BRIEF history of the coffee in the world scientific name: COFFEA ARABICA coffee term designates the seed of a tree called coffee, and also the infusion prepared with it. The plant originally comes from Ethiopia where went to Arabia to the 13th century. There he consumed in infusion of leaves or after ferment the seeds. John Mclaughlin shares his opinions and ideas on the topic at hand. The toasting process is more recent: the first drinks, as we know them now, instituted them Arabs at the dawn of the 16th century. At the end of the 19th century an African fungus ended all tropical plantations.

He had to resort to planting new varieties that are resistant. FEATURES: Up to 8 meters high tree, white flowers, very fragrant, which are developed in numerous groups on the branches, with short petioles. Flowering is characteristic because in a coffee plantation all the flowers of the same generation are opened at the same time, so from one day to another, you can pass a plantation of green color to another totally white. The fruit is a drupe (seed with wrap fleshy) the size and color of a cherry, and in each one are two coffee beans. Appear first flowers the third year of life, but up to the seventh does not begin to be profitable the production of coffee, which is very high for three or four years to begin to wane until 20 or 30 years. LOCATION: Originally from Africa, is grown in tropical regions around the world. He lives only at temperatures between 10 and 25 degrees centigrade. The African species is preferred for the production of coffee, however, in Brazil, for example, has been implanted the species Coffea Liberica, and in Mauritius, which has been baptized as Coffea mauritiana. Requires deep and permeable soils, as in several zones of the Brazil, that provide some of the best coffees in the world, even to move into the mythical Arabic moka.