Effect of altitude on Coffee Flavor basic knowledge of Coffee
The impact of location on coffee bean flavor is profound. All coffee is grown in the tropics, and the altitude at which it is grown has a profound effect on the taste of coffee. The equatorial regions of the tropical belt, which extends from 30 degrees north latitude to the southern mountains, produce the world's truly premium Arabica coffee. Central and South America, South Asia and some Pacific islands, and south-central Africa are also the most important coffee growing regions in the world.
3000-6000 The altitude of 60 feet provides ideal growing conditions for coffee: a frost-free climate averaging 60-70 degrees throughout the year, moderate rainfall of about 80 inches, and plenty of sunshine. Coffee beans in cooler mountains grow slower, but the slower ripening process makes coffee beans higher in sugar and more interesting and mellow in flavor. Higher elevations produce fruit with more concentrated flavors, and the best Arabica coffee growing areas have very fertile soils, often volcanic.
Coffee beans grown at high altitudes are hard and dense and have the potential to develop special flavors. The truly amazing coffee is grown at altitudes of 4000 to 6000 feet, and the beans are carefully picked one after another only during the ripening season. Central American coffee is rated according to the altitude at which the coffee is grown. For example, SHB(Strictly Hard Bean) is the title of Guatemala coffee beans, indicating that the coffee is grown above 4500 feet. Mexico is called Altura, which means "high" in Spanish, indicating that it is coffee grown at a high altitude; Papua New Guinea attaches a name of "Mile High" to coffee beans grown in highland mountains.
In general, coffee aromas become more prominent and distinctive as altitude increases (see photo). From the mild sweetness of Brazilian beans at low altitudes of 3500 feet to the soaring taste of Ethiopian coffee beans above 6000 feet, elevation can make coffee beans better play out complex and subtle taste.
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How to turn coffee grounds into compost for gardening
How coffee grounds are converted into gardening compost: Coffee is also an agricultural product. Although it has been roasted and other processes, its basic quality remains unchanged, and it is also suitable for composting. There is no imaginary compost taste. Dry compost: Put coffee grounds on the balcony, stir them daily, and put them into potted plants after about ten days. Wet Compost: Place coffee grounds on a balcony and leave them to rot for a few days without stirring
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Common Diseases and pests in Coffee cultivation and Prevention and Coffee basic knowledge
(1) Pest control 1. Coffee tiger longicorn beetles are distributed in all coffee producing areas in the world, and also occur in Yunnan, Guangxi and Hainan Island in China. It is one of the major pests of coffee. The coffee tiger longicorn beetle harms the coffee trunk for more than 2 years. At first, it eats between the cambium and xylem, and then eats the xylem. The victim was a curved tunnel filled with sawdust.
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