Aroma-rich Arabica Coffee Flavor description grindability treatment characteristics of varieties in producing areas

Arabica is deeply loved by Chinese people who have a short history of coffee contact because of its rich fruity flavor. It was introduced into China by missionaries in the 19th century. It is widely planted in Panzhihua, Sichuan Province and Jinsha River dry and hot valley area with an altitude of more than 1000 meters in western Yunnan Province. The sunshine time in this area is long and the temperature difference between day and night is large. The local people solve the problem of insufficient seasonal rainfall by diverting water up the mountain, and achieve the unique aroma of "Chinese coffee". Among them, Especially in Panzhihua, Sichuan Province, Arabica coffee is the most. Compared with Yunnan and Hainan, Panzhihua, which is located in the dry and hot valley, has longer sunshine, higher altitude, greater temperature difference, good light quality and more virgin land. It is the most suitable area for planting Arabica coffee. Banpo coffee farmers take advantage of this advantage, using a unique planting and processing technology: first,"the whole process does not fall to the ground": from the collection of coffee beans to processing into finished products, coffee has been kept free from the influence of soil and other impurities, to ensure taste and quality; second,"graded collection": because coffee beans are not uniform mature, so the collection of coffee beans of the same level is concentrated, rather than mixed together; Such as manual operation, the use of a large number of labor manual collection, classification, processing. The coffee aroma here is rich, sour and bitter balance, and fruit flavor, which is very popular with consumers and foreign coffee beverage giants.

At present, coffee has been planted in more than 50 countries in the world, but most of the good coffee beans are concentrated in the equatorial zone between 25 degrees north latitude and 30 degrees south latitude, with high altitude, tropical climate and fertile soil, in order to grow high-quality coffee beans with full particles and strong coffee flavor. Coffee beans are grown all over the world, mainly in Brazil, Colombia, Indonesia and Vietnam. Besides geographical location, there are many other factors that affect coffee quality: planting method, soil fertility, weather, especially rainfall and light, and exact latitude. All these factors combined with the way coffee beans are processed create the diversity of coffee produced in different countries and regions of the world. Arabica and Canephora are two very important varieties in the commercial coffee industry. Arabica coffee accounts for 70 -80% of all coffee production.

Although both are widely cultivated, Arabica Canephora Robusta has significant differences. Beans vary, plants vary, and in turn, the scope of their use varies. Arabica coffee has a rich, delicate taste, a strong aroma, a high acidity, and a smooth texture: it is less likely to taste bitter; and it has less caffeine than Robusta coffee. Its excellent flavor and aroma make it the only coffee that can be drunk directly on its own. The world famous Blue Mountain Coffee is made from Arabica coffee beans. Robusta coffee beans have a unique aroma and bitterness, and the caffeine content is much higher than Arabica. To make a cup of authentic Italian coffee, you need to mix a certain proportion of high-quality Robusta coffee beans with Arabica coffee beans. Because among the many choices of coffee beans, high-quality Robusta coffee beans can make Italian coffee show its due personality, increase the taste of coffee, make coffee strong, but also increase the bitterness, make coffee golden oil more attractive, if carefully tasted, can also taste chocolate or cocoa taste.

There has long been a theory that roberstadt makes punching produce better crema, and that's true. Because robersta has half the aroma and aromatic oils of Arabica coffee. This means that less oil is extracted into the coffee, thus reducing the impact of oil on foam stability, so increasing the robersta will reduce the overall amount of oil extracted from the coffee powder, which means you have a higher probability of making a more stable and richer Crema.