Raw coffee beans

When it comes to coffee beans, what does it look like in your mind?

Black? Glittering?

Do you remember when you first saw coffee and raw beans? Do you remember what it was like to see coffee and raw beans for the first time?

Raw coffee beans are the processed products of the seeds in the coffee fruit on the coffee tree. Most of the coffee-producing countries export raw coffee beans.

Raw coffee beans need to be roasted before they become black (the public impression is that the actual colors are complex and varied) that ordinary consumers are familiar with.

According to the degree of freshness, that is, the length from the harvest time, coffee raw beans show green, light green, yellow, white and other colors, the color difference is mainly reflected in the difference in water content, fresh raw beans are more green, in addition, it also has something to do with the way of processing, washing treatment is more green.

Not only roasted coffee beans will reflect a variety of fragrance, raw beans also have their own fragrance, although not as attractive as roasted beans.

Fresh, is the king of delicious coffee.

Freshness is not only the requirement of baked beans, but also affects the flavor of raw beans.

Usually, boutique coffee shops only choose raw beans within a year of harvest, called new crop. For more than a year, it is called past crop. If it takes a little longer, it will be old crop.

The performance of the same raw bean will be different in the appearance, baking and cup testing stages between the new bean and the old bean.

Raw beans will go through grading before export sale, but also through the cup test of professional buyers, stand out, come all the way across the sea, after high temperature experience, and finally have the honor to bloom in the cup.

Think about the long journey of coffee beans and the hardships of the journey. Cherish and enjoy what is in the cup.