関: Coffea、coffee

WordNet

any of several small trees and shrubs native to the tropical Old World yielding coffee beans (同)coffee_tree
a beverage consisting of an infusion of ground coffee beans; "he ordered a cup of coffee" (同)java
coffee trees (同)genus Coffea

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〈U〉『コーヒー』[『飲料』];〈C〉《話》(1杯の)コーヒー / 〈U〉コーヒー豆,コーヒーの粉末 / 〈C〉=coffee tree / 〈U〉コーヒー色,濃褐色

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2017/08/30 03:45:49」(JST)

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Coffea arabica /əˈræbɪkə/ is a species of Coffea originally indigenous to the forests of the southwestern highlands of Ethiopia.^[1] 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, and is by far the dominant cultivar, representing some 70% of global production.^[2] Coffee produced from the less acidic, more bitter, and more highly caffeinated robusta bean (C. canephora) makes up the preponderance of the balance.

Biology

Wild plants grow between 9 and 12 m (30 and 39 ft) tall, and have an open branching system; the leaves are opposite, simple elliptic-ovate to oblong, 6–12 cm (2.5–4.5 in) long and 4–8 cm (1.5–3 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 (commonly called a "cherry") 10–15 mm in diameter, maturing bright red to purple and typically contains two seeds (the coffee beans).

Distribution and habitat

Endemic to the mountainous regions of Yemen and 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.^[3] 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 in the Pacific.^[4]

The conservation of the genetic variation of C. arabica relies on conserving healthy populations of wild coffee in the Afromontane rainforests of Ethiopia. Genetic research has shown coffee cultivation is threatening the genetic integrity of wild coffee because it exposes wild genotypes to cultivars.^[5] Nearly all of the coffee that has been cultivated over the past few centuries originated with just a handful of wild plants from Ethiopia, and today the coffee growing on plantations around the world contains less than 1% of the diversity contained in the wild in Ethiopia alone.^[6]

Cultivation and use

Botanical drawing of Coffea arabica, around 1860

Botanical drawing of C. arabica, around 1880

Arabica coffee's first domestication in Ethiopia is obscure, but cultivation in Yemen is well documented by the 12th century.^[7]

Coffea arabica accounts for 70% of the world's coffee production.^[2]

C. arabica takes about seven years to mature fully, and does best with 1.0–1.5 meters (about 40–59 inches) of rain, evenly distributed throughout the year.^{[citation needed]} It is usually cultivated between 1,300 and 1,500 m altitude,^{[citation needed]} but plantations grow it as low as sea level and as high as 2,800 m.^[8]

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).^[9] Commercial cultivars mostly only grow to about 5 m, and are frequently trimmed as low as 2 m to facilitate harvesting. Unlike Coffea canephora, C. arabica prefers to be grown in light shade.^{[citation needed]}

Two to four years after planting, C. arabica produces small, white, highly fragrant flowers. The sweet fragrance resembles the sweet smell of jasmine flowers. Flowers opening on sunny days result in the greatest numbers of berries. This can be a curse, however, as coffee plants tend to produce too many berries; this can lead to an inferior harvest and even damage yield in the following years, as the plant favours the ripening of berries to the detriment of its own health.

On well-kept plantations, overflowering is prevented by pruning the tree. The flowers only last a few days, leaving behind only the thick, dark-green leaves. The berries then begin to appear. These are as dark green as the foliage, until they begin to ripen, at first to yellow and then light red and finally darkening to a glossy, deep red. At this point, they are called "cherry" and are ready for picking.

The berries are oblong and about 1 cm long. Inferior coffee results from picking them too early or too late, so many are picked by hand to be able to better select them, as they do not all ripen at the same time. They are sometimes shaken off the tree onto mats, which means ripe and unripe berries are collected together.

The trees are difficult to cultivate and each tree can produce from 0.5 to 5.0 kg of dried beans, depending on the tree's individual character and the climate that season. The real prize of this cash crop are the beans inside. Each berry holds two locules containing the beans. The coffee beans are actually two seeds within the fruit; sometimes, a third seed or one seed, a peaberry, grows in the fruit at tips of the branches. These seeds are covered in two membranes; the outer one is called the "parchment coat" and the inner one is called the "silver skin".

On Java Island, trees are planted at all times of the year and are harvested year round. In parts of Brazil, however, the trees have a season and are harvested only in winter. The plants are vulnerable to damage in poor growing conditions (cold, low pH soil) and are also more vulnerable to pests than the C. robusta plant.^[10]

Arabica coffee production in Indonesia began in 1699. Indonesian coffees, such as Sumatran and Java, are known for heavy body and low acidity. This makes them ideal for blending with the higher acidity coffees from Central America and East Africa.

