Botanical Name and Scientific Classification of Coffee

Coffee is a drink brewed from the tropical and ground seeds of tropical evergreen origin. The tropical evergreen origin is mainly of African origin. The botanical name of the coffee is Coffea arabica. There are more than 120 species of coffee around the world but out of them only two species are responsible for the production of coffee. Coffea arabica and C. canephora are the two coffee names that are supplied all over the world. It's one of the most common drinks which is a part of everyone's life. While going through this article, one will find out details regarding the coffee plant and how the coffee is processed.

Botanical Description of Coffea Arabica

Coffea arabica is the botanical name for coffee. It is Coffea arabica which is responsible for approximately 60-80% of coffee production all over the world. The Coffea arabica bean is widespread, delicate, and vulnerable to pests. It needs a subtropical climate to grow properly. It is a mild, flavorful, and aromatic brew of coffee. 

Arabica is a coffee bean that grows in a cool subtropical climate. It grows at high elevations like 2000ft to 6500 feet. The major countries around the world that Coffea arabica and other kinds of coffee beans grow are Latin America, Eastern Africa. Asia and Arabia. Every excellent bean needs a different type of climate to grow. Arabica requires a lot of atmosphere, sun, and shade. Unlike Arabica, the Robusta(C. canephora) needs a lower altitude, like sea level to 2000 feet, to grow. Robusta beans are mainly grown in countries like Western and Central Africa, Southeast Asia, and Brazil. 

Processing of Green Coffee

The process of production of coffee is complex and organised. There are two main processes in the production of coffee, the first step is the processing of green coffee, and the second step is the processing of the bean. Here you will find the various steps involved in the processing of green coffee. 

• Hulling: It is the process when the ripened fruits of the coffee shrubs are picked out. Each fruit contains two coffee seeds. The cherries are another name for the beans of coffee. They are processed by disengaging the coffee seeds from the coverings and pulp. The cherries are then dried. Cherries need to have no pulp and be dried before roasting. The result of the process of hulling is green coffee. 

• The Dry Process: It is a simple method of processing the beans. The dry process requires the assistance of simple machinery. After the cherries have been sorted by hand, they are placed in the sun to dry on concrete patios. The fruits are rakes or turned by hand to prevent them from fermentation or mould. It takes up to four weeks.

• The Wet Process: The wet process starts when the skin and pulp of the coffee are removed. It is the process where the pulping machines are used. The thin layer of leather is removed by fermentation. After the process of fermentation, the dry skin around the seed is removed mechanically. 

• The Pulped Natural Process: It is a hybrid process of the dry and wet process. It is a process when the pulp is removed mechanically, and beans are dried without fermentation. 

Processing of the Coffee Bean 

• Decaffeination: It is the process where their caffeine is removed from the green beans stage. The method of decaffeination is done before roasting the coffee beans. It is a process where the beans are immersed in hot water, which extracts the bean's flavour. The flavourful water is used to wash the next batch of green beans. 

• Roasting: It is a process where the aromatic and gustatory qualities of the coffee are developed by roasting it at high temperatures. The method of roasting releases steam, carbon dioxide, and other volatiles from the beans. Beans turn deep rich, and their texture changes. Too much roasting of the beans is harsh for the beans and causes them to break. 

• Grinding: The last step is grinding. Many leave the coffee as beans so the consumer can grind them at home. However, grinding is a process where the beans are put through a scored roller to cut them. 

Conclusion

The scientific name for coffee is Coffea arabica. The bean is widely grown, fragile, and pest-prone. Arabica coffee beans differ from Robusta coffee beans(C. canephora) and these two species are responsible for the production of coffee around the world. The peel and pulp of the coffee are removed during the wet process. The dry skin around the seed is mechanically removed.

Roasting the beans releases steam, carbon dioxide, and other volatiles. The beans are ground by passing them through a scored roller.