Introduction to the description and treatment of Flavor of Coffee Tree in flowering and fruiting cycle

Introduction to the description and treatment of Flavor of Coffee Tree in flowering and fruiting cycle

Coffee fruits should be harvested immediately, and it is not easy to harvest coffee fruits at different ripening stages on the same tree. Generally speaking, it takes as long as 4-5 months to receive a full harvest from the initial harvest. If ripe and immature fruits are harvested at the same time, the quality of coffee will be reduced. Therefore, high-quality coffee is picked one by one by hand to maintain the perfect taste of the coffee.

Within a year, a typical Arabica coffee tree picks less than 5 kilograms of fruit and can be made into about 1 kilogram of coffee beans. Most Arabica coffee beans mature from June to August and Robasta coffee beans from September to October. Therefore, although in some countries where the dry and wet seasons are not obvious, such as Colombia and Kenya, there are two flowering periods a year, that is, two harvests, but strictly speaking, there is only one harvest a year.

The harvest time of coffee varies from region to region. Regions north of the equator (such as Ethiopia and Central America) are generally harvested from September to November. South of the equator, such as Brazil and Zimbabwe, although the harvest can last until August, the main one is in April or May. Countries in the equatorial region, such as Uganda and Colombia, can harvest all year round, especially those plantations that can make good use of different elevations. As a result, there may be new coffee beans for most of the year.

CATURRA [Katula] was first found in Brazil and is also the result of hybridization with BORBON. Its plant is short and compact, so it has more shade, forming a good windproof effect, so that its flowers are not easy to be blown down by the wind, and bear more fruit. CATURRA tastes like BORBON (American whisky) with a thick soup-like feel and a deep syrup-like ultra-high fat, creamy mouthfeel. Medium acidity, with slightly acidic and sweet dark chocolate finish in medium and deep roasting, is an unforgettable espresso. PACAMARA was first found in El Salvador (Central America). It continues to develop because of its suitable natural environment and good planting under the loose soil of volcanic ash. It is famous for its extra-large bean shape and clear and pure taste. Overall: PACAMARA is a multi-flavor, rich coffee bean. Elegant soft and sour taste, with berry-like fruit aromas throughout, with a pleasant and satisfying taste in the finish. PACAMARA is one of the hybrids of BORBON, so it has the soft and sweet characteristics of BORBON. In the performance of medium baking, it has a bold but sour and bitter taste, and has a nutty taste, while in deep baking, it has dark chocolate flavor.