Picking methods of Coffee Seeds-picking and handling of Coffee

Coffee seed picking methods-coffee picking and processing methods

Arabica has a variety of flavors and acidity, higher acidity, less caffeine, red color, less oil, can only grow above 800 meters above sea level, has a strong aroma, and a variety of different flavors, more pure taste, smooth taste, chocolate, vanilla and nut flavor. The best coffee shops in the world use this coffee, and experts believe that the quality of this coffee depends on the right mix of beans. Brazil is the largest grower of arabica beans, followed by Colombia and India.

Good pickers can pick an average of 45kg to 90kg of berries per day and produce 9kg to 18kg of green coffee beans. Each picker's daily harvest is carefully weighed, as they are paid by berry weight. The harvested berries will be sent to coffee processing

It takes about three to four years for coffee seedlings to bear fruit. Coffee fruits are called coffee cherries, and ripe berries are bright dark red. Coffee is the main crop and is harvested once a year, although some countries (such as Colombia) harvest twice a year. Coffee is mostly hand-picked. Whether it's manual or mechanical picking, there are two ways

Arabs avoid coffee being grown in other countries, so all coffee beans are exported only after shelling. In the 17th century, BaBa Budan, a pilgrimage to Mecca, brought some germinating coffee beans home to southwest India, starting the spread of coffee around the world. Initially, coffee had been treated as a miracle drug, restricted to prescription use. However, its exciting effects eventually became widely used, and many people saw it as a stimulant to stimulate the brain, and some people thought it had the effect of promoting religious hallucinations. So coffee houses are popping up in the heart of Mecca, the holy city of Islam

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