What is the flavor level of Catimor Katim coffee beans? Does Katim belong to Yunnan small grain coffee variety?

In recent years, with Yunnan coffee becoming more and more famous, more coffee lovers ask if there is Yunnan small-grain coffee when they go to Qianjie coffee shops. Yunnan as a famous boutique coffee producing area in China, Yunnan coffee certainly has its own unique position on the blackboard of Qianjie coffee.

After many friends noticed the varieties of Yunnan coffee beans on the market, they would go to Qianjie store to ask the barista what is Katim and whether Yunnan small grain coffee is iron pickup or Katim. Is Katim one of the Arabica varieties?

Qianjie Coffee has been mentioned in a number of articles on coffee bean varieties, coffee bean species in Rubiaceae coffee are mainly Arabica, Robusta and Liberica, each of which can be subdivided into more varieties. Among them, the well-known tin card is the oldest variety of coffee in Arabica. Because the beans of the tin card are small, they have a nickname for "small coffee".

Since iron pickup is small-grain coffee, why Yunnan small-grain coffee is marked with Katim, in fact, it is related to the local planting history. Qianjie has said in many articles about Yunnan coffee that there are historical records that coffee was first planted in Yunnan in 1904.

However, large-scale cultivation began in the 1950s, when the foreign trade department actively went to Yunnan to buy coffee for export to the Soviet Union in order to repay the debts of the Soviet Union. At that time, Yunnan small-grain coffee was rated first-class at the International Coffee Taste held in London, England in 1958.

Until the 1980s, the reform and opening-up policy promoted a series of international brands to enter the Chinese market, among which coffee giants such as Nestl é and Starbucks entered Yunnan coffee producing areas in China, and vigorously promoted the cultivation of Katim varieties.

Compared with the tin card variety, the field management of growing Katim is simple, it is resistant to the coffee leaf rust that swept through Central and South America at that time, and Katim's yield is three times that of the iron pickup. At that time, coffee growers did not know much about the flavor of coffee, coffee as a cash crop, they only estimated the income. So the elegant iron pickup coffee tree was cut down and Katim was planted instead.

The Katim variety was transplanted by the Portuguese to the Brazilian bourbon mutant Kadura in East Timor. Later, Kaddura crossed with the Robusta Tim variety and successfully bred the Katim variety with strong disease resistance and high production capacity. During the 1970s and 1990s, Katim's cultivation was vigorously promoted with the assistance of international organizations due to the scourge of coffee leaf rust in coffee producing countries around the world. So the Yunnan small-grain coffee beans we are talking about now actually refer to the Katim variety.

Due to the mixed pedigree of Robusta, the Katim variety inherits Robusta's strong disease resistance and some genes with poor flavor, such as the "devil-like tail rhyme" mentioned in Fine Coffee, which is not rich in fragrance, bitter, astringent and unpleasant and exciting.

With the improvement of the Katim coffee variety and the post-processing technology of raw beans by the Yunnan authorities, the flavor of Yunnan small-grain coffee has become more refined, and there is no "devil-like tail rhyme". It is more in line with the flavor characteristics of Yunnan small-grain coffee, which is "fragrant but not strong but not bitter".

Coffee gluttons who are familiar with the origin of Yunnan small-grain coffee like to yell that they like Yunnan small-grain coffee beans produced in a particular producing area. Yunnan's boutique coffee producing areas are mainly Baoshan, Pu'er, Dehong, Lincang, Xishuangbanna, different people have different rankings of Yunnan coffee producing areas in their hearts, some like Baoshan, some like Pu'er, and some like Lincang.

On the bean list of Qianjie Coffee, Yunnan, as a famous boutique coffee producing area in China, has its own unique area, and a washed Katim from Baoshan represents the basic customs of China's producing areas in the Qianjie rations bean series. Because in the process of washing, the peel and pulp pectin is cleaned and then dried in the sun, so the Yunnan washed Katim flavor in Qianjie coffee rations bean series is clean and bright. the soft acidity, nut tonality and tea feeling of Yunnan flavor are clearly shown.

Many friends who are running for the reputation of Yunnan small-grain coffee go to Qianjie to taste the coffee and say why they can't make that taste at home. Here, Qianjie Coffee will introduce to you the brewing techniques used in the production of Yunnan small grains of coffee in Qianjie.

Filter cup: Hario V60

Water temperature: 87 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:15

Grinding degree: 75% of the pass rate of Chinese standard No. 20 screen

In this era of pursuing fresh roasting of coffee beans, everyone wants to cook coffee beans as soon as they are roasted. In front of the street, we have also heard feedback from many friends that coffee beans are too fresh, taste rough, and have an obvious dry feeling after entering the throat. This is because coffee beans need to be roasted for 4 to 7 days to discharge excess gas, making the coffee flavor more round and fuller. And Qianjie delivery within 5 days of roasted coffee beans, just after the bean breeding period, it is the time of full flavor.

Even so, Qianjie suggests that you still need to steam for 30 seconds when brewing to promote the discharge of carbon dioxide from coffee beans.

In the way of brewing coffee in Qianjie, three-stage water injection is generally used. Compared with the one-size-fits-all flow, the three-stage style is easier to get coffee with rich layers, full flavor and round taste. Compared with other champion punching methods such as four or six water injection, the operation is easier and suitable for beginner lovers of hand-brewed coffee.

Steam 30 grams of hot water for 30 seconds, inject fine water from the central point and slowly circle to 125 grams, wait for the water level in the filter cup to drop to 225 grams, and the total extraction time is about 2 minutes.

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