The difference between Katim Coffee beans and Tibica Coffee beans _ how much is a cup of Katim coffee

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The area with the best coffee quality in Yunnan should be located between 15 °N and 23.5 °N, and the small seed coffee should be planted in the mountain area with an elevation of 800m to 1800m. Southern Yunnan happens to be located in this golden zone, with low latitude, high altitude and large temperature difference between day and night. Yunnan coffee is mostly planted in the dry and hot valley with an altitude of 1000 to 2000 meters above sea level. it has unique advantages in natural conditions, which is especially suitable for the growth of small-grain coffee, and is the most suitable area for producing high-quality coffee in the country.

The reporter learned that Tibika and Bobang, two classic high-quality coffee varieties, are the main cultivated varieties of coffee in Yunnan, and the Katimo series of varieties were introduced from Kenya in 1991. This variety has stronger anti-virus ability and higher yield. At present, Katimo is the most widely planted in Yunnan.

How to distinguish Tibika from Katim coffee beans?

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.

Katim Coffee Bean (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.

The development time of coffee fruit is longer. It takes 8 to 10 months for the fruit of small seed coffee to mature, usually from October to December of the 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 better, and the yield is lower than that of the delicate old variety. Farmers naturally prefer to grow Katim coffee beans, so now there has been a Katim style in Yunnan.

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

Palate:

Yunnan Tiebika flavor: strong but not bitter, fragrant but not strong, flower fragrance, sweet melon in the middle, black tea feeling at the end.

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