Introduction of Arabica coffee bean flavor description grinding calibration method

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, bitter and sour, and fruity, very popular with consumers and favored by foreign coffee beverage giants. Jamaica Blue Mountain is an excellent quality coffee; Tibica coffee is native to Ethiopia and southeastern Sudan. It is the most widely cultivated variety of coffee in the Western Hemisphere. Kona and Blue Mountain Coffee, which are high-yielding in Hawaii, are neck and neck in quality and only $1 to $3 in price.

The bourbon species was introduced to America by French immigrants in the 18th century from the island of Island of Bourbon (today's French island of Reunion Island of Reunion, located in the Indian Ocean east of Madagascar). It is now widely cultivated in the Western Hemisphere, such as Brazil, and a small amount in Yunnan, China. The caffeine content of Bobang subspecies is 20% to 30% higher than that of Tibica subspecies, but less than most coffee subspecies. At first, the main branch and the trunk grow upward at 45 degrees, and droop with the fruit load.

Arabica (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