Luckin Coffee's founder has a long history and an ideal growing environment

The history of coffee beans can be traced back to Ethiopia in the 9th century. Legend has it that a shepherd discovered the miraculous fruit of the coffee tree, and then the magical beans gradually spread to the Arabian Peninsula. In the 15th century, coffee began to be widely planted in Yemen and quickly spread to the Middle East, Europe and other places. The history of coffee cultivation shows that its origin plays a crucial role in the flavor and quality of the beans.

At present, coffee beans are mainly grown in the "coffee belt" in tropical regions, which includes Brazil and Colombia in South America, Ethiopia and Kenya in Africa, and Vietnam and Indonesia in Asia. The most suitable environment for coffee trees to grow is a warm climate, stable rainfall and plenty of sunshine. The ideal temperature is between 15 and 24 degrees Celsius, and the annual rainfall should be more than 1,500 mm. Too dry or cold environment will affect the quality of coffee beans.

Soil type is also an important factor affecting the quality of coffee beans. Coffee trees have high requirements for soil. The ideal soil should be well-drained, acidic soil rich in organic matter. Volcanic soil is often considered the most suitable soil type for growing coffee because it is rich in minerals. For example, the volcanic regions of Costa Rica and Indonesia are loved for their unique soil composition and the coffee beans they produce have a unique flavor.

Coffee tree growth stages and bean quality formation

The growth cycle of a coffee tree can be divided into several major stages, from seed germination to fruit ripening, each of which has an important impact on the final quality of the coffee beans. First, the coffee seeds germinate under suitable environmental conditions, usually warm and humid. The germination stage lasts about 2 to 3 months, and the coffee tree seedlings begin to grow. This stage is crucial to the health of the seedlings and future yields.

After the coffee tree enters the growth stage, it takes about 3 to 4 years for it to start bearing fruit. During this stage, the coffee tree will experience the growth of leaves and branches. The quantity and quality of leaves have a direct impact on photosynthesis and the development of fruits. Robust coffee trees are able to absorb nutrients better, thus promoting the formation of fruits.

The flowering period of coffee trees usually comes at the end of the dry season, when small, fragrant white flowers appear. The flowering period lasts about 1 to 2 weeks, and the number and quality of the flowers will affect the number and consistency of the berries. After the flowering period, the coffee tree begins to enter the fruit development stage, and the berries gradually change from small green beans to red mature beans. This stage lasts about 6 to 9 months, and the development of the beans is affected by the climate, soil, and the health of the tree, which directly determines the flavor characteristics and quality of the coffee beans.

Ultimately, ripe coffee cherries need to be picked at the right time. Ripe coffee beans usually have rich flavor and good acidity, while beans picked too early or too late may affect the overall quality of the coffee. Therefore, understanding and mastering the characteristics of each growth stage is essential to obtaining high-quality coffee beans.

Coffee bean picking: the pros and cons of manual and machine picking

The method of picking coffee beans directly affects the quality of the beans and the final coffee flavor. There are two main ways of picking: hand picking and mechanical picking. Hand picking means workers pick the ripe coffee berries one by one. This method is usually more delicate and can ensure that only the ripest berries are picked, thus obtaining higher quality coffee beans. However, hand picking is labor-intensive and costly, and is suitable for small-scale or high-quality coffee plantations.

In contrast, mechanical picking uses specialized machines to complete large-scale picking in a shorter time. This method is highly efficient and suitable for large-scale commercial plantings, but because machines may pick unripe or overripe berries together, the overall quality of coffee beans is not as good as hand-picked beans. Beans picked by machines may have a slightly monotonous flavor and lack the complex layers of hand-picked beans.

The timing of picking is one of the key factors that determine the flavor of coffee beans. Mature coffee beans are bright in color, have a more balanced ratio of sugar and acidity, and have a richer flavor. Beans picked too early are too sour and have a poor flavor, while beans picked too late may have excessive bitterness or fermented odors. Therefore, whether it is manual or mechanical picking, accurately grasping the picking time is the key to ensuring the high quality of coffee beans.

Coffee bean processing technology: dry method and wet method

Coffee beans go through a complex process of handling and processing from the time they are picked to the time they become green beans. There are two main methods of handling: dry processing and wet processing. These two methods have a significant impact on the flavor and quality of coffee beans.

Dry processing, also known as natural processing, involves drying the coffee cherries together with the skin. This method is usually used in areas with a dry climate. First, the coffee cherries are spread out in the sun to dry until the moisture content inside the cherries drops to the desired level. Dry processing retains more of the flavor of the pulp, making the coffee beans more intense and complex, often with fruity and sweet notes. However, this method is highly dependent on the weather and is prone to contamination during processing, which may lead to inconsistent flavors.

