Scientists have recently uncovered the genetic history of coffee Arabica, the most popular type of coffee worldwide, through DNA analysis. According to the study published in the journal Nature Genetics, Arabica first emerged more than 600,000 years ago in Ethiopian forests. This species accounts for about 60% of the world’s total coffee production and is used exclusively by companies like Starbucks and Tim Hortons.
Despite its popularity, Arabica is susceptible to various diseases and can only be grown successfully in certain regions with specific conditions. However, its sweeter and softer flavors along with a more intricate set of aromas make it a preferred choice among coffee lovers. Additionally, it has a lower caffeine content and higher acidity compared to other species, which reduces bitterness.
Arabica is a natural hybrid of the Coffea canephora and Coffea eugenioides species, predating both modern humans and coffee cultivation. Understanding its genetic history is essential for developing new varieties that can adapt to climate change and disease resistance. Researchers have identified genes in specific Arabica varieties resistant to coffee leaf rust, providing insights into protecting the plant in the future.
Historically, the cultivation of Arabica coffee likely began in Yemen around the 1600s when Indian monk Baba Budan smuggled “seven seeds” out of Yemen into India. This introduced Arabica cultivars to India and paved the way for coffee’s global expansion. This genetic study sheds light on the intricate history of Arabica coffee while offering valuable insights into its origins and potential for future cultivation and sustainability.
