How many high-quality coffee beans can a coffee tree produce in a year?

How many high-quality coffee beans can a coffee tree produce in a year?

Drying type, the operation is relatively simple, the harvested fruit spread on the dry site, in the sun for a week or two, turning when you can hear the sound of cluck cluck said dried. Then use a hulling machine to remove the flesh, endocarp and silver skin of the dried fruit.

This method gives coffee beans a mild acidity and a mild bitterness. Brazil, Ethiopia, Yemen and other places to use this method. Disadvantages: easily affected by weather, defective beans and foreign bodies mixed with more opportunities. Therefore, careful selection is required before shipment.

The method comprises the following steps of: pouring harvested fruits into a water tank, removing floating matters, transferring the fruits in water into a pulp removing machine, peeling off the skin and pulp, then putting the fruits back into the water tank, removing floating matters, pouring the "fruit core" in water into a fermentation tank, soaking for half a day or one day, removing colloid on the surface of fermented beans, washing, drying or mechanically drying, removing the endocarp on a hulling machine, and obtaining commercial green coffee beans.

The advantages of washing: coffee beans luster is good, mixed with less foreign matter, sour slightly better. This approach has been used in Colombia, Mexico and Guatemala. Coffee beans produced with water washing account for almost 70% of the total coffee bean production.

Sometimes bad fermentation time will produce fermentation odor and special sour taste; well processed, coffee beans can form a personalized aroma. At this time, coffee beans can be packed into sacks and sent to various places, or packed into special containers across the ocean.

One of the characteristics of the coffee tree is that its fruit can bear fruit several times a year. Another characteristic is that flowers and fruits (also known as cherries) coexist at different stages of maturity. The whole coffee crop is subject to the vagaries of nature. If the fruit is overripe, the beans inside will rot. If not ripe enough, the beans will not ripen themselves. So bean pickers often return to the same tree several times in search of ripe fruit--only two pounds of fruit on several trips. A typical Arabica tree produces less than five kilograms/ 11 pounds of fruit a year, making about one kilogram/ 2.2 pounds of beans.

Most coffee harvesting in the world is done by hand, so harvesting coffee is a labour-intensive and seasonally intensive process. Since both flowers and fruits are present on the same branch, the picker's index finger and thumb are the best tools for gathering ripe berries. Ripe berries cannot be distinguished from green berries either by scraping them off the entire branch by hand or by using automated harvesting machines.