Introduction of Arabica Coffee Bean Flavor description, Taste characteristics, Regional treatment methods

Introduction of Arabica Coffee Bean Flavor description, Taste characteristics, Regional treatment methods

Arabica is deeply loved by Chinese people with a short history of coffee contact because of its strong fruity aroma. it was introduced to China by missionaries in the 19th century and widely planted in Panzhihua, Sichuan, and the dry-hot valley of the Jinsha River above 1000 meters in western Yunnan. The sunshine in this area lasts for a long time and there is a great temperature difference between day and night. The local people solve the problem of insufficient seasonal rainfall by diverting water up the mountain, resulting in a unique aroma of "Chinese coffee". Among them, Banpo coffee grown in Arabica in Panzhihua, Sichuan is the most. Compared with Yunnan and Hainan, Panzhihua in the dry-hot valley has longer sunshine, higher altitude, greater temperature difference, good light quality and more virgin land. it is a rare and most suitable area for growing Arabica coffee. Banpo coffee farmers take advantage of this advantage to adopt unique planting and processing technology: first, "do not land on the ground": from collecting coffee beans to processing into finished products, coffee has been kept free from soil and other sundries to ensure its taste and quality; second, "graded collection": since coffee beans are not uniform and mature, coffee beans of the same level are collected centrally rather than mixed together. Such as manual operation, the use of a large number of labor force to collect, classify and process. The coffee here is rich in aroma, sour and bitter, and fruity, which is very popular among consumers and favored by foreign coffee beverage giants. Bobang coffee is a variety of small-grain coffee second only to Tibica, with more results, higher yield, but smaller berries and slower ripening. The small-grain coffee grown in Yunnan, China is mainly Tibika and Bobang subspecies. from the botanical point of view of coffee, Yunnan small-grain coffee is genetically similar to the best blue mountains in Jamaica (Jamaica Blue Mountain) and Kona in Hawaii. It turned out that all the commercial coffee in the world was small-grain coffee, but at the end of the 19th century, a large number of coffee farms closed down because of leaf rust. Growers began to look for other disease-resistant varieties.

Small-grain coffee is still the most important coffee variety, accounting for about 3% of the world's total coffee production. It is mainly grown in Latin American countries, but also partly in Indonesia and the Pacific islands. The geographical and climatic conditions of Brazil, the largest coffee producer in the world, are very suitable for the growth of small-grain coffee, and the main coffee varieties planted are also small-grain coffee. Brazil's coffee output accounts for more than 1 of the world's total output. Arabica is one of two very important varieties in the commercial coffee industry, and another important variety is Robusta/Canephora. [1]

Features of Arabica coffee beans:

Taste: rich and delicate, strong smell, high acidity, slippery texture: not easy to have bitter taste

Chromosomes: 44 chromosomes

Caffeine: lower than Robusta

Price case: high