The picking and growing process of Coffee-- an introduction to the Manor of planting Environment
The picking and growing process of Coffee-- an introduction to the Manor of planting Environment
Also known as drying process. After the coffee berries are fully ripe, they will fall from the tree. After natural drying, the coffee beans will come out of the coffee berries and become mature coffee beans. This is probably the earliest way to process coffee beans. Later, this method evolved into a "drying process".
The basic process of this processing method is:
Picking: usually picked by machine.
Drying: you can use sunlight to dry the fruit, or use a dryer to dry. Store in the cellar when the humidity reaches 12%.
Shelling: use a special sheller to remove the fruit shell.
Polishing: coffee beans retain the silver skin on the outside of coffee beans before they are exported. It will be removed only after the export order is placed and can be shipped abroad after polishing.
Coffee beans processed by this process are called "dried beans", or "natural beans".
Arabica
Arabica has a variety of tastes and acidity, high acidity, less caffeine, red color, less oil, can only grow above 800 meters above sea level, strong aroma, and a variety of different flavors, taste more pure, taste lubrication, chocolate, vanilla and nutty flavor. This kind of coffee is used in the best coffee shops in the world, and experts believe that the quality of this kind of coffee depends on the reasonable blending of bean seeds. Brazil is the largest growing country of Arabica beans, followed by Colombia and India.
Robusta
The flavor of Robusta is more bitter than that of Arabica, and its quality is much lower, so it is mostly used to make instant coffee. In general, the coffee sold in fast food restaurants mainly uses Robusta coffee beans as the material. Because it is made in Africa, most Africans drink robusta coffee. It has strong resistance to disease and high yield, accounting for less than 30% of the world's total coffee production. Robusta has low acidity, high caffeine content, brown color, thick fat and less flavor than Arabica, which can increase the taste and gelatinous taste of coffee.
Liberian coffee trees account for less than 5% of the world's output. Liberian coffee trees are suitable for planting in the lowlands, and the coffee beans produced are highly fragrant and bitter.
The second step: raw bean treatment
The treatment methods of raw coffee beans can be divided into natural sun method, water washing method, natural water washing method and honey treatment method. Different treatment methods also have an effect on the flavor of coffee.
1 natural solarization method
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Introduction to the production area of grinding scale varieties of coffee with Liberian flavor description treatment method
Coffee bean Ethel sa was discovered in 1904, a variety originated in the Charlie River Basin in Africa, small fruit, high yield per plant, especially a drought-resistant variety. The product has a strong flavor, slightly bitter taste, cultivated less Liberian species, that is, large-grained species, originated in Liberia in Africa, as well as Malaysia and other few countries. Its cultivation history is slightly shorter than that of the other two coffee trees.
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Why high altitude coffee is better Growing area Manor Flavor Description Taste characteristics Introduction
Coffee elevation turns out that scientific proof of this theory is not entirely trustworthy. There is some scientific evidence that the flavor of upland beans changes with altitude, but there is also some evidence that this is not true. Many people in the coffee industry, including myself, have demonstrated through their work experience that beans at different altitudes do respond differently when tested in cups. coffee
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