The excretor of coffee beans: exploring the origin of coffee

The origin of coffee: starting from the excretor of coffee beans

Coffee, a drink loved by countless people, has a mysterious origin. When tracing the origin of coffee, we have to mention an important role - the excreter of coffee beans.

The strange relationship between mammals and coffee

Many people may be surprised to learn that wild animals play an important role in the dissemination and cultivation of coffee plants. The most famous of these animals are "lemurs" and "palm cats". They eat the ripe coffee cherries and excrete the undigested seeds.

Of course, not all animals can accomplish this task. Only mammals with strong stomach acid and a strong digestive system can do it. Therefore, "lemurs" and "palm cats" have become the best candidates in nature.

Who first hatched "black gold" in nature?

So, did the coffee beans hatch these animals first, or did the animals hatch the coffee beans first? This question has puzzled many researchers. After long-term observation and experiments, it has been proven that it was the animals that hatched the coffee beans first.

When a lemur or palm cat eats a ripe coffee fruit, their stomach acid begins to digest the pulp and excrete the undigested seeds. During this process, the seeds come into contact with the abundant microorganisms in nature and gradually ferment.

Fermentation: The key step that gives coffee its special flavor

It is precisely because of this special fermentation process that coffee acquires its unique flavor and aroma. Microorganisms decompose the nutrients such as protein and carbohydrates contained in the pulp, and carry out complex and delicate metabolic reactions at a certain temperature.

The various organic acids, aromatic volatile compounds and other active substances produced in this process give coffee beans their unique flavor. This is why the taste of coffee produced from the same coffee beans in different regions may be different.

How humans get "black gold" from animals

Humans have long discovered this fermentation process and applied it to coffee production. When the ripe coffee berries are picked and collected, farmers will place them in a specific environment for natural fermentation.

This process requires strict control of temperature, humidity and time to ensure the best fermentation effect. After a period of time, the pulp gradually falls off and becomes a sticky substance, while the seeds are cleaned and dried to the appropriate moisture content.

Conclusion

By tracing the origin of coffee, we can see the subtle and unique relationship between animals and plants. It is precisely because of the interdependence and mutual influence between mammals and plants in nature that we can enjoy delicious coffee.

Although the excretors of coffee beans play only a minor role in the whole process, they bring us endless surprises and enjoyment. Let us be grateful to these animals and continue to explore more mysteries about the origin of coffee!