Coffee originals-Arabica, Robasta, Riperica, Exelsa
There are four original species of coffee: Arabica species in Ethiopia, Robasta and Riperica species in Congo, and Exelsa. The original species are used for breeding and research. So far, there are more than a hundred coffee varieties in the world, of which 76% are Arabica, and 24% are Robasta and Riperica.
A: Arabica (Arabica): at present, most of the coffee consumed is Arabica, which is successfully transplanted from Yemen to Java. It has the best quality among several original species, but its flavor varies due to different soil, climate, natural and man-made factors. The caffeine content of Arabica is about half that of Robasta.
B: Robusta: it is widely cultivated in tropical Africa. When it was tested in the 19th century, it was found to be resistant to diseases and insect pests and suitable for planting in low-lying areas, so it was planted in large quantities, but its quality and flavor were still inferior to those of Arabica species.
C: Libbrica: the tree is tall and strong, 18 meters high, the leaves are large and tough, the fruit and coffee beans are also very large, but the demand is low because of the unique taste, so the yield is small. Native to the west coast of Africa, it gradually spread to the east. After transplanting Java, it became very popular in a short period of time, but for a period of time it was almost extinct due to the erosion of insect pests. At present, a small number of plants are planted in Libya, Ivory Coast, Angola, Indonesia and other countries.
D: Exelsa (Excelsa): it's almost extinct, and it's hard to see it in the world now.
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Major coffee bean producing areas in the world
Coffee comes from coffee beans, which are harvested and processed from the fruit of trees. Coffee trees grow at the center of the equator, between latitudes of 25 degrees south and north, and are called coffee belts in tropical or subtropical countries. at present, coffee is produced in more than 60 countries. Coffee is produced in South America, Central America, the West Indies, Asia, Africa, Arabia, the South Pacific and
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Processing of coffee beans: drying (dry method)
Drying method: with a soft sour taste and a peaceful bitter taste. This method is used in Brazil, Ethiopia and Yemen. Disadvantages: vulnerable to weather, defective beans and foreign bodies are more likely to mix. Coffee is either left on the terrace to dry naturally, or it is dried by machine, or both. The way to deal with it is to spread the coffee cherries widely on the exposure field for two weeks and sweep them with rakes every day.
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