What is the variety of Yunnan small-grain coffee beans? taste characteristics of Yunnan Hongmi Katim hand-brewed coffee

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In 2018, Qianjie coffee owners in Yunnan embarked on the same road they have used in the past few years, planting the second batch of Arabica coffee. In fact, Qianjie coffee began to grow in 13 or 14 years, half a year longer than the beginning of coffee roasting.

The predecessor of Qianjie Coffee was originally called "Big Town Coffee". We got the name because we first wanted to grow coffee in a place called Dazhen in Guangdong. After growing seedlings from Katim to 20CM, it took more than half a year to understand the relationship and sequence of species, altitude, and treatment methods.

Relationships and the order of the three are important. Choose the right variety, plant it at an appropriate altitude, and test a treatment that can express its unique flavor when it is mature. This is the only logical relationship that Qianjie Coffee believes that fine coffee can have obvious regional flavor, and it is also the work led by Yunnan Agricultural Department recently: to establish the flavor map of Yunnan fine coffee.

This sentence means to find out the regional flavor of Yunnan boutique coffee.

Why do Yunnan beans like to pay so much attention to treatment in recent years? In fact, I am trying to get around the relationship between the three. Because the variety of coffee they grow can no longer be changed, nor can the altitude be changed. As it happens, the treatment method is also popular in the market, so you will find that many Yunnan beans will emphasize the treatment method.

I would like to add: 99% of the large-scale cultivation in Yunnan is a Katim variety, a cross between medium and small species, because it takes four or five years for another new variety to blossom and bear fruit.

Katim.

In fact, the practice of only changing the treatment method and putting aside the variety and altitude is very strange and normal.

Due to the above three reasons, the Qianjie boss had to temporarily abandon his plan to grow coffee in Guangdong and began to bake coffee. Because the store I was looking for at that time was in Baoqian Street, Dongshan pass, Yuexiu District, Guangzhou, I renamed "Big Town Coffee" to "Qianjie Coffee".

On the front street, we baked coffee and moved on with our idea of growing boutique coffee.

The boss also successively visited the Institute of Tropical Agricultural Sciences (Institute of Tropical Agricultural Sciences), which has an in-depth study on coffee cultivation and the coffee provenance bank of the Ministry of Agriculture, and a small number of farmers who have grown fine coffee have found out the reasons why Yunnan does not grow Tibica and Bourbon, and under the circumstances of coincidence, a piece of land suitable for planting has been found in the border between Yunnan and Myanmar.

There are no four seasons in Yunnan, only dry season and rainy season, and the same is true in most coffee producing areas, which is the root cause of the use of tanning in some producing areas. June is the beginning of the rainy season in the producing areas, and it will rain for the next three or four months, which is the most favorable time for growing coffee. Only when seedlings are planted at this time and moistened by Rain Water for a few months will they be able to grow well-developed roots to survive the first half-year dry season.

This planting batch, the seedling selected by Qianjie Coffee, is an iron pickup, which is characterized by copper new leaves. The output of iron pickup is very low, which is 1/3 of that of Katim, so why is the price more expensive? At the same time, tin card and bourbon are also very easy to get rust, which is one of the reasons why farmers are reluctant to grow Arabica.

Iron pickup

Only when you come to the Yunnan producing area of the planting season can you really realize what the rainy season is.

It will be sunny for a few minutes and it will rain for half an hour. If the plantation is big enough to walk around without a rain gear, your clothes will be wet and dry and have been wet several times. In fact, not many coffee can be planted in such a climate in a day.

A few years ago, Yunnan coffee has been unable to make high-quality coffee is mainly due to: Kadim is too cheap can only be sold as a whole, about 15-20 yuan a kilogram, the price is difficult to offset picking work and fertilizer, farmers are not willing to protect.

The output of iron pickup and bourbon is low and easy to get sick, and the cost of management and protection is high. it takes longer to explore, not to mention whether it can form a unique flavor. On the one hand, curry farmers do not have a sense of fine coffee. On the other hand, even if you know it, it will take a few years to cut down the old tree and replant it.

