Characteristics of three native species of coffee
Arabica species
Robusta species
Laiberian species
Taste and aroma
High quality aroma and acidity
The aroma is similar to that of fried wheat, but the acidity is not obvious.
It tastes bitter
The shape of bean grains
Flat, oval
Compared with Arabica seed circle
Spoon-shaped soup
Coffee tree height
5m-6m
About 5 meters
10 meters
Yield per plant
Relatively more
Many
Less
Cultivation height
500m-2000 m above sea level
Below 500 meters above sea level
Below 200 meters
Decay resistance
Weak
Strong
Strong
Suitable temperature
Intolerant of low temperature and high temperature
High temperature resistance
Resistance to low temperature and high temperature
Suitable rainfall
Can't stand more rain and less rain.
Resistant to heavy rain
Withstand more rain and less rain
Fruiting period
In about three years
Three years
Five years
Account for the proportion of world production
70% / 80%
20% 30%
Scarcity
- Prev
Varieties of coffee trees
1.5 Arabica coffee varieties improved Arabica coffee beans include traditional varieties that are very close to the original, as well as mutants or hybrids mated with Robusta. Coffee variety improvement is not only limited to the fight against diseases and insect pests, but also the pursuit of a steady stream of harvests. 1. The variety of Arabica coffee belongs to the evergreen shrub Ara of the genus Rubiaceae.
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Cultivation conditions of Coffee
Coffee is mainly grown in tropical and subtropical areas, which is called coffee belt (Coffee Belt). In general, in Europe and the United States, coffee produced at high altitude is more expensive and of high quality than those at lower altitude. There is a noun called coffee belt. Coffee is produced in more than 60 countries around the world, most of which are sandwiched in the Tropic of Cancer (23 degrees south and 27 minutes north).
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