The flowering cycle of coffee is several months-the growth cycle of Brazilian coffee.

The flowering cycle of coffee is several months-the growth cycle of Brazilian coffee.

Coffee trees bloom continuously from February to May. Bear fruit after anthesis. The fruit is green. No artificial pollination is needed.

Every March, the branches of the coffee tree will appear white flowers, the petals are spirally arranged, and the heart jumps around the petals. If you take a closer look, you can see that it is really like a small windmill playing in childhood, emitting the fragrance of jasmine flowers; the fruit is oval, berries, crimson, and contains two seeds, that is, the coffee beans we are familiar with.

Coffee trees usually wither after two or three days of flowering and begin to bear fruit after a few months. The fruit is a drupe with a diameter of about 1.5cm. It turns green at first, then turns yellow gradually, and turns red when ripe. It is very similar to cherries, so it is called cherry coffee (Coffee Cherry). It can be harvested at this time.

Coffee trees can blossom for a few years, and the editor will introduce them to you when they blossom and bear fruit. The opposite leaf of the coffee tree is long oval, the leaf surface is smooth, the end branch is very long, the branch is few, and the flower is white, opening at the base of the petiole connecting the branch.

Manual picking is a labor-intensive operation with high cost. Therefore, it is mainly used to pick high-quality Arabica coffee beans. This is only the first step in the production of high-quality coffee, and it is also the way to pick coffee in Yunnan. Fresh fruit needs to be peeled on the day of picking, followed by fermentation, cleaning and drying to ensure that the coffee beans maintain the purest original mellow aroma and flavor when high-quality coffee beans are picked, the most important step to make it a gourmet coffee is baking and mixing. As a result, coffee beans from different places show different fragrant, dry, mellow, bitter and sour tastes. A master baker must have the temperament of an artist and the rigor of a scientist. Only in this way can we ensure that the sugars and other carbohydrates in the coffee are carbonized during the baking process, thus producing the well-known coffee fat and producing good coffee of high quality and consistent style. Academically, this subtle chemical is not really grease (because it is soluble in water), but it is the source of the aroma of coffee. Professional coffee is generally roasted in small batches. Different degrees of roasting of coffee beans determine what flavor the coffee beans will eventually show. The aroma extracted from coffee beans is proportional to the baking time, the deeper the roasting degree, the less caffeine content and the less acidity. The deeper the baking, the more scorched you taste and the lighter the taste of the coffee bean itself.