Arabica Coffee Tree

Common Names: Coffee, Coffee Tree, Arabica Coffee, Arabica Coffee Tree, Espresso, Moka, Mocha, Café, Coffea arabica, C. arabica, Arabian Coffee, Java, Bean Coffee, Coffea, Café Arabica, International: Coffee, Latin: Coffea arabica

Latin Name: Coffea arabica, robusta (výjimečně excelsa, liberica a canephora)

Origin: Africa, Asia, Australia, Europe, South America, North America

Short Introduction

On the local market, the most common variety found is Coffea arabica, known for its lower content of active purine alkaloids yet prized for its wide spectrum of flavors and aromas. C. arabica is cultivated at high altitudes (1000–3000 m above sea level) on rocky and volcanic soils and can also grow as a forest variety. Coffee trees are cultivated worldwide wherever suitable conditions exist. The plant requires adequate moisture and sunlight, thriving best in humid tropical environments, though some varieties are adapted to different settings. Maximum yields occur after 5 to 6 years of growth, and with proper care, the plant can live for several decades. Coffee trees benefit from regular fertilization, pruning, and protection from harmful external influences. The different species exhibit variations in plant form, cultivation techniques (depending on local climate), care requirements, resilience, bean shape, and flavor profile, all correlating to the content of active compounds. Today, coffee is commercially cultivated in over 70 countries, notably across Latin America, Africa, and Southeast Asia. After harvest, the berries are picked, sorted, and cleaned, then dried. The beans inside are roasted to varying degrees according to flavor preferences. Coffee shrubs are often pre-cultivated in cotton-growing regions and transplanted to specialized plantations once they reach about 50 cm in height. For home cultivation in local climates, select a warm, humid, and bright location during spring and summer. The soil should be well-aerated, slightly acidic, and mildly sandy. The plant needs consistent moisture, but overwatering should be avoided; monitoring the plant’s adaptation to environmental conditions is key. Coffee trees require attentive care.

Detailed Description

One of the oldest plants ever used by humanity for social purposes.

Botanical Information

Originally growing wild as a tree, Arabica Coffee Tree is now cultivated as both a shrub and a tree. It is richly branched with arching limbs densely covered in leathery, dark green leaves that are typically elongated and can reach up to 15 cm in length, varying in size depending on branch placement. The plant flowers with white blossoms between April and May, producing berries about the size and shape of a cherry, each containing 2–3 flat seeds. The ripe fruit is a bright red, though yellowish varieties exist. The berries mature in 9–14 months and, interestingly, flowers and fruit can develop simultaneously on the same plant. The first yield typically follows two to three years of vegetative growth.

Origin and Distribution

The Arabica Coffee Tree traces its origins to the African continent, specifically present-day Ethiopia. From there, it was spread by the Arabs throughout the Muslim world, reaching Europe to the north and the Indian Ocean region to the east.

Usage / Dosage

Coffee is one of the world’s most popular beverages. Reports indicate that the market for coffee is second only to oil in terms of demand and activity. Its most widely acknowledged effect is its diuretic (urine-stimulating) action, which is why it is often served with a glass of water to help maintain hydration. This effect is also utilized therapeutically, where isolated active compounds may lower blood pressure by inducing diuresis. Caffeine is also recognized for its ability to increase short-term alertness (though excessive, prolonged use is not recommended). Both physical and mental performance enhancement are cited among coffee’s benefits, making it a staple for those under intense study or work stress and those seeking to boost physical stamina.

Overall, caffeine’s impact on health remains a topic of debate. Some health professionals argue that regular coffee consumption isn’t healthy; however, all agree that excessive coffee intake can negatively affect well-being. Nevertheless, a 22-year study found that regular coffee drinking may offer health benefits (though further studies are necessary). Mortality studies have not confirmed the hypothesis that abstaining from coffee leads to a longer, higher-quality life, factoring in coexisting diseases.

In many cultures worldwide, diverse therapeutic uses for coffee have been observed and passed down through generations based on longstanding knowledge and traditional use. Coffee has traditionally been used for Alzheimer’s disease, Parkinson’s disease, heart disease, and type 2 diabetes. Research recognizes mild beneficial effects on some physiological mediators, but stresses the necessity of considering concurrent treatments, overall outcomes, comorbidities, age, sex, and health status.

