Introduction to the growing process of roasting and picking of Coffee

Introduction to the growing process of roasting and picking of Coffee

Sunlight, rainfall, soil, altitude, temperature, as well as the way coffee beans are harvested and the production process, will affect the quality of coffee itself. Under the premise of ensuring a temperature of about 20 degrees, the higher the altitude or the closest to the Tropic of Cancer, the stronger the unique flavor of coffee.

Very different kinds of coffee

Coffee trees can be divided into two main varieties: Arabica (Arabica) and Robusta (Robusta).

There are also some minor species, such as the Liberian species (Liberica) and the Alabasta species (Arabusta), but they are rare on the market.

Although Arabica and Roberta are widely cultivated, there are significant differences between them. Beans are different and tree species are not the same. Therefore, their use is also different. The world's production of Arabica beans is about 70%, while Robosta and others account for 30%.

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 very fragrant and bitter.