Turning washed kadim into red honey to treat Katim, the price may go up a little, as long as the immature market can have this degree of acceptance, which has been illustrated by the low price of Yunnan coffee in recent months.

Although there are a lot of risks and difficulties, the Qianjie coffee owner still enjoys it, because the boss knows very well that the coffee fruit has been produced three to four years after planting the coffee tree, and then try the appropriate treatment method and finally reproduce it. It will take five years to achieve a basic goal.

The most important thing is that the same style rhyme has appeared in multiple locations, allowing old coffee drinkers to take a sip. "well, this is the taste of Yunnan boutique coffee." Perhaps, these storms have just begun. Although after five basic years, we can only say that Arabica coffee has been grown. Everyone pays attention to the variety, but no one guarantees the production of high-quality coffee.

The boss of Qianjie is convinced that nothing in the world is so easy. After many times of variety selection and refinement after the results, several years will go by.

Boutique coffee this difficult road, always need some people to explore, try perhaps there is some hope.

No? Is always a blank.

About 5-6 years ago, Qianjie Coffee began to quote the iron pickup in Baoshan, Yunnan Province, and made the Yunnan Huaguoshan boutique coffee beans with the characteristics of Yunnan coffee beans.

Product name: Huaguo Mountain

Coffee producing area: Baoshan, Yunnan, China

Variety of coffee: iron pickup Typica

Production altitude: 1200m

Quality level: AA

Treatment: washing

Baking degree: medium baking

-Baoshan, Yunnan-

Baoshan, Yunnan Province is located in the low-latitude plateau, due to the special geographical location, formed a "one mountain is divided into four seasons, ten miles of different days" three-dimensional climate, such a climate is very suitable for growing coffee. Baoshan area has a long history of growing coffee, and it is recognized as the best small-grain coffee producing area, and it is one of the coffee producing areas with good coffee quality in the country and even in the world.

It can be said that the quality of coffee grown here at the highest altitude is comparable to that of Jamaican Blue Mountain coffee. It is also rich in the world's most expensive Kopi Luwak. In fact, it has been more than 60 years since Baoshan began to grow coffee on a large scale as early as 1952. The area already has 5000 mu of coffee park, which is the best coffee producing area in Asia.

Yunnan has a long history of growing coffee. As early as 1892, a missionary from France brought coffee to Yunnan and successfully planted the first coffee tree in a place called Zhukula.

The western and southern parts of Yunnan Province are located between 15 °N and the Tropic of Cancer, and most areas are 1000-2000 meters above sea level. The topography is dominated by mountains and slopes, with large ups and downs, fertile soil, sufficient sunshine, rich rainfall and large temperature difference between day and night. These unique natural conditions form the particularity of Yunnan small grain coffee taste-strong but not bitter, fragrant but not strong, slightly fruity.

Statistics show that China exported 104900 tons of coffee in 2017, with an export value of US $646 million. Among them, the coffee output of Yunnan Province reached 136000 tons, accounting for more than 95% of the national coffee output, and the export volume ranked the highest in the country, at 60700 tons.

Coffee industry is also the most sound and mature industry of market economy in the leading industry of Baoshan municipal government since the founding of New China. In order to better develop this industry, Baoshan has made a variety of attempts in this regard, including the launch of the Yunnan Baoshan Coffee World Project.

Front Street Coffee roasting Show

The moisture content of beans is 10.9%, so the baking plan is to put 200 degrees into the beans, then fire the small throttle to speed up dehydration, and open the stroke door and medium heat at the end of the dehydration stage so that Maillard's reaction time is not too hasty and will be released in 3 minutes.

Temperature recovery point: 1 minute 32, 92.5 °c, yellowing point: 5 minutes 40 °c, 1 explosion: 8 minutes 59 seconds, 188.0 °c, development 3 minutes out of the oven: 12 minutes 39 °C

Test results of Qianjie coffee cup

Rich aromas of fruit, melon and herbs, supple on the palate, middle nuts, milk chocolate, lively and bright sour plums at the end, good balance, medium body full thickness, sweet and sour layers of temperature from hot to warm, first sweet then sour, apricot, citrus sour, aftertaste black tea, a little brown sugar.

