Introduction to the Flavor characteristics of small Grain species in Katim, Yunnan, the planting environment of Katim, Colombia

In the eyes of most Chinese, Yunnan Coffee is Yunnan small Coffee. Many people even think that Yunnan Xiaogi is a coffee tree. Perhaps in the eyes of many businessmen, this name means business opportunities, but in my eyes, this name is dispensable, he is at best a brand, absolutely can not be regarded as a coffee variety. Since we talk about the varieties of coffee in Yunnan, we have to mention "Catimor Katim". This coffee variety was introduced by Nestl é and then improved and hybridized into CIFC7963, which is now widely cultivated in Yunnan. The original seed is a hybrid of Timor Hybrid and Caturra. It is characterized by high yield of Caturra, dwarf of plant and strong disease resistance of timor. In the early days of its birth, Katim was considered by the industry to have a bad taste because of timor's Romsta pedigree. However, with the continuous improvement of varieties, the cup test of the sixth generation of F6 Katim has been on a par with that of Kaddura and Kaduai planted at low altitude. However, there is still a lot of gap between planting in high altitude areas and other varieties.

At this point, some people will ask, why did Nestl é introduce this breed?

In fact, there are two reasons, one of the reasons, commercial and economic purposes, Katim is famous for high yield and low disease.

Second, you don't need very good coffee to make instant coffee.

There is a third reason why we have to put in a good word for Nestl é. At that time, leaf rust spread all over the world, and international organizations promoted the cultivation of Katim.

To put it another way, Colombia is the biggest harvest of the new variety of Katim, and the improved Katim with the national name "Colombia" Katim and Kaddura are their two main varieties, with a proportion of about 6:4. These were told by my Colombian colleagues during the 2010 World Expo as a Chinese coffee consultant in Costa Rica. So those friends who flip through the coffee beans printed in Supermo bags and say how Katim in Yunnan had no flavor last time, please pay more attention to the coffee in Yunnan.

Katim, as a variety that has taken root in Yunnan, I love and hate it. Although it has many shortcomings and is not suitable for planting at high altitude at all, there is still a lot of room for improvement and it has become better and better. How to find more of its advantages and make use of it is the most important. In the popular shallow baking pursuit of sour aroma to enhance the sweet taste of the domestic circle, it appears to be insufficient thickness. But few people realize that because of Katim's Romsta pedigree, it is suitable for deep and fast baking. Therefore, please treat and promote Yunnan coffee correctly.