Sade Olutola

Origami Around
Fai_Ryy

roma★
Keni

Discoholic 🪩

No title available

No title available

oozey mess

❣ Chile in a Photography ❣
2025 on Tumblr: Trends That Defined the Year
Cosmic Funnies

PR's Tumblrdome
The Bowery Presents
No title available
Misplaced Lens Cap
No title available
he wasn't even looking at me and he found me
Jules of Nature

izzy's playlists!

seen from United States

seen from Türkiye
seen from United States

seen from Brazil
seen from Brazil

seen from Brazil
seen from United States
seen from United States
seen from France

seen from United States

seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
seen from Bangladesh
seen from Russia

seen from Armenia
@caleyus
realidad de muchas xD
Asi tal cuál
War Thunder Trailer
Mk IIb Spits.
Been enjoying the almost-summer weather here. Also I flew with a follower for the first time recently; lee-enfeel. Thanks for having my back in the skies, and chasing off that 109 after I landed.
Looking forward to meeting more of you guys, and having some good fun in the skies.
[Support me on Patreon! <3]
夜に咲く
The life of a coffee bean
There’s a lot more to making a good cup of joe than just boiling water. It begins with a ripe red coffee cherry hand picked from the plant that’s then transformed into a dried green bean.
It’s a time- and labor-intensive process. First harvested cherries, each containing two beans, are put through a depulper, which removes their thin skins. Then they’re soaked in water for a day or two, during which fermentation occurs. Next, the cherries are spread on drying racks for 10 days to three weeks, depending on climate conditions. Then comes a three-month “rest period” in storage, resulting in the dried green beans. After that, a thin layer of parchment is ground off the green bean with the dehuller. Finally, the processed bean is ready for roasting.
“Coffee has fallen through the cracks as an area of research. We don’t know a lot about its genetics, for instance,” says J. Bruce German, director of UC’s Foods for Health Institute.
But that’s beginning to change. The UC Davis Coffee Center brings academics from a range of disciplines including food science, plant genetics and coffee chemistry to share research on coffee, the second most widely traded commodity crop in the world.
And it’s worth learning more about the plant. Coffee is the second most widely traded commodity crop in the world.
Read more about California beans: the next wave in coffee
夜に咲く
Young Love Vol. 22 No. 182, May 1972
ironias de la vida
Donde está tu dios ahora
feeling sad? you need this blog on your dash!