Change the taste and quality of coffee beans aged coffee beans and Swiss water-treated Fagorum coffee are grown

Generally speaking, coffee trees planted at low elevations have higher yields than those planted at high elevations. However, these high quantities will affect the quality of the final product. Like any plant, the transfer of nutrients from soil to fruit largely determines the quality and characteristics of the final product. The concept of "local soil" is very popular in the brewing industry and can be applied to many other agricultural sectors, such as the coffee industry. In France, for example, it is illegal to water grapevines. This means digging deep into the roots to find water and eventually come into contact with more nutrients. As mentioned above, coffee production is higher at lower elevations (due to sunlight, temperature, etc.). Other conditions Palabus, which essentially means that cherries at lower elevations have lower concentrations as nutrients extracted from the soil spread to more fruits. This will affect the taste intensity of the final product. Therefore, growing coffee at higher altitudes limits production and increases the concentration of the final product.

Arabica coffee is very sensitive to sunlight. Scientists seem to agree that the best way to preserve Arabica coffee is to use shade trees (Jaramillo et al., 2009; Jaramillo et al., 2011; Ramirez-Villegas et al., 2012). Shade trees planted near coffee plants can block the effects of sunlight on plants and create lower temperatures that are more suitable for Arabica coffee plants. They went on to say that shade trees can lower the temperature by as much as 4 degrees Celsius. With the widespread implementation of shade trees in Colombia and Ethiopia, the growth of H. hampei (coffee-eating insects) population may be 34% lower than expected (Jaramillo et al., 2011). These relatively small steps can provide protection and stability for struggling Arabica coffee plants (when grown at low elevations). Recently, large organizations and cooperatives have been promoting the use of OMG, which is more sun-resistant and does not require tree protection. While this means more space to grow coffee (instead of space occupied by trees), it also means greater vulnerability to drought and a greater risk of disease and attack (H. hampei). Usually Colombian coffee production will have a range of either bananas and plantain trees. This is because, like sponges, they retain water in the trunk and release it when the soil is too dry. It is also important to know that bananas rarely fall to the ground, so they do not interfere with the soil. While this means more space to grow coffee (instead of space occupied by trees), it also means greater vulnerability to drought and a greater risk of disease and attack (H. hampei). Usually Colombian coffee production will have a range of either bananas and plantain trees. This is because, like sponges, they retain water in the trunk and release it when the soil is too dry. It is also important to know that bananas rarely fall to the ground, so they do not interfere with the soil. While this means more space to grow coffee (instead of space occupied by trees), it also means greater vulnerability to drought and a greater risk of disease and attack (H. hampei). Usually Colombian coffee production will have a range of either bananas and plantain trees. This is because, like sponges, they retain water in the trunk and release it when the soil is too dry. It is also important to know that bananas rarely fall to the ground, so they do not interfere with the soil.

Change the taste and quality of coffee

Aged coffee

Coffee is stored in the warehouse for several years to reduce acidity and increase the body.

Swiss water treatment

The SWISS WATER ®process is a 100% chemical-free decaffeinated coffee process. Most decaffeinated processes use chemical solvents such as dichloromethane (MC). The SWISS WATER ®process uses only water to remove caffeine to produce water-treated decaffeinated coffee. This is becoming an increasingly popular form of caffeine decaffeination.