Climatic effect and character Identification of Coffee

1. The seed coat of small fruit coffee has been removed, oval or oval in shape, 8-10mm long and 5-7mm in diameter.

The middle part is 3-4mm thick, the back is raised, the ventral surface is flat, and there are slightly curved longitudinal grooves and pattern seed coat marks. Raw products are yellow or dark green; baked products are dark brown with special aroma and slightly bitter taste. Astringent.

two。 Medium fruit coffee seeds are slightly larger, ovoid, 9-11mm long, 7-9mm in diameter, raised abaxially and flat on the ventral side.

3. Coffee seeds oblong, about 15mm long, about 10mm in diameter, smooth.

Microscopic identification: small fruit coffee seed powder characteristics: the raw product is yellowish green and the baked product is brown.

① has many brown lumps of different sizes.

② fiber is slender.

③ stone cells are rectangular and round, with a length of 200 μ m and a diameter of 20-40 μ m.

④ endosperm cell wall is thick, pit can be seen, containing protein grains and fat. Check for caffeine.

A survey by the Royal Botanical Gardens in London has found that climate change is having an impact on the coffee people depend on. Coffee trees will gradually die out with climate change, such as Arabica, the most popular coffee variety, which is likely to disappear by 2080. According to a survey by British scientists, it is only wild coffee trees that are more likely to die out. Coffee trees planted by people are actually "close relatives" of wild coffee trees. According to research published in PLOS ONE, the public science journal, Davis combines data from field trips to Africa with computer simulations of different climates to understand how climate change will affect a variety of wild coffee plants. His investigation focuses more on some local wild coffee trees in Ethiopia, which are genetically closer to Elaraby.