Coffee lovers know it simply as " arabica."

咖啡爱好者只知道它叫“阿拉比”。

They also studied more than 30 different arabica plants.

他们还研究了30多种不同的阿拉比植物。

This is the branch of an arabica coffee tree grown here in Bali.

这是生长巴厘岛的阿拉比咖啡树的树枝。

Recent botanical evidence indicates that Coffee arabica was first grown on the plateaus of central Ethiopia.

最近的植物学证据表明，阿拉比咖啡最初生长俄比亚中部的高原上。

The arabica plant's population changed over thousands of years before humans began growing it.

人类开始种植阿拉比咖啡树之的数千年里，阿拉比咖啡的种群发生了变化。

Allegedly, Kaldi observed his goats behaving erratically after eating the red berries from a nearby Coffea arabica tree.

据，迪观察到他的山羊吃了附近咖啡树上的红色浆果后行为异常。

The arabica plants did well during warm, wet periods and suffered through dry ones.

温暖潮湿的时期，阿拉比植物生长良好，而干燥的时期，它们的生长就会受到影响。

Considering bees pollinate Coffea arabica, whose seeds we grind for coffee, you can count that out.

考虑到蜜蜂为阿拉比咖啡授粉，而我们将其种子研磨成咖啡，您可以将其计算内。

The researchers explored the makeup of one arabica variety that is resistant to coffee leaf rust.

研究人员探究了一种对咖啡叶锈病有抗性的阿拉比品种的构成。

It will grow at nearly seven degrees Celsius higher than arabica coffee.

它的生长温度将比阿拉比咖啡高出近七摄氏度。

The rest of the market is made up of robusta, a stronger and more bitter-tasting coffee made from one of arabica's parents, Coffea canephora.

其余的市场份额则由罗布斯塔咖啡占据。罗布斯塔咖啡是由阿拉比咖啡的亲本之——内弗拉咖啡（Coffea canephora）制成的一种咖啡，味道更浓烈、更苦涩。

One of the reasons for that is that it has a much higher caffeine content than the more gentle arabica coffee.

原因之一是它的咖啡因含量比更温和的阿拉比咖啡高得多。

Exploring arabica's past and present could help give information about how to keep coffee plants healthy – ensuring morning cups of coffee into the future.

探索阿拉比的过去和现，有助于提供有关如何保持咖啡植物健康的信息，从而确保未来的早晨也能喝到咖啡。

Today, these genetic similarities mean arabica coffee plants are more likely to be hurt by diseases like coffee leaf rust, which causes costly losses every year.

如今，这些基因相似性意味着阿拉比咖啡植物更容易受到咖啡叶锈病等疾病的危害，而咖啡叶锈病每年都会造成严重的损失。

But it's strong bitter flavor and high caffeine content, almost twice that of arabica, means it's better turned into instant coffee, a process which weakens its flavor and potency.

但它强烈的苦味和高咖啡因含量，几乎是阿拉比咖啡的两倍，这意味着它最好变成速溶咖啡，这一过程会削弱它的味道和效力。