Flavor characteristics of Yunnan small seed Coffee beans how to grow coffee beans in Yunnan

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My good friend Ji Yong is my guide in the producing area of Yunnan. He has devoted himself to the study of coffee roasting and extraction for many years, but he has been walking among coffee lovers for five years. Although the research on coffee is very deep and insightful, but he just doesn't go into the water. Before going to Yunnan this time, we asked him to give the two Barista in our store an extraction training to make use of all the available space during the visit to the plantation. I brought some roasted coffee with the theme of Yunnan coffee from Beijing, and we started the training in the hotel that returned to the county from the plantation. The training is divided into two subjects: fast flushing of deep-roasted Yunnan coffee and classical Japanese slow flushing. The purpose of these two training is to find the roasting and extraction methods and flavor presentation of Yunnan coffee which are more suitable for the national conditions, in short, the bar application of Yunnan coffee.

Yunnan coffee has never been correctly positioned and evaluated in China. It is mainly divided into two groups, one is hoping that Yunnan coffee in China can show the same flower and fruit tone as that of Ethiopian coffee and Panamanian coffee, and the other is to take Yunnan coffee as the lowest level of mixed beans, or even get the wrong object and change its name to impersonate something. The result can be imagined, forcing Yunnan coffee in China into a corner. Yunnan coffee shows the nature of flowers and fruits, which is a matter of asking for fish, and getting Yunnan coffee wrong is bound to make the situation and status of Yunnan coffee even lower. How to correctly bake and give the correct extraction on the bar, these questions about the application of Yunnan coffee have formed the barrier lake of Yunnan coffee in China today.

Yunnan coffee has little room for flavor in roasting and extraction, and the slightly sweet flavor of nuts is not fashionable. However, even if the flavor expression range is very narrow, there is still little room for deep excavation in baking and extraction. If the achievements in this area can be popularized and popularized in coffee shops across the country, it is bound to gain a legitimate position for Yunnan coffee in the consumer market. Although it is not fashionable, it can be presented with a good taste that people like. We can not completely use the SCAA score to judge the share of Yunnan coffee in China's coffee market in the future, but the coffee with good taste suitable for the national conditions can be accepted by the majority of coffee lovers. Yunnan coffee can do it, and this is the right way for Yunnan coffee to win spring.

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