Introduction to the score of Catimorkatimo / Katim / Katimo Coffee Variety Story planting

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Yunnan coffee varieties are mainly mixed-race Katim / Katimo infected with Robusta gene, which is very different from Taiwan's traditional Tibica, but interestingly, the notorious Katimo has won the top 10 in the domestic Yunnan raw bean competition. on the contrary, it is the delicious varieties of Tiebika and Geisha, which are both defeated. Yunnan Katimo seems to be something to be reckoned with. Ted Lingle, a senior consultant to CQI in the United States, said that Yunnan Katimo species can increase aroma and alcohol at a high altitude of more than 1500 meters, coupled with appropriate post-processing, the color of the taste spectrum will not lose to the traditional old varieties.

Please pay attention to the following facts:

1. Although many domestic Qs scored high scores in the Yunnan Raw Bean Competition, in fact, the scoring results can not be queried on the CQI official website.

two。 Although there have been rumors that Katimo was sent to the United States to get a high score, according to our understanding, this should also refer to the CQI official website. Similarly, no historical score can be found. There are only two raw bean samples recorded in the system in 2016, with a score of 61 and a score of 81.5. The submitter is YCE.

3. Although it is rumored that the industry has already rated Luodou as a high-quality product, in fact, India uses the R version of SCA, which belongs to the independent scoring system of Luodou.

Therefore, Katimo can become a good raw material for instant coffee and mixed beans, early through the post-processing way to score Katimo through the domestic Q is too high, and can not put Yunnan coffee into the fast lane of fine coffee.

Katimo high-generation variety, medium dwarf plant, vigorous growth, stable by-characters, crown bud tender leaves emerald green, the whole plant leaf color dark green, plant-shaped column, short internodes, many branches, exuberant growth, wide adaptability, strong drought resistance, a certain degree of cold resistance, under the medium management level, the average dry bean yield is more than 200 kg.

3846 seeds per kilogram in cool sun for 2 months. There were about 5000 seeds in cool sun for 5 months, the germination rate was more than 95% in two months after seed production, 85% in three months, became weak after three months, and most seeds lost their germination rate after six months. The resistance to leaf rust is sub-immune type or extremely high resistance type, and its plant type is compact, and it has a certain inhibitory effect on longicorn beetles that mostly lay eggs in the bare parts of branches, with high yield, no prominent phenomenon in size and year, and excellent quality. This variety has been the main variety in coffee production since planting.

Katimo CIFC7963 (F6) is widely popularized and planted in Dehong, Baoshan, Pu'er, Xishuangbanna, Lincang, Wenshan, Yuxi and other coffee growing areas in Yunnan Province, as well as Panzhihua in Sichuan Province and neighboring Myanmar, with a total promotion area of more than 200,000 mu.

The annual mean temperature is 19 ℃ ℃, the accumulated temperature of 10 ℃ is more than 6800 ℃, the coldest monthly average temperature is more than 11.5 ℃, the absolute lowest temperature is above 1 ℃, the coldest monthly mean temperature is ≥ 11.5 ℃, the monthly mean temperature of ≤ 13 ℃ is more than two months, the extremely lowest average temperature is above 0 ℃ in general years, and there are areas of-1 ℃ or short-2 ℃ in some years. Below 1200 meters above sea level, the annual rainfall is ≥ 1100 mm; the soil is fertile loam, the soil is loose, the drainage is good, the PH value is 6 Murray 6.5, the sunny slope is less than 25 °and the terrace is planted.

Catimor: an important variety of commercial beans at present. East Timor was colonized by Portugal for 400 years, and the Portuguese had long been in contact with East Timorese coffee trees. In 1959, the Portuguese moved the Brazilian bourbon mutant Kadura to East Timor and interbred with Tim, who was of Robusta origin, and succeeded in cultivating Katimo with disease resistance and super production capacity. From 1977 ○ to 1999 ○, leaf rust affected coffee producing countries around the world. With the assistance of international organizations, various producing countries vigorously promoted Katimo to fight leaf rust and increase production capacity. However, although Katimo inherited the advantages of Robusta's strong disease resistance, but also inherited the gene of poor flavor, in addition, although the early Katimo production capacity was large, it needed shade trees to serve, otherwise it was easy to wither, which can be said to be strong and dry. Over the decades, many botanists have studied the improvement of Katimo varieties, and dozens of new varieties have been cultivated. Colombia is the biggest harvester. In 1982, the sun-exposed Katimo was cultivated and named after the country "Colombia." Costa Rica claims that [Colombia], which has been interbred for many generations, is different from the general Katimo. at present, it and Kaddura have become the two main varieties in the country, and have long replaced Tibica, which is weak, sickly and with low yield. However, most of the winners of Costa Rican [COE] are Kaddura, and [Colombia], who is of Robusta descent, rarely wins the prize. A large number of [Supermo] commercial beans exported by Costa Rica should be lower altitude [Colombia] or Kaddura, rather than the traditional Tibica, which is the main reason why the flavor of [Supermo] is getting poorer and poorer, but it is impossible for Costa Rica to reproduce the less productive Tibica.

In order to improve the poor evaluation of the Catimor Cartier Cup, botanists from all over the world have turned to the interbreeding of Arabica and Cartimodo in recent years, in an attempt to reduce the Robusta pedigree and improve the elegant flavor of Arabica, thus cultivating a new generation of Cartimos, including [CatimorH528], [CatimorH306], and [CatimorT5175] and [CatimorT8667] of Costa Rica. But Costa Rica has abandoned the cultivation of Katimo, focusing on Kaddura varieties, and exporting the improved Katimo to Asian countries. There are countless Katimo strains, and the cup test results and habits of each strain are also different, but although it has been improved for many years, Katimo has not yet entered the top 30 list of the International Cup. Katimo's biggest fatal injury is that it is not inferior to Kaddura, Kaduai or bourbon beans grown at low altitude, but the cup test results planted at high altitude are significantly lower than those of bourbon, Kaduai or Kaddura. It remains to be seen whether Kadim can ascend to the Hall of Great elegance. Looking forward to one day to cultivate a super Katimo suitable for high altitude, shocked the boutique coffee industry.

The coffee beans on the market are fragrant and charming, but the raw coffee beans are tasteless and need to be roasted at high temperature to make the sugar browning produce a special aroma, so roasting can be said to be the most important factor affecting the aroma of coffee beans. The roasted coffee beans grow by about 30% in volume and 18% to 25% less in weight.

1. Stir-fry: divided into light baking (Light Roast) and cinnamon baking (Cinnamon Roast). Coffee beans still have organic acids, have a strong sour taste, are light in color, and are the smallest of the three.

two。 Medium roasting: there are three baking methods: medium baking (Medium Roast), deep baking (High Roast) and urban baking (City baking). Bitter taste, sour taste to achieve a balance, coffee beans dark color.

3. Deep fry: there are also three kinds of baking methods: deep City Baking (Full City Roast), French Baking (French) Roast) and Italian Baking (Italian Roast). Because the browning of sugars produces coking, it has a strong bitter taste. Coffee beans are dark brown and glossy, and the granules are the most roasted of the three.

According to teacher Han Huaizong, because the Katimo coffee beans are infected with the Luodou gene, they always have a "devil's tail rhyme" at the end, so they are more suitable for medium to deep roasting.

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