Graphical planting techniques for the growth process and ripening process of coffee beans

Graphical planting techniques for the growth process and ripening process of coffee beans

There are four kinds of coffee trees in the world, but the coffee we drink now is mainly the fruit of two kinds of coffee trees, one is Arabica, the other is Robasta.

Coffee trees in Arabica are not easy to grow, many are on high-altitude slopes, and picking needs to be done manually. But it is better to have a balanced taste and less caffeine. And Robasta is relatively easy to grow, a variety of heat-resistant, cold-resistant, moisture-resistant, drought-resistant, disease-resistant. Once upon a time, coffee in Vietnam was planted by Robasta because of leaf rust and all the coffee trees planted in Arabica died. In addition, Rothbata is also relatively easy to harvest, in addition to manual vibration machines can also be competent. This variety has all kinds of benefits, but what is fatal is that the coffee beans produced are poor in aroma, lack of bitterness, lack of acidity, and high caffeine content, so they are mostly used to make instant coffee. And now most of the beans on the market are grown in Arabica.

Grapes grow in clusters, which are mostly cut off when picked, while coffee fruits grow densely along each branch, and although they grow on the same branch, the ripening period of each fruit is different, some are still turquoise, some have slightly turned yellow, some are fully ripe bright red, some are dry dark brown. Because it is not mature at the same time, it must be done manually when picking coffee fruits, picking red or yellow fruits by hand, and skipping green ones. Workers must check the ripeness of the fruit at the same place every day. Coffee fruits from the same branch often need to be picked back and forth again and again for several weeks before the harvest is complete.

In addition to two general categories of coffee beans, different soils and climates also have a great impact on the quality of coffee beans. When you buy coffee beans, you may see that dazzling adjectives are used to describe different coffee flavors, such as tropical fruit flavor, caramel flavor, nut flavor, cocoa flavor and so on. But when you do get the beans, you will find that you can't taste so many flavors in the description at all, and you will inevitably laugh at yourself at "dull taste buds" or even lose interest in coffee. In fact, I think it is very normal to taste the flavor that cannot be described. These descriptions of coffee flavor actually come from the coffee flavor wheel produced by SCAA (Specialty Coffee Association of America).