A brief introduction to the growth process of boutique coffee beans
Coffee is a kind of drink, which gives the public the impression that it is black, bitter, sleepless and excited. The color of the coffee beans we see in the coffee shop is tea-brown, which belongs to roasted coffee beans, while the color of the coffee liquid is trickle color. Coffee comes from big coffee beans, and coffee beans are harvested and processed from big trees.
The developmental habits of coffee:
Coffee trees belong to the evergreen family of Akanaceae. They are tropical plants that are not cold. They are mostly planted in areas with elevations of 300,400m, and also cultivated on highlands with elevations of 2000 to 2500 meters. But those who plant on slopes above 1500 meters above sea level have better quality. Coffee trees are most suitable for development when the average temperature is about 20 degrees Celsius, the annual precipitation is 1500-2000 mm, the soil is permeable and the sunshine is suitable. Coffee is afraid of Frosts Descent and the severe winter, and must not be planted in the highlands where frost falls. In general, wild coffee trees can grow up to 8 meters, and domestically planted ones, in order to protect the quality of coffee beans, easy to manage and harvest, and cut the height to 2 meters. 3-5 years after sowing coffee beans start to bear unsightly, and 5-20 years is the harvest period. A coffee tree can produce about 3-5 kilograms of coffee cherries a year.
Distribution of coffee:
Coffee trees developed in the equator as the center, between 25 degrees south and north latitudes, known as more than 60 "coffee belts", widely distributed in Naaman, Central America, the West Indies, Asia, Africa, Arabia, Southern Pacific and Oceania and other work areas. In terms of production, Brazil, which accounts for the largest output in the world, accounts for about 30%; the second is Colombia (10%), which accounts for 60%; followed by Changzhou and Arabia, which account for about 30%; the remaining 10% are distributed in Asia and major islands.
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Coffee Knowledge Boutique Ingredients in Coffee Beans
Sugar: In the absence of sugar, in addition to sensing the bitterness of caffeine and the sourness of tannin, it will also sense the sweetness, which is caused by the sugar contained in the coffee itself. Most of the sugar will caramelize after roasting, giving the coffee a strange brown color. Minerals: Taoist ash, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon, etc., due to the small proportion
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Coffee encyclopedia the original variety of coffee beans
At present, the most important coffee beans in the world mainly come from three original varieties: Arabica, Roberta and Liberia. The Arabica coffee tree, which originated in Ethiopia, accounts for 70% of the world's coffee production, and almost all the world-famous coffee varieties are Arabica species. Arabica coffee trees are suitable for growing in high mountains with large temperature differences between day and night, as well as low humidity and drainage.
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