Coffee trees in Yangmingshan "Want to come up and see?"

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

One morning, Kai called to say that the coffee tree in the back mountain had blossomed, and they arranged to meet at the Zhishan gas station at 2 p.m.

I was a little excited along the way. I knew there were coffee trees on Yangming Mountain for a long time, but I couldn't get into them all the time. Kai said that there seemed to be three varieties, one was a large-leaf species, one was an Arabica species, and the other I didn't know. No matter which kind he was, it was already very difficult to see coffee trees in the city!

On the slope facing away from the sun, coffee trees were mixed with other tree species, and it was hard to tell them apart without careful observation. However, it was now in flowering season, and it was easy to recognize the white flowers hanging all over the branches. Inclined slope a bit steep is not very easy to walk, accidentally slipped a fall. It's been a long time since I've taken the mountain road!

The white flowers on the branches are mixed with small green fruits behind them, one by one forming a string, a string of packages sandwiched by branches. Earthy, not very good, probably wild relationship bar, not as dense as the picture very rich feeling. There were some small buds and saplings at the bottom of the tree. Because there was no need to pick them, the fruits would fall into the soil automatically when they were ripe. Some of them rotted, while others continued their journey of life. Naturally, they formed the territory of the coffee trees in Zone 1. The territory was not large. There were only three clumps in total. Each clump had about seven or eight mature trees. Each tree had about two to three michels. It was not difficult to pick them. However, due to the terrain, they could only sigh at the top of the trees!

After flowering, it takes about two or three weeks for the fruit to grow. It takes two weeks for the green to turn red. After another month, I will come back to see if there are red cherries that can be picked. Kai said he would let me know if he saw the fruit ripening.

It was a month and a half later when I went up the mountain again. This time, the red fruits had already grown on the branches, and there were dark green, dark red and some malnourished fruits in the middle. I prepared a few plastic bags and picked them up. As I picked, I gradually realized the difficulty of picking fruit. The height was uneven and the slope was steep. The fruit was sparse and loose. I felt tired after a few times. Moreover, the clusters were quite far apart. After a while, I only picked more than one kilogram. I dug some saplings to take home for various kinds of viewing.

Harvest is not important, the process is the focus, knowledge in books and actual experience are always separated by a mountain, personal experience after feeling coffee skills added a layer. Let's start with the red cherries!

Carefully cleaned, some of them were bottled and fermented together with the skin, some were peeled and bottled for fermentation, and some were cleaned immediately after peeling. After peeling, a sticky film was exposed, which could not be washed off with clean water. After washing, it was still sticky. I thought this film was silver skin at first, but later I knew it was outer skin. If you can't wash it off, think about fermenting it with the bottled seeds!

The next day, open the bottle, a sour smell rushed to the nose, really not good smell! However, after washing with water, the mucus that could not be washed off yesterday was actually washed away. It turned out that fermentation had this function. After washing off the mucus, the outer skin is exposed. Then, dry the beans with a cloth and divide them into two parts. One part is placed in a wide dish lined with newspaper to dry, and the other part is slightly dried in the oven. After peeling off the outer skin, put them in a jar and let them dry naturally.

On the third day, two green beans were found to have shrunk significantly, and the other cherry fruit, which was not peeled, showed a dry and dark appearance. The taste still carried the original fruit flavor but was stronger.

After another two days, look at the peeled seeds are almost dry, and think about preparing to brew coffee! After weighing the dried green beans, there was only about one-tenth of the weight left. That is to say, the original one kilogram of cherry fruit was only left with more than 100 grams after processing. After several days of harvest, only five or six cups could be boiled. It turned out that growing coffee was really not easy to earn!

I happen to have a friend who bought a baking machine from the Internet---fresh roast. It can bake 60 grams at a time. It can bake twice. After baking, it has been left for another day. When I am ready to cook and drink, it has been a week since harvest. It is really "I don't know what to eat in the dish. Every grain is hard."

Elegant sour, water texture, not thick, not astringent, but there is a very familiar taste, temporarily can not remember, carefully in the memory of the search---this taste is very native! Could it be----? Ask a Kai, sure enough good, coffee tree growth soil is---"sweet potato field"! No wonder the sweet potato smell!

After this experience, I began to cherish every coffee bean!