Processing of raw coffee beans picking of coffee fruits
The picking of coffee fruits is divided into
Manual picking leads to an increase in the cost of coffee due to the high cost of labor. But manual picking can select coffee fruits that are ripe and suitable. It is generally suitable for coffee that can be sold at a higher price, and will not be unable to earn money because the cost is too high.
The cost of machine picking is not high, but the machine can not tell whether the coffee fruit is ripe or not, so we can only pick all the coffee fruit together, and then remove the overripe and immature coffee fruit. But from the grower's point of view, the selection will not be very strict. So it is inevitable that some coffee fruits that are overripe or not ripe enough will remain. This may affect the quality and taste of processed coffee beans.
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Coffee Encyclopedia Coffee beans production maps of different countries in the world differences in taste characteristics of coffee beans
Classification of Arabica species by original species: Arabica country of origin: Ethiopia output: more than 70% of the world's total output: 5002000 meters above sea level: bean shape: slender, zigzag taste: moderate taste, good flavor, weak resistance to diseases and insect pests caffeine: low caffeine content
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Green coffee beans half washing method
A relatively new and rare method. This method is also suitable only in certain areas of certain countries, where the climate has a relatively long dry period, and can be used to treat local coffee. The coffee produced by this process is sticky, and the slime is not removed as it ferments in the tank. Therefore, the coffee produced by this semi-moist treatment method contains moisture treatment.
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