Wet processing removes the pulp from the coffee cherries before drying. The cherries are first soaked in water to remove the pulp and mucus, then finished off with a fermentation and washing process. This method allows for better control over the drying of the beans, and generally produces a cleaner, brighter flavor with more prominent acidity and fruity notes. Wet processing requires higher water resources and processing facilities, but is better at maintaining flavor consistency.

Different processing methods not only affect the flavor characteristics of coffee beans, but also have an impact on the quality and market value of the final coffee. Dry-processed coffee beans usually have higher sweetness and complexity, while wet-processed coffee beans are favored for their clear acidity and pure flavor. Therefore, choosing the right processing method is crucial for coffee producers.

Chemical and physical changes during coffee bean roasting

Coffee beans undergo complex chemical and physical changes during the roasting process, which have a significant impact on the flavor and aroma of coffee. First, the physical changes of coffee beans during roasting include the expansion and discoloration of the beans. As the roasting temperature increases, the water inside the coffee beans evaporates, the beans expand and become larger, and the color gradually changes from green to yellow, brown, and finally to dark brown or black.

In terms of chemical changes, the roasting process promotes the occurrence of Maillard reaction and caramelization reaction. The Maillard reaction is the process of amino acids reacting with reducing sugars to produce complex flavor compounds, which make the flavor of coffee beans richer and more multi-layered. Caramelization reaction is the decomposition of sugars at high temperatures, producing sweetness and caramel aroma. The time and temperature of these reactions directly determine the flavor characteristics of coffee beans. For example, darker roasted coffee beans will have stronger caramel and bitterness, while lighter roasted beans will have more prominent acidity and fruity aroma.

Adjusting the roasting time and temperature can precisely control the flavor characteristics of coffee beans. Higher temperatures and longer roasting times usually bring darker colors and richer flavors, but may also mask the original acidity and delicate aroma. On the contrary, lower temperatures and shorter roasting times can retain more acidity and fragrance, making the flavor of coffee richer and more complex. By precisely controlling these parameters, roasters can blend coffee beans of various flavors according to different needs.

Best Practices for Storing and Transporting Coffee Beans

The storage and transportation of coffee beans are crucial to maintaining their quality. Appropriate storage conditions are key to ensuring the freshness and stability of the flavor of coffee beans. Coffee beans should be stored in a dry, cool, dark environment, away from direct sunlight and moisture. The ideal storage temperature is 15 to 20 degrees Celsius, and the relative humidity should be kept below 50%. These conditions can effectively slow down the oxidation process of coffee beans and maintain their flavor and aroma.

The packaging method also has an important impact on the quality of coffee beans. Using well-sealed packaging bags, such as aluminum foil bags or specially designed coffee bags, can effectively isolate air and moisture, preventing coffee beans from oxidizing and losing flavor. Many high-quality coffee packaging bags are also equipped with gas release valves to allow the gas released after roasting to escape while preventing outside air from entering.

Precautions during transportation should not be ignored. During transportation, coffee beans should avoid drastic temperature and humidity changes to avoid affecting the quality of the beans. In long-distance transportation, you should choose a reliable logistics company and ensure that appropriate protective measures are taken during transportation, such as using containers with good air circulation and temperature control equipment to keep the coffee beans in the best condition.

In summary, by controlling the storage environment, optimizing the packaging method, and choosing the appropriate transportation method, the quality loss of coffee beans during storage and transportation can be minimized to ensure the freshness and flavor of the coffee beans. Paying attention to these details is crucial for coffee producers and supply chain managers.

Sustainable development of coffee bean production: environmental protection, energy saving and fair trade

As global attention to environmental protection and sustainable development continues to increase, coffee bean production is gradually moving towards a greener and fairer direction. Environmentally friendly planting is one of the important trends in current coffee production. Many growers have begun to adopt organic farming methods to reduce the use of chemical fertilizers and pesticides, thereby protecting soil and water resources. In addition, forest coffee planting systems are also being promoted. This system promotes biodiversity and improves the ecological environment by retaining part of the forest in the coffee planting area.

Energy-saving processing is another important sustainable development trend. Traditional coffee roasting and processing consumes a lot of energy. In order to reduce carbon footprint, many coffee producers are seeking more energy-saving technologies and methods. For example, using energy-saving roasting equipment, recycling heat and optimizing production processes are all effective measures to reduce energy consumption. These improvements not only help protect the environment, but also reduce production costs.

Fair trade is an integral part of sustainable development. Fair trade certification ensures that producers receive fair remuneration and improve their living conditions. Through fair trade, consumers can support coffee producers who are committed to social and environmental responsibility. This certification system not only enhances the social value of coffee, but also promotes transparency in the production chain, ensuring fairness and sustainability in the production process.

In summary, environmentally friendly planting, energy-saving processing and fair trade are key factors in promoting the sustainable development of coffee bean production. Through these measures, the negative impact of coffee production on the environment can be reduced, production efficiency can be improved, while the rights and interests of producers can be protected and the long-term development of the coffee industry can be promoted.