Coffee arabica L.
Scientific name: Coffee arabica L.
Super order: Asteranae
General name: Arabica coffee/Himalayan Arabica coffee
Conservative nature: Vulnerable
Habitat: Warm and damp (humid), evergreen forest; 850m to 1950m above sea level in Nepal
Major chemical compounds: Coffee contains thousands of chemical components, all with different characteristics. Many chemical compounds have been identified in coffee beans and these compounds react and interact at all stages of coffee processing to produce a final product with an even greater diversity and complexity of structures. Coffea arabica and Coffea canephora, Robusta, are qualitatively and quantitatively different in chemical composition. However the major constituents of arabica green coffee are caffeine and trace of purines, trigonelline, amino acids, carbohydrates, aliphatic acids, lipids, glycosides, minerals, potassium etc. All the constituents that are present in the coffee bean are transformed during roasting, and a large variety of compounds can be extracted and found in the coffee infusions. Some constituents of coffee beans can be destroyed during roasting, giving new compounds present in the brews or volatile substances.
Nepalese Arabica coffee is a medium sized tree nearly 2 to 8m tall with horizontal branches; leaves are evergreen and usually shiny. Its flowers are hermaphroditic and sweet-scented, the corolla white, tubular, normally with 5 lobes. Its fruits are usually red but sometimes yellow or purple at maturity. Outer layer of fruits is soft, edible and sweet-tasting, containing generally two or sometimes one 'seed'. Its crispy outer layer forms a stricture is removed by milling.
Nepalese Arabica coffee is more better tasting Arabica coffee than other major commercially grown coffee species. It is considered by some coffee lovers to make milder, less bitter because it contains less caffeine than any other commercially cultivated species of coffee. It is cultivated in traditional ways which more natural but less conventional.
- Increases the livelihood and living standard of the local farmers in the mountain areas of Nepal through encouraging, motivating, assisting and supporting to cultivate Himalayan Arabica coffee
- Supports and contribute for the sustainable development in the production of organic Arabica coffee
- Contributes to reduce poverty and increase GDP
- Supports and contribute to reduce carbon footprint through carbon offset by planting coffee plant
- Assists for ecological balance, climate change, global warming, biodiversity and eco-system
- Encourages for organic farming culture
- Dried green beans are roasted, grounded and brewed to make one of the two most important beverages all over the world.
- Coffee is widely used as a flavoring, as in ice cream, pastries, candies, and liqueurs.
- As espresso drinks, brewed coffee and teas
- As some refreshment beverages
- Source of caffeine, dried ripe seeds are used as a stimulant, nervine, and diuretic, acting on central nervous system, kidneys, heart, and muscles.
- Coffee pulp and parchment used as manures and mulches, and is occasionally fed to cattle.
- Useful to relax stomach problems
- Useful to blood pressure
- Caffeine is a widespread additive in over-the-counter diet pills, pain killers, and stimulants.
- Coffee wood is hard, dense, and durable, takes a good polish, and is suitable for tables, chairs, and turnery.
We provide in different sized and designed packaging as per buyers choice and shipping mode. Generally we do packaging in 10 to50 kg food grade jute bags. Retail packaging in small packs (plastic, cooton, silver foil) are also available.