Growth Environment and characteristics of Coffee trees

Coffee comes from coffee beans, which are harvested and processed from the fruits of coffee trees.

Coffee trees grow in tropical or subtropical countries called coffee belts, which are centered at the equator and between latitudes 25 degrees south and north. At present, there are more than 60 coffee producing countries. Coffee is produced in South America, Central America, the West Indies, Asia, Africa, Arabia, the South Pacific and Oceania. In terms of production, Brazil ranks first in the world, accounting for about 30%. The second is Colombia-centered Central and South America, accounting for 60 per cent, accounting for about 10 per cent, followed by Africa and Arabia accounting for about 30 per cent, and the remaining 10 per cent in Asia and most islands.

Coffee tree belongs to the evergreen plant of Akanaceae. It is a tropical plant and is not cold-tolerant. It is mostly grown in areas with an elevation of 300m and 400m, and is also cultivated in highlands with an elevation of 2000m. But the quality of the hillside above 1500 m is better. Coffee trees are most suitable for growing in an environment where the average temperature is about 20 ℃, the annual precipitation is 1500m / 2000mm, the soil is permeable, and the sunshine is suitable. Coffee is afraid of Frosts Descent and the cold winter, and must not be planted in the highlands where frost falls. In general, wild coffee trees can grow to about 8 meters. In order to ensure the quality of coffee beans and facilitate management and harvest, the height is generally cut to 2 meters. Coffee beans begin to bear fruit 3 to 5 years after sowing, and 5 to 20 years is the harvest period. A coffee tree can receive about 3 to 5 kilograms of coffee fruit a year.

At present, coffee trees are mainly planted in Arabica, Robusta and Liberia. Arabica seed produced in Elaraby Sinia (now refers to Ethiopia) has the highest quality of the three major tree species, accounting for 2/3 of the world's coffee production. Coffee beans are oval and flat, characterized by strong aroma and good quality. Robsta seed is produced in Congo, Africa, strong disease resistance, high temperature resistance, fruit slightly smaller, accounting for 30% of the world output, bitter but not sour, aroma is not very good, most of them are made into mixed coffee. Liberica, which is native to Liberia in Africa, is characterized by light fragrance and bitter taste, with poor quality and yield.

Coffee beans are fresh and green coffee raw beans, which are obtained by removing red pulp, peel and silver skin from coffee fruit. The structure of coffee fruit is composed of outer skin, pulp, endocarp, silver skin and seeds. The shape is oval, usually the fruit of coffee is composed of two oval seeds opposite each other and the other side is flat, so it is called flat bean, but there is also a round seed called round bean whose taste is no different.

The color of coffee flowers is white, jasmine fragrance, about three to four days to thank, the flowers show five petals, five males and one female. And its cotyledon tip is pointed, the two pieces are relatively grouped, the leaf surface is dark green, the back is light green, oval.

The higher the growth height of coffee beans, the higher the acidity, and the price is higher for coffee with proper sour taste, such as Blue Mountain Coffee, which is naturally balanced in sour, sweet and bitter taste and full of flavor.

Coffee has four flavors and one fragrance: aroma, bitterness, sour, mellow, sweetness and aroma are the life of coffee and the best expression of coffee production process and roasting technology.