Yunnan Coffee Bean Variety characteristics Brand introduction Katim small Coffee Bean flavor and taste description price grade

Yunnan coffee is very well-known in recent years, and there are very few places suitable for growing Arabica coffee in China, and the fewer places are famous for growing coffee, so Yunnan can be regarded as a more famous coffee growing area in China. But what you don't know is that Qianjie Coffee began to grow in Yunnan in 2013. The quality of Yunnan coffee beans is also rising, and more and more boutique coffee shops will give priority to Yunnan coffee, which also shows that the development of Yunnan coffee is getting better and better. However, as a long-term concern about Yunnan coffee producing areas, Qianjie also has deep physical feelings about the deficiency of Yunnan coffee. Generally speaking, Yunnan coffee is a state of continuous development towards boutique coffee, but at least at present it does not have all the conditions for fine coffee. Therefore, domestic partners who actively develop Yunnan coffee industry still need to work hard!

Most varieties of coffee beans in Yunnan are now Katim varieties. Katim is a cross between Timor and Kaddura, so it has strong disease resistance and high yield, and occupies a place in Chinese and American coffee varieties. Among the Yunnan coffee beans on the front street, one is Yunnan small-grain coffee, and the variety is Katim coffee. Yunnan small grain coffee originally refers to pure Arabica coffee, small grain coffee originated in Ethiopia or Arabian Peninsula. The main planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other places.

The Katim variety of Yunnan coffee bean has exuberant growth, stable sub-characters, emerald green crown buds and tender leaves, dark green leaves of the whole plant, columnar shape, short internodes, many branches, wide adaptability, strong drought resistance and cold resistance. Compared with the output of iron pickup, the output of Katim in Yunnan is very high. In fact, according to Qianjie, it was not the Katim variety that was first planted in Yunnan, but the tin card variety with excellent appearance and good sweetness. Later, as major international brands settled in Yunnan and picked up a large number of local goods, in order to increase the production of local coffee as much as possible, Katim varieties were popularized and planted. Because the output of iron pickups was low and was easy to be infected with rust, it was very difficult to take care of, and the economic benefits were not high, so Yunnan farmers were reluctant to grow iron pickups.

Although the Katim variety is very adaptable in Yunnan, the Katim flavor has always been an issue of concern, just as Han Huaizong often uses "the afterrhyme of the devil" to describe the Katim flavor. However, Qianjie believes that there are many factors that affect the flavor of coffee, which cannot be generalized. For example, the variety of Mantenin coffee in Indonesia is Katim, while the flavor of Mantenin coffee is well received.

Although there are few iron cards planted in Yunnan, the flavor of iron pickup coffee is very good. One of the varieties of Yunnan coffee beans in Qianjie-Huaguoshan Coffee is a tin pickup, and the flavor is also very good. Because Yunnan is hot and rainy all the year round, Yunnan farmers make full use of this natural condition to treat coffee beans by washing, peel and pulp the coffee berries picked by farmers, then lead the treated coffee beans to a clean sink, soak them for about 18 hours, use fermentation to remove the residual pectin, and then dry them.

Therefore, Qianjie also carried out cup test and brewing experiments on Yunnan small-grain coffee and Huaguoshan coffee. The flavor of Yunnan coffee beans is relatively balanced, and the tone is the flavor of nuts and brown sugar. In order to highlight the flavor of Yunnan coffee varieties, Qianjie uses medium roasting for these two Yunnan coffee varieties.

Qianjie Coffee will be tested within 8-24 hours after roasting of Yunnan sample coffee beans. Qianjie generally used cup test bowl capacity of 200ml ceramic bowl, which will be marked with 150ml and 200ml scale, according to SCAA standards, the TDS of water is about 150ppm, TDS is too low will easily cause over-extraction, too high will affect the taste and easy to lack of extraction, the water temperature used in the cup test is 94 degrees. The cup test grinding degree according to the cup test standard of SCAA, the grinding degree is controlled as 20 standard screen (0.85mm), and the passing rate is 70% Mel 75%. Ratio: 11 grams of coffee powder and 200 milliliters of hot water, that is, 1VR 18.18, so that the concentration of the extract is exactly within the range of 1.15% Murray 1.35% gold cup, and the soaking time is 4 minutes.

Through tasting in Qianjie, the conclusions about the flavor characteristics of these two Yunnan coffee beans are as follows:

Yunnan Huaguoshan coffee bean cup test results: the entrance is rich in melon and fruit aroma, herbal aroma, supple entrance, middle nut, bright and sour plum at the end of chocolate flavor, black tea and brown sugar in the back.

Yunnan small coffee bean cup test results: bright acid, sour soft, mellow balance, rich layers, Yuyun dark chocolate, honey, sucrose taste obvious, after complete cooling, brown sugar flavor.

