How many coffee beans can a coffee tree produce in a year?

How many coffee beans can a coffee tree produce in a year?

Growing into a high-harvest and high-quality coffee tree, careful care and selection should be taken when seedlings are planted. Generally, they begin to germinate about 40 days after sowing, and then transplant them into greenhouses to grow into saplings. When the saplings grow to 40-50 cm high, they choose healthy and sturdy saplings to transplant to the farm. This approach is more traditional, but only in this way to ensure that the quality of coffee from the source when the fruit ripens, to harvest immediately, but when the same tree appears in different maturity stages of fruit, harvesting is not an easy task, both time-consuming and labor-consuming. Generally, the time from early harvest to full harvest is up to 4 to 5 months, but if the ripe and immature fruits are harvested at the same time, the quality of coffee will be reduced. Coffee trees can be divided into two main varieties: Arabica and Robusta. There are also minor species, such as Liberica and Arabusta, which are rarely seen on the market.

Arabica and robersta, though both widely cultivated, differ significantly in their use, as beans are different, trees grow differently. Arabica beans account for about 70% of the world's production, with robersta and others accounting for 30%.

Arabica produces a rich oil that smells good and has a light layer of dark yellow oil floating on its surface. Robusta produces more grease, but has a lot of foam and disappears quickly. Robusta contains twice as much caffeine as Arabica. Caffeine content: 2.2-2.4% and 1.1- 1.3%, respectively, if too much roberstal is added to the espresso, it will taste like a gel drug.

After harvest, the skin and flesh must be removed. Coffee beans are made by removing the endocarp and silver peel. There are two methods: drying (natural drying, non-washing) and washing.

Drying type, the operation is relatively simple, the harvested fruit spread on the dry site, in the sun for a week or two, turning when you can hear the sound of cluck cluck said dried. Then use a hulling machine to remove the flesh, endocarp and silver skin of the dried fruit.

This method gives coffee beans a mild acidity and a mild bitterness. Brazil, Ethiopia, Yemen and other places to use this method. Disadvantages: easily affected by weather, defective beans and foreign bodies mixed with more opportunities. Therefore, careful selection is required before shipment.

The method comprises the following steps of: pouring harvested fruits into a water tank, removing floating matters, transferring the fruits in water into a pulp removing machine, peeling off the skin and pulp, then putting the fruits back into the water tank, removing floating matters, pouring the "fruit core" in water into a fermentation tank, soaking for half a day or one day, removing colloid on the surface of fermented beans, washing, drying or mechanically drying, removing the endocarp on a hulling machine, and obtaining commercial green coffee beans.

The advantages of washing: coffee beans luster is good, mixed with less foreign matter, sour slightly better. This approach has been used in Colombia, Mexico and Guatemala. Coffee beans produced with water washing account for almost 70% of the total coffee bean production.

Sometimes bad fermentation time will produce fermentation odor and special sour taste; well processed, coffee beans can form a personalized aroma. At this time, coffee beans can be packed into sacks and sent to various places, or packed into special containers across the ocean.