Is the Katimokatim coffee bean Arabica? Taste description of the difference in flavor between Katim and tin pickup coffee beans

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Katim coffee beans belong to Arabica. Although it has Robusta genes, Katim belongs to the Arabica breed because of the large proportion of Arabica genes.

The source of Katim.

Katim is a hybrid of Timor and Kaddura, which has strong resistance to rust.

Katim came from a cross between Tim and Kaddura, who are resistant to rust in Portugal in 1959. Its flavor is characterized by bitter acid with a little astringent taste and a salty aftertaste. Because there are not too many requirements for planting space, strong resistance to leaf rust and high fruit yield, it has become one of the few Arabica varieties with high yield.

At the same time, the variety can adapt to the climate at different elevations. Katim planted at an altitude of 600-1000m will have a bitter taste, with the sour taste of plums and herbaceous taste, so it will be used as a raw material for instant coffee.

The Katim coffee beans planted above 1200 m above sea level are of the same quality as Bourbon, Kaddura and Kaduai, with the acidity of plums, the sweetness of caramel and the aftertaste of roasted nuts.

How about Katim coffee in Yunnan?

Although Yunnan coffee had a poor reputation ten years ago, in recent years, with the strong support of the Yunnan government, coffee trees have been planted more scientifically, and more attention has been paid to the extraction and drying process of coffee beans. Yunnan Katim Coffee is not what it used to be.

Due to the diurnal temperature difference caused by high-altitude planting and the nutrients of Yunnan red soil, today's Yunnan Katim coffee usually has plum-like acidity, caramel sweetness and nutty finish, as well as a slight grassy flavor.

This is the unique flavor of Yunnan producing areas for a long time. Therefore, among the signature rations of Qianjie coffee, we selected washed Katim coffee beans from Baoshan area at an altitude of 1200m. After moderate baking and proper cooking, it can show the acidity of plums, the aroma of melon and the sweetness of brown sugar tea.

How about Yunnan iron card small grain coffee?

But Qianjie Coffee believes that if you want to improve the quality of Yunnan small-grain coffee, it is more important to start with changing varieties. Because Qianjie Coffee began to grow tin card varieties at an altitude of about 1300m in Lincang, Yunnan Province in 2013.

Qianjie chose to plant the tin card variety because it is the oldest member of the Arabica variety, and its greatest feature is its high cleanliness and sweet flavor. When Yunnan first planted coffee trees, it was also a variety of iron pickups.

However, later, due to general reasons, many iron pickups were cut off, and in the later stage, because Nestl é won the treasure land of Yunnan, and introduced Katim with higher production, Yunnan now mainly grows Katim varieties.

Because the variety is genetically pure and has the characteristics of high cleanliness and sweetness, the iron pickup beans grown in Yunnan will taste cleaner and fuller than Katim coffee beans.

The Yunnan iron truck grown in Qianjie Coffee uses traditional sun treatment. After moderate baking, it can show Brin-like sour and sweet, soft berry fermented aroma, brown sugar-like sweetness and black tea-like sweet.