Coffea arabica /əˈræbɪkə/
“is a species of Coffea originally indigenous to the forests of the southwestern highlands of Ethiopia. It is also known as the “coffee shrub of Arabia”, “mountain coffee”, or “arabica coffee”. C. arabica is believed to be the first species of coffee to be cultivated.
Wild plants grow between 9 and 12 m (29 and 39 ft) tall, and have an open branching system; the leaves are opposite, simple elliptic-ovate to oblong, 6–12 cm (2.4–4.8 in) long and 4–8 cm (1.6–3.2 in) broad, glossy dark green. The flowers are white, 10–15 mm in diameter and grow in axillary clusters. The seeds are contained in a drupe (though commonly called a “cherry”; the plural form is simply “cherry"—used only when referring to the fruit of C. arabica—when referring to the actual cherry fruit, the appropriate plural is “cherries”) 10–15 mm in diameter, maturing bright red to purple and typically contains two seeds (the coffee seeds).
The plant can tolerate low temperatures, but not frost, and does best with an average temperature between 15 and 24 °C (59 and 75 °F).
Endemic to the mountainous regions of Yemen and to the southwestern highlands of Ethiopia, C. arabica is now rare in Ethiopia, while many populations appear to be of mixed native and planted trees. In Ethiopia, where it is called būna, it is commonly used as an understorey shrub. It has also been recovered from the Boma Plateau in South Sudan. C. arabica is also found on Mount Marsabit in northern Kenya, but it is unclear whether this is a truly native or naturalised occurrence. The species is widely naturalised in areas outside its native land, in many parts of Africa, Latin America, Southeast Asia, China, and assorted islands in the Caribbean and and in the Pacific.
Arabica coffee’s first domestication in Ethiopia is obscure, but cultivation in Yemen is well documented by the 12th century.
Coffea arabica accounts for 75–80% of the world’s coffee production
According to legend, human cultivation of coffee began after goats in Ethiopia were seen mounting each other after eating the leaves and fruits of the coffee tree. In Ethiopia, people in some locales still drink a herbal tea made from the leaves of the coffee tree.
The first written record of coffee made from roasted coffee beans comes from Arab scholars, who wrote that it was useful in prolonging their working hours. The Arab innovation in Yemen of making a brew from roasted beans, spread first among the Egyptians and Turks, and later on found its way around the world. Other scholars believe that the coffee plant was introduced into Yemen from Abyssinia, based on a Yemeni tradition that slips of both coffee and qat were planted at ‘Udein (‘the two twigs’) in Yemen in pre-Islamic times.”
Stimulates collagen synthesis and prevents dry skin (excerpt from research: “The findings presented herein suggest that GCO(Green Coffee arabica Oil ) might improve physiological balance in the skin, thus allowing the formation of new connective tissue, and preventing epidermis dryness by increasing AQP-3 levels..”)
Prevents UV damage in skin :” Excerpt from research:” The results showed that CAE stimulated type I procollagen expression, inhibited MMP-1, -3, -9 expression and inhibited the phosphorylation of JNK, ERK and p38. The results suggest that CAE (Coffea arabica leaves extract ) can prevent photo-damage in skin through inhibiting MMP expression and MAP kinase pathway.”) Which means that coffea Arabica leaves extract prevents UV damage and stimulates collagen production in the skin.
Improves wrinkles and fine lines (Excerpt from research:” The extract of the fruits of the coffee plant (Coffea arabica) has shown to exhibit antioxidant activity mediated by potent antioxidant polyphenols, especially Chlorogenic acid, condensed proanthocyanidins, Quinic acid, and Ferulic acid. This extract showed improving fine lines, wrinkles, pigmentation, and overall appearance.”)
Antioxidant ,especially light and medium roasted beans : (excerpt from research:” Our results showed that a progressive decrease in antioxidant activity and polyphenol content was observed with longer roasting time; therefore, the light roasted coffee showed the highest antioxidant activity and dark roasted coffee showed the lowest antioxidant activity, similar to previous reports.”)
Reduces DNA damage: (Excerpt from research: “caffeic acid exhibited highest trolox equivalent antioxidant capacity/oxygen radical absorbing capacity values (5-CQA: 1.3/3.5 mM and caffeic acid: 1.3/3.9 mM trolox); ROS level was distinctly diminished by 5-CQA (≥3 μM), catechol (30 μM) and trigonelline (≥30 μM), whereas menadione-induced DNA damage in Caco-2 cells was reduced by NMP (NMP)-rich Arabica Brazil extract) compounds (1-30 μM).”)
Neuroprotective /protects the brain: (Excerpt from research: “H2O2 caused a decrease in cell viability (37%), but pretreatment of PC12 cells with increasing concentrations of the medium coffee extracts inhibited oxidative stress-induced cytotoxicity . Neuronal cell protective effect of medium coffee extracts at 62 μg/mL on oxidative injury was similar to that of 200 μM vitamin C.”)
Raises cholesterol in minimal amounts BUT do not take it everyday without working out. I’d leave the creamy milk out..: (“ Excerpt from research: “The cholesterol-raising effect of boiled coffee is caused by diterpenes from coffee oil. In order to identify the diterpene responsible, we analysed the diterpene composition of oils from Arabica (Coffea arabica) and Robusta (Coffea canephora robusta) beans and their effects on serum lipids and thyroid function. CONCLUSIONS: Both Arabica and Robusta oil elevated serum lipid levels; therefore, cafestol must be involved and kahweol cannot be the sole cholesterol-raising diterpene. The mode of action of coffee diterpenes does not involve induction of hypothyroidism.”)
Stimulates the immune system
Reduces and treats polyfactorial infectious diseases in newborn calves
You might have a higher cholesterol level than you might suspect (Excerpt from research “A high saturated fat/high cholesterol diet may mask the hypercholesterolaemic effect of coffee lipids..”)
Coffee husks are intoxicating to horses, temporarily (because of the high caffeine levels)
There have been statements about green coffee causing weight loss but most researches contradict one another and one research publication even has been retracted. (which I also included in the research list) I guess the more unprocessed the better.
Research on Coffea Arabica: