Coffee Bags---Coffee Packaging Bags
Coffee bags are used as coffee packaging bags. Among the dazzling products, customers always choose only the products they like. In addition to the popularity and satisfaction of the products themselves, the concept of coffee bag packaging design is influencing consumers to make purchasing decisions.
Coffee is native to the tropical regions of northern and central Africa and has been cultivated for more than 2,000 years. The main growing areas of coffee trees are Brazil, Colombia, Jamaica, Puerto Rico, Cuba, Haiti, Mexico, Guatemala, Honduras in Latin America; Côte d'Ivoire, Cameroon, Guinea, Ghana, Central Africa, Angola, Congo, Ethiopia, Uganda, Kenya in Africa , Tanzania, Madagascar; Indonesia, Vietnam, India, Philippines in Asia. According to statistics, coffee is cultivated in 76 countries around the world.
The world's first coffee tree was discovered in the Horn of Africa. Local indigenous tribes often grind the coffee fruit and knead it with animal fat to make many spherical balls. The people of these indigenous tribes regarded these coffee balls as a precious food for the warriors who were about to go out.
Four types of packaging commonly found on the market
1. Flexible non-airtight packaging: This is the most economical packaging. Usually used by small local bakeries because they can guarantee quick supply. Coffee beans can be consumed in time. Coffee beans in this packaging can only be stored for a short period of time.
2. Air-tight packaging: After filling the coffee, vacuum and seal it. Due to the formation of carbon dioxide during the roasting process, this package can only be packaged after the coffee has been left for a period of time to deaerate, thus having a storage interval of several days. Coffee beans last longer than ground coffee. Low cost as no separation from air is required during storage. Coffee in this packaging should be used up within 10 weeks.
3. One-way exhaust valve packaging: After roasting, the coffee is placed in a special one-way exhaust valve. This exhaust valve allows gas to go out, but not in. A separate storage stage is not required, but there is a slight loss of aroma due to the outgassing process. It avoids the formation of rancid flavors, but does not prevent the loss of aroma.
4. Pressurized packaging: This is the most expensive method, but it can keep the coffee for two years. After a few minutes of roasting, the coffee can be vacuum-packed. After adding some inert gas, keep the proper pressure inside the package. The coffee beans are kept under pressure, allowing the aroma to flow onto the fat, thereby improving the aroma of the beverage.