Understand the way coffee is harvested

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Learning to brew coffee is not just to learn the techniques of coffee, for the variety of coffee beans, the characteristics of coffee beans and ways, etc., need to seriously learn to understand. Only in this way can you master every step of learning to make coffee and kill three birds with one stone.

Harvesting can be divided into two categories, one is hand picking method, the other is shaking method.

Hand picking method

With the exception of Brazil and Ethiopia, most Arabica coffee-producing countries are hand-picked. Hand picking involves not only picking ripe bright red coffee beans, but also sometimes along with immature cyan beans and branches, so these immature beans will be mixed with refined coffee beans, especially when they are refined by natural drying. If these beans are mixed with baking, they will produce a disgusting stench.

Shake-down method

This method is to hit the ripe fruit or shake the coffee branch with a random stick, so that the fruit falls and accumulates into a pile. Larger estates will use large harvester, while small and medium-sized farms will harvest the tactics of a sea of people mobilized by the whole family. This practice of shaking the fruit off the ground is easier to mix with magazines and defective beans than hand-picking, and beans from some places have a peculiar smell or ferment because the ground is wet. Producers of Robusta coffee beans such as Brazil and Ethiopia are mostly harvested in this way.

Countries that harvest by shaking and falling also harvest more coffee beans refined by natural drying. Coffee blossoms in spring, bears fruit in summer and harvests in winter, so it is very difficult to harvest and dry in places where there is no clear distinction between drought and rainy seasons. in the rainy season, it is impossible to use natural drying. Therefore, coffee is suitable for growing in areas with distinct dry and rainy seasons.