A brief introduction to the producing area of Baoshan Coffee in Yunnan Province

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Some time ago, I roasted Yunnan coffee produced in Yunnan, China. I found that the taste of Yunnan coffee had improved a lot from that drunk more than 10 years ago. I couldn't help but wonder to find out about it. I thought that Yunnan was full of valleys and miasma, and that Yunnan's traditional clothing was also half-sleeved. I judged that the latitude should be on the north side, but it was between 15 and 23 degrees north latitude. This is also the coffee science talked about the equatorial Tropic of Cancer 23.5 degrees suitable for coffee growth environment.

From the bean type point of view, the Yunnan fragrant beans drunk these two times should belong to Dibica adzuki bean varieties. Although they were previously known as Yunnan coffee sweet beans, they actually only had bad cereal and fermented taste, and even had a heavy fishy taste. The result of this test was completely different from that in the past, but the aroma was thick and sweet, but the acidity and flower and fruit aroma were insufficient, and even the shallow roasting was still smooth taste, and the level was a little too thin.

Why? Arabica coffee grown in a suitable environment is usually sour when roasted shallowly, but the doubt that Yunnan coffee is not sour at all below light roasting makes me look for answers again. In a special page on Yunnan coffee, it is mentioned that Yunnan coffee should be mostly in the mountains at an altitude of 800m to 1800m. If the altitude is too high, it will taste sour, and if it is too low, it will taste bitter. Yunnan coffee is mostly planted in dry and hot valleys at an altitude of 1000 to 2000 meters above sea level, so it has a moderate sour taste, rich and mellow aroma. This also reminds me of going to the Gukeng Peasant Association in 2003 to talk to the director-general that most of the coffee in Gukeng grows between 700 and 1000 meters, and the coffee is sweet, mellow and not bitter, which coincides with Yunnan coffee.

And like Blue Mountain, Yejia Xuefei … Most of the beans are more than 1700 or even 2400 meters high, and the taste is mostly complex and rich, and the acidity and floral aromas are very obvious. I was thinking, maybe the reason why Chinese coffee consumers are not very receptive to acid (after all, the Chinese coffee market is still in its infancy), but I believe that in a few years, fruity and sour coffee will soon flourish.

In terms of climatic conditions, the light time in southern Yunnan is long, which is conducive to plant photosynthesis and growth, and the temperature difference between day and night is large (coffee is suitable for 12 degrees between day and night), and the low temperature at night is conducive to the accumulation of coffee nutrients. Therefore, the effective nutrients of Yunnan adzuki bean coffee are basically higher than those of other foreign coffee varieties.

However, the varieties of adzuki bean coffee in Yunnan are easy to be infected with rust, and the yield and quality are deeply affected after embroidery disease. due to the distinct dry and wet in Yunnan hot area, the red ripening of fresh fruit enters the dry season every year, and the relative humidity is low, which is not conducive to the formation and growth of rust blister. So that Yunnan coffee has excellent quality, as long as the cultivation altitude and raw bean processing are further strengthened, we will certainly be able to catch up with the important boutique coffee producing countries in the world. Yunnan coffee is indeed mild and mellow without bitterness. It is very suitable for friends who want to enter the world of individual coffee from drinking tea and American coffee, and the price is reasonable.