We can also see from the test results of Yunnan coffee flavor cup in Qianjie that the characteristic of Yunnan coffee is not the producing area dominated by acid quality, but the flavor of Yunnan coffee beans is more balanced, and the tone is mainly nut and brown sugar flavor. If you want to understand the basic customs of Yunnan more clearly, you can start with the series of rations and beans in the front street. The formation of this flavor of Yunnan coffee is also inseparable from the special geographical location of Yunnan. The natural conditions of Yunnan are very similar to those of Colombia, which belong to low latitude, high altitude and large temperature difference between day and night.

Judging from the cup test results of Yunnan coffee in Qianjie just now, the taste is also very good. Like the Yunnan small-grain coffee of Qianjie Coffee, this Yunnan coffee is a bit similar to Colombian coffee, but not exactly the same. This Yunnan small-grained coffee in Qianjie Coffee smells nutty, but tastes more chocolate, nutty and creamy, but not the caramel sweetness of Colombian coffee, but more brown sugar sweetness. the taste is more balanced.

Thanks to Yunnan's superior climatic conditions, Yunnan coffee seedlings from the beginning of planting to fruit harvest, usually go through four years. Qianjie learned that coffee flowers generally have a shorter life span, usually only two or three days. The flowering period of Yunnan small-grain coffee is usually from March to May, and it is generally greatly affected by rainfall and air temperature. Planting height is a basic factor for coffee cultivation. Large mountainous areas in Yunnan can reach 1000 meters above sea level. Kunming is 1895 meters above sea level. Baoshan is 1653.5 meters above sea level, Dali is 1976 meters above sea level, Chuxiong is 1773 meters above sea level, Dehong is 800 to 1500 meters above sea level, and Diqing is 3380 meters above sea level. The altitude is high, and considering the temperature, generally speaking, the golden coffee belt is between the Tropic of Cancer, the reason is that the probability of frost is very high, and the coffee tree dies when it comes out of the line. On the other hand, Yunnan has a Gaoligong Mountain to the north of Baoshan, which blocks the influence of the cold current in Siberia in winter, and a large number of mountains form a small regional climate that protects the growth of coffee.

In the early days of its establishment, in order to fully understand and export coffee knowledge, Qianjie Coffee even set up a coffee farm in Lincang, Yunnan Province, that is, in 2013, the most primitive Arabica variety, the iron pickup, has been planted in Qianjie Coffee Farm. The average temperature in Lincang is about 21 degrees, and the highest temperature can reach more than 40 degrees. It is an ideal place to grow Yunnan small-grain coffee. Lincang produces Yunnan small-grain coffee, strong but not bitter, mellow and mellow.

2022 has arrived, the harvest of coffee in Yunnan has temporarily come to an end, and the latest batch of coffee beans in Qianjie Coffee Farm has also been put on the shelves.

Yunnan tanning iron pickup in Qianjie Coffee Qianjie

Producing area: Lincang, Yunnan

Manor: Yunnan Qianjie Coffee Manor

Altitude: 1300 m

Variety: iron pickup

Treatment: tanning iron pickup

The tin card produced by Qianjie Coffee Farm uses the most primitive and traditional post-processing method of raw coffee beans, that is, sun treatment. After sun treatment, the tin pickup coffee in Qianjie tastes thicker, more sour and sweet, with citrus and berry tonality, with a hint of fermented wine, caramel sweetness and creamy finish.

Finally, let Qianjie share with you the parameters of Qianjie when cooking Yunnan Sun Iron pickup truck:

Filter cup: Hario V60

Water temperature: 90 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:15

Grinding degree: the pass rate of Chinese standard No. 20 screen is 80%.

First inject 30 grams of hot water and steam for 30 seconds, inject fine water from the central point and slowly circle to 125 grams, and wait for the water level in the filter cup to drop to 225 grams. The total extraction time is about 2 minutes.

At the time of delivery in Qianjie, the coffee beans sent to everyone's hands were freshly roasted within 5 days, and by the time the goods were received, they had gone through a 4-7-day breeding period, and their flavor was the best time. Qianjie also noticed that some friends chose Qianjie instead of grinding because of the high fine powder rate of the grinding equipment at home. It should be noted that after the coffee was ground into powder, the volatilization rate of its flavor substances was accelerated.

Therefore, Qianjie suggests buying whole beans and grinding them in order to feel the best flavor. And when the friends just received the coffee beans in the front street, they can see a very beautiful steamed "hamburger" when brewing. The reason for the need for the steaming process is to enable the coffee powder to discharge the internal carbon dioxide gas, so as to make the extraction of the latter stage more stable.

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