How are Arabica coffee beans? where does the aroma of first-class coffee come from?

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Qianjie-A brief introduction to Arabica varieties and aroma

Arabica

South America (except parts of Argentina and Brazil), Central American countries, Africa (Kenya, Ethiopia, mainly East Africa), Asia (including parts of Yemen, India, Papua New Guinea), China's Yunnan, Hainan and Taiwan also grow a small amount of Arabica coffee beans.

South America (except parts of Argentina and Brazil), Central American countries, Africa (Kenya, Ethiopia, mainly East Africa), Asia (including parts of Yemen, India, Papua New Guinea), China's Yunnan, Hainan and Taiwan also grow a small amount of Arabica coffee beans.

Growing coffee beans grow at colder high altitudes in the tropics (600 to 2000 meters above sea level), and are hardy, with a suitable growth temperature of 15 ℃ 24 m; higher humidity, annual rainfall of no less than 1500 ml, proper sunshine conditions and shade, "Arabica" coffee species are less resistant to diseases and insect pests and are vulnerable to damage. In addition, the annual output of coffee trees per unit area is also lower.

Currently, "Arabica" coffee accounts for 75% of the world's coffee production, and of these "Arabica" coffee production, only 10% of Arabica coffee quality can be classified as "boutique coffee (Specialty Coffee)."

Coffee beans are made up of hundreds of compounds produced during roasting. The state of some substances is so stable that no other changes will occur except that they are lost by evaporation during preservation. However, this part of the compounds do not contribute much to the aroma quality. the problem is that the trace components that have a great influence on the aroma are unstable and oxidizable substances, which will be lost due to volatilization after baking. it is also easy to disappear after combining with substances such as melanin.

If the aroma substance is to evaporate, it must be detached from the cellular structure of the coffee bean. If the aroma located in the center of the coffee bean is to escape from the outside, it must pass through the cell walls of countless cells. Assuming that the size of the cell is 20 μ m, it needs to pass through the cell wall 100 times to pass through 2 times. Therefore, the aroma loss of the ground coffee beans is very serious, the smaller the particles are, the faster the detachment speed is, and the coffee after grinding is not well preserved. As long as it is exposed for a few hours, the aroma will disappear, and there will be a rotten smell because of oxidation.

Knowledge expansion: caffeine accounts for 0.9% Mel 1.4% in Arabica: Carneflari usually accounts for 2%, more than 3% in more cases

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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