Coffee Bean planting process-Coffee Bean growing region of Latin America

Coffee Bean planting process-Coffee Bean growing region of Latin America

Coffee trees generally blossom in 3-4 years, about 2-3 months a year. The appearance and smell of coffee trees are similar to those of jasmine flowers. After the flowers bloom, they bear small green fruits, which ripen and turn red into ripe fruits that can be picked after a few months.

The skin of ripe fruit is red. Because its shape and color are similar to cherries, ripe coffee fruit is called coffe cherry in many places. Under the bright red pericarp, the peel, pulp and a sweet sticky yellow substance wrap the coffee beans.

One of the characteristics of a coffee tree is that its fruit can bear fruit several times a year, and another is that flowers and fruits (also known as cherries) coexist at different stages of ripening. The whole coffee harvest is swayed by the vagaries of nature. If the fruit is too ripe, the beans in it will rot. If it is not ripe enough, the beans picked will not ripen by themselves. So bean pickers often go back to the same tree several times to find ripe fruit-it takes only 2 pounds to go back and forth several times, and a typical Arabica coffee tree produces less than 5 kilograms / 11 pounds of fruit in a year. can be made into about 1 kg / 2.2 pounds of coffee beans.

Most of the coffee harvesting in the world is selected by hand, so it is a labor-intensive and seasonally intensive process. Since there are both flowers and fruits on the same branch, the index finger and thumb of the collector are the best tools for collecting ripe berries. Scraping the fruit off a whole branch by hand or using an automated harvester can't tell ripe berries from green berries.

Coffee farmers who produce low-grade coffee beans like to use labor-saving methods to harvest beans, but in this way, because the quality is not pure, it impairs the flavor of coffee and lowers the grade of coffee. The way to pick coffee beans in some parts of Africa is to shake coffee trees, shake the fruit off the ground, and pick it up from the ground before the fruit is injured and rotten. Secondary coffee is produced in most parts of Brazil, where coffee is picked by plucking all the leaves, flowers, overheated and green fruits from the branches at a time, and it takes two years for such damaged coffee trees to return to normal.