Coffea Arabica is a species of Coffea originally indigenous to the forests of the southwestern highlands of Ethiopia. Arabian coffee has been cultivated for over 1,000 yrs. Flowers are hermaphroditic and sweet-scented (resembles the aroma of Jasmine), the corolla white, tubular, normally with 5 lobes. Fruits are usually red but sometimes yellow or purple at maturity. The outer layer is soft, edible and a sweet-tasting cherry, the seed itself is pale fawn or brown (dark brown only after roasting). Best grown in rich, well-drained soils in filtered sun or light shade. Keep soils consistently moist but not soggy. Plants prefer climates with daytime temperatures of 21-26’C (70-80’F). and nighttime temperatures of 15-17’C (60-65’F). Leaf drop may occur when temperatures dip below 12’C (55’F). Plants may be grown indoors in containers with a fast-draining potting soil. Indoor plants like bright sunny windows, but when taken outdoors appreciate light shade. Plants first flower when they reach 3-4 years old. Fertilize during the growing season. There are several species of Coffea, the finest quality being Arabica. Coffea Arabica grows in tropical and equatorial regions where it is always spring or summer, it’s not a change of climate, but rather the beginning of the rainy season after the dry season that triggers Arabica plants to flower. Eight or nine months after flowering comes the fruit. For Natural Coffee – fruit is dried in the sun for up to 20 days. Once the peels, pulp and seeds are all completely dry, then the beans can be separated for roasting.