Coffee knowledge introduces the distinction between raw beans, new beans and old beans
Coffee fruits are processed by wet and dry methods to become coffee beans (Raw beans/Green beans).
The main ingredients of raw beans are:
Carbohydrates, approximately 49 per cent;
moisture, approximately 12 per cent;
Protein. approximately 11 per cent;
Chlorogenic acid, approximately 7.6%
Alkaloids and trace elements, about 0.4%.
According to the length of time, raw beans can be specifically divided into:
Current Crop, i.e. freshly harvested green beans;
New crop, i.e. the first year of green beans;
Past crop, i.e. green beans stored for two years;
Old Crop, i.e. raw beans stored for too long;
Aged beans, unlike old beans, are stored in a unique way: wrapped in endocarp, stored in a high and cool warehouse in the country of origin, and often turned over. After baking, aged beans taste acid qualitative change weak, alcohol degree becomes high, texture becomes thick, aged heavy, can be combined with new beans when blending, so that acid balance. In addition, after baking, the aged beans should be placed for 3 days before extraction and drinking, so that their thick flavor can be reflected.
In addition, compared with old beans, new beans are more difficult to bake because of their high water content and difficult heat transfer. After baking, the new beans feel lively, have natural flower fragrance, high-quality sour, high moisture content, rich chlorogenic acid, relatively bright and strong taste; the old beans feel calm, high alcohol and consistency, low moisture content, slightly swollen volume, soft taste.
With the increase of time, the internal moisture of raw beans gradually decreases, and the color of raw beans will gradually change from dark green to blue to white and yellow; the smell of fresh fruit or grass will gradually weaken; the vitality will decrease. These can be used as a basis for identifying the freshness of raw beans.

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Introduction to the origin of boutique coffee beans Salvadoran coffee
Salvadoran coffee ranks side by side with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee
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Detailed Analysis of the components of High-quality Coffee beans
★ volatile compounds: volatile compounds are the main source of coffee flavor, especially important for coffee quality. There are many kinds of volatile substances in coffee, and their existence will affect the aroma quality of coffee. Its main source is derived from non-volatile substances in raw beans which are disconnected or derived after reaction in the process of roasting. The role of thermal decomposition, other reactions, or compositions, such as sugar.
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