Liberica coffee beans
Liberica coffee beans: large shrubs or small trees, 6-15 m tall; dark brown bark; branches spreading, hard and straight. Leaves opposite, leathery, elliptic or Obovate-elliptic, 15-30 cm long, apex mucronate, base broadly cuneate, margin entire, rarely microwave, often with small pores in lower vein axils; petiole 8-20 mm long; stipules broadly triangular, 3-4 mm long, tip obtuse, rarely convex. Cymes 2 to several clustered leaf axils or leaf scars of old branches, with very short involucral pedicels; bracts connate at base, usually 2 broadly ovate, apex truncate, other 2 striate or leaflike; calyx eaves parted or lobed; Corolla white, 2.5-3.2 cm long, distally enlarged, lobes 6-11, elliptic moment rounded, 16 mm long. Berries broadly oval, 19-21 mm long. Native to Africa, western Liberia; introduced and planted in Hainan and Yunnan. The use is the same as ordinary coffee. The coffee below is produced in Hainan:
Coffee hodgepodge of raw beans, smells smelly!
Photo of Liberica coffee beans
The coffee fruit has been here for a long time, and the fruit is a little bad.
One is the broken raw bean, the other is with pectin.
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How can coffee raw beans be high quality raw beans?
First look at the general situation of beans, novel and high-quality raw beans, the general situation is shiny, in addition, the handling of good raw beans, average color, the uneven color of the general situation can not be called good beans, when choosing and buying, we must choose the average color. Secondly, the particles are of the same size, which is also evidence of good quality.
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Comparison between new beans and old beans when baking
New beans are difficult to bake because of their high water content and difficult heat transfer. After baking, the new bean feels active, with natural flower fragrance, high-quality sour taste, high water content, rich chlorogenic acid, relatively bright and vigorous taste; old bean feels calm, mellow and dense, less water content, light and fine expansion, soft taste.
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