In Hawaii, coffee was formerly more widely grown than at present, and it persists after cultivation in many areas. In some valleys, it is a highly invasive weed.^[11] In the Udawattakele and Gannoruwa Forest Reserves near Kandy, Sri Lanka, coffee shrubs are also a problematic invasive species.^[12]

It is expected that a medium-term depletion of indigenous populations of C. arabica may occur, due to projected global warming, based on IPCC modelling.^[13]

Climate change—rising temperatures, longer droughts, excessive rainfall—appears to threaten the sustainability of arabica coffee production.^[14]

Gourmet coffees are almost exclusively high-quality mild varieties of arabica coffee, and among the best known arabica coffee beans in the world are those from Jamaican Blue Mountain, Colombian Supremo, Tarrazú, Costa Rica, Guatemalan Antigua, and Ethiopian Sidamo.^[15]^[16]^[17] Espresso typically is made from a blend of arabica and robusta beans.

A Coffea arabica plantation in São João do Manhuaçu, Minas Gerais, Brazil

History

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.^[18] The Indian Version of the Arabica Coffee or Mocha Coffee which is grown in a place called Arehalli is known as Arehalli Koffee. The first crop of Arehalli Koffee was yielded in the Year 1918 in India.

Taxonomy

Coffea arabica was first described by Antoine de Jussieu, who named it Jasminum arabicum after studying a specimen from the Botanic Gardens of Amsterdam. Linnaeus placed it in its own genus Coffea in 1737.^[19]

Strains

Structure of coffee berry and beans:
1: Center cut
2: Bean (endosperm)
3: Silver skin (testa, epidermis)
4: Parchment coat (hull, endocarp)
5: Pectin layer
6: Pulp (mesocarp)

7: Outer skin (pericarp, exocarp)

One strain of Ethiopian Coffea arabica naturally contains very little caffeine. While beans of normal C. arabica plants contain 12 mg of caffeine per gram of dry mass, these mutants contain only 0.76 mg of caffeine per gram, but with all the taste of normal coffee.^[20]

Gallery

Coffea arabica growing at Olinda, Maui
Unroasted coffee (Coffea arabica) beans from Brazil

References

^ Martinez-Torres, Maria Elena. Organic Coffee. Ohio University. Retrieved 26 January 2016.
^ ^a ^b "Coffee Production". United States Department of Agriculture – Foreign Agricultural Service. December 18, 2015. Retrieved May 9, 2016.
^ Charrier & Berthaud (1985), p. 20.
^ Kew World Checklist of Selected Plant Families, Coffea arabica
^ Silvarolla, M. B.; Mazzafera, P.; Fazuoli, L. C. (2004). "Plant biochemistry: A naturally decaffeinated arabica coffee". Nature. 429 (6994): 826. PMID 15215853. doi:10.1038/429826a.
^ Rosner, Hillary (October 2014). "Saving Coffee". Scientific American. 311 (4): 68–73. doi:10.1038/scientificamerican1014-68.
^ Söndahl, M. R.; van der Vossen, H. A. M. (2005). "The plant: Origin, production and botany". In Illy, Andrea; Viani, Rinantonio. Espresso Coffee: The Science of Quality (Second ed.). Elsevier Academic Press. p. 21. ISBN 0-12-370371-9.
^ Schmitt, Christine B. (2006). Montane Rainforest with Wild Coffea Arabica in the Bonga Region (SW Ethiopia): Plant Diversity, Wild Coffee Management and Implications for Conservation. Cuvillier Verlag. p. 4. ISBN 978-3-86727-043-4.
^ Taye Kufa Obso (2006). Ecophysiological Diversity of Wild Arabica Coffee Populations in Ethiopia: Growth, Water Relations and Hydraulic Characteristics Along a Climatic Gradient. Cuvillier Verlag. p. 10. ISBN 978-3-86727-990-1.
^ "Coffee: The World in Your Cup". Seattle, WA: Burke Museum at the University of Washington
^ "Coffea arabica (PIER species info)". Retrieved 15 July 2011.
^ Nyanatusita, Bhikkhu; Dissanayake, Rajith (2013). "Udawattakele: 'A Sanctuary Destroyed From Within'" (PDF). Loris, Journal of the Wildlife and Nature Protection Society of Sri Lanka. 26 (5 & 6): 44.
^ Davis, Aaron P.; Gole, Tadesse Woldemariam; Baena, Susana; Moat, Justin (2012). "The impact of climate change on indigenous arabica coffee (Coffea arabica): Predicting future trends and identifying priorities". PLoS ONE. 7 (11): e47981. PMC 3492365 . PMID 23144840. doi:10.1371/journal.pone.0047981.
^ van der Vossen, Herbert (2015). "Next generation variety development for sustainable production of arabica coffee (Coffea arabica L.)". Euphytica. 204: 244.
^ "Os melhores grãos do mundo". Revista Veja (in Portuguese). Editora Abril. 31 July 2008. Archived from the original on 5 August 2008. Retrieved 29 July 2008. Edition 2071. Print edition p. 140
^ Fussell, Betty (5 September 1999). "The World Before Starbucks". The New York Times. Retrieved 29 July 2008.
^ Fabricant, Florence (2 September 1992). "Americans Wake Up and Smell the Coffee". The New York Times. Retrieved 29 July 2008.
^ Western Arabia and the Red Sea, Naval Intelligence Division, London 2005, p. 490 ISBN 0-7103-1034-X
^ Charrier, A.; Berthaud, J. (1985). "Botanical Classification of Coffee". In Clifford, M. H.; Wilson, K. C. Coffee: Botany, Biochemistry and Production of Beans and Beverage. Westport, Connecticut: AVI Publishing. p. 14. ISBN 0-7099-0787-7.
^ Silvarolla, Maria B.; Mazzafera, Paulo; Fazuoli, Luiz C. (2004). "Plant biochemistry: A naturally decaffeinated arabica coffee". Nature. 429 (6994): 826. PMID 15215853. doi:10.1038/429826a.

