Arabica coffee

The first written record of coffee made from roasted coffee beans (botanical seeds) 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 found its way around the world. Other scholars believe that the coffee plant was introduced from Yemen, 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. Arabica coffee production in Indonesia began in 1699 through the spread of Yemen's trade. Indonesian coffees, such as Sumatran and Java, are known for their heavy body and low acidity. These qualities make them ideal for blending with the higher acidity coffees from Central America and East Africa.