The difference between iron pickup and black coffee, the difference between small grains in Yunnan, and the characteristic flavor of iron pickup coffee.

Yunnan small grain coffee

Yunnan small-grain coffee, Rubiaceae, coffee genus, the planting area is mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other states. Small grains of coffee are native to Ethiopia or Arabian Peninsula.

Main producing area

Small-grain coffee is suitable for growing in the mountains at an altitude of 800 to 1800 meters. If the altitude is too high, it will taste sour, and if it is too low, it will taste bitter. Small grains of coffee are mostly planted in dry and hot valleys about 1100 meters above sea level, so they are moderately sour, rich and mellow. There is a unique environment suitable for the growth of small seed coffee in many areas of Yunnan, and the quality of small seed coffee is excellent.

The planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other states. The average temperature of Baoshan is 21.5℃, and the highest is 40.4℃, which is basically frost-free all the year round. It is recognized as the best producing area of small-grain coffee. The small-grain coffee cultivated here is famous at home and abroad for its strong but not bitter, fragrant but not strong, well-proportioned small noodles, mellow and fruity. International Coffee Organization tasting experts evaluate Yunnan coffee as the highest quality coffee in the world, such as Colombian wet-processed small-grain coffee.

Variety

Typica: the oldest native variety in Ethiopia and southeastern Sudan. All Arabikas are derived from Tibika. The flavor is elegant, but the physique is weak, the disease resistance is poor, the fruit yield is less. Excellent manor beans such as the Blue Mountains of Jamaica, Manning of Sumatra and Kona of Hawaii all belong to Tibika. Tiebika top leaf is red copper, called red top coffee, Tibika belongs to Arabica.

Catimor: in 1959, the Portuguese mixed Brazilian Kaddura and Timo to develop a disease-resistant Katim / Katimo, which is now an important variety of commercial beans.

Growing period

Yunnan small grain coffee 3-year-old 4-year-old fruit tree.

Coffee is a short-day plant. Coffee has the characteristics of multiple flowering and concentrated florescence. The florescence of small seed coffee in Yunnan is from February to July, and the flowering period is from March to May. The flowering of coffee is greatly affected by climate, especially rainfall and temperature. Coffee flowers have a short life span of only 2-3 days. Small seed coffee usually opens at 3: 5 in the morning and blooms from 5 to 7 o'clock.

The development time of coffee fruit is longer. It takes 8 to 10 months for the fruit of small seed coffee to mature, usually from October to December of the year. Rainfall has a great influence on fruit development, and climatic conditions directly affect fruit development.

The new leaves at the tips of the branches and leaves above are copper, which is Tiebika growing coffee trees. Tibica is an old variety of Arabica species. It is also known as Kona Hawaii and the Blue Mountains of Jamaica. In the vast expanse of Katim, it is easy to recognize. After careful observation, you will find that each species has its own appearance, Katim's leaves are hanging down, the tree shape seems to be wearing a cloak. Tiebika, on the other hand, has upward branches and new leaves on the top of the tree.

Along the way, most of the varieties planted in Yunnan are Katim, which is a hybrid of Kaddura and Robusta, a branch of the bourbon line in the Arabica species. The reason for planting this variety is that Katim has the Robusta gene, so it is better than a single old variety in disease resistance, and the yield is better, and the yield is lower than that of the delicate old variety. Farmers naturally prefer to grow Katim, so now there has been a wave of Katim in Yunnan.

(Tiebika raw beans)

Katim beans are round and thick, Tibika is thin and long, and Katim's central line is messy. Under the same conditions, Tiebika's quality is better than Katim's, and the price is also on the high side.

Typica

Typica is one of the oldest native varieties in Ethiopia. Tibica's top leaves are bronzed and the beans are oval or thin in shape; elegant flavor, but weak physique, poor disease resistance and low fruit yield.

Typica is one of the oldest varieties of Arabica coffee discovered today, and the other is called bourbon. The Arabica species originated in Ethiopia, where it still grows naturally today in the highlands of the pristine rainforest. In the 13th and 14th centuries, the tree was brought to Yemen, and around 1700, iron pickups were planted in Hortus Botanicus in Amsterdam for breeding. The Ironpickup saplings are the first saplings brought from the Dutch royal garden to Central and South America and the New World to be planted. Iron pickup is a pure precious tree species with oval fruit shape, brass leaves and varied fruit flavor.

(Tiebika raw beans)

Katim beans are round and thick, Tibika is thin and long, and Katim's central line is messy. Under the same conditions, Tiebika's quality is better than Katim's, and the price is also on the high side.

Typica cultivated variety

Java

Java, which has long fruits and bronzed young leaves, is believed to be a descendant of coffee introduced to Java from Yemen. The variety was first brought from Java to neighboring islands (Timor) and then to East Africa (Cameroon) and was planted in 1980. Introduced to Central America by CIRAD (International Center for Agricultural Research and Development). In Cameroon, this variety is known for its moderate yield and good resistance to coffee berry disease.

Maragogype

A mutant of Typica was first discovered in Brazil in 1870. The fruit is large, long and a little twisted, and the plant has long internodes and large leaves. The output is relatively low.

Kent

It is believed to be a tall Typica variety that appeared in the Kent/ Kent region of India. This variety has been widely cultivated in India since 1930. One of the varieties is called K7, which is more common in Kenya and is the best rust-resistant coffee bean variety.

Huaguoshan, Yunnan (Typica):

Baking degree: medium baking

Dried fragrance: pear fruits (pear-fruit), vanilla (vanila-like), honey (honey-like), peach tea (peach tea), ripe oranges (ripe orange), jasmine (jasmine hints)

Wet fragrance: nutty (nutty), milk chocolate (milky chocolate), herbs (herbal-floral)

Palate: supple in the mouth, aroma of Asian herbs, lively and bright sour taste, good balance between cheeks, soft acidity, mellow balance, rich layers, obvious taste of dark chocolate, honey and sucrose, brown sugar flavor after complete cooling.

Recommended cooking methods: siphon, hand flushing

Degree of grinding: 4 (Fuji R440)

Water temperature: 90 °C

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4 / water temperature 90 °C

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 88 °C

Hand punch: 3.5 degree of grinding, water temperature 89 °C

Taobao connection: https://item.taobao.com/item.htm?spm=a1z10.5-c.w4002-15673140460.35.74c367d3Ht2rZS&id=535615170690