A recent study published in the journal Nature Genetics has revealed groundbreaking information about the origins of coffee Arabica, a highly popular coffee species worldwide. This study suggests that Arabica coffee emerged over 600,000 years ago in the forests of Ethiopia. Arabica beans are used in about 60% of the world’s coffee products, with major coffee chains like Starbucks and Tim Hortons exclusively using this species. Despite its popularity, Arabica is susceptible to various diseases and requires specific growing conditions that limit its cultivation to select areas globally.
Known for its sweet and soft flavors, Arabica coffee offers a more nuanced set of aromas compared to other coffee species. It also has a lower caffeine content and higher acidity, reducing bitterness in the brew. The study reveals that Arabica is a natural hybrid of the Coffea canephora and Coffea eugenioides species, with crossbreeding occurring before the cultivation of coffee and the existence of modern humans.
Researchers used genomic information from present-day plants to trace Arabica’s evolutionary history and its relationship to modern cultivated varieties. Understanding the genetic makeup of Arabica coffee is crucial for developing new cultivars better suited for climate change conditions. By analyzing the genetic composition of a rust-resistant Arabica variety, researchers identified specific genetic markers that could enhance the plant’s resilience to diseases.
The study also suggests that Arabica coffee cultivation may have originated in Yemen around the 1600s, when an Indian monk named Baba Budan smuggled the “seven seeds” out of Yemen. This event marked the establishment of Indian Arabica cultivars and paved the way for the global expansion of coffee production. Understanding the ancient origins and breeding history of Arabica coffee is essential for sustainable cultivation practices and the development of improved coffee varieties in the face of environmental challenges.
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