External links

World Checklist of Rubiaceae
Understanding the difference between Arabica and Robusta
CoffeeResearch.org

English Journal

Differential effects of aluminum on in vitro primary root growth, nutrient content and phospholipase C activity in coffee seedlings (Coffea arabica).

de A Bojórquez-Quintal JE1, Sánchez-Cach LA1, Ku-González A1, de Los Santos-Briones C2, de Fátima Medina-Lara M1, Echevarría-Machado I1, Muñoz-Sánchez JA1, Teresa Hernández Sotomayor SM1, Estévez MM3.Author information 1Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán, Calle 43 # 130, Col. Chuburná de Hidalgo, 97200 Mérida, Yucatán, Mexico.2Unidad de Biotecnología, Centro de Investigación Científica de Yucatán, Calle 43 # 130, Col. Chuburná de Hidalgo, 97200 Mérida, Yucatán, Mexico.3Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán, Calle 43 # 130, Col. Chuburná de Hidalgo, 97200 Mérida, Yucatán, Mexico. Electronic address: luismanh@cicy.mx.AbstractCoffea arabica is a woody species that grows in acid soils, where aluminum is available and may affect growth and productivity. To determine the effect of aluminum on primary root growth of C. arabica cv. Typica, seedlings were exposed over 30days to different concentrations of AlCl3 (0, 100, 300 and 500μM) in vitro. The aluminum effect on primary root growth was dose-dependent: low aluminum concentrations (100 and 300μM) stimulated primary root growth (6.98±0.15 and 6.45±0.17cm, respectively) compared to the control (0μM; 5.24±0.17cm), while high concentrations (500μM) induced damage to the root tips and inhibition of primary root growth (2.96±0.28cm). Aluminum (100μM) also increased the K and Ca contents around 33% and 35% in the coffee roots. It is possible that aluminum toxicity resides in its association with cell nuclei in the meristematic region of the root. Additionally, after 30days of treatment with aluminum, two different effects could be observed on phospholipase C (PLC) activity. In shoots, aluminum concentrations ≥300μM inhibited more than 50% of PLC activity. In contrast, in roots a contrasting behavior was determined: low (100μM) and toxic concentrations (500μM) increased the activity of PLC (100%). These results suggest the possible involvement of the phosphoinositide signal transduction pathway, with the phospholipase C enzyme participating in the beneficial and toxic effects of aluminum in plants.
Journal of inorganic biochemistry.J Inorg Biochem.2014 May;134:39-48. doi: 10.1016/j.jinorgbio.2014.01.018. Epub 2014 Feb 3.
Coffea arabica is a woody species that grows in acid soils, where aluminum is available and may affect growth and productivity. To determine the effect of aluminum on primary root growth of C. arabica cv. Typica, seedlings were exposed over 30days to different concentrations of AlCl3 (0, 100, 300 an
PMID 24531533

Identification and expression analysis of ethylene biosynthesis and signaling genes provides insights into the early and late coffee cultivars ripening pathway.

