Cooking with coffee

coffee bean is the seed of a tropical plant of the genus Coffea.
coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant. The genus Coffea is native to tropical Africa and Madagascar, the Comoros, Mauritius, and Réunion in the Indian Ocean

There are about 25 major species within the Genis “Coffea” but only three (3) are cultivated for commercial coffee consumption. These are:
1. Coffea Arabica (Arabica). This species makes up about 70% of the world market for coffee beans. Being a higher value taste, this fancy grade coffee bean is sold mostly through specialty coffee shops. Arabica being grown on steep terrain makes mechanical harvesting impossible. The hand picking ensures a better quality of selection with less under/over ripe beans being selected.
2. Coffea canephora (referred to as Robusta) This high caffeine content species makes up about 27% of the world coffee bean market. Being a cheaper to produce coffee bean but with a lower taste profile, this coffee is often sold for use in instant coffee. It is produced primarily in Indonesia, West Africa, Brazil, and Vietnam. Also known by botanists as Coffea bukobensis A. Zimm., Coffea canephora Pierre ex Froehner var. kouilouensis Pierre ex De Wild., Coffea canephora Pierre ex Froehner var. sankuruensis De Wild., Coffea robusta L. Linden (GRIN), Coffea robusta L. (Smit). Is commonly known in the trade as Congo coffee or Congo coffee tree (USA).
3. Coffea liberica Bull. ex Hiern. This species, grown in Malaysia, Liberia and the Ivory Coast, makes up about 3% of the world coffee bean market. Also known as Coffea arnoldiana De Wild or more commonly as Liberian coffee.
However, via a process of grafting, many cultivars have been developed from these species in an effort to either boost production volumes, increase disease resistance or improve cup quality.
The two most prominent cultivars of Coffea Arabica are Typica and Bourbon with Typica being the oldest. Historically, Typica is cultivated in Latin America and Asia, whereas bourbon arrived in South America and, later, East Africa via the French colony of Bourbon (Island of Reunion).


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