Natural Environmental conditions for growing Coffee: an introduction
1. Subtropical regions, with latitudes between 16 and 24 degrees, must have a distinct climate between rainy and dry seasons, and grow at elevations of 1800 to 3600 feet (about 600 to 1200 meters). There is a major growing season and a mature harvest season (the harvest season is usually during the coldest period in autumn). Mexico, Jamaica, Sao Paulo and Little Jerry in Brazil, and Zimbabwe are all production areas in this environment.
two。 Near the equator, at latitudes below 10 degrees, it grows at an altitude of 3600-6300 feet (about 1200-2100 meters). It keeps raining so that it blossoms all year round, and each year the harvest season is divided into two seasons. the period with the highest rainfall is the first harvest season, and the lowest rainfall is the second harvest season. Coffee beans produced from this area must be dried by machine because the rainy season is too long and rainfall is too frequent to use balcony exposure. Kenya, Colombia, and Ethiopia are in such climatic zones.
The coffee tree of Robusta needs lower planting conditions and grows at an altitude of less than 3000 feet at latitudes less than 10 degrees. Compared with Arabica, it has stronger vitality.
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The knack of distinguishing the freshness of coffee beans
Nose smell: fresh coffee beans smell strong fragrance, otherwise tasteless or bad smell. Look at it: good coffee beans are complete in shape and full in size. On the contrary, the shape is incomplete. Hand pressure: fresh coffee beans are fresh and crisp, and the fragrance comes out when they crack. Color: dark black coffee beans, the coffee brewed has a bitter taste; yellow coffee beans, the coffee brewed has a sour taste.
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How to choose and buy coffee beans
No matter what kind of coffee beans, freshness is an important factor affecting the quality. When shopping, grab one or two coffee beans and chew them in your mouth. If the coffee beans are crisp and sound, and the tooth pods stay fragrant is the top grade, but it is best to squeeze them with your hands to feel whether they are solid, rather than buying empty-shell coffee.
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