Do katim coffee beans taste good? Katim coffee all the advantages and characteristics of cultivation? Katim is

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Does Katim coffee beans taste good? What are the planting advantages and characteristics of Katim Coffee City? Is Katim a hybrid coffee breed?

Coffee belongs to the evergreen shrub of the genus Rubiaceae. There are about 40 species of plants under the branch of the genus Coffee, among which there are only three species of coffee of commercial value-Coffea Arabica, Coffea Robusta and Coffea Liberica. These three varieties are called the "three native species of coffee". Arabica species account for about 70% of the world's total production, and boutique coffee is in large demand; Robusta species account for 20%, which is mainly used in instant and canned coffee, and its caffeine content is twice that of Elaraby species; due to its intolerance of leaf rust and poor flavor, it is only traded in West Africa, Suriname, Libya, Ivory Coast and other domestic transactions, and is not popular around the world. The taste of Katim is slightly inferior to that of Tibika (but if Tibika is sometimes not as good as Katim at low altitude). Katim has good disease resistance and high yield. it was introduced from Kenya in 1991 and is now widely cultivated in Lujiang Dam. We buy from coffee farmers and production bases to select washed Katim, Katim (Katim) above 1400 meters above sea level: Katimer is not of pure Arabica descent, it is a hybrid of Timor (belonging to Roberta) and Kaddura (a variety of Bobang), so Katim has 25% Roberta pedigree, and its Robersta pedigree also determines its taste defects: the aroma is not rich enough. And the overall taste bitter, prone to astringent taste and more irritating mildew taste. Belongs to the Katim high generation variety, the plant is medium short, the growth vigor is vigorous, the secondary character is stable, the crown top bud tender leaf is emerald green, the whole plant leaf color is dark green, the plant shape column shape, the Internode is short, the branch is many, the growth is exuberant, the adaptability is wide, the drought resistance is strong, has the certain cold resistance ability, under the medium management level, the average dried bean yield is more than 200 kg.

Coffee is subject to many challenges during its growth, such as moisture, frost, diseases and insect pests. Among them, "leaf rust" is the most harmful. All natural things evolve under natural selection, and so do coffee trees. Therefore, the "Tibika species" and "bourbon species" mentioned in this article belong to the "species" of biological taxonomy, phylum, class, order, family, genus and species, which can be classified into "secondary species", "variety" and "variety" in order, among which there are mutant varieties which belong to natural evolution. There are also people who deliberately cultivate varieties with special needs. Generally speaking, the Arabica species often seen on the market are only a very general statement, the actual species are not subdivided, we can only know that their upstream ancestors are Arabica species.

Katim, from the cross between Tim and Kaddura, was developed by the Portuguese coffee leaf rust research center CIFC in 1959, focusing on disease resistance and high yield. Katim is high-yielding, the plant is short, can be planted closely, and the new leaves are reddish brown. Inheriting the Robusta gene from Tim, Katim is better able to resist coffee berry disease and coffee leaf rust, as well as stronger resistance to diseases and insect pests, but it is often criticized for its performance in the cup. Katim fruit ripens quickly and has high yield, which requires adequate fertilizer supply and shade. In addition, Katim's high yield corresponds to a relatively shorter business life, with an average of only ten years. When growing at low altitude, Katim's cup performance has no obvious advantages and disadvantages compared with other commercial varieties. Planted above 1200 meters above sea level, the flavor of Katim Cup is obviously inferior to that of bourbon, Kaddura and catuai. Katim was first developed in 1959 and was popularized in Brazil in the 1970s and 1980s. With disease resistance and high yield, it occupies a place in Central and South American coffee varieties. The occasional outbreak of coffee leaf rust crisis in Central and South America has also contributed to the use of Katim.

All the varieties planted in Pu'er area of Yunnan are Katim (Katimo) varieties. Typica and bourbon were introduced in Baoshan City as early as the 1950s, and the locals called them "old varieties". Because the old varieties have low disease and insect resistance and yield, and the management is relatively expensive and manpower, coupled with the market purchase price does not have many advantages, brown farmers have changed to new varieties of Katim in recent years. From the botanical point of view of coffee, Yunnan small-grain coffee is genetically similar to the recognized best blue mountains in Jamaica (Jamaica Blue Mountain) and Kona in Hawaii.

This variety is a variety with high and stable yield. The results of trial planting in different ecological areas show that as long as it is planted in accordance with high-yield cultivation techniques, a higher yield will be obtained, with an average yield of more than 150 kg per mu and a small area of more than 400 kg.

1. The state-run Lujiang Farm in Baoshan City planted 12.6 mu in March 1991. The land is unshaded and irrigated once in the dry season. The level of management and fertilization is above. In 1993, the average yield per mu was 75 kg in 1993, 350 kg in 1994, 225 kg in 1995, 217 kg in 1996, and 36% higher than Tiebika and Bobang (160 kg per mu).

2. Yunnan Dehong Tropical Agricultural Science Research Institute 1991 planted 30 mu with no shade and anhydrous irrigation, with a medium level of fertilization and management. the average yield per mu was 304.3 kg in 1993, 294 kg in 1994, 222.5 kg per mu in 1995, 273.6 kg per mu in 1995 and 1996, and 82% higher than that of S288 (S288).

3. The covered field coffee base of Ning'er County Coffee Company planted 50 mu in July 1998. the site environment was unshaded, the level of management was medium, and the level of fertilization was low, but the soil fertility was high. Since 2000, the average yield per mu was 285kg in 2001,2002,340kg in 2002,293kg per mu in 2003,306kg per mu in three years, 53% higher than PT and 91% higher than P4 (PT). The average yield of P4 is 160 kg per mu.

Flavor: ripe cherry fruit soft and sour, medium to medium mellow thickness, cookie and chocolate flavor

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.

Flavor: the level is changeable, the whole is clean, the taste is thin, the finish is long-lasting caramel sweet, there will be a hint of bitterness.