Why does Yunnan small grain coffee become the raw material of instant coffee? Because it's a "fake" Yunnan grain!

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Why does Yunnan coffee become the raw material of instant coffee? Yunnan coffee was first grown with a variety of iron pickup, and later to repay the debts of the Soviet Union.

However, a large number of iron pickup coffee beans were planted in Yunnan, which were acquired by a unified department and then shipped to the Soviet Union. Later, due to the low demand for coffee in China, coffee farmers cut down coffee trees and planted more economically valuable crops.

However, Yunnan is a treasure land for growing coffee, not only between the Tropic of Cancer, but also at the altitude to meet the growth needs of coffee trees. So Nestle Coffee took a fancy to this precious land, and since 1992, the Ministry of Coffee Agriculture has been established to specially guide and study the improvement and cultivation of Yunnan coffee, and introduce high-yield and disease-resistant Katim to buy coffee at the price of the spot market in the United States.

In 1959, the Portuguese moved the Brazilian bourbon mutant Kaddura to East Timor to mix with Tim timor, who was of Robusta descent, and succeeded in breeding a disease-resistant and highly productive Katim. As leaf rust affects coffee-producing countries around the world, with the help of international organizations, countries vigorously promote Katim to fight leaf rust and increase production capacity.

Katim is not pure Arabica blood, it is a hybrid of Timor species (Arabica and Robusta hybrid) and Kaddura (bourbon variety), so Katim has 25% Robusta pedigree, and its Robusta pedigree also determines its taste defects: the aroma is not rich enough, and the overall taste is bitter, prone to astringency and more irritating mildew.

At present, the coffee varieties commonly cultivated in Yunnan are Katim and its improved varieties. That is, Yunnan small-grain coffee is often said in the market. Now it seems that 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 good. Compared with the delicate old variety, the disease resistance is poor and the yield is low. Farmers naturally prefer to plant Katim. So now there has been a Katim wind in Yunnan.

This is why when people mention Yunnan coffee, they think of the raw materials of instant coffee. However, with the widespread popularity of boutique coffee culture and the increasing demand of domestic consumers for coffee, Yunnan coffee has been paid attention by the government in recent years, and people have a more scientific treatment for the planting of coffee trees and the treatment of coffee beans.

In the rations bean series of Qianjie Coffee, Douzi Qianjie, which represents Yunnan producing area, selected a kind of washed Katim coffee beans from Baoshan producing area of Yunnan Province. the process of 18-36 hours after peeling and fermentation in the pool enhances the bright acidity of this coffee bean and makes the coffee cleaner as a whole, and the quality of coffee beans and the flavor characteristics of Yunnan producing areas can be felt more intuitively.

Parameters of Yunnan coffee brewed in Qianjie:

In order to retain the sweet and sour and tea characteristics of Yunnan coffee, Qianjie coffee roasted it moderately. V60 filter cup can be used when brewing, powder-water ratio at 1:15, medium grinding (about the size of coarse sugar / 75% screening rate of China 20 standard sieve), water temperature of 88 degrees.

The use of segmented extraction, with twice the amount of coffee powder water for steaming, that is, 30 grams of water for 30 seconds, and the reason for the need for steaming process is to make coffee powder can discharge the internal carbon dioxide gas, so that the latter stage of the extraction is better stable. When the small water is injected around the circle to 125 grams, the injection will be stopped until 225 grams, then the filter cup will be removed after the dripping of the filter cup, and the extraction time will be 2 minutes 39 grams. Next, pick up and shake the whole cup of coffee, then pour it into the cup and taste it.

[Qianjie washed Yunnan small-grain coffee flavor] herbs, nutty aromas, chocolate, caramel, with a hint of acidity in the finish.