How about the flavor characteristics of alpine coffee beans at high altitude? introduction to the classification characteristics of coffee beans at altitude

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Gaoshan beans are high-altitude beans. Latitude is a factor that affects quality, and altitude also affects quality, which is a natural factor. Today's topic is to look at the problem of coffee cultivation in Taiwan in terms of altitude. According to the geographical location of Taiwan, even if it is more than 500 meters, it is a high-altitude coffee production area, and below 400 meters up to the flatlands are all medium-and low-altitude coffee production areas. When growing at a high altitude, it is best not to be higher than 1200 meters. Don't think that foreign sources say that coffee produced at a height of 1500-2500 meters is of good quality, so you want to find a mountain area of more than 1500 meters in Taiwan to grow coffee. If this is really done, there is a good chance of failure. Because the location of 2500 meters written in foreign materials probably means that near the equator, there is little frost damage throughout the year, let alone snow, while in the mountains more than 1000 meters on Taiwan island, it rarely does not snow, and there are so many opportunities to encounter frost that you cannot avoid it. Frost damage will seriously damage the coffee business.

Basically, the quality of coffee at high altitude is likely to be better than that at low altitude; if the processing after harvest is not properly handled, coffee at high altitude may also have many defects and become very poor. Many coffee growers at high elevations have a very subjective view that the quality of their coffee must be better than that of others. There may also be no need for sophisticated post-processing to have good coffee quality. If this is the case, it is only half right, that is, it will be planted in a place that is more suitable for growing coffee, but the overall quality of coffee will not be so good.

According to the observation and comparison in recent years, the altitude will reflect the size and appearance of coffee beans. The raw bean granules at high altitude are larger than those at low altitude, the density is higher, and the color is dark blue or green. The raw beans at low altitude are relatively small, the density is softer, the color is whiter, and the fragrance can not escape.

The overall shadow factor is the intensity and length of temperature and sunshine. The higher the altitude, the lower the temperature; the lower the altitude, the higher the temperature. The temperature has a direct effect on the quality of coffee beans. In the areas with low temperature, the leaf shape of coffee trees is larger than that in areas with high temperature, and the overall photosynthetic effect of large leaves is stronger than that of small leaves. As long as you look closely at the coffee trees in the coffee garden, you will probably see that the leaves on the side branches can be divided into large leaves and small leaves. Compared with the time of appearance of large leaves and small leaves, small leaves probably appeared from the end of spring to the end of summer, when the ambient temperature was relatively high. The large leaves are about between autumn and spring. The period of emergence of large leaves is the most exuberant period for the growth of coffee trees.

During the summer, the growth of leaves becomes smaller and the ability of photosynthesis to produce nutrients is low. The root growth of coffee trees is also stagnant, reducing the ability to grab nutrients from the soil. At this stage, the coffee tree is in a semi-dormant state. At this time, the nutrition supply of coffee trees can not meet the needs of the trees, but also to meet the needs of coffee fruits, not to mention this summer period is also the fastest growing stage of coffee fruits, when adequate nutrients are most needed. Therefore, if there is not enough nutritional care at this stage, it is easy to see the coffee trees in the coffee garden withered Die Back for no reason. The more coffee trees bear fruit, the more likely they are to die. This kind of death belongs to malnourished death. At low elevations, coffee trees and coffee fruits compete with each other for nutrition, resulting in poor growth of coffee fruits and little bean-shaped growth. The accumulation of nutrients in coffee beans is insufficient, which is relative to the aroma of roasted beans.

The leaves of coffee trees at high elevations are relatively large, dark green in color and thick in wax. As the temperature change throughout the year is relatively small, there are fewer opportunities for leaves to become smaller in summer, resulting in a reduction in nutritional urgency. Nutrients made from strong leaves can be adequately supplied to the fruit. The fruit is relatively large and the granule of raw bean is large. Due to the abundant nutrients stored in the coffee beans, the color tends to be dark blue and dark green. The aroma is sufficient after baking.

"temperature" and "nutrition" are important factors affecting the quality of coffee beans. However, high-altitude areas also have a good opportunity to produce low-quality coffee, and low-altitude areas also have the opportunity to improve the quality of coffee beans.

From the point of view of the diseases and insect pests of coffee, the performance is different between high and low altitude areas. Do not think that the quality of coffee beans at high altitude will be better, and forget that there are diseases at high altitude that are difficult to deal with. The most serious disease in this area is coffee leaf rust. People who grow coffee at this altitude have to be aware of coffee leaf rust, let alone the importance of its prevention and control.