The influence of altitude on the flavor of coffee
The influence of geographical location on the flavor of coffee beans is profound. All coffee grows in the tropics, and the altitude at which it grows has a profound effect on the taste of coffee. The tropical belt extends from 30 degrees north latitude to the equatorial regions of the southern mountains that produce the world's truly high-quality Arabica coffee. Central and South America, South Asia and some Pacific islands, and south-central Africa are also the most important coffee-growing areas in the world.
3000-6000 feet above sea level provide ideal conditions for coffee to grow: an average frost-free climate of 60-70 degrees Fahrenheit throughout the year, about 80 inches of moderate rainfall, and plenty of sunshine. Coffee beans grow slowly in cold mountain areas, but the slow ripening process makes coffee beans have higher sugar content, more interesting flavor and mellow flavor. High displacement at high altitudes produces more concentrated fruit flavors, and the best Arabica coffee growing areas have very fertile soil, often in volcanic areas.
Coffee beans grown at high elevations are hard, dense and have the potential to give full play to their special flavor. The really amazing coffee growing areas are between 4000 and 6000 feet above sea level, and these beans are picked carefully only during the mature season. Coffee in Central America is rated according to the altitude at which it grows. For example, SHB (Strictly Hard Bean) is the term for Guatemalan coffee beans, indicating that coffee grows above 4500 feet. Mexico is called Altura, which means "high" in Spanish, indicating that it is high-altitude coffee; Papua New Guinea appends the name "Mile High" to mark coffee beans grown in the highlands and mountains.
Generally speaking, with the increase of altitude, the aroma of coffee becomes more and more prominent and unique (see figure). From the temperature and sweetness of Brazilian beans at 3500 feet to the soaring taste of Ethiopian coffee beans above 6000 feet, altitude will give coffee beans a more complex and subtle taste.
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Talk about the classification of color characteristics of raw coffee beans
Types and characteristics of raw coffee beans Type A White type is characterized by low water content, overall white, high maturity, mixed bean granule size and thin bean-shaped flat meat. The bean surface is not concave and convex, and has a smooth touch; it is mostly produced in lowlands or medium and high places, with weak sour taste and less aroma. Therefore, even if we use light baking to moderate baking, the sour taste will not be particularly prominent.
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How is a cup of coffee made?
The raw beans are picked and soaked in the fermentation tank, which is convenient for the pulp to be beaten by machine, and the pulp is removed to soak and wash the coffee beans in the washing tank again, so as to remove the shell and flesh. And soak and ferment (the fermentation process will affect the taste of the coffee) and air-dry the fermented coffee beans in the open field (also through the air dryer). This is after drying.
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