Is Yunnan Baoshan coffee variety small grain coffee? How much is Nanbaoshan coffee per jin?

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Yunnan small-grain coffee, Rubiaceae, coffee genus, the planting area is mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other states. Baoshan small grain coffee is native to Ethiopia or Arabian Peninsula.

Main producing area

Small-grain coffee is suitable for growing in the mountains at an altitude of 800 to 1800 meters. If the altitude is too high, it will taste sour, and if it is too low, it will taste bitter. Small grains of coffee are mostly planted in dry and hot valleys about 1100 meters above sea level, so they are moderately sour, rich and mellow. There is a unique environment suitable for the growth of small seed coffee in many areas of Yunnan, and the quality of small seed coffee is excellent.

The planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other states. The average temperature of Baoshan is 21.5℃, and the highest is 40.4℃, which is basically frost-free all the year round. It is recognized as the best producing area of small-grain coffee. The small-grain coffee cultivated here is famous at home and abroad for its strong but not bitter, fragrant but not strong, well-proportioned small noodles, mellow and fruity. International Coffee Organization tasting experts rate Baoshan Coffee as the highest quality coffee in the world, such as Colombian wet-processed small-grain coffee.

Variety

It seems that there are not many people to publish authoritative reports on the varieties of coffee beans in Yunnan, and I also believe that coffee farmers do not necessarily know, and the processing plants do not care, so it is relatively weak to catch up with the smallest varieties (at least I do not know). Therefore, it can only be divided from the large branches, and it is also the most common division, not to mention the species of Robusta. From the point of view of the same category, the altitude of Baoshan coffee is mostly of Arabica. The reason is very simple. The environment above sea level is suitable for growing Arabica. Although chlorogenic acid has less disease resistance and poor disease resistance, altitude gives it living space, so there is no need to plant chlorogenic acid with strong disease resistance and bitter Robusta, and Arabica's price is better. On the other hand, there are more varieties of Arabica in Yunnan than in bourbon, so if someone says that it is Arabica in Yunnan, it is actually about 80%, that is to say, Arabica. On the other hand, the branch further down the third floor is less mentioned. Some people say that part of it is Catimor Katim, which is a hybrid of Arabica and Robusta; the better is Caturra Kaddura, which is a mixture of Rabica and Bourbon, and there is usually Kaduai where there is Kaddura.

In fact, most of the categories of Baoshan coffee in Yunnan are still Katim, and the tin card also exists, but it is still dominated by Katim.

Typica: the oldest native variety in Ethiopia and southeastern Sudan. All Arabikas are derived from Tibika. The flavor is elegant, but the physique is weak, the disease resistance is poor, the fruit yield is less. Excellent manor beans such as the Blue Mountains of Jamaica, Manning of Sumatra and Kona of Hawaii all belong to Tibika. Tiebika top leaf is red copper, called red top coffee, Tibika belongs to Arabica.

Catimor: in 1959, the Portuguese mixed Brazilian Kaddura and Timo to develop a disease-resistant Katim / Katimo, which is now an important variety of commercial beans.

Baoshan Coffee growing period

Baoshan coffee 3-year-old 4-year-old fruit tree.

Coffee is a short-day plant. Coffee has the characteristics of multiple flowering and concentrated florescence. The florescence of small seed coffee in Yunnan is from February to July, and the flowering period is from March to May. The flowering of coffee is greatly affected by climate, especially rainfall and temperature. Coffee flowers have a short life span of only 2-3 days. Baoshan coffee is usually opened at 3: 5 in the morning and in full bloom from 5 to 7 o'clock in the morning.

The development time of coffee fruit is longer. It takes 8 to 10 months for the fruit of Baoshan coffee to mature, usually from October to December of the same year. Rainfall has a great influence on fruit development, and climatic conditions directly affect fruit development.

The new leaves at the tips of the branches and leaves above are copper, which is Tiebika growing coffee trees. Tibica is an old variety of Arabica species. It is also known as Kona Hawaii and the Blue Mountains of Jamaica. In the vast expanse of Katim, it is easy to recognize. After careful observation, you will find that each species has its own appearance, Katim's leaves are hanging down, the tree shape seems to be wearing a cloak. Tiebika, on the other hand, has upward branches and new leaves on the top of the tree.

Along the way, 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.

Katim beans are round and thick, Tibika is thin and long, and Katim's central line is messy. Under the same conditions, Tiebika's quality is better than Katim's, and the price is also on the high side.

[Qianjie Coffee recommended hand-flushing parameters]

Filter cup selection: V60 filter cup, kalita fan and cake cup are available.

V60 as a demonstration

Parameters: 15g powder, water temperature 90 degrees

Grinding 4, the ratio of water to powder is close to 1:15, and the total time is about 2:00.

Technique: 25-30g water steaming, the steaming time is 30s, the first stage water injection to 120g water cut off, vertical flow, small flow slowly circle; the second stage water injection to 225g, the flow and circle speed is slightly faster, reducing the powder clogging the filter cup, resulting in excessive extraction.

Other extraction suggestions:

Normal pressure: 3.5-4 degree of grinding / water temperature 90 degrees

Siphon: 4 degree of grinding, water temperature: 89 degrees

Philharmonic pressure, 2.5 degree of grinding, water temperature 88 degrees

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