Flavor description of Arabica Coffee beans introduction of Grinding scale in producing area

"Bourbon" bourbon is an ancient and excellent variety juxtaposed with iron pickup, and some botanists believe that bourbon is an early variety of iron pickup after it was transplanted to Yemen.

Bourbon is almost all round beans, beans are a little smaller than tin card, ripening later, but the yield is 30% more than tin card. It is suitable for growing above 1200 meters above sea level, and its flavor is obviously more prominent than those below 1000 meters, but bourbon has a disadvantage that it will rest for a year as a result. Round bourbon is full of vitality, and its resistance to rust leaf disease is better than that of iron pickup, but its flavor is as good as it, or even better.

In 1810, some of the round beans in Bourbon Island mutated into pointed beans, which is known as the "pointed Bourbon". It is characterized by a caffeine content of only half, low yield, weak physique and extremely rare, just like a weak aristocratic teenager.

Elaraby grows in an area with an altitude of 600-2200m, a temperature of 15 °- 24 °C and an annual rainfall of 1200-2200mm. From flowering to fruit ripening for about 7-9 months, its bean shape is long and has a strong and round wet aroma. The coffee made from Arabica coffee has strong complex flavors such as flowers, fruit, chocolate and caramel. The bitter taste and sour taste of the coffee are well balanced. Its caffeine content is less than 1.5%. Arabica beans are rich in aroma and taste, and taste softer and palatable. Therefore, it occupies a major position in the market. The caffeine content is about 1.5%.

Thus it can be seen that the beans chosen for good coffee should be Arabica, but only Arabica is too general. Arabica coffee will also be good or bad due to differences in geographical location, growth environment, and planting methods. Robusta grows in areas with elevations of 0 to 800 meters above sea level, temperatures of 18 to 36 ℃ and annual precipitation of 2200-3000 mm. From flowering to fruit ripening for about 7-9 months, its bean line is round, with weak wet aroma (aroma) and woody (woody). The coffee produced has a strong bitter taste and low sour taste. Its caffeine content is 1.8 ~ 3.5%. Robota beans have a single taste and strong bitterness, so they are not tasty enough. They are generally used in instant coffee, canned coffee, liquid coffee and other industrial coffee, and a small part of them are used to prepare Italian concentrated mixed beans. It can improve the mellowness of Italian espresso.