Coffee Fruit structure Map Variety-which parts of Coffee Fruit
Coffee fruit structure diagram variety-what are the parts of coffee fruit
Coffee berries are small, like cherries. Ripe coffee cherries are red (special varieties are not discussed), also known as coffee cherries. Coffee has three primary species: Arabica coffee (low yield, delicate, but high quality), Robusta (highest yield, good to grow, but not good quality), Liberia (slowly disappearing variety, not discussed) Seeds usually exist in pairs of two, each hemispherical, flat opposite, combined into an ellipsoid, this bean is called flat bean (flat bean), about 5 -10% of the seeds are single ellipsoid, this bean is called round bean (pea berry). Due to the scarcity of round beans, they are often made into brand-name products with higher prices. There is also a concave groove in the middle of the seed, called the center cut, which is also covered with silver skin.
Dry processing (sun exposure): coffee fruit is the use of sunlight and ventilation and other natural conditions to dry dehydration, and then put the dried coffee fruit into the shell to pulp, peel and silver skin. This method is the most economical and traditional processing method, and the coffee beans treated in this method can maintain the aroma for a long time, but at the same time will have a certain environmental smell. At present, many parts of Africa and Asian countries use this method, but with the advancement of science and technology, many places have begun to use dryers to dry coffee fruits.
Coffee is grown from seeds with endocarp. The green coffee beans we usually come across have their endocarp removed, so they can't be grown.
The endocarp ("parchment" or "parchment") is the dark brown crust that surrounds the coffee seeds, and the coffee beans attached to that skin are called "shelled beans"("parchment beans").
The fruit usually has two pairs of seeds, but occasionally there is only one seed in the fruit, called Pea berry.
The coffee we usually drink is made from the most central seed of coffee fruit after roasting, grinding, brewing and other steps.
Coffee fruits are transformed into green coffee beans mainly by the following three processing methods: drying, washing and semi-washing.
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