Introduction to cultivation techniques of Coffee Fruit

Cultivation techniques

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The origin of coffee tree [4] is in Ethiopia in Africa. In botany, coffee trees belong to the evergreen trees of the subgenus Rubiaceae, and coffee beans, commonly known as coffee beans, are actually the seeds of the fruit of coffee trees. They are called coffee beans only because they are shaped like beans. Climate is the decisive factor for coffee cultivation. Coffee trees are only suitable for growing in the tropics or subtropics, so the zone between latitude 25 degrees south and north is generally called coffee belt or coffee area. However, not all the land located in this area can produce good coffee trees.

Conditions

The ideal planting conditions for coffee trees are as follows: the temperature is between 15 and 25 ℃, and

Coffee tree

Coffee tree

The annual rainfall must reach 1500 to 2000 mm, and the rainfall time should be in line with the flowering cycle of the coffee tree. Of course, in addition to the seasonal rainfall, there should also be fertile soil and good drainage. Fertile soil containing volcanic ash, in addition, although sunlight is an indispensable element for the growth and fruit of coffee, too strong sunlight will inhibit the growth of coffee trees, so various producing areas usually cooperate with the planting of some shade trees. The ideal altitude is 500 to 2000 meters above sea level. [2]

It can be seen that the conditions for the cultivation of high-quality coffee are quite strict: sunlight, rainfall, soil, air temperature, as well as the way coffee beans are harvested and the production process will affect the quality of coffee itself.

Harvesting and storage

Coffee beans

Coffee beans

The pericarp can be harvested as soon as it begins to turn red. The fruit harvest period varies with species, small seed from September to November, full fruit from September to October, medium grain from November to June of the following year, and full fruit from February to April. There are two processing methods:

1. Dry method: after the fresh fruit is dried or dried, remove the pericarp and seed coat with a sheller and sift out the impurities.

2. Wet method: this method is used for mass production. Peel the fresh fruit with a peeling machine, separate the bean grains from the pericarp, soak the peeled beans in water, wash, dry, and then remove the seed coat to get commercial coffee beans.