2. Basestock Recipes: In addition to the three-dimensional essence, the corncob is directly mixed with fresh biogas residue and auxiliary materials to build a heap fermentation. When the temperature is above 20°C, it is piled once a day. When the third time is turned, it is uniformly sprayed 800 times. Phoxim solution to prevent insects, heap fermented for 7 days. The sign of finished fermentation: The base material is brown, there are a large number of actinomycetes, a special grassy taste, odorless, not sour, if there is sour smell, pungent smell, etc., it is necessary to spread out the stockpile to emit moisture and odor Reprocess it. At the last turn, the three-dimensional pheromone was evenly sprayed.
3. Seed germination: After the completion of fermentation, open the stockpile, adjust the pH value to about 8 and cool it to below 30°C, then bagging and sowing. After sowing, immediately drill holes, move into the mushroom shed in advance sterilized into the bacteria period; during every 3 days or so, spray once a hundred diseases to the traceless solution, and check the impurities, found that pollution in a timely manner to prevent proliferation, spread . At 25°C, germination can be completed in about 20 days, and it can be maintained for about 10 days for postcooking.
4. Cover soil: After completion of the maturation culture of the bag, cover the soil after the bag, the thickness of the cover soil is generally 2 to 3 cm, such as the use of peat soil material or homemade humus soil material, can be thick to 5 cm, after the cover soil material The surface of the bed is leveled, and the water is poured onto the cover soaked. Pay attention to two points: one is to fill the soil between the studs; the other is to use slow water for light irrigation to prevent the stump from floating. And then cover woven bags or newspapers, after about 20 days, the surface of the material bed that is mycelium emerged, can promptly remove the cover, enter the mushroom management stage.
Robusta Green Coffee Beans
flavor: Moderate taste, good balance;
Variety: Robusta(Viet Nam/Myanmar;
processing method: washing;
water content: less than 12%;
packaging: 60kg / bag
SIZE:13#(B 5%)
18#(B 3%)
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.
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Yunnan New Biology Culture Co,.Ltd , https://www.lvsancoffee.com