How do coffee beans grow?-Why do coffee beans roast plants?
How coffee beans grow-why coffee beans roast plant pictures
The Liberian species, known as the large grain species, is native to Liberia in Africa and to a few countries such as Malaysia. It has a slightly shorter history than the other two coffee trees. The Liberian coffee tree is suitable for lowland cultivation. It has a tall and strong trunk, which is 18 meters high, large and tough leaves, and large fruits and coffee beans. Its seed coat clings to the kernel and is scarlet when mature. Quoted flavor is strong, caffeine content is medium, irritation is strong, and quality is poor. Due to its unique taste, low demand and small cultivation value, production is also small, less than 5% of the world's coffee production.
Ethelsa species
Esselsa is a variety discovered only in 1904, native to the Charlie River Valley in Africa, small fruit, high yield per plant, especially a drought-resistant variety. The product has strong flavor, slightly bitter taste and less cultivation.
A coffee tree usually takes about three to four years to start bearing fruit. The fruit is a red berry, which can be separated into coffee beans after drying and removing the pulp.
Coffee beans can be found all over the world, and as long as the climate is right, they can grow as usual. These suitable places for growing coffee beans are located between the Tropic of Cancer and the Tropic of Cancer, and are collectively referred to as the "coffee growing zone". Coffee beans will grow into different varieties depending on farming methods, regional climate and various factors.
Before describing which country produces which coffee beans, let's first understand the various innate factors that can affect the texture of a cup of coffee. The so-called coffee flavor is the combination and fusion of the aroma coffee can give to the nose and the taste it brings to the tongue.
The first impression a cup of coffee gives us is its "aroma", this aromatic and depressing smell can make people feel refreshed and thoroughly appreciate a cup of high quality coffee.
The second impression is the coffee "taste", coffee acidity is the main consideration of its taste, although the acidity of the whole nation is not directly related to the quality of coffee, but as the most intensive part of the coffee bean, acidity will bring different degrees of taste induction for coffee.
Finally, the coffee "taste" is where, although not the main determinant of coffee quality, but it can complement the coffee aroma and taste, can make people feel more real coffee beans texture.
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