Coffee beans: from cultivation to tasting, a journey of aroma!

Coffee beans are a plant originating from tropical regions. They go through a process from cultivation to tasting, which is a journey full of aroma.

First of all, the cultivation of coffee beans requires specific environmental conditions. They are usually grown in high altitude areas such as South America, Africa and Asia. These places have suitable climate and soil conditions, allowing coffee plants to thrive. Farmers patiently plant, fertilize and water to ensure that each coffee bean can get enough sunlight and nutrients.

Next, the coffee beans are picked and processed after they are ripe. When the berries turn red, they are ripe. Farmers pick each berry by hand and separate it. The skin is then removed and the remaining part is exposed to the sun to dry or processed by a machine. This process is called dry or wet processing, depending on the method used.

Next comes the roasting stage, during which a magical and complex chemical reaction takes place. The coffee beans are heated to high temperatures, causing the water inside to evaporate and produce aroma. Over time, the coffee beans become darker and darker, and release a variety of complex compounds that give coffee different flavors and aromas.

Finally, the tasting process is when the roasted coffee beans are brewed and tasted. Professional tasters will carefully evaluate the taste, mouthfeel and aroma of each cup of coffee and give a score accordingly. They will pay attention to every detail, from color to taste.

In summary, from cultivation to tasting is a journey full of aroma and deliciousness. Through continuous efforts and innovations in farming, picking, processing, roasting and tasting, countless people have worked hard behind every cup of rich and fragrant coffee.