Yunnan small grain Katim flavor

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Yunnan small grain Katim flavor

Most of the beans in Yunnan are now Katim, with 1/4 Robbist pedigree, not pure Arabica beans. As a result of Nestle's acquisition, most coffee farmers have cut off the old Tibica and bourbon and planted Katim instead, so the flavor of Yunnan beans is generally not as good as it used to be. Katim this variety, only suitable for instant, even if the improvement of planting, there will be rare good beans.

Katim of Yunnan small-grain coffee beans: a coffee variety bred by the Portuguese in 1959, as a hybrid with 75% Arabica blood and 25% high-quality Robusta blood, it not only inherits the excellent flavor and characteristics of Arabica, but also inherits the disease resistance and heavy feeling of Robusta. With its own unique attribute of excellent price and beauty, it has successfully opened up a wonderful world of its own in the world of coffee. Medium deep baking, clean and thorough after the entrance, the aroma of the tree is natural and mellow, the acidity is well balanced, the soft berries are slightly sour and the finish is sweet.

Treatment [natural]

Flavor: soft berries slightly sour, balanced and lively, flower and fruit aroma, tree fragrance, strong sweet

There are actually three varieties of Yunnan Xiaomi, Typica and Bourbon under Arabica, and Katim Catimor, a mixed improved variety of Arabica and Robusta.

Generally speaking, because of the gene of Luodou, the flavor of Catimor will not be very good, but some coffee farmers grow and handle it properly, at least not so bad if the roaster is good. The reason why it is not popular with high-quality bean glutton is mainly because Catimor is the main force of commercial beans.