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List and origin of arabica varieties TIF. Coffee varieties are the diverse subspecies derived through selective breeding or natural selection of coffee plants.While there is tremendous variability encountered in both wild and cultivated coffee plants, there are a few varieties and cultivars that are commercially important due to various unique and inherent traits such as disease resistance and ...
A coffee bean is a seed from the Coffea plant and the source for coffee. It is the pit inside the red or purple fruit. This fruit is often referred to as a coffee cherry , and like the cherry, it is a fruit with a pit.
Coffee portal This category is for different varieties, cultivars, or localized forms of the coffee plant, genus Coffea . For coffee-based drinks, see Category:Types of coffee .
In any coffee crop, about 5–10% of fruits contain only a single bean. Called a peaberry , it is smaller and rounder than a normal coffee bean. When grown in the tropics, coffee is a vigorous bush or small tree that usually grows to a height of 3–3.5 m (9.8–11.5 ft).
Biltmore Estate is a historic house museum and tourist attraction in Asheville, North Carolina, United States.The main residence, Biltmore House (or Biltmore Mansion), is a Châteauesque-style mansion built for George Washington Vanderbilt II between 1889 and 1895 [2] and is the largest privately owned house in the United States, at 178,926 sq ft (16,622.8 m 2) of floor space and 135,280 sq ft ...
Coffea liberica, commonly known as the Liberian coffee, is a species of flowering plant in the family Rubiaceae from which coffee is produced. It is native to western and central Africa (from Liberia to Uganda and Angola), and has become naturalised in areas including Colombia, Venezuela, the Philippines , Borneo and Java .
Jamaican Blue Mountain Coffee or Jamaica Blue Mountain Coffee is a classification of coffee grown in the Blue Mountains of Jamaica. The coffee was introduced to Jamaica in 1728. [1] Jamaican Blue Mountain Coffee is an Arabica coffee-bean variety called Typica, [2] which originated in southwestern Ethiopia. [3]
The flavor of moka coffee depends greatly on bean variety, roast level, fineness of grind, and the level of heat used. Due to the higher-than-atmospheric pressure involved, the mixture of water and steam reaches temperatures well above 100 °C (212 °F), causing a more efficient extraction of caffeine and flavors from the grounds, and resulting ...