This paper explores the history of Arabic coffee, its uniqueness, preparation and drinking, advantages and disadvantages among other interesting facts about Arabica coffee.
Arabic coffee can be traced back to Ethiopian highlands over a thousand years back, where it grew as coffee forest (Schmitt 113). The Arabs are known as the very first people to grow coffee as well as commence its trade. As early as the 15th century, the Arabs of Yemeni district, Arabia were already growing coffee. By the 16th century, coffee cultivation had spread to other Arab nations such as Egypt, Persia, Syria as well as Turkey. Besides drinking in homes, coffee was also served in public coffee houses commonly known as qahveh khaneh. The public drinking houses grew in popularity and people engaged in every type of social activities in the houses. In the early years, an open fire was used to roast coffee beans. The roasted beans were then prepared in dallah, a coffee pot over an open fire too. Today, coffee preparation is done over stovetop and other heat supplies rather than the traditional open fire.
Of the world’s total coffee production, coffee Arabica constitutes about 70 to 80 percent. It takes approximately seven years to mature. It grows best at altitudes of about 1,300 to 1500 meters with evenly distributed rainfall the whole year. Coffee Arabica can withstand low temperatures performing best at 15 and 24 °C. Commercial plantations are usually left to grow to about 5 meters. However, trimming is done to about 2 meters to enable easy harvesting. The trees are susceptible to frosty conditions. Cultivation of Arabica coffee has spread from the Arab world into other parts of the globe. Arabic coffee is currently one of the most precious beverages, not only in the Middle East, but in the entire world.
Anyone who has had time to visit the Middle East and gotten the opportunity to sip Arabic coffee must be having a whole lot difference to tell about how the coffee compares ...
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