Coffee contains specific antioxidants that protect cells from oxidative radicals, which may damage cellular components (potentially contributing to cancer). The antioxidant content of coffee varies by type and method of preparation, with roasted coffee generally containing more antioxidants than green coffee.

Moderate coffee consumption is no longer seen as a health risk. Research has shown that moderate consumption does not cause cardiovascular complications, unlike excessive intake, which can be risky.

Green Coffee

Research indicates that green coffee owes much of its acclaim to phenolic compounds, especially chlorogenic acid, of which up to 70% is lost during roasting.

Chlorogenic acid influences the activity of the enzyme glucose-6-phosphatase, which is crucial for maintaining blood sugar balance. Studies investigating green coffee high in chlorogenic acid report a significant effect in reducing glucose absorption from food. During testing, chlorogenic acid was shown to lower the absorption of glucose and insulin. This is potentially important for health in two ways: reducing sugar absorption lessens conversion of excess sugars into fats and subsequent storage, and it may also lower the glycemic index, supporting prevention of type 2 diabetes.

A 2011 study concluded that phenols in green coffee beans significantly support energy metabolism and reduce fat formation (lipogenesis), thereby leading to less storage of excess fat in the body. Analysis of green coffee extract demonstrates that its use may promote loss of body fat and weight.

Chlorogenic acid in the digestive tract is hydrolyzed to caffeic and quinic acids, both known as important antioxidants.

Cascara

– dried coffee cherry husks, from which a refreshing beverage can be made

The term cascara dates back to colonial times, derived from the Spanish word “cáscara,” meaning husk. However, it’s important to note that beverages can also be made by infusing dried twigs from the coffee plant.

Interestingly, coffee roasting began centuries after its ‘discovery’, suggesting that its consumption as a tea-like beverage (such as cascara) has a longer history. Preparation of this drink was common and often used in rituals in traditional coffee-growing areas such as Ethiopia, Somalia, Yemen, Uganda, Bolivia, and Brazil.

The husks of the coffee plant are sweet and the resulting drink is reminiscent of rooibos or rose hip tea, depending on the harvesting method of the coffee beans.

Cascara contains a high amount of vitamins and antioxidants. Compared to other coffee-based drinks, it contains much less caffeine, about 10.7 mg per 100 ml (for comparison, espresso contains 175 mg per 100 ml), which can be considered for those monitoring caffeine intake.

Cascara is rich in polyphenols that have been shown to positively support and strengthen the immune system. Some compounds may also stimulate the central nervous system.

Active components in cascara may support regeneration, exhibit anti-inflammatory activity, and by raising BDNF levels, improve sleep quality, slow neuronal aging, and reduce the impact of stress.

The phenolic compounds found in cascara demonstrate antioxidant, anti-inflammatory, and anticancer potential, which may play an important role in chronic disease prevention.

To prepare cascara, add about 20 g of cascara to half a liter of boiling water and let steep for 5–10 minutes. Strain into cups and enjoy. For a stronger flavor, steep longer. You can enhance cascara with cinnamon, ginger, nutmeg, honey, or lemon. For iced cascara, mix 20 g of cascara with half a liter of cold water, refrigerate for 24 hours, then serve.

Active Compounds

Coffee is mildly acidic (pH around 5.0) and contains mildly acidic compounds. The most notable are the purine alkaloids, most importantly caffeine. Caffeine acts as an antagonist to adenosine receptors, explaining its psychoactive and stimulating effects. The plant also holds carboline and harman, which are monoamine oxidase inhibitors and likely psychoactive themselves. In the liver, caffeine metabolizes into theophylline and theobromine, each with its own therapeutic effects. Other key active ingredients include diterpenes and antioxidants.

Traditional Dosage

Caffeine content varies by coffee bean type. The optimal daily dose for adults is set at 200–300 mg, equivalent to 2–3 standard cups of coffee. While measurements can be imprecise, this provides a general guideline for tolerable intake. Exceeding this dose may lead to excessive effects such as insomnia, tremors, stomach ulcers, or vomiting. Additionally, caffeine is considered addictive if regularly consumed in excessive amounts.