You’ll uncover oval, shiny, evergreen leaves rising in pairs on reverse sides with the stem. The plants bloom several times a yr with sweet-smelling white bouquets that don’t final extended, Particularly soon after dry seasons.
使用機器去除果皮與部分果肉，並保留果膠，果膠保留的程度更分為黑蜜、紅蜜、白蜜。
水洗處理法與日曬處理法有所不同，水洗法是濕式加工處理法，所有咖啡果實在乾燥前會去除果皮及果肉，再泡水發酵清除果膠，最後用水清洗乾燥。
Degassing refers back to the period soon after roasting when coffee beans launch carbon dioxide in advance of These are brewed. All through roasting, coffee beans create considerable amounts of CO₂.
Gentle roasts are usually stopped shortly immediately after the primary crack. Dependant upon the precise timing, light-weight roasts could be further divided into:
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The flavor of one's coffee starts off at the farm. Coffee thrives in tropical climates with abundant soil and reliable rainfall. In this article’s a glimpse into the process:
中焙咖啡豆：焦糖化反應明顯，保留苦、酸味，帶一絲甜韻，適合沖泡美式咖啡或混合咖啡。
肯亞境內的咖啡產區與咖啡品種眾多，加上優異的地理條件，土壤裡富含鐵質，讓肯亞咖啡擁有獨特的風味表現。與耶加雪菲的柑橘酸香不同，肯亞咖啡的酸質表現更偏向黑醋栗、烏梅，酸中帶甜且富有層次，口感圓潤飽滿，尾韻會在口中殘留些許焦糖感，品飲過程令人印象深刻，是許多咖啡老饕的最愛。
因此，應避免把咖啡豆與其他氣味強烈的物品放在一起，使用密封容器保存時，也要特別留意容器的清潔，不可有異味殘留，避免氣味互相干擾。
The best way coffee cherries are processed into beans considerably influences flavor. Just about every technique leaves its possess distinctive imprint on the ultimate cup. Allow’s choose a closer check out five in the most generally used processing tactics:
Crucial spray-drying techniques created in fifties, which together with freeze drying are a method to produce instantaneous coffee
厭氧發酵是一種新興的咖啡豆處理方式，會將採摘後的咖啡果實或者帶果膠的咖啡豆，放進在阻隔氧氣的二氧化碳空間中，迫使酵母菌在缺氧的環境中進行無氧發酵，之後再選擇日曬、水洗或蜜處理等方式加工。
日曬法是最傳統的咖啡豆處理方法，將咖啡果實採收後直接在陽光下平舖攤曬，果肉、果皮和種子保持完整，直到完全乾燥後，再使用機器將果皮、果肉和咖啡豆分離。