Yunnan Dehong Xiaoquan classmate coffee name source story_Xiaoquan classmate 2.0 is what kind of coffee?

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After hearing hundreds of thousands of words about planting coffee trees before going up the mountain, it would be better to wheeze and climb to the experimental planting site of Xiaoquan classmate 1300 meters above sea level. This article may be very obscure, but planting a tree is obscure and hard in itself, classmate.

More than half of the 240 mu experimental planting land is still virgin forest.

This 240 mu experimental planting land retains more than half of the original forest and maintains the diversity of the environment, which is good for preventing diseases and insect pests. Of course, the main reason is that they are reluctant to give up. Those vines that took hundreds of years to form, those ancient wood wolf forests.

Is it crazy to reduce manual production by 50%?

There has always been a doubt about why the maturity of foreign coffee farms can be pruned into red fruits with the same maturity, while those grown in Yunnan are always green and red.

So a group of experiments were designed to compare different plants on the mountain, and this year took the risk of combing the branches of Guatemala's famous Incht estate, pruning the bottom branches so that more nutrients could be supplied to the top branches. What is frightening is that this method of combing branches consulted local agricultural technicians in Yunnan and replied that this way is likely to lead to additional diseases and insect pests.

The cut branches are expected to reduce production by 50%. If it leads to another outbreak of diseases and insect pests, it is likely to be close to extinction. The failure of the experiment is the same consequence of amputated arms.

May be the shelter of the original forest, this season after combing the plant maturity is extremely high, and did not bring the outbreak of diseases and insect pests.

Thank God, the experiment was a success!

In the contrast group, the two main branches were not combed and the fruit maturity was very uneven, so it was difficult to supply so many coffee cherries with nutrients.

Another exciting thing is that because it takes a lot of manpower to harvest all red fruit on a steep slope, no one is willing to harvest it when we double the price. With the significant improvement of maturity, the difficulty of harvest is greatly reduced. If this combing method can be popularized, more farmers can reduce labor consumption and significantly improve maturity.

Katim = not good?

What is planted here is still the Katim variety, which is at the forefront of the variety. The breed was originally developed by a Portuguese research institute and was thought to have conquered the problem of leaf rust. But with the mutation, even though the research institutions in Yunnan have studied Katim more deeply than Portugal, they are still plagued by leaf rust. Although there is no large-scale outbreak, even Katim, who has a strong disease resistance gene, will be infected. And it's not uncommon. Therefore, in Yunnan, where diseases and insect pests are rampant, it is difficult to plant weak ancient varieties. The question is, does Katim really have bad genes?

For the first batch of fresh fruits this year, in order to test the authenticity of the variety theory, whether Katim means the devil tail rhyme mentioned by teacher Han Huaizong in fine coffee, Xiaoquan students specially made a special treatment of washing for eight hours. Try to do less flavor guidance in the post-treatment to restore the flavor of the beans themselves. As a result, there was no so-called devil end rhyme or Katim's special taste in the evaluation of a lot of coffee colleagues.

Perhaps the fault lies not in the variety, but in the lack of scientific and fine planting and processing of coffee in Yunnan.

It's not that God doesn't forgive me, it's that we're not good enough.

Coffee fruit that is twice as sweet as watermelon

When we go up the mountain, don't look at the red fruit all over the mountain, but after testing, the sugar content is only 13%, while the harvest standard set this year is that the sugar content is up to 20% for harvest, and the sugar content of watermelon is only 9%. 13%.

You can't eat hot tofu in a hurry-and, more importantly, the sugar will be used in the later treatment.

What we need for coffee is actually the maturity of the seeds in the coffee fruit, but because it cannot be measured directly, the maturity of the coffee fruit can only be reflected laterally by measuring the sugar content of the pulp, and then through two water flotation in the later stage. through density to screen beans with low average density as seeds are not mature enough.

Finally, there is the back of a classmate Xiaoquan. Xiaoquan told me that he went to the mountain to play on holiday when he was a child, but now he has returned to the mountain. I am afraid that the so-called new farmers are these people who are knowledgeable, always curious and deeply in love with the land.

It is written at the back: Shaoquan is a naval captain who has served for ten years. After retiring, he returned to his hometown of Dehong to grow coffee. Because he has a messy classmate relationship with our team, we call him "Xiaoquan classmate" (Xiaoquan is my classmate of SCAA Gold Cup extraction, and our baker Zhao Chen is a brother of SCAE Roasting/barista and Q-GRADER).

Last year's cooperation of the Xiaoquan series of Yunnan coffee beans was well received and was out of stock for half a year. In January this year, I lived in his processing plant for half a month to study Xiaoquan classmate 2.0 in the 2017 production season. This series records the details and attractions that you will never know if you don't set foot on that land and work with serious people.

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