美式、卡布奇诺、拿铁、摩卡是不是耳熟能详？提起提神醒脑、熬夜聊天、居家旅行必备的良品，有没有想到咖啡？咖啡作为世界三大饮料之一，各类咖啡馆或咖啡饮料在生活中随处可见。在本次世园会上也有不少咖啡的品种展示哦。咖啡背后有哪些奇闻轶事呢？我们一起来看看吧！
Coffee
Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain coffee species.咖啡是一种由烘焙咖啡豆，即咖啡属植物的浆果籽研磨而成的一种饮料。
Once ripe, coffee beans are picked, processed and dried. Dried coffee beans are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and then brewed with near-boiling water to produce coffee.
一旦成熟，咖啡豆就会被摘下，进行加工和干燥处理。为做出特定的口感，干燥处理后的咖啡豆会被烘焙成不同的等级。接下去，烘焙后的咖啡豆会被细细研磨，与接近沸腾的水一起冲泡后，变成咖啡。
Coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content.
咖啡颜色较深，有苦味和微弱的酸味，其中包含的咖啡因成分对人可以产生刺激性作用。
Legend
According to an ancient chronicle, Omar, who was known for his ability to cure the sick through prayer, was once exiled from Mocha in Yemen to a desert cave near Ousab.
根据一部古代编年史，从前有个叫奥马尔的人，以通过祷告治愈病人的能力而出名。他曾经从也门的摩卡被流放到奥萨布附近的一个沙漠洞穴中。
Starving, Omar chewed berries from nearby shrubberies but found them to be bitter. He tried to roast the seeds to improve their flavor, surprisingly finding they became hard.
饥肠辘辘的时候，奥马尔会咀嚼附近灌木从中的浆果，但发现它们很苦。他通过烘烤这些浆果籽来改善它们的味道，结果惊奇地发现浆果籽变硬了。
These seeds were boiled with water, which brewed a fragrant brown liquid. Upon drinking this liquid, Omar was revitalized and sustained for days. As the story of this "miracle drug" reached Mocha, Omar was asked to return and was made a saint.
然后他将籽与水一起煮沸，煮出一种带着芳香的棕色液体。喝了这种液体后，奥马尔恢复了活力并持续了几天。当这种“神奇药物”的故事传到摩卡后，奥马尔被要求返回，并被大家视作圣人。
It was in Arabia coffee seeds were first roasted and brewed, in a similar way to how it is prepared now. Coffee was used by Sufi circles to stay awake for their religious rituals.
咖啡籽首次被烘焙和酿造是在阿拉伯，其制作方法与现在类似。苏非派用咖啡来保持清醒，以庆祝他们的宗教仪式。
Later, coffee found its way into Asia, Europe and the Americas.
后来，咖啡逐渐传到了亚洲、欧洲和美洲。
Coffee trees were first planted successfully in Taiwan in 1884, marking the beginning of coffee's development in China.
在中国，咖啡最早于1884年被成功种植在台湾，标志着中国咖啡业的开始。
At the beginning of the 20th century, coffee planting emerged in Chinese mainland after coffee seeds were introduced by a French missionary in Yunnan province. The planting scale has increased as time goes on.
在二十世纪初，一位法国传教士在云南省引入了咖啡，咖啡种植业开始在中国大陆出现，并随着时间的发展不断扩大。
Two main species are commercially cultivated for producing berries from which coffee is extracted: C. arabica and Coffee canephora, or robusta.
当今用作商业种植的咖啡豆主要有两种，分别是：阿拉比卡和罗布斯塔。
Compared with C. arabia, robusta bean is less acidic, more bitter, and more highly caffeinated.
和阿拉比卡相比，罗布斯塔没那么酸，但会更苦一些，咖啡因作用也更强。
Coffee beans can be classified according to its different origins.
咖啡豆因其产自的不同植物来源被分成不同的种类。
Brazilian Coffee
Brazil has been the world's largest producer of coffee for the last 150 years, currently producing about a third of all coffee. The country is unrivaled in total production of green, arabica and instant coffee. Brazilian coffee is low in acidity, exhibits a nutty sweet flavor and is often bittersweet with a chocolaty roast taste.
在过去150年里，巴西一直是世界上最大的咖啡生产国，占据世界咖啡产量的三分之一。巴西的生咖啡豆、阿拉比卡咖啡和速溶咖啡的产量一直都是世界老大。巴西咖啡的特点是酸性低，带有一些甜甜的坚果味，苦甜参半，还能尝到一丝烘焙巧克力的味道。
Jamaican Blue Mountain Coffee
Jamaican Blue Mountain Coffee is a classification of coffee grown in the Blue Mountains of Jamaica. The coffee was introduced to Jamaica in 1728 and is noted for its mild flavor and lack of bitterness.
产自牙买加蓝山地带，牙买加蓝山咖啡是咖啡中的一个种类。这种咖啡于1728年传到牙买加，其味温和平淡，较少苦味。
Mandheling
Mandheling is a trade name used for arabica coffee from northern Sumatra. It was derived from the Mandailing people, who produce coffee in the Tapanuli region of Sumatra.
曼德林是一个商标名字，它指的是苏门答腊岛北部的阿拉比卡咖啡。“曼德林”这个名字来源于苏门答腊岛帕努利地区生产咖啡的曼德林人。
Coffees from Sumatra are known for smooth, sweet body that is balanced and intense. Depending on the region, or blend of regions, the flavors of the land and processing can be very pronounced.
苏门答腊岛的咖啡丝滑、香甜，各种味道均衡又浓烈。由于产地或者加工地的不同，其咖啡中原料及加工所形成的味道可以非常明显。
Notes of cocoa, tobacco, smoke, earth and cedar wood can show well in the cup. Occasionally, Sumatran coffees can show greater acidity, which balances the body. This acidity takes on tropical fruit notes and sometimes an impression of grapefruit or lime.
泡成咖啡后，可可、*草烟**、烟、泥土和雪松木的味道会十分鲜明地体现出来。有时，苏门答腊咖啡的酸性会更强，以平衡整体。这种酸味带有热带水果的味道，有时还带有葡萄柚或酸橙的味道。
Colombian Coffee
Coffee production in Colombia has a reputation as producing mild, well-balanced coffee beans, thanks to a unique climate which results in almost constant coffee harvesting from different regions. Another reason is that it is picked up by hand, which ensures the quality of coffee beans collected.
哥伦比亚生产的咖啡豆素有温和平衡的美誉，这得益于哥伦比亚地区独特的气候。这里的气候使不同区的咖啡产量几乎保持不变。另一个原因是咖啡豆都是手工采摘的，这保证了收集后的质量。
Ethiopian Coffee
Ethiopia is the birthplace of Coffea arabica, Africa's top coffee producer. Ethiopian Harrar coffee can have a strong dry edge, winy to fruit like acidity, rich aroma, and a heavy body. Ghimbi coffee beans are more balanced, heavier, and has a longer lasting body than the Harrars. The Ethiopian Yirgacheffee coffee bean, is the most favored coffee grown in southern Ethiopia. It is more mild, fruitlike, and aromatic.
埃塞俄比亚是阿拉比卡咖啡的发源地、非洲顶级咖啡生产国。埃塞俄比亚的哈拉尔咖啡干烈，带着水果酸的酒味和丰富的香气，颗粒饱满分量沉重。吉姆比咖啡豆更平衡，更重，比哈拉尔咖啡的气味更持久。埃塞俄比亚的耶加雪菲咖啡豆是埃塞俄比亚南部种植的最受欢迎的咖啡。它更温和，带着果味以及芳香。