Ságio SA1, Barreto HG, Lima AA, Moreira RO, Rezende PM, Paiva LV, Chalfun-Junior A.Author information 1Plant Molecular Physiology Laboratory, Biology Department, Federal University of Lavras (UFLA), s/n, Cx. P 3037-37200-000, Lavras, Minas Gerais, Brazil.AbstractThe plant hormone ethylene is involved in the regulation of a multitude of plant processes, ranging from seed germination to organ senescence. Ethylene induces fruit ripening in climacteric fruits, such as coffee, being directly involved in fruit ripening time and synchronization. Coffee early cultivars usually show a more uniform ripening process although little is known about the genetic factors that promote the earliness of ripening. Thus, this work aimed to characterize the putative members of the coffee (Coffea arabica) ethylene biosynthesis and signaling pathways, as well as to analyze the expression patterns of these members during fruit ripening of early (Catucaí 785-15) and late (Acauã) coffee cultivars. Reverse Transcription-qPCR analysis of the four biosynthesis genes (CaACS1-like; CaACO1-like; CaACO4-like e CaACO5-like) analyzed in this study showed that CaACO1-like and CaACO4-like displayed an expression pattern typically observed in climacteric fruits, being up-regulated during ripening. CaACS1-like gene expression was also up-regulated during fruit ripening of both cultivars, although in a much lesser extent when compared to the changes in CaACO1-like and CaACO4-like gene expression. CaACO5-like was only induced in raisin fruit and may be related to senescence processes. On the other hand, members of the ethylene signaling pathway (CaETR1-like, CaETR4-like, CaCTR2-like, CaEIN2-like, CaEIN3-like, CaERF1) showed slightly higher expression levels during the initial stages of development (green and yellow-green fruits), except for the ethylene receptors CaETR1-like and CaETR4-like, which were constitutively expressed and induced in cherry fruits, respectively. The higher ethylene production levels in Catucaí 785-15 fruits, indicated by the expression analysis of CaACO1-like and CaACO4-like, suggest that it promotes an enhanced CaETR4-like degradation, leading to an increase in ethylene sensitivity and consequently to an earliness in the ripening process of this cultivar. Ethylene production in Acauã fruits may not be sufficient to inactivate the CaETR4-like levels and thus ripening changes occur in a slower pace. Thus, the expression analysis of the ethylene biosynthesis and signaling genes suggests that ethylene is directly involved in the determination of the ripening time of coffee fruits, and CaACO1-like, CaACO4-like and CaETR4-like may display essential roles during coffee fruit ripening.
Planta.Planta.2014 May;239(5):951-63. doi: 10.1007/s00425-014-2026-1. Epub 2014 Jan 17.
The plant hormone ethylene is involved in the regulation of a multitude of plant processes, ranging from seed germination to organ senescence. Ethylene induces fruit ripening in climacteric fruits, such as coffee, being directly involved in fruit ripening time and synchronization. Coffee early culti
PMID 24435496

Extraction of high-quality DNA from ethanol-preserved tropical plant tissues.

Bressan EA, Rossi ML, Gerald LT, Figueira A.AbstractBACKGROUND: Proper conservation of plant samples, especially during remote field collection, is essential to assure quality of extracted DNA. Tropical plant species contain considerable amounts of secondary compounds, such as polysaccharides, phenols, and latex, which affect DNA quality during extraction. The suitability of ethanol (96% v/v) as a preservative solution prior to DNA extraction was evaluated using leaves of Jatropha curcas and other tropical species.
BMC research notes.BMC Res Notes.2014 Apr 24;7(1):268. [Epub ahead of print]
BACKGROUND: Proper conservation of plant samples, especially during remote field collection, is essential to assure quality of extracted DNA. Tropical plant species contain considerable amounts of secondary compounds, such as polysaccharides, phenols, and latex, which affect DNA quality during extra
PMID 24761774

Japanese Journal

コーヒー豆中のクロロゲン酸類と総ポリフェノールの分析

分析化学 65(6), 331-334, 2016
NAID 130005162940

Regeneration of Allotriploid Coffea Plants from Tissue Culture: Resolving the Propagation Problems Promoted by Irregular Meiosis

CYTOLOGIA 81(2), 125-132, 2016
NAID 130005159790

ダイレクトインレットプローブ/イオン付着イオン化質量分析法を用いるコーヒー豆のアラビカ種及びロブスタ種の識別と配合比率の推定

分析化学 63(10), 825-830, 2014
NAID 130004704064

Related Pictures

★リンクテーブル★

リンク元	「コーヒーノキ」「coffee」
関連記事	「Coffea」

「コーヒーノキ」

Coffea arabica
	Coffea arabica flowers
	Coffea arabica fruit
Scientific classification
Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
(unranked):	Asterids
Order:	Gentianales
Family:	Rubiaceae
Subfamily:	Ixoroideae
Tribe:	Coffeeae
Genus:	Coffea
Species:	C. arabica
Binomial name
	Coffea arabica; L.

