Introduction to Yunnan Coffee, China. Is Yunnan Coffee good?

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

The history of coffee cultivation in Yunnan can be traced back to 1892. A French missionary brought coffee to Yunnan from abroad and successfully planted it in a valley in Binchuan County, Yunnan Province. The coffee plants of this batch of coffee seeds are still blooming and fruiting in Binchuan County.

Yunnan coffee was planted on a large scale in the mid-1950s, with a planting scale of 4000 hectares at one time. By the end of 1997, the planting area of coffee in the province had reached 7800 hectares. At present (2013), the planting area of the province accounts for 70% of the national area, and the output accounts for 83% of the country. Yunnan coffee has established the dominant position in China in terms of planting area and coffee bean production.

Coffee in Yunnan grows in the plateau mountains with a long frost-free period from 1000 to 1400 meters above sea level. The topography is mainly mountains and slopes, with large undulation, fertile soil, sufficient sunshine, rich rainfall and large temperature difference between day and night. These unique natural conditions form the particularity of Yunnan small-grain coffee taste-strong but not bitter, fragrant but not strong, slightly fruity. As early as the 1950s, Yunnan small seed coffee was very popular in the international coffee market and was rated as the top grade of coffee.

Tibica coffee and bourbon coffee

Typica and Bourbon, two classic high-quality coffee varieties, are the main coffee varieties in Yunnan. In 1991, Katimo Catimor series varieties were introduced from Kenya (with stronger anti-virus ability and higher yield). A variety of Arabian species (also known as small seed species). Because the morphology and habits of the two varieties are similar, the two varieties are mostly mixed.

Tibica coffee, native to Ethiopia and southeastern Sudan, is the most widely cultivated variety of coffee in the Western Hemisphere. The plant is stronger, but not light-tolerant, and the yield is higher in Hawaii. Tiebika top leaf red copper, called red top coffee.

Bourbon coffee is a variety of small-grain coffee second only to Tibica. At first, the main branch and the trunk grew upward at 45 degrees, and drooped with the fruit load, the lateral branches were denser, the fruit was more, and the yield was higher. But the berries are smaller and ripen more slowly. Bobang terminal bud tender leaves are green, called green top coffee

Cartimo coffee

Catimor is an improved variety of Tibika, which has 25% Robusta gene.