Coffee knowledge about boutique coffee beans

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

A coffee tree can bear about 3-5 kilograms of coffee cherries and can be refined into 1/5 weight raw coffee beans. Among them, through the hands and moments of many people, coffee cherries are changed into raw coffee beans.

Arabica species and Robusta species

Flat beans and round beans

In order to be able to fully deliver to the destination, raw coffee beans are packed in sacks and placed in extraordinary containers to travel on distant merchant ships.

Arabica accounts for about 2/3 of the world's coffee production, which is not suitable for development in areas with high temperature, low temperature, more rain and less rain. The beans are oval shoulder flat, which is characterized by strong fragrance and good quality.

Robusta is bitter but not sour, and the smell is not very good, so it is suitable to make assimilated coffee. Assimilate the right amount of robusta in Arabica, usually used to brew iced coffee, instant coffee and canned coffee. It is characterized by its development in the lowlands. Strong disease resistance.

Ripe and red coffee cherries have multiple organs. At the center is the predecessor of the coffee bean, the light green seed. Generally speaking, the beauty of coffee is made up of two oval seeds opposite each other. The side that follows each other is a flat joint, so it is called flat bean. But some are made up of a round seed, and there is no difference in taste.

Big harvest to shipment

After the harvest, the outer skin, meat, inner skin and silver skin should be removed before shipping. Its style has drying type (also known as natural method or non-washing type) and water washing station.

Dry style is more pure and sincere. First of all, the fresh harvest will be widely distributed in the exposure field for a week or two, until it makes a thunderous sound and dries naturally. After that, the peeling machine is used to remove the missing meat, inner skin and silver skin.

Another method is the washing type, in which the harvest is actually put into a flowing trough to remove the unattractive appearance floating on the surface of the water, and then peel off the skin and flesh with the unattractive meat removal machine. Then put it into the sink to remove the unattractive meat. After that, move into the fermentation tank, soak for half a day to a day, and then dissolve the gum on the fermented coffee bean profile. After washing with water, drying and emaciating, drying it mechanically, and finally using a shelling machine to remove the skin, it will become a raw coffee bean that can be used as a commodity.

Water-washed coffee beans are more light-footed and less impurity than those obtained by drying. Colombia, Mexico, Guantamara and other countries adopt this method for about 70% of their output.

The quality and output of Liberika species are not safe, and most of them are exported to Europe, but not imported to Japan.

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