The coffee tree (
coffee mug tree) also known as coffee is made up of wide, dark and bright which makes it similar to camellia tree leaves.
Coffee is a temptation in sweet preparations such as the recipe for coffee or mocha mousse found in our site.
The leaves are grouped in pairs on either side of the central stem.
The flowers are small and white like jasmine and grouped on the bases of the leaves.
After 3 years of tree care and pruning coffee starts producing
coffee beans once a year.
According to the soil where it is planted, the weather and atmospheric conditions to which it is subjected, mature
coffee tree can produce up 700gramos coffee per year.
There are hundreds of varieties of coffee trees, but 92% of these varieties belong to the categories called Arabic.
The beads in this category are low in caffeine and commonly employed in the coffee mixture type sold in supermarkets, for instant coffee and for domestic consumption in countries where it is grown.
The climate prefers
coffee to develop a better warmer weather with rains coming from the Tropic of Cancer and the Tropic of Capricorn.
There already high altitude coffee grows and develops perfectly.
Coffee considered more fine and delicate growing in soils over a thousand meters, with rich soil and very exposed to sun and rain gentle and calm.
The best beans are harvested once the maximum maturity achieved. When you reach that point the grain is the size of a cherry.
Beans arabica and robusta are collected indiscriminately without selection.
Resulting in a mature grains are just right, others do not and other overripe.
This lack of uniformity results in a coffee that is uneven. Coffee beans are hand picked and harvested once passed to a mill where they are made to a specific treatment.
This treatment is to make a process called shelling. There the coffee bean is washed and sorted by size.
To intensify their flavor parchment coffee (as it is known) is fermented at most 36 hours in a water tank.
This step is very important to the outcome of production. That's why the mill owner closely monitor the fermentation time.
After removing the water beads are preferably dried in the sun. This process, which involves prolonged sun drying is ideal but not all meet so naturally. Many mills accelerate drying using machines that cut them up to 8% moisture.
And once to bring to market soon, grains contain 12% moisture. With this process the resulting coffee is a coffee that is enhanced taste
The coffee flavor varies according to the climate of the country that is harvested. Influencing the sun and water it receives directly from its flavor.
So in countries with little water and lots of sunshine another process is done with coffee beans which is known as a natural process.
Consists remove the shells to coffee beans and spread them to the sun to dry.
Results in a more earthy flavor coffee with the previous method.
After finishing the coffee process and storage of baled it is considered to be distributed soon.
Green coffee can only be stored for a relatively short period of time, a few months.
And during those months the coffee is continually changing his appearance and goes through all stages of maturation, loses its freshness, and its color will fade to become stale. This process varies according to the season, the weather and the type of coffee.
The fact that the freshly ground coffee always intoxicates us with its aroma. Automatizes an entire house with its characteristic aroma making it irresistible at the time to feel it.
Its aroma we love and capture, we are both very adept at it or not. It has a powerful condition, leaving us helpless, wanting to continually suck and feel their scent deeply.
