Characteristics of Katim species in Yunnan

Pay attention to coffee reviews (Weixin Official Accounts vdailycom ) and find a beautiful cafe to open your own shop

Characteristics of Katim species in Yunnan

With the further development of Yunnan coffee industry, the rising demand of domestic coffee market and the efforts of governments and enterprises, Yunnan coffee will surely usher in a new development period.

Bourbon: This variety is derived from the iron pickup and was expanded by the French after it was planted on the island of Bourbon (now known as Reunion Island) in 1708. Bobang also has a good aroma and rich taste, compared to the iron card in the yield and growth force are higher, suitable for planting in 1200- 2000 meters of the area, but the ability to resist pests is weak, but also sensitive to strong winds and heavy precipitation. Bobang coffee is the second most common variety of Arabica coffee after iron pickup. The main branch and trunk initially grow upward at 45 degrees, drooping with fruit load, the branch nodes are dense, the results are more, and the yield is higher. But the berries are smaller and ripen slower. Bobang bud tender leaves are green, called green top coffee;

Catimor: Catimor is not purely Arabica, it is a hybrid of Timor species (belonging to the Robusta species) and caturra(a variant of the Bobang species), so catimor has 25% Robusta lineage, and its Robusta lineage also determines its taste defects: aroma is not rich enough, and the overall taste is bitter, prone to astringency and more irritating musty taste.

With the further development of Yunnan coffee industry, the rising demand of domestic coffee market and the efforts of governments and enterprises, Yunnan coffee will surely usher in a new development period.

Bourbon: This variety is derived from the iron pickup and was expanded by the French after it was planted on the island of Bourbon (now known as Reunion Island) in 1708. Bobang also has a good aroma and rich taste, compared to the iron card in the yield and growth force are higher, suitable for planting in 1200- 2000 meters of the area, but the ability to resist pests is weak, but also sensitive to strong winds and heavy precipitation. Bobang coffee is the second most common variety of Arabica coffee after iron pickup. The main branch and trunk initially grow upward at 45 degrees, drooping with fruit load, the branch nodes are dense, the results are more, and the yield is higher. But the berries are smaller and ripen slower. Bobang bud tender leaves are green, called green top coffee;

Catimor: Catimor is not purely Arabica, it is a hybrid of Timor (belonging to Robusta species) and caturra(a variant of Bobang species), so catimor has 25% Robusta lineage, and its Robusta lineage also determines its taste defects: aroma is not rich enough, and the overall taste is bitter, prone to astringent taste and more pungent musty taste

Katim = Not good?

The Katim variety was still planted here, and that was the existence that was at the forefront of the variety discussion. This variety was originally developed by Portugal research institutes and was thought to have overcome the leaf rust problem. But with the mutation, even though Yunnan's research institutions have now studied Katim more deeply than Portugal, they are still plagued by leaf rust. Although there is no widespread outbreak, even Katim with strong disease resistance genes will be infected, and it is not uncommon. Therefore, in Yunnan, where diseases and insect pests are rampant, it is difficult to plant weak ancient varieties. The question is, does Katim really carry the bad genes?

This year's first batch of fresh fruits, in order to test the authenticity of the variety theory, whether katim means Han Huaizong teacher in fine coffee seed said devil tail rhyme, Xiaoquan students specially did a wave of 8 hours of washing special treatment, try to do less flavor guidance in the post-processing, restore the taste of beans themselves. As a result, in a large number of coffee colleagues 'evaluations, they did not find the so-called devil's ending or katim special taste.

Perhaps the fault lies not in the variety, but in the general lack of scientific and fine planting and processing in Yunnan.

It's not that God doesn't appreciate us, it's that we're not good enough.

Harvesting coffee cherries with a standard 20% sugar content

When we went up the mountain, we didn't look at the red fruits all over the mountain, but the sugar content was only 13% after testing, and the harvest standard set this year was to harvest the sugar content to 20%.

You can't eat hot tofu in a hurry ~ and more importantly, these are also used in the later treatment methods (this year, a special fructose-rich washing method was used, and a large number of control group experiments were also done)

For coffee, what we need is actually the maturity of the seeds in the coffee fruit, but because it cannot be measured directly, it can only reflect the maturity of the coffee fruit through the measurement of the sugar content of the pulp, and then through the later two water flotation, the beans with low average density are screened by density as immature seeds.