How coffee beans grow-an introduction to the history of coffee basics

Coffee is grown in sixty or seventy countries around the world, mainly in Asia, Africa and Central and South America. Xiaotian's flagship product "Sweet Warm My Heart" hand-brewed coffee beans come from these high-quality producing areas. Famous coffee growers include Brazil, Colombia and Indonesia. Brazil is the world's largest coffee producer, accounting for a third of the world's total production, followed by Colombia, the world's second largest producer, after Brazil. Indonesia's cat poop coffee is known for its disgusting way of being produced.

One of the characteristics of the coffee tree is that its fruit can bear fruit several times a year. Another characteristic is that flowers and fruits (also known as cherries) coexist at different stages of maturity. The whole coffee crop is subject to the vagaries of nature. If the fruit is overripe, the beans inside will rot. If not ripe enough, the beans will not ripen themselves. So bean pickers often return to the same tree several times in search of ripe fruit-and they can only pick up 2 pounds on several trips. A typical Arabica coffee tree produces less than 5 kg/ 11 pounds of fruit a year, making about 1 kg/ 2.2 pounds of coffee beans.

Most coffee harvesting in the world is done by hand, so harvesting coffee is a labour-intensive and seasonally intensive process. Since both flowers and fruits are present on the same branch, the picker's index finger and thumb are the best tools for gathering ripe berries. Ripe berries cannot be distinguished from green berries either by scraping them off the entire branch by hand or by using automated harvesting machines.

Coffee farmers who produce low-grade coffee beans prefer to harvest the beans in a labor-saving way, but this reduces the coffee's flavor and grade because of its impure quality. In some parts of Africa, coffee beans are picked by shaking the coffee tree, shaking the fruit off the ground and picking it up before it hurts and rots. Most of Brazil produces secondary coffee, which is harvested by plucking all the leaves, flowers, overheated and green fruit from the branches at once. It takes two years for a coffee tree so damaged to recover to normal

Green coffee beans are collected, dried and naturally fermented to a certain extent and then air-dried. This is called green beans, and then roasted in the oven or charcoal fire according to the required degree of roasting. This is called cooked beans. Coffee shops usually buy green beans of different varieties and origins, mix, roast and grind them according to different coffee types, and then brew them in coffee machines, filter pots or siphon pots according to the requirements of different types of coffee.