What is the quality of Yunnan small grain coffee? I was surprised to have a drink of Yunnan iron pickup today.

I am a coffee lover.

Didn't they say that Yunnan beans are very ordinary, but I was pleasantly surprised to drink iron pickup truck today

The owner is also a coffee lover, in order to pass the time to open their own coffee shop. Today, I went to gather popularity specially. The proprietress took out half a pound of high-altitude iron pickup truck carefully prepared by the owner of the coffee garden in Dehong, Yunnan, and let me try it.

Small Fuji 4.5 scale, water powder ratio 1:15, Harrio V60 filter cup, cheat pot

Taste: Sweet, light bitter, mellow balanced feeling, rich layers, aftertaste dark chocolate, honey, sugar taste obvious, there is a sticky feeling, completely cooled, thick oolong tea aroma, touch with your fingers, unexpectedly have burnt syrup sticky feeling.

Coffea yunnanensis

Yunnan arabica coffee, rubiaceae, coffee, planting area is mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures. Arabica coffee is native to Ethiopia or the Arabian Peninsula.

main producing areas

Arabica coffee is suitable for growing in the mountains of 800~1800 meters above sea level. If the altitude is too high, it tastes sour, and if it is too low, it tastes bitter. Arabica coffee is mostly planted in dry and hot valleys at an altitude of about 1100 meters, so the acidity is moderate, the aroma is rich and mellow. Many areas of Yunnan Province have unique environments suitable for the growth of Arabica coffee, and the Arabica coffee produced is of excellent quality.

Planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures. Baoshan has an average temperature of 21.5℃ and a maximum temperature of 40.4℃. There is basically no frost all year round. It is recognized as the best producing area of Arabica coffee. The Arabica coffee cultivated here is famous for its strong but not bitter, fragrant but not strong, well-proportioned grain facets, mellow fragrance and fruity flavor. The International Coffee Organization's tasting experts rated Yunnan coffee as Colombia wet-processed Arabica coffee, the highest quality coffee in the world.

varieties

Typica: The oldest indigenous variety of Ethiopia, native to Ethiopia and southeastern Sudan, from which all Arabica is derived. Elegant flavor, but weak constitution, poor disease resistance, fruit yield less. Jamaica Blue Mountain, Sumatra Mantning, Hawaii Kona and other excellent estate beans belong to Tibika. The top leaf of tibeka is red copper color, called red top coffee, tibeka belongs to arabica.

Catimor: In 1959, the Portugal interbred Brazilian cadura with Timor to breed a disease-resistant catimor/catimo, which is currently an important commercial bean variety.

growth period

Coffea arabica 3~4 years old fruiting trees.

Coffee is a short-day plant. Coffee has the characteristics of multiple flowering and concentrated flowering. Coffea arabica flowers from February to July and blooms from March to May in Yunnan. The flowering of coffee is greatly affected by climate, especially rainfall and temperature. Coffee flower life is short, only 2 - 3 days. Arabica coffee generally opens at 3 to 5 in the morning and blooms at 5 to 7.

Coffee fruits take longer to develop. Coffee arabica ripens in 8~10 months, usually in October ~ December of the year. Rainfall has a great influence on fruit development, climate conditions directly affect fruit development,

The new leaves at the tips of the branches and leaves above are copper-colored. This is the coffee tree of the tibeka species. The tibeka is an older strain of the arabica family, known as the hawaiian kona and Jamaica blue mountains, which are also tibeka species. It was easy to recognize them among the katim. When you look closely, you will see that each species has its own appearance. The leaves of Katim are all hanging down, and the tree looks like it is wearing a cloak. Tibika, on the other hand, has branches upward and new leaves with copper tops growing at the top of the tree.

Along the way, most of Yunnan is now planted with Katim, this variety is a hybrid of Kadura and Robusta, the bourbon branch of Arabica species. The reason for planting this variety is that Katim has Robusta gene, so it is more resistant to disease than single old varieties conveniently, and the yield is also good. Compared with delicate old varieties, the disease resistance is poor and the yield is low. Farmers naturally prefer to plant Katim, so now Yunnan has set off a wave of Katim wind.

(Tibica beans)

Katim beans are round and thick, tibika is thin and long, and the central line of katim is messy. Under the same conditions, tibika is better than katim in quality and higher in price.

Typica

Typica is one of the oldest native varieties in Ethiopia. The top leaves of Tiebika are bronze, the beans are oval or thin and pointed; the flavor is elegant, but the physique is weak, the disease resistance is poor, and the fruit yield is small.

Typica is one of the oldest varieties of Arabica coffee found today, the other being bourbon. The Arabica species originated in Ethiopia, where it still grows naturally today in the pristine rainforest upland. The species was brought to Yemen in the 13th and 14th centuries, and around 1700 it was bred at Hortus Botanicus in Amsterdam. The tiepika saplings were the first saplings from the royal gardens of the netherlands to be brought into central and south america and planted in the new world. Iron pickup is a pure bloodline of precious trees, fruit oval, leaves brass, fruity flavor was varied.

(Tibica beans)

Katim beans are round and thick, tibika is thin and long, and the central line of katim is messy. Under the same conditions, tibika is better than katim in quality and higher in price.

Typica cultivars

Java

Java has long fruits and bronzed leaves and is believed to be a descendant of coffee introduced to Java from Yemen. This variety was first introduced from Java to neighbouring islands (Time) and then to East Africa (Cameroon), where cultivation began in 1980. Introduced to Central America by CIRAD (International Centre for Agricultural Research and Development). In Cameroon, this variety is known for its moderate yield and resistance to coffee berry disease.

Maragogype

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

Kent

It is believed to be a tall Typica species found in Kent/Kent, India. This variety has been widely cultivated in India since 1930. One of these varieties, called K7, is more common in Kenya and is the most rust-resistant variety of coffee beans.

Yunnan Huaguoshan (Typica):

Degree of roasting: medium roasting

Dried aroma: pear fruit, vanilla, honey, peach tea, ripe orange, jasmine hints

Wet aroma: nutty, milky chocolate, herbal

Palate: Soft on the palate, Asian herb aroma, lively and bright acidity, cheeks salivation, sour softness, mellow balance, rich layers, aftertaste dark chocolate, honey, sucrose flavor obvious, completely cooled, brown sugar flavor.

Recommended cooking methods: siphon, hand brewing

Abrasion: 4 (Fuji R440)

Water temperature: 90°C

Other suggestions for trickle-filtration extraction:

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

Aile pressure, recommended 2.5 grind, water temperature 88°C

Hand washing: 3.5 grinding degree, water temperature 89°C

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