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Yunnan small-grain coffee, Rubiaceae, coffee genus, the planting area is mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other states. Small grains of coffee are native to Ethiopia or Arabian Peninsula.

Main producing area

Small-grain coffee is suitable for growing in the mountain area of 800 meters above sea level. If the altitude is too high, it will taste sour, and if it is too low, it will taste bitter. Small grains of coffee are mostly planted in dry and hot valleys about 1100 meters above sea level, so they are moderately sour, rich and mellow. There is a unique environment suitable for the growth of small seed coffee in many areas of Yunnan, and the quality of small seed coffee is excellent.

The planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other states. The average temperature of Baoshan is 21.5℃, and the highest is 40.4℃, which is basically frost-free all the year round. It is recognized as the best producing area of small-grain coffee. The small-grain coffee cultivated here is famous at home and abroad for its strong but not bitter, fragrant but not strong, well-proportioned small noodles, mellow and fruity. International Coffee Organization tasting experts evaluate Yunnan coffee as the highest quality coffee in the world, such as Colombian wet-processed small-grain coffee.

Variety

Tibika coffee bean (Typica): the oldest native variety in Ethiopia and southeastern Sudan. All Arabica are derived from Tibika. The flavor is elegant, but the physique is weak, the disease resistance is poor, the fruit yield is less. Excellent manor beans such as the Blue Mountains of Jamaica, Manning of Sumatra and Kona of Hawaii all belong to Tibika. Tiebika top leaf is red copper, called red top coffee, Tibika belongs to Arabica.

Catimor: in 1959, the Portuguese mixed Brazilian Kaddura and Timo to develop a disease-resistant Katim / Katimo, which is now an important variety of commercial beans.

Growing period

Yunnan small grain coffee 3mura-4-year-old fruit tree.

Coffee is a short-day plant. Coffee has the characteristics of multiple flowering and concentrated florescence. The flowering period of small seed coffee in Yunnan is 2mi-July, and the flowering period is 3m-May. The flowering of coffee is greatly affected by climate, especially rainfall and temperature. The life span of coffee flowers is short, only 2 murmurs for 3 days. Small seed coffee usually opens at 3: 00 am and 5: 00 am, and blooms at 5: 00 am.

The development time of coffee fruit is longer. It takes 10 months for the fruit of small seed coffee to ripen in 10-December of the year. Rainfall has a great influence on fruit development, and climatic conditions directly affect fruit development.

The new leaves at the tips of the branches and leaves above are copper, which is Tiebika growing coffee trees. Tibika is an old variety of Arabica species. The well-known Kona of Hawaii and the Blue Mountains of Jamaica are actually Tibica coffee beans. In the vast expanse of Katim, it is easy to recognize. After careful observation, you will find that each species has its own appearance, Katim's leaves are hanging down, the tree shape seems to be wearing a cloak. Tiebika, on the other hand, has upward branches and new leaves on the top of the tree.

Along the way, most of the varieties planted in Yunnan are Katim, which is a hybrid of Kaddura and Robusta, a branch of the bourbon line in the Arabica species. The reason for planting this variety is that Katim has the Robusta gene, so it is better than a single old variety in disease resistance, and the yield is good. Compared with the delicate old variety, the disease resistance is poor and the yield is low. Farmers naturally prefer to plant Katim. So now there has been a Katim wind in Yunnan.

(Tibica coffee beans)

Katim beans are round and thick, Tibika is thin and long, and Katim's central line is messy. Under the same conditions, Tiebika's quality is better than Katim's, and the price is also on the high side.

Baking degree: medium and deep baking

Dry aroma: roasted peanuts (roasted peanut), hazelnuts (hazelnut), melons (melon), chocolate (chocolate-like)

Wet fragrance: oolong tea (rose-tea), caramel (caramel), honey (honey), chocolate (black- chocolate), almond skin (almond skins), silky taste (silky mouthfeel), bright feeling (brightness)

Taste: sweet, bitter and shallow, mellow and balanced, rich in layers, with obvious taste of dark chocolate, honey and sucrose, with a sticky feeling. After complete cooling, the strong aroma of oolong tea has the sticky feeling of caramel syrup when touched with fingers.

Recommended cooking method: hand flushing

Degree of grinding: 4 (Fuji R440)

Water temperature: 88 °C

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4 / water temperature 90 °C

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 88 °C

Siphon kettle: 3.5 grindability

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