Introduction of 20-degree Sweet bourbon Coffee in Yunnan Xiaoji Baoshan Manor _ Yunnan Zuoyuan Coffee treatment

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Mr. Pan Qizuo, who has been growing coffee for more than 30 years in Lujiangba, is one of the best.

It is believed that he is well deserved to say that he is a pioneer of fine coffee in Yunnan Province. As the second generation of coffee, Mr. Fan has many years of experience in growing and handling coffee. What is more rare is that he has always maintained a childlike curiosity about coffee and is full of practical spirit in new technologies and new ways of handling coffee.

This is our partner-Yunnan Zuoyuan Coffee.

In the garden, in addition to planting iron pickup, bourbon, S288, Huangbo, Ethiopian and Panamanian roses, it is also a demonstration base for trial planting and research of new varieties in Yunnan Tropical Economic crop Research Institute.

The small treatment station built on the basis of the mountain terrain uses 18-degree constant temperature mountain spring water for treatment, in order to deal with the fresh coffee fruit in time every day, to observe and control the coffee fermentation process, but also to better take care of his hundreds of mu of land. on the hillside of Gaoligong Mountain by the Lujiang River, Mr. Fan and his family have lived for more than 20 years.

Mr. Fan said that if he hadn't found this spring, his land would have been gone long ago. The lack of water at high elevations has dealt a devastating blow to coffee cultivation.

I have known Mr. Fan for more than ten years. I first met Mr. Yuan because of Shanghai Jialu Dream. At that time, Mr. Yuan, with a team of Japanese bean hunters, trekked across mountains and rivers on a rugged mountain road and found the owner of the coffee field from the relationship between shady and sunny coffee growing conditions. In the years that followed, Sagara's coffee was exported to Japan until there was a rift in Sino-Japanese relations and Mr. Yuan moved overseas.

Pan Qizuo is a "magical" coffee farmer in our hearts. He has tried almost all the treatments, such as sun / water washing / semi-water washing / a pair of water washing / honey treatment (to varying degrees) / shade drying. There is a lot of talk about how to deal with it.

He said that the most important thing is the quality control of picking (all red fruits and cyan red are completely different), and the quality control of handling methods (exquisite handling is so important! If you can control both of these aspects, you can get at least good Yunnan small grains of coffee.

In recent years, more and more coffee workers have come to Yunnan farms and estates to wave the flag and shout for Yunnan small Coffee. There are also various experts and media, and even local trading companies have prescribed many prescriptions to solve the difficulties of Yunnan coffee. However, the enthusiasm of Yunnan coffee, which has been teased up, is gradually cooling in the face of depressed prices and distressed sales.

I'm sorry, I'm really a variety theorist of Yunnan small-grain coffee. Katim has the blood of Robusta, that is, the tail rhyme of the devil. This is the fact that optimism exists. A few years ago, under the chicken blood of increasing production and income, and under the mediation of the futures market, coffee fruits rotten in the fields now, and coffee farmers who cut down trees and grow vegetables can be found everywhere.

In the early years, the old varieties of small grain coffee, especially bourbon, tin pickup and s288, have long been replaced by Katim, but the name of small grain coffee is still in use today. What kind of small grain coffee is, instead, has been forgotten by everyone. However, we can still see the hope of Chinese boutique coffee in the last 20-year-old Bourbon, Ironka and S288 in Baoshan.

A specified variety, a delicate and laborious treatment--

20-degree sweet bourbon, red top iron pickup, 48-hour anaerobic treatment S288, 72-hour double washing treatment s288, can finally be presented to you this year.

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