　　[★]

ラ: Coffea arabica
関: コーヒー、コーヒー属

「coffee」

　　[★]

コーヒー

関: Coffea、Coffea arabica

「Coffea」

　　[★]

コーヒー属、コフィア属、Coffea属

関: Coffea arabica、coffee

[1] Martinez-Torres, Maria Elena. Organic Coffee. Ohio University. Retrieved 26 January 2016.

[CoffeeProduction-2] "Coffee Production". United States Department of Agriculture – Foreign Agricultural Service. December 18, 2015. Retrieved May 9, 2016.

[FOOTNOTECharrierBerthaud1985.5Bhttps:.2F.2Fbooks.google.com.2Fbooks.3Fid.3Du1HtBwAAQBAJ.26pg.3DPA20_20.5D-3] Charrier & Berthaud (1985), p. 20.

[4] Kew World Checklist of Selected Plant Families, Coffea arabica

[5] Silvarolla, M. B.; Mazzafera, P.; Fazuoli, L. C. (2004). "Plant biochemistry: A naturally decaffeinated arabica coffee". Nature. 429 (6994): 826. PMID 15215853. doi:10.1038/429826a.

[Saving_Coffee-6] Rosner, Hillary (October 2014). "Saving Coffee". Scientific American. 311 (4): 68–73. doi:10.1038/scientificamerican1014-68.

[7] Söndahl, M. R.; van der Vossen, H. A. M. (2005). "The plant: Origin, production and botany". In Illy, Andrea; Viani, Rinantonio. Espresso Coffee: The Science of Quality (Second ed.). Elsevier Academic Press. p. 21. ISBN 0-12-370371-9.

[Schmitt2006-8] Schmitt, Christine B. (2006). Montane Rainforest with Wild Coffea Arabica in the Bonga Region (SW Ethiopia): Plant Diversity, Wild Coffee Management and Implications for Conservation. Cuvillier Verlag. p. 4. ISBN 978-3-86727-043-4.

[Obso2006-9] Taye Kufa Obso (2006). Ecophysiological Diversity of Wild Arabica Coffee Populations in Ethiopia: Growth, Water Relations and Hydraulic Characteristics Along a Climatic Gradient. Cuvillier Verlag. p. 10. ISBN 978-3-86727-990-1.

[10] "Coffee: The World in Your Cup". Seattle, WA: Burke Museum at the University of Washington

[11] "Coffea arabica (PIER species info)". Retrieved 15 July 2011.

[12] Nyanatusita, Bhikkhu; Dissanayake, Rajith (2013). "Udawattakele: 'A Sanctuary Destroyed From Within'" (PDF). Loris, Journal of the Wildlife and Nature Protection Society of Sri Lanka. 26 (5 & 6): 44.

[13] Davis, Aaron P.; Gole, Tadesse Woldemariam; Baena, Susana; Moat, Justin (2012). "The impact of climate change on indigenous arabica coffee (Coffea arabica): Predicting future trends and identifying priorities". PLoS ONE. 7 (11): e47981. PMC 3492365 . PMID 23144840. doi:10.1371/journal.pone.0047981.

[14] van der Vossen, Herbert (2015). "Next generation variety development for sustainable production of arabica coffee (Coffea arabica L.)". Euphytica. 204: 244.

[15] "Os melhores grãos do mundo". Revista Veja (in Portuguese). Editora Abril. 31 July 2008. Archived from the original on 5 August 2008. Retrieved 29 July 2008. Edition 2071. Print edition p. 140

[16] Fussell, Betty (5 September 1999). "The World Before Starbucks". The New York Times. Retrieved 29 July 2008.

[17] Fabricant, Florence (2 September 1992). "Americans Wake Up and Smell the Coffee". The New York Times. Retrieved 29 July 2008.

[18] Western Arabia and the Red Sea, Naval Intelligence Division, London 2005, p. 490 ISBN 0-7103-1034-X

[19] Charrier, A.; Berthaud, J. (1985). "Botanical Classification of Coffee". In Clifford, M. H.; Wilson, K. C. Coffee: Botany, Biochemistry and Production of Beans and Beverage. Westport, Connecticut: AVI Publishing. p. 14. ISBN 0-7099-0787-7.

[20] Silvarolla, Maria B.; Mazzafera, Paulo; Fazuoli, Luiz C. (2004). "Plant biochemistry: A naturally decaffeinated arabica coffee". Nature. 429 (6994): 826. PMID 15215853. doi:10.1038/429826a.

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