Introduction to the fruit of coffee beans that have just been picked

Introduction to the fruit of coffee beans that have just been picked

It takes a lot of time and cost, and washing beans has a general pure charm, but because the time of harvesting and washing treatment can not be too long, time control is very important. in general, the washing factory can not be too far away from the coffee garden. it is best to peel the berries within a few hours. The washing method is to soak the berries in a large water tank, the withered inferior beans will float on the surface, these poor beans will be eliminated first, and the good berries will be pumped to the peel and pulp machine to remove the peel and pulp, and then the coffee beans will be fermented for about 1 day or 2 days, or even longer. Then, according to the degree of fermentation, choose the appropriate time to rinse the outer layer of fermented mucus, and the washed and screened beans need to be naturally dried by sunlight or dryer to prevent secondary fermentation. After completion, many farms are usually preserved in this state, and after receiving the order, the endocarp and silver peel are removed by a film remover. The less friction in the treatment process, the more aromatic substances can be left behind. Finally, a bean sieving machine is used to screen out discoloration, fermentation and other defective products. If it is an excellent product, it needs to be screened manually, although the machine can be roughly separated and processed, but if the beans are not ripe or overripe or other defective beans, they still need to be handled more well by hand.

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 highly fragrant and bitter.