China Green Coffee Beans
flavor: mellow and balanced, with fruit acid flavor, nuts, honey, chocolate, citrus;
Variety:Aribica
processing method: washing;
water content: less than 12%;
packaging: 60kg / bag
In 1892, French missionary father Tian Daneng preached in Dali, Yunnan Province, China. In order to drink coffee, he taught local villagers to grow and drink coffee. Up to now, coffee has been planted in Yunnan Province of China for more than 100 years, with an area of 120000 mu. Most of the varieties planted in Yunnan are ccatimor, with an altitude of 1000-1500m, The coffee produced in Yunnan has a balanced taste, rich nut and citrus flavor, some of which are very sweet, with obvious taste of chocolate, toffee and maple sugar. It is one of the high-quality coffee producing areas. Our coffee is produced at the junction of Puer and Burma - the Myitkyina original jungle beans at 1500-1750, with a rich flavor, high aroma and high sweetness. The 2019 international coffee cup Masters Tournament (China finals) is sponsored by beans.
Bulk Green Coffee Beans,Light Roast Coffee Beans,Green Robusta Coffee Beans,Arabica Roasted Coffee Beans Yunnan New Biology Culture Co,.Ltd , https://www.lvsancoffee.com
The processing of Puerariae for medicinal and edible plants
Pueraria lobata, commonly known as Kudzu, is a leguminous vine native to East Asia. Its root is rich in nutrients and has excellent storage properties, making it valuable for both culinary and medicinal uses. Beyond being consumed fresh, the root can be processed into arrowroot, a popular starch used in beverages and food. In traditional Chinese medicine, the dried root of Pueraria lobata, known as Ge Gen, is widely used for its sweet and mild nature. It helps to clear heat, relieve muscle tension, quench thirst, and is effective in treating conditions such as colds, fevers, rashes, digestive issues, hypertension, neck stiffness, diarrhea, and even angina. The flowers of the plant are also valued for their ability to alleviate hangovers and thirst.
Cultivating Pueraria lobata not only meets people's dietary needs but also contributes to the herbal medicine market, offering an additional source of income for farmers. Below are the detailed steps for harvesting, storing, and processing the roots:
First, the roots should be harvested after 2 to 3 years of growth. The best time is late autumn or early winter, just before the plant begins to sprout in spring. Before digging, remove the stems and vines, then carefully excavate all the roots. For better market value, you can also harvest lateral or overgrown roots in mid to early August, ensuring that other roots remain undisturbed.
Second, proper storage is essential. After harvesting, keep the roots intact and store them in a dry place. Begin by laying a 3-5 cm layer of sand on the ground, then place a layer of roots and sand alternately, covering them tightly with sand to maintain moisture. Regularly check for signs of spoilage, such as an alcohol-like smell or mold. If detected, remove the affected roots and re-pile them promptly.
Third, processing the roots involves several methods:
1. **Gege (Kudzu Root Slices):** After excavation, remove the fibrous roots and scrape off the outer bark. Cut the roots into small pieces of about 10 cm, slit them into strips about 5 cm thick, and dry them using a knife or in the sun. The ideal product should be white, powdery, and free from mold.
2. **Gefen (Kudzu Starch):** Wash the roots thoroughly, grind them, add water, and knead the mixture. Then filter the liquid to separate the starch. Dry the extracted starch and use it as a fine powder for both food and medicinal purposes.
On average, one mu (approximately 667 square meters) of land can produce about 1000 kg of fresh roots. From this, 1 kg of arrowroot can be extracted from 8 to 10 kg of fresh roots. This makes Pueraria lobata a highly valuable crop, both economically and nutritionally.