Suggestion on brewing coffee in Qianjie

Cooking utensils: hario v60

Parameters: 15g powder

Water temperature: 90 degrees

Degree of grinding: size of coarse sugar

Gouache ratio: 1:15

The method of brewing coffee in the front street

The first stage water injection to 120g water cut off, vertical flow, small flow slowly circle; the second stage water injection to 225g, the flow and winding speed is slightly faster, reducing powder clogging filter cup, resulting in over-extraction.

Flavor description: strong but not bitter, fragrant but not strong, flower fragrance, sweet melon in the middle, black tea feeling at the end.

-Yunnan small grain coffee-

About three years ago, Qianjie Coffee also cited Katim (small Coffee) in Baoshan, Yunnan Province, and made Yunnan small Coffee rations Coffee beans, which also have the characteristics of Yunnan coffee beans.

Producing area: Baoshan, Yunnan

Altitude: 1200m

Treatment method: washing

Variety: Katim

Front Street Coffee roasting Show

Furnace temperature 190 ℃ into the pot, firepower 120, throttle open 3; tempering point 1 temperature 39 ℃, the throttle will be opened to 4, the firepower will not change; when the furnace temperature is 166℃, the bean meter turns yellow, the smell of grass completely disappears, enter the dehydration stage, when the furnace temperature reaches 188℃, adjust the firepower to 60 ℃, the throttle is 5. The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point, and the throttle will remain unchanged at 9 minutes after the explosion. 3 minutes after the explosion, 198 ℃ will be put into the pot.

Test results of Qianjie coffee cup

The entrance is supple, the aroma of Asian herbs is lively and bright, the cheeks are lively and bright, the cheeks are sour, mellow and balanced, the layers are rich, and the flavors of dark chocolate, honey and sucrose are obvious. After complete cooling, brown sugar flavor.

Note:

1. The flavor description varies from person to person and will be affected by water temperature and cooking method. This cup test report provides the same cooking utensils and parameters, according to the description defined by the flavor wheel, in order to provide reference.

two。 The content will be revised in time according to the new information, subject to the latest update.

Suggestion on brewing coffee in Qianjie

Filter cup: V60

Water temperature: 90-92 ℃

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding, that is, the thickness of fine sugar (VARIO 50: 57% pass rate of Chinese standard No. 20 screen)

Flavor description: it smells nutty, with herbs, chocolate and caramel in the mouth, with a hint of acidity in the finish.

The method of brewing coffee in the front street

Segmented extraction. Steam with 30 grams of water for 30 seconds, small flow circle injection to 124 grams, continue to inject water to 227 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is 2 minutes.

Speaking of Yunnan coffee, is it a kind of contempt? In fact, Yunnan coffee has developed well in recent years! More standardized, complete varieties, sun drying, shade drying, honey treatment, high altitude, yellow bourbon, etc.; from bean species to processing methods, it is no longer the Yunnan coffee used in the past. data source online-honey treatment method: honey treatment is the process of making raw coffee beans by removing the peel and pulp layer and drying the raw coffee beans with mucous membrane. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly.

According to the removal of different pulp components, and drying time, it is divided into:

1 / Yellow honey treatment [drying for about a week]

2 / Red honey treatment [about two weeks of drying]

3 / Black honey treatment [drying for more than two weeks]

Among them, black honey is the most stringent. The labor cost of honey treatment is the same as that of sun treatment, which is relatively high. Honey-treated coffee has a prominent flavor, showing the sweetness of black sugar and drupe aroma.

Honey-treated coffee is very popular in South America. Dense processing of coffee beans improves the sweetness, fruit flavor and overall softness and balance of the coffee.

The exploration of Yunnan coffee in the way of handling is praiseworthy and recommended.

High altitude and large temperature difference between day and night can precipitate sucrose in fresh coffee fruits, which is also a factor that the quality of high altitude coffee beans is higher than that of low altitude coffee beans.

The night at the border is mysteriously fascinating, with stars as big as beans, a deep blue sky, a bright moon, and of course the sweet fermented smell of coffee pulp and peel all over the valley will make you remember this taste so deeply that when you drink coffee in the future, you can taste this flavor in a single coffee without hesitation.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925