Hainan coffee and Yunnan coffee taste flavor difference Yunnan small grain is tin card?

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Let's start with Yunnan: almost all the coffee grown in Yunnan is Arabica, also known as small seed, and there are many subspecies under the small seed, most of which are Katim, the oldest is iron card, and there are some new varieties, such as S288, Kaduai and so on. Katim is a hybrid variety with a mellow taste, but not clean, with a mixed flavor at the end, and is often used as instant coffee and blended coffee; tetracarbol has a high thickness and clean taste spectrum, and is very good; other varieties have not been drunk and dare not comment rashly.

In addition, Hainan coffee, the coffee grown in Hainan is all Canifa species, also known as medium-grain species, and Robusta species is a variety of medium-grain species. If you bake according to the conventional roaster, then the coffee grown by Robusta can not be drunk at all, bitter and astringent, and can only be used to make instant coffee, but Hainan coffee adheres to the production process of Southeast Asian coffee, and raw beans are fried in an iron pan. In the process of stir-frying, we also have to add accessories (there were a lot of accessories in the past, but now there are very few, you know), and sugar and milk or condensed milk are also added when brewing, which has a strong milky flavor, but it is not something that ordinary people can get used to. Moreover, drinking coffee in this way is quite different from the so-called boutique coffee, so Hainan coffee is generally not discussed.

The taste of coffee depends on the roasting rather than the origin, and it is only in the case of the same roasting degree that we compare the differences between the two places. However, there are too many kinds of coffee beans in the two places, which can not be simply distinguished by Arabica and Robusta. There are too many varieties derived from the two beans, and they are different.

The differences in treatment and cultivation are not included here.

Arabica and Robusta are species of coffee trees. The former grows at high elevations, while the latter grows at low elevations. They are so different in use that there are few occasions where they can be compared. However, Hainan and Yunnan are different in producing areas, and their taste and flavor will be slightly different due to the influence of local soil, water and climate. As for the specific differences, I personally feel that the differences in the degree of baking have masked the differences between the two producing areas of raw beans.

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