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Flavoring from Beans?

We need fresh water just as bad as plants. To be our robust fully grown versions of ourselves, we have to keep our organs watered. 


In this journey of learning coffee, I’ve learned how the ripening period plays a big part in how the coffee will taste after being processed. The production of coffee is heavily affected by the environment that it’s grown in. 


Every earthly element plays a part in how the coffee will eventually taste. From the soil to the climate and precipitation. This article is going to focus on the precipitation angle itself. Rainfall affects coffee like any other plant: large amounts or lack of sufficient water could interrupt the growing process. The two-to-five-month phase after the plant is flowered assesses the size of each bean, similar to fruits. In cooler climates the bean matures slower to create a sweeter, full body taste. In warmer climates the bean matures quicker, giving in to a warm yet spicier roast. 


However, there is a need for a dry spell of 1-2 months in order to properly ferment the bean. Unfortunately, in many tropical environments this is not a guarantee so you can only bank on the sunlight to aid in the ripening period.


I plan on continuing my search for how different coffee flavors are grown, matured and brought to life before it reaches packaging. Until next time with some more random facts!


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