Baoshan Coffee History introduction _ Baoshan boutique coffee brand recommendation _ Baoshan coffee bean price

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Yunnan coffee, as a member of Asian coffee producing area, inevitably represents the face of Asian coffee. In fact, Yunnan is famous not only for tea, but also for coffee. However, the history of coffee in Yunnan is negligible compared to the well-known tea, so that many people do not know that coffee is still grown in Yunnan!

Because Yunnan coffee is not good in the past, most of them make instant coffee, which leads to people's bad opinion of it. In recent years, the development of Yunnan coffee can be said to be getting better and better, just like a dark horse into the boutique world. Today, I would like to introduce Baoshan, Yunnan, which has the longest history of growing small-grain coffee in Yunnan. By the way, I will tell you the difference between Yunnan bean iron pickup and Katim.

The western and southern parts of Yunnan Province are located between 15 °N and the Tropic of Cancer, most of which are 1000-2000 meters above sea level, and the topography is dominated by mountains and slopes.

With fertile land, abundant sunshine, rich rainfall and large temperature difference between day and night, the unique natural conditions have formed the particularity of Yunnan small seed coffee taste-strong but not bitter, fragrant but not strong, slightly fruity. In Pu'er, Xishuangbanna, Wenshan, Baoshan, Dehong, Lincang and other places in the south and west of Yunnan, Yunnan small seed coffee is planted in the distribution area.

Baoshan Coffee

Baoshan, as one of the three major producing areas of small-grain coffee in Yunnan, is the forerunner of the cultivation and processing of small-grain coffee in China. Small-grain coffee has a long history and rich cultivation experience, which can be traced back to the mid-1950s. According to textual research, the oldest coffee tree has been for more than 60 years.

Baoshan City, Yunnan Province has been planting coffee on a large scale since 1952, which has a history of nearly 60 years. Due to the unique natural conditions and accumulated cultivation techniques of Nujiang River Basin and dry River Basin in Yunnan Province, Baoshan Coffee enjoys a high reputation in the international market because of the careful cultivation of farmers and technicians.

The Development History of Baoshan Coffee Industry

The first stage: in the 1950s, Baoshan small-grain coffee was successfully popularized and planted in Lujiang dam, and the planting area of coffee in the city was nearly 10,000 mu in 1960.

The second stage: in the early and middle of 1960s, due to the influence of market and diseases, the planting shrank. By the end of 1970s, the planting area of coffee in the city was only 0.3 mu.

The third stage: in the late 1980s, with the participation of the Yunnan project assisted by the United Nations Development Program and the international coffee specialized production group, the price of coffee heated up, up to 30 yuan / kg, and Baoshan coffee started again. By 1997, the planting area of coffee in the city was nearly 30,000 mu.

The fourth stage: since the start and implementation of the biological resources development project in Yunnan Province, Baoshan coffee industry has developed by leaps and bounds.

Coffee variety

Most of the varieties of coffee in Yunnan are Katim, but there are also iron pickups.

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.

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 growing period of Baoshan Coffee: Baoshan Coffee 3-year-old 4-year-old fruit tree.

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.

[Qianjie Coffee Yunnan Xiaoguo (Katim) and Yunnan Huaguoshan (Iron pickup)] display and comparison

What is the difference between the Yunnan small grains that are also washed and the raw beans in Huaguoshan, Yunnan?

Qianjie Coffee put Yunnan Huaguo Mountain and Yunnan small grains together. The beans found in Yunnan Huaguo Mountain will be relatively slender, while Yunnan small beans will be more round.

[Qianjie Coffee Yunnan small Grain Baking sharing]

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature is 190 ℃, the firepower is 120, and the throttle is set at 3; the temperature recovery point is 1 ", and the throttle is opened to 4 at 145℃, and the firepower remains unchanged; when the furnace temperature is 166℃, the bean watch turns yellow, the grass smell disappears completely, and enters the dehydration stage. When the furnace temperature reaches 188℃, the firepower is adjusted to 60 ℃, and the throttle is 5.

The smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen clearly to the sound of the explosion point. When the sound of the explosion point begins to explode, the throttle will remain unchanged. After an explosion, the development will take place for 3 minutes, and 198 ℃ will be put into the pot.

[suggestion on brewing parameters of Yunnan small grains of Qianjie Coffee]

Filter cup: V60

Water temperature: 90-92 ℃

Powder / water ratio: 1:15

Degree of grinding: VARIO#5O

[Qianjie coffee brewing technique]

Qianjie coffee friends first use 30 grams of water for steaming for 30 seconds, then small flow circle injection to 125 grams for segments, when the water level drops by half, continue to inject water to 225 grams to stop water injection, and so on all the water dripping time is 2 minutes.

[flavor description]

When boiled in a V60 filter cup, it smells nutty, with herbs, chocolate, caramel and a hint of acidity in the finish.

[Qianjie Coffee Yunnan Huaguo Mountain Baking sharing]

Roaster: Yang family 600g semi-direct fire

Put the furnace temperature to 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 30 seconds, the throttle remains unchanged, adjust the firepower to 168 degrees at the return point of 1: 33 degrees Celsius, at this time the bean table turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 130 degrees, and the throttle is adjusted to 4 degrees.

On the 8th '45th floor, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen clearly to the sound of the explosion point, to 9: 07 "start an explosion, adjust the firepower to 80 degrees, the throttle should be fully opened 5 (the firepower should be very careful, not so small as to be free of bursting sound), 3 degrees 00" after an explosion, 198 degrees into the pan.

[Qianjie Coffee Yunnan Huaguoshan brewing suggestion]

Filter cup: V60 filter cup

Water temperature: 89-90 ℃

Degree of grinding: BG#6W

Powder / water ratio: 1:15

[flavor description]

Melons, nuts, sucrose, cream, soft acid, black tea.

[summary]

Colleagues in Qianjie Coffee will find it easier to accept Yunnan Huaguo Mountain, perhaps because of the variety. Yunnan Huaguo Mountain (Tieka) is suitable for planting at high altitude, with slower growth rate, more accumulated nutrients and more complex sense of hierarchy, while Yunnan Xiaoguo (Katim) has the pedigree of 1 stroke 4 Luodou, which can be planted at low altitude and grow faster. Sugar and other nutrients combine less, and Luodou's genes bring a little bitterness, so the overall taste is not too outstanding.

END