A Brief Talk on Coffee Producing Area and Common Knowledge of Bean Cultivation

Affecting the method of handling coffee is an important key to determine the flavor of coffee. Coffee from different producing areas will have distinctive flower, fruit or special aroma, and we will give it life in the process of baking. In other words, in order to show the unique aroma of this producing area, and then choose the appropriate baking method to highlight its due flavor.

Coffee is classified as the three largest producing areas in the world, Africa, Asia and Central and South America.

The coffee flavor of the African region shows a variety of features, with spicy, berry, lemon, cocoa and floral notes, and there are many unexpected surprises in this area.

The coffee in Asia is thick in concentration, smooth in taste, with earthy, Chinese fir aroma, low acidity and rich grease after bitterness, which is the classic flavor of this region.

Coffee from Central and South America has soft acidity and balanced flavor, which is not as bold and wild as African flavor, and tastes refreshing and sweet.

Why raise coffee beans?

The so-called bean cultivation, in fact, is to give the beans time to breathe, so that the breath in the heart can be volatilized through time, and through this action, the dirty taste of the beans and the miscellaneous smell and carbon dioxide produced in the baking process can be discharged, so that the pure and round taste of the beans can be fully expressed.

Because beans can breathe, through the feed of time, the scorched taste and bitter taste of the surface of beans are eliminated, and then the deeper flavor is brought out, and time is used to change the flavor of beans.

The deep-baked and shallow-baked beans have different cultivation time, and the deep-baked beans have a more obvious exhaust effect, and the faster they exhaust the gas and reach the ripening stage, so the time for raising beans is shorter.