Basada en hechos reales recopilados en el libro '¡Viven!' de Piers Paul Study a través de las entrevistas realizadas a los supervivientes, la historia se centra en el accidente aéreo que sufrió un equipo uruguayo de rugby y sus familiares al estrellarse su avión en la cordillera de los Andes en 1972.
然而，由於其濃郁的甜味與果香，並帶有花香與木質調的香氣，與常見的阿拉比卡與羅布斯塔咖啡風味大不相同，是世界上非常珍貴且稀有的咖啡豆品種之一，深受老饕們喜愛。
概括来说：本来就是全密封的放进冰箱可以；此外放进冰箱的只应该是能吸味的咖啡渣。
Normal tasting aids you see refined distinctions amongst beans and brewing procedures. Coffee experts use a method named “cupping” to evaluate different coffees based on aroma, taste, and mouthfeel.
水洗法是將採收後的咖啡果實先去除果皮，留下帶有果膠的咖啡豆，接著連同果膠和咖啡豆一起浸泡在水中發酵，藉由酵素分解果膠。發酵完畢後，再將咖啡豆清洗乾淨，去除殘留的果膠，最後在使用機器烘乾咖啡豆。
Carbohydrates make up about 50% on the dry pounds of green coffee beans. The carbohydrate fraction of eco-friendly coffee is dominated by polysaccharides, like arabinogalactan, galactomannan, and cellulose, contributing on the tasteless taste of environmentally friendly coffee. Arabinogalactan makes as much as 17% of dry bodyweight of inexperienced coffee beans, with a molecular bodyweight of 90 kDa to 200 kDa. It truly is made up of beta-1-three-linked galactan principal chains, with Repeated customers of arabinose (pentose) and galactose (hexose) residues for the facet chains comprising immunomodulating Attributes by stimulating the mobile protection procedure (Th-one reaction) of the human body. Mature brown to yellow coffee beans contain fewer residues of galactose and arabinose in the side chain of the polysaccharides, making the inexperienced coffee bean extra immune to Actual physical breakdown and fewer soluble in h2o.
风味感很强，偏酸，不爱喝酸的退散，想体验不同风味咖啡的值得入手！咖啡机冲泡出来之后，一闻就能直接闻出来浓郁的果香，我个人觉得偏酸，但其他同事一致认为这种酸度可以接受。
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另外，羅布斯塔的咖啡因含量較高，比起阿拉比卡多出兩倍，因此帶有更強烈的苦澀感；而油脂與糖分的含量低、酸度明顯，使得口感更加粗獷、單一。
賴比瑞亞又稱為大果咖啡豆，外型比阿拉比卡更長，原產於西非的賴比瑞亞，因而得名。
To preserve freshness, it’s finest to keep coffee separately from pungent foods for instance garlic, lemongrass, or other aromatic spices which could transfer their scents to the beans.
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In general, freshly roasted coffee beans provide the top taste in just one to 2 months soon after roasting. Though coffee can nonetheless be eaten right after this period, its flavors and aromas may well start to fade. For peak pleasure, it’s best to finish the coffee at the earliest opportunity soon after opening.
日曬完成後，視發酵程度分為發酵程度較高的黑蜜、次之的紅蜜，之後是白蜜。之後再使用機器或者再次使用水洗的方式去除咖啡櫻桃的果膠，出口前剔除果殼後，即可收起來保存。