Does Yunnan small grain coffee Tiebika taste good? Relationship between altitude and Flavor of Tibika Coffee beans

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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 suitable for growth in the mountains 800--1800 meters above sea level, if the altitude is too high, sour taste, too low taste 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's wet-processed Arabica coffee, the highest quality coffee in the world.

varieties

Typica: The oldest native variety of Ethiopia, produced in 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 year 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- 5 in the morning and blooms at 5- 7.

Coffee fruits take longer to develop. Arabica coffee fruit 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. Tibica is an older strain of Arabica, known as Hawaiian Kona, Jamaica Blue Mountain, which is actually Tibica coffee bean. 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 Coffee Bean)

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.

Baking Degree: Medium Deep Baking

Dried incense: roasted peanut, hazelnut, melon, chocolate-like

Wet aroma: oolong tea (rose-tea), caramel (caramel), honey (honey), black-chocolate (black-chocolate), almond skins (almond skins), silky mouthfeel (silky mouthfeel), brightness (brightness),

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.

Recommended cooking method: hand brewing

Abrasion: 4 (Fuji R440)

Water temperature: 88°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

Siphon pot: 3.5 grind