Key environmental conditions for coffee tree growth

The growth of coffee trees has strict requirements on environmental conditions. First of all, coffee trees need a warm climate, and the optimal growth temperature is 15 to 24 degrees Celsius. Temperatures that are too low or too high may affect the health and yield of coffee trees. Coffee trees are extremely sensitive to frost, so the planting area should avoid frost environments.

Soil type is also a key factor in the growth of coffee trees. Coffee trees prefer well-drained, acidic soil rich in organic matter, with a pH value generally between 6 and 6.5. Rich nutrients in the soil can promote the healthy growth of coffee trees and the high-quality production of beans.

In addition, coffee trees also need a moderate amount of rainfall. The ideal rainfall is 1,000 to 2,000 mm per year and needs to be evenly distributed. Excessive rainfall may cause waterlogging at the roots, thus affecting the growth of the plant. Drought may cause the beans to not fully mature.

Coffee trees also need plenty of sunlight, but too much direct sunlight can damage the trees. Therefore, in coffee-growing areas, proper shading is also essential to help the trees stay healthy and improve the quality of coffee beans.

Key steps in coffee bean picking and post-processing

The picking and processing of coffee beans is a key link in determining the quality of coffee. First of all, the picking of coffee beans is usually divided into two methods: manual picking and mechanical picking. Manual picking can select mature beans more accurately, which is crucial to the quality of beans, because only fully mature beans can provide the best flavor.

After picking, coffee beans need to be processed. There are two main methods: wet processing and dry processing. Wet processing is to separate the coffee beans from the fruit, ferment and clean them, and remove the pulp and adherent substances. This method can effectively improve the flavor and cleanliness of the coffee beans, but the processing process is relatively complicated. Dry processing is to dry the whole fruit and dry the beans in the pulp. This method is simple to operate, but it may affect the uniformity of the flavor of the coffee beans.

The processed coffee beans need to be dried to reduce the moisture content of the beans and prevent mold. Drying methods usually include natural sun drying and mechanical drying. Beans that are dried evenly and moderately can maintain good flavor and long-term storage stability.

Finally, the coffee beans are screened and graded to remove unqualified beans, ensuring that each batch of beans meets the quality standards. The entire picking and processing process directly affects the final quality and flavor characteristics of the coffee beans, so it is an important step in coffee production that cannot be ignored.

The main production areas and characteristics of coffee beans in the world

Coffee beans are produced in many tropical regions around the world, which are called the "coffee belt". The main production areas include Latin America, Africa, Asia and Oceania. The climate and soil conditions in each region give the coffee beans they produce unique flavor characteristics.

In Latin America, especially Colombia, Brazil and Guatemala,