants are resistant to pests and diseases, making them suitable for cultivation in lowland areas.
- Coffea liberica: This type of coffee, also known as Liberica coffee, is mainly grown in West Africa and the Philippines. It has a bold and fruity flavor.
- Coffea excelsa: This coffee is found in parts of West Africa and Southeast Asia. It has large beans and a distinct flavour.
Ques: Answe: (A) Who is the father of coffee?
(B) What is the family name of coffee? (2 marks)
Ans: (A) Goat herder Kaldi is the father of coffee . After eating certain berries from a tree, he discovered coffee and found that his goats became so energetic that they did not want to sleep at night.
(B) Rubiaceae is the family name of coffee. There are different other species of coffee around the world.
Ques: What is the cultivation process of coffee? (4 marks)
Ans: The cultivation process of coffee are as follows:
- Propagation: Before being moved into the field, coffee plants are multiplied in nurseries using seeds or cuttings.
- Planting: When the seedlings are large enough, they are placed in rows with growth and maintenance-friendly space between them.
- Maintenance: To achieve ideal development and productivity, coffee plants need regular care, which includes fertilization, irrigation, pruning, and insect control.
- Harvesting: Coffee cherries ripen at varying speeds depending on the species, and they can be collected mechanically or by hand. The coffee beans are extracted from the cherries through processing.
Ques: What are the characteristics of coffee? (3 marks)
Ans: The characteristics of coffee are as follows:
- The coffee plant consists of bushy leaves that can form a more open and spreading canopy.
- The leaves of coffea arabica are glossy with elliptical in shape.
- The stems of the leaves are woody and slightly branched in nature.
- Flowers of coffee are white with star-like clusters and have a sweet smell.
- The pods of coffee are green when raw and turn red or yellow when they get ripped.
Ques: What are the problems encountered during cultivation of coffee? (3 marks)
Ans: The problems encountered during cultivation of coffee are as follows:
- Climate Change: In many areas, the production of coffee is threatened by rising temperatures, erratic rainfall patterns, and an increase in pests and illnesses.
- Market Volatility: The livelihoods of coffee growers are at danger due to fluctuations in coffee prices, which are impacted by variables including supply and demand dynamics, currency exchange rates, and geopolitical events.
- Sustainability Issues: The demand for coffee that is ethically and sustainably sourced is rising as people become more conscious of the negative effects that coffee manufacturing has on the environment and society.
Ques: Answer: (A) Why is coffee called coffea arabica?
(B) What is the colour of coffee? (2 marks)
Ans: (A) Coffee was called coffea arabica during the 7th century BC when the bean of the coffee crossed the Red Sea from Ethiopia to Yemen and lower Arabia. Hence it is called arabica.
(B) The colour of coffee is brownish which is a representation of a roasted coffee bean.
Ques. What are the benefits of coffee? (3 marks)
Ans: The benefits of coffee are as follows:
- Drinking coffee improves insulin sensitivity.
- It will reduce the risk of type 2 diabetes.
- The consumption of coffee will increase the energy level.
- It will improve brain health.
- Coffee will reduce Parkinson's disease symptoms.
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