Coffee encyclopedia on the origin and growth of coffee beans

Coffee beans developed in tropical or subtropical countries centered on the equator, known as the coffee belt, and traveled to Japan with ships. By the time the dark brown coffee beans are in front of you, they have actually been processed by a variety of different processes and many people.

Coffee is widely grown in South America, Central America, West Indies, Asia, Africa, Arabia, the South Pacific and Europe. In terms of output, Brazil ranks first in the world output (about 30%), followed by Colombia (about 10%), which accounts for 60%, followed by Africa and Arabia, accounting for about 30%, and the remaining 10% is distributed in Asian countries and major islands.

While exploring the history and flavor of coffee within, you can also see the coffee tree being caressed by the tropical sun and its green leaves glowing. It has a similar jasmine white flowers, its unsightly reality from green and yellow green, and finally red, coffee beans are exactly the seeds of its unsightly reality.

Moreover, if you go to the coffee bean refining plant, you will certainly see the red unsightly meat called coffee cherries and the new green coffee beans with missing inner unsightly skin and silver skin. These are the coffee beans for export.

Coffee is produced in about 60 countries, mostly located in the elevation of 300-400 meters of the region, sometimes in the elevation of 2000-2500 meters of highlands cultivation coffee trees, but in the elevation of 1500 meters above the hillside planted, the smell of better quality.

The most suitable premise for cultivating coffee trees is that the annual rainfall is 1500-2000 mm, and the average temperature is about 20 degrees, and there will be no frost.

The coffee tree is an evergreen tree belonging to the Accanaceae family. If it is wild, it can grow to more than eight meters. However, in the farm will be cut to a height of about two meters, in order to maintain the quality of coffee beans, and easy to spot.

Even in a unified country of origin, there will be subtle influences on the flavor and quality of coffee beans due to differences in weather, altitude and soil in various regions, as well as their own characteristics. According to the variety, origin, brand differences, there will be different attributes: it is impossible to describe the characteristics of a country's coffee beans in one sentence!

● Large coffee cherries to raw coffee beans

About Green Coffee Beans

Connect the above three, collage into coffee impression. Some coffees have a variety of flavors, sour, sweet and bitter, while others are extremely sour and completely occupy your sense of smell and taste. Some people are accustomed to using "feeling" to dominate the judgment-whether coffee has its own spirit? Does it have a distinctive forest or water fragrance? Temperament is gentle or masculine? This is the most intimate and sensual stop in all the tasting process.

A coffee tree can produce about 3-5 kilograms of coffee cherries and can be refined into one-fifth of the weight of green coffee beans. Among them, coffee cherries are changed into raw coffee beans by the hands and moments of many people.

Arabica and Robusta species

Arabica species account for about two-thirds of the world's coffee production, not suitable for development in high temperature, low temperature, rainy, less rainy areas, beans are oval shoulder flat, characterized by strong fragrance and better quality.

Robusta is bitter and not sour, and its aroma is not very good, so it is suitable for making coffee with assimilation flavor. A moderate amount of Robusta is assimilated into Arabica, usually used to brew iced coffee, instant coffee, and canned coffee. It is characterized by its development in lowlands. Disease resistance.

The quality and yield of Liberica seeds are poor, and most of them are exported to Europe, but not imported to Japan.

Flat beans and round beans

Ripe and red coffee cherries have multiple organs. At the center is the precursor of coffee beans, light green seeds. In general, coffee is made up of two oval seeds facing each other. The side that follows each other is the flat joint surface, so it is called flat bean. However, there are also seeds that consist of a round seed, and their taste is not different.

Big harvest to shipment

Coffee beans refined in this way are slightly sour and bitter. Almost all coffee beans grown in Brazil, Ethiopia, Yemen and other places are obtained in this way. The error of this method is that it is easily affected by weather and easily mixed with defective beans and other impurities. Therefore, it is necessary to carefully select teachers.

Another way is washing, that is, harvest unsightly fruit into the flow of water tank, remove the unsightly fruit floating on the surface, with unsightly meat removal machine to peel off the skin and unsightly meat. Then put it into the sink and remove the unsightly meat. After that, move into fermentation tank, soak for half a day to a day, and then ferment coffee beans on the surface of the colloid dissolved missing. After washing, drying and thinning, mechanically drying, and finally removing the inner unsightly skin with a hulling machine to become raw coffee beans that can be used as commodities.

The washed coffee beans are brighter and less contaminated than the dried coffee beans. Colombia, Mexico, Guatemala and other countries about 70% of the production of this method.

Sometimes in the fermentation process, if not handled properly, it may emit fermentation odor and its unique sour taste; but if handled properly, all kinds of beans can emit their unique coffee fragrance.

In order to be able to complete to the destination, raw coffee beans are packed into sacks placed in special containers, open the distant merchant ship travel.