<\/p>\n
Seguim amb el nostre particular diccionari sobre el m\u00f3n del caf\u00e8<\/strong>. En aquesta ocasi\u00f3 des de Caf\u00e9 Saula<\/a><\/strong> desglossarem tres paraules cafeteres<\/strong> per entendre m\u00e9s en profunditat el seu significat:<\/p>\n Astring\u00e8ncia:<\/strong><\/p>\n Sensaci\u00f3 t\u00e0ctil d’una certa aspror percebuda a la llengua i produ\u00efda principalment per caf\u00e8s <\/strong>de l’esp\u00e8cie robusta<\/a><\/strong>. \u00c9s deguda a subst\u00e0ncies t\u00e0nniques que produeixen la precipitaci\u00f3 de la mucina, prote\u00efna continguda a la saliva que produeix la sensaci\u00f3 de suavitat a la llengua. Sempre negativa en el caf\u00e8<\/strong>, \u00e9s la sensaci\u00f3 de sequedat de la boca<\/strong>, que es pot manifestar com un retrogust<\/strong>.<\/p>\n Beneficiat:<\/strong><\/p>\n Al proc\u00e9s de neteja i preparaci\u00f3 del fruit se l\u2019anomena \u201cbeneficiat\u201d.<\/strong> Existeixen tres sistemes per realitzar el beneficiat del caf\u00e8<\/strong>: un \u00e9s anomenat humit o \u201crentat\u201d,<\/strong> un altre \u201csec\u201d o \u201cnatural\u201d<\/strong> i el m\u00e8tode m\u00e9s recent: el \u201csemiwashed\u201d.<\/strong><\/p>\n Bourbon:<\/strong><\/p>\n \u00c9s la varietat bot\u00e0nica<\/strong> de l’esp\u00e8cie caf\u00e8 Ar\u00e0bica<\/a> Linn\u00e9<\/strong>. \u00c9s considerada com la varietat que procedeix directament de la qu\u00e8 es va descobrir a Eti\u00f2pia<\/strong> i despr\u00e9s es va conrear al Iemen<\/strong>. Al s. XVII el Sult\u00e0 del Iemen<\/strong> va obsequiar al Rei de Fran\u00e7a Llu\u00eds XIV<\/strong> amb unes plantes de caf\u00e8<\/strong> que es van conrear a l\u2019illa Bourbon<\/a><\/strong> (avui Illa Reuni\u00f3<\/strong>) al Nord de Madagascar<\/strong>. M\u00e9s endavant es van portar plantes d’aquesta illa a col\u00f2nies franceses<\/strong> d’Am\u00e8rica. Al Brasil<\/strong> l’anomenat Bourbon Vermello<\/strong> va ser importat de l\u2019Illa Reuni\u00f3<\/strong> el 1864 i conreat a gran part del pa\u00eds. El Bourbon Amarelo <\/strong>va sorgir a Pederneiras<\/strong>, (Sao Paulo<\/strong>, Brasil<\/strong>), com a resultat de l’encreuament de Bourbon Vermelho<\/strong> i l\u2019Amarelho de Botucatu<\/strong>, sent conreat a partir de 1945. Aquestes varietats de caf\u00e8 Ar\u00e0bica<\/a><\/strong> s\u00f3n conreades tamb\u00e9 a l\u2019Argentina<\/strong>. La seva particularitat \u00e9s que aporten notes dolces al caf\u00e8<\/strong>.<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" Seguim amb el nostre particular diccionari sobre el m\u00f3n del caf\u00e8. En aquesta ocasi\u00f3 des de Caf\u00e9 Saula desglossarem tres paraules cafeteres per entendre m\u00e9s en profunditat el seu significat: Astring\u00e8ncia: Sensaci\u00f3 t\u00e0ctil d’una certa aspror percebuda a la llengua i produ\u00efda principalment per caf\u00e8s de l’esp\u00e8cie robusta. \u00c9s deguda a subst\u00e0ncies t\u00e0nniques que produeixen…<\/p>\n","protected":false},"author":2,"featured_media":1136,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58,2,49],"tags":[69,511,512,65,515,35,50,473,514,513,516,510,509],"class_list":["post-1135","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consejos","category-cafe","category-historia","tag-arabica","tag-astringencia","tag-beneficiado","tag-bourbon","tag-brasil","tag-cafe-2","tag-cafe-saula","tag-diccionario","tag-isla-reunion","tag-mundo-del-cafe","tag-notas-dulces","tag-retrogusto","tag-robusta"],"_links":{"self":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/1135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/comments?post=1135"}],"version-history":[{"count":7,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/1135\/revisions"}],"predecessor-version":[{"id":1143,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/1135\/revisions\/1143"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/media\/1136"}],"wp:attachment":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/media?parent=1135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/categories?post=1135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/tags?post=1135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}