Coffee from the Academy of Agricultural Sciences: Rich aroma and quality, derived from scientific innovation

Coffee from the Academy of Agricultural Sciences: Rich aroma and quality, derived from scientific innovation

CASS coffee is a coffee product with a mellow aroma. Its uniqueness lies in the fact that it is derived from the results of agricultural scientific research and innovative technology. By optimizing and improving the coffee planting, harvesting, processing and other links, CASS coffee successfully combines traditional coffee culture with modern technology, bringing consumers a better taste and higher quality coffee experience.

Optimizing the growing environment: Creating the most suitable conditions for growth

Planting is one of the important factors that affect coffee quality. The Academy of Agricultural Sciences has conducted in-depth research on the impact of soil, climate and other factors in different regions on the growth, development and yield of different types of coffee trees, and combined modern technical means to conduct data analysis and simulation experiments, so as to take these factors into consideration when selecting suitable planting areas.

In addition, the Academy of Agricultural Sciences has also used genetic improvement technology to breed coffee varieties that are more resistant to pests and diseases and have higher yields. These high-quality varieties are not only able to adapt to various environmental conditions, but also have better taste and aroma.

Careful harvesting and processing: ensuring the quality of coffee beans

The Academy of Agricultural Sciences has also conducted a series of innovative research in the process of coffee bean harvesting and processing. First, they developed a set of precision picking technology, which uses machine vision and artificial intelligence to accurately judge the maturity of coffee fruits and automatically complete the picking operation. This can avoid the impact of immature or over-ripe fruits on the quality of the final product.

Secondly, during the coffee bean processing, the Academy of Agricultural Sciences introduced microbial fermentation technology. By controlling parameters such as fermentation time and temperature, specific compounds can be produced inside the coffee beans, and the bitterness and off-flavor content can be reduced. At the same time, fine-tuning is also carried out in the drying and roasting stages to maintain the best flavor.

Scientific formula and extraction: enhance taste and aroma

The Academy of Agricultural Sciences has not only optimized the planting and processing of coffee, but also worked hard on the formula and extraction method of coffee. They have developed a scientific formula system to accurately control the proportion of coffee beans, roasting degree and other parameters according to different varieties and taste requirements.

In addition, during the extraction process, the Academy of Agricultural Sciences uses advanced water treatment technology. By removing impurities and harmful substances such as heavy metals in the water and maintaining appropriate temperature and pressure conditions, the aroma components in the coffee beans can be better extracted and the bitter taste can be avoided.

Conclusion

The coffee of the Academy of Agricultural Sciences has become a favorite choice of consumers for its mellow quality. This is due to the combination of innovative technology brought by the Agricultural Science Research Institute and traditional coffee culture. In the future, we believe that with the continuous advancement of science and technology, the Academy of Agricultural Sciences will continue to bring more high-quality and delicious products to consumers.