Coffee made in Yunnan, China, from planting to picking cycle

Introduction of Coffee planting method

Coffee drying method (1) drying refining method: also known as natural drying method, is to spread the fruit in the open-air sun field, drying in the sun. To avoid uneven drying or fermentation, it must be stirred at the right time. The bright red fruit like a log cherry will turn black after a week in the sun, and the skin and flesh will become hard and easy to take off. At night, it is necessary to cover with a tarp to block the night dew. If the sun drying is smooth, the water content can reach 11% / 12%. This method has the advantages of simple process, low equipment investment and relatively low cost, so this semi-washing refining method has been adopted by almost all producing countries in the past: coffee semi-washing is a compromise between drying and washing. The practice is to wash the harvested coffee fruit, remove the skin and pulp mechanically, dry it with sunlight, and then dry it with a machine. It is different from the water washing method in that the coffee fruit is not put into the fermentation tank in the process, and the quality is more stable than the dry refining method. The Silado region of Brazil uses semi-washing to treat coffee.

Before long, small fruits appear in piles, first green, then yellow, then red or crimson, and can be picked almost black. In Jamaica, bats are the first to know whether the fruit is ripe or not. by sucking coffee pulp at night, they are telling people that the fruit is ripe and ready to be picked. The oval fruit gathers tightly around the branches, with slender, smooth dark green toothed leaves on both sides of the branches. The leaves on the sunny side are harder, the back is softer, the edges are fan-shaped, and the branches are opposite from the trunk.

Coffee trees are usually bred in nurseries, grow into seedlings, and then moved to coffee plantations a year later, in full compliance with the original Arab method of planting and cultivating coffee trees. In the first four or five years of its growth, the coffee tree will continue to take root downward, develop its trunk upward, and develop into an umbrella so that it can bear rich fruit and produce delicate white flowers with a fragrance like orange and jasmine. Sometimes it is just a tree blooming alone, like a young bride, sometimes the whole coffee garden is in full bloom, it looks like a sea of white flowers, beautiful and intoxicating. But the florescence is fleeting. Within two or three days, the petals are dispersed with the wind, leaving only the remaining fragrance in the air to produce low-grade coffee beans. Coffee farmers like to use labor-saving methods to collect beans, but in this way, the quality is not pure, impairing the taste of coffee and lowering the grade of coffee. The way to pick coffee beans in some parts of Africa is to shake the coffee tree, shake the fruit to the ground, and pick it up from the ground before the fruit rotts. Low-grade coffee is produced in most parts of Brazil, where coffee is picked by picking all the leaves, flowers, ripe and green fruit from the branches at a time. One of the characteristics of a damaged coffee tree that takes two years to recover from a normal coffee tree is that its fruit can bear fruit several times a year, and that flowers and fruits coexist at different stages of ripening. If the fruit is too ripe, the beans in it will rot. If the beans are not ripe, the beans will not ripen by themselves. So bean pickers often go through the same tree several times to look for ripe fruit, but they only get two pounds of coffee beans back and forth several times, usually the average yield of a tree is 2 pounds a year.