Flavor characteristics of Yunnan Coffee beans introduction and Flavor characteristics of Yunnan Coffee Katim

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Yunnan Coffee in China

Coffee is a product of the tropics. You may not believe it, but the best coffee growing area in the world is in Yunnan Province of China. Unfortunately, Chinese people do not attach importance to coffee, do not know how to use coffee in exchange for foreign exchange…also have no hobbies, but very fond of drinks. The so-called drink is not alcohol, but coffee everywhere. I've tasted it all, and I didn't know it until today. The best coffee producing area is not Colombia, Turkey, Indonesia, but the mainland of China. After inspecting Yunnan coffee planting and primary processing bases, experts from the International Coffee Organization evaluated Yunnan coffee as Colombia wet-processed Arabica coffee, the highest quality coffee in the world.

It is well known that coffee is produced from the equator to 15 degrees north latitude, so it is produced in South America and Indonesia and Africa. However, coffee produced at the equator to 15 degrees north latitude is too strong and bitter, so only some people who drink coffee and do not know its taste will like it. In fact, the best coffee should be produced between 15 degrees north latitude and the Tropic of Cancer.

Coincidentally, the southern part of China's Yunnan Province (especially near Laos) and the northern part of Yunnan Island happen to lie on the upper edge of this golden belt. Hawaii, Saudi Arabia and other places in the United States, although located in this zone, on the one hand, Hawaii has no mountains, no fog, and on the other hand, there is no water in the sandy desert, so coffee cannot settle down. Therefore, the best coffee production in the world is actually in China.

At present, the varieties commonly cultivated in Yunnan coffee are Catimo 7963(Catimo), Catimo P series varieties, Bobang and Boubon varieties, Tibika and Tibika varieties (typica).

Based on my long-standing baking practice, we know the following about these commonly grown varieties.

Katimo 7963, smaller particles, higher yield. Roasted beans under balanced taste baking conditions show high fruit flavor, moderate acidity, good sweetness, moderate alcohol feeling, good cleanliness, and some market demand.

Katimo P series, thick particles, P4 is currently the main varieties of Yunnan alpine coffee. P series coffee has super sweetness, high caramel conversion rate, good taste clarity, good cleanliness, vanilla flavor and fruit flavor, high acidity and full aroma under moderate roasting condition, which is the most impressive variety evaluated by evaluation organization according to evaluation standard (COE evaluation table). The best balance point of the Catimo P series is in the medium and deep roast. The deep roast Catimo P series coffee will get higher caramel conversion, higher aroma content, good acid correction, thick effect and performance after concentrated extraction, making it the best ingredient and base for espresso beans.

It is important to highlight the variety of iron pica. This variety is the most colorful during baking, citrus, nutty, jasmine, rose, fresh cane juice, ripe apple can be realized during baking. The earliest planting of this variety was in Dehong Prefecture. This variety has not received high ratings in many COE testing occasions. I believe that the concentration areas of Mena reaction vary from coffee to coffee, and the roasting standards of COE test do not reflect the concentration areas of Mena reaction of some coffees well, which need to rely on the rich experience of coffee roasters to discover. By comparison, tipica coffee has a lower acidity, making it easier to achieve a lower taste equilibrium point, while the general roasting ends with a simple equilibrium, which gives many people the impression that it is smooth but also very flat. The market reaction tells us that with good baking results, iron pica has become a popular choice in the market.

Popan variety. Compared with iron pica, Yunnan Bobang has slightly higher acidity, earlier caramel conversion, frankincense and chocolate flavor. Moderate acidity can increase the fresh and lively feeling, so that coffee has a fresh flavor.

Friends, the above brief introduction is my long-term Yunnan coffee roasting experience summary and taste judgment, lack of substantial substance analysis experimental support. Let's hope the scientific community has coffee fans like us who can use the conclusions of analytical experiments to give scientific explanations.

When coffee is roasted by variety and characterized, we find that it already has the meaning of fine coffee. The significance of coffee selection is the discovery of coffee characteristics. For a long time, coffee testing was obsessed with the pursuit of the best coffee, ignoring the original intention of coffee specialty discovery. In fact, it is coffee consumers of all stripes who determine the best coffee judgments. Their aesthetic experience and taste determine their judgment of coffee. Under the basic requirement of sweetness, they can move their coffee or just taste a certain point!