In a recent study published in the journal Nature Genetics, DNA analysis has been used to trace the origins of coffee Arabica, the most popular type of coffee worldwide. According to the findings, Arabica first emerged more than 600,000 years ago in the forests of Ethiopia. Representing about 60% of the world’s total coffee production, Arabica beans are exclusively used by companies like Starbucks and Tim Hortons. However, Arabica is susceptible to various diseases and can only be grown successfully in certain regions with the right conditions.
Arabica coffee is known for its sweeter and softer flavors along with a more intricate set of aromas. It has a lower caffeine content and higher acidity compared to other species, reducing bitterness. Researchers have identified genes in specific Arabica varieties resistant to coffee leaf rust, offering insights into protecting the plant in the future. Understanding the genetic history of Arabica is crucial for developing new varieties that can adapt to climate change and disease resistance.
Historically, the cultivation of Arabica coffee likely began in Yemen around the 1600s, with Indian monk Baba Budan credited for smuggling the “seven seeds” out of Yemen, introducing Arabica cultivars to India and paving the way for coffee’s global expansion. This genetic study sheds light on the intricate history of Arabica coffee, providing valuable insights into its origins and potential for future cultivation and sustainability.
