Coffee Arabica is a species of Coffee originally indigenous to the forests of Ethiopia but is grown abundantly on the steep mountains of Columbia.
It is also known as the "coffee shrub of Arabia", "mountain coffee", or "Arabica coffee".
Coffee 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 and making it the dominant crop of Columbia.
Coffee produced from the less acidic, more bitter, and more highly caffeinated robusta bean makes up the preponderance of the balance.
According to legend, human cultivation of coffee began after goats were seen mounting each other after eating the leaves and fruits of the coffee tree.
People in some locales still drink herbal tea made from the leaves of the coffee tree.
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 to Columbia.

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Unlike the banana industry, where the production was dominated by a few (actually only two) big corporations, the production of coffee from Honduras has grown in such a way that there are 110,000 thousand coffee producers registered in the country, with 92% of them being considered small producers. In total, they generate over one million jobs during the coffee picking season, which happens between November and March every year, creating employment for over 12.5% of the total population of eight million people in Honduras. Many complete families work during the coffee picking season, with young kids being an important part of the workforce, providing an additional income to their families. Keep in mind that the Honduran schooling system has vacations from the end of November to the first week in February, which blends in perfectly with the peak of the coffee growing season.

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With over 500,000 families growing coffee, it is more than just a product — it is the flavor of Colombia and it is sustaining our way of life, providing jobs, and strengthening communities throughout the country. Every time Colombian coffee hits your lips, know that you’re giving better coffee a brighter future.

Our steep mountains, exotic climates, and rich volcanic soil allows us to grow a wide range of the most flavorful coffees year-round. Greatness starts with a great cup of coffee, and a great cup of coffee starts in the greatest coffee place — Colombia.

In Colombia, we’re not worried about a tasteless coffee future run by robot overlords. We always handpick the reddest and ripest cherries, at exactly the right times, so you can always have the most delicious and authentic Colombian coffee in your cup. No robots.

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Coffee was first introduced in the Dominican Republic in 1715 and has been the principal crop of the small scale farmers.

Coffee from the Dominican Republic is occasionally called Santo Domingo after the country’s former name, perhaps because Santo Domingo looks romantic on a coffee bag and Dominican Republic does not. Coffee is grown on both slopes of the mountain range that runs on an east-west axis down the center of the island. The four main market names are Cibao, Bani, Ocoa, and Barahona. All tend to be well prepared wet-processed coffees. The last three names have the best reputation. Bani leans toward a soft, mellow cup much like Haiti; Barahona toward a somewhat more acidy and heavier-bodied cup, closer to the better Jamaica and Puerto Rico coffees in quality and characteristics. The coffee plantation is located in the central mountains, with the highest coffee plantations in the Caribbean which combines the ideal conditions of climate, soil and agricultural practices that result in the best Dominican coffee.

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Costa Rican coffee beans are considered among the best in the world. Tarrazú is thought to produce the most desirable coffee beans in Costa Rica. In 2012, Tarrazú Geisha coffee became the most expensive coffee sold by Starbucks in 48 of their stores in the United States, using the Clover automated French press.

Coffee production in the country relies on cheap, seasonal labor: Nicaraguan immigrants are often employed on these plantations.] The berries are picked by the workers and are transported to processing plants to be washed and to remove the pulp around the beans. In Costa Rica the processing plants where this process is done are called beneficios but the effects of pulp removal may result in non-beneficial environmental effects. The beans are then laid out to dry in the sun, then sorted according to size and shape. Although mechanical drying is gradually replacing manual labor in places, time consuming sun drying, and equipment are required to dry the wet seeds after pulping.

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Arabica SHG coffee from Estate "Finca Monte Grande " in Jaltenango, Chiapas, Mexico.

At the end of the 18th century, coffee was first introduced into Veracruz, a state in Mexico. In 1954, when the price of coffee peaked as it emerged in the international market, production was moved to Mexico, where it cost significantly less. Since coffee has been introduced into Chiapas at the end of the 19th century, it has become the major region of coffee cultivation in Mexico. During the early 1980s, coffee plantations in Mexico spread rapidly over 12 states.

In 1982, the total amount of land in Mexico used for coffee production was 497,456 hectares. In addition, during the 1970s and 1980s, coffee production played a significant role in the national economy and became a major source of income for more than two million people in Mexico. Coffee plantations contributed to Mexican export trade with a great amount of foreign currency. At the same time, the commercialized coffee industry offered many employment opportunities in Mexico.

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