Community Crop Program for Palm Tree and Tucano Estate LPET Lactic Acid Treatment
What is the community crop program for palm trees and beaked birds?
The Community crop Program for Palms and Big beaked Birds (Neighbor & Crops) is a bit like a social program to help and educate neighboring small farmers to raise their incomes. It is very meaningful to witness the improvement of small farmers' coffee and quality of life. Palm trees work with big beaked birds and small farmers in the vicinity of the manor, providing farmers with LPET with many incentives (whether financial or non-monetary, including guaranteed price acquisitions) to inspire them to produce high-quality coffee, while LPET selects zero-defect berries according to their rigorous quality control process and makes unique micro-batches "unlike traditional experimental treatments".
On the lactic acid treatment of LPET
When people hear about lactic acid treatment, they think that in the post-processing process, lactic acid bacteria (yeast) or enzymes are directly added to produce fermentation (and many estates do do so). LPET's research in this area is very advanced, using no foreign matter at all, but in a sealed and anaerobic environment, controlling temperature, PH, and time to help lactic acid bacteria grow and inhibit the reproduction of other bacteria to achieve the control of lactic acid fermentation.
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2020 events that Ethiopian coffee beans need to pay attention to the harvest time of coffee beans
This year is a year with a slightly smaller harvest. First of all, as far as the production season cycle is concerned, the 2019 season is a bumper harvest year, and 2020 is originally expected to be a year with a smaller harvest. But Ethiopia as a whole is a country where coffee cultivation is growing year by year, slightly making up for this disadvantage. Due to the late arrival of the rainy season, the whole production season has been postponed by more than one.
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What is the problem that leads to the continuous and stable production of Italian coffee?
No barista will ignore the effect of "extraction temperature" on coffee, but few people realize that the extraction temperature is actually determined by "water temperature" and "coffee powder temperature". In daily operation, it is difficult for us to have the time and energy to accurately measure the temperature of coffee powder. However, excessive heat will cause the aroma of coffee powder to volatilize ahead of time, which has become coffee.
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