Evaluation of Katim Flavor of Yunnan Coffee

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Coffee tree is a shrub. Botanically, it belongs to Rubiaceae family (Rubiaceae) of the genus Coffea. It has more than 6000 species and more than 500 genera. Although 25 to 100 of them have been questioned whether they should be included in the Coffea. Most of the raw beans with economic value belong to C. arabica or C. canephora species, called Arabica Arabica (coffea arabica) and Robusta Robusta (coffea canephora), respectively. Coffea arabica is the result of inbreeding of allotetraploid (2n = 44). There are 40 to 50 known varieties (infraspecific taxa), which are suspected to be from var. Arabica (including var. C. arabica and var in typica. The two varieties of bourbon. In addition to these two varieties, there are Leibirika coffee Liberica and Issa coffee Excelsa.

In terms of economic value, the main varieties of coffee in circulation are Arabica and Robusta. Arabica coffee accounts for about 70% of the market, and Robusta accounts for about 30%.

There are two main varieties of Arabica, namely Kaddura Caturra and Cartier Catimor. Cartimo is currently the most widely grown coffee variety in the world, accounting for about 75% of the Arabica varieties. Cartimo Catimor is a hybrid of Caturra and Timor Timor, which has 25% Robusta gene. The advantages are strong disease resistance, drought tolerance and high yield.

Catimorkatimo

It was hybridized with rust-resistant Timor and Caturra in Portugal in 1959. It has early maturity and strong disease resistance, and its yield is much higher than that of other varieties with commercial value. For this reason, we must be diligent in fertilization and pay attention to shading. The offspring of Catimor TMel 8667 are relatively short, but their fruits and seeds are very large. Catimor line TMel 5269 is very strong and suitable for growing in areas with an altitude of 600m-900m and annual rainfall of more than 3000 centimeters. The Tmur5175 is highly productive and robust, but it can be troublesome at too high or too low altitudes. At low elevations, its quality is similar to that of other varieties of commercial value, but above 1200 meters, its quality is much better than Bourbon, Caturra and Cauai.

From 26 to 28 February 2001, the Royal Planning Foundation of Thailand and the United Nations Food and Agriculture Organization jointly organized an event entitled "The First Asian Regional Round-Table on Sustainable, Organic and Speciality Coffee Production, Processing and Marketing" in Chiang Mai (the first Round Table on Sustainable, Organic and refined Coffee production, processing and Marketing in Asia). During the meeting, Dr. Ernesto Illy, the boss of Illy Coffee Company in Italy, mentioned the poor quality of Katimo coffee in his speech "the negative factors of the quality of coffee raw beans." Because it has 25% robusta coffee gene, although it enhances the ability to resist rust, its quality is reduced by its influence.

Yunnan has the earliest history of growing coffee in China. In 1892 (18th year of Guang Xu of the Qing Dynasty), French missionary Tian Deneng planted the first coffee tree in Zhugula Village, Binchuan, Dali, which opened the prelude to the cultivation of coffee by Chinese mainland. Lujiangba in Baoshan, dry and hot valley climate is very suitable for the cultivation of coffee, because the back of Gaoligong Mountain coffee garden can reach 1500 meters above sea level. In 1952, the first trial in Baoshan area was just half of China's 100-year history of coffee. In the early days, Arabica varieties were introduced in the village, mainly iron pickup and bourbon.

In order to simply increase the yield, coffee farmers began to cut down the improved varieties of coffee with good flavor and planted varieties with poor flavor, but the varieties with very high yield were introduced at the initial stage of the introduction of s288 with resistance to leaf rust, and later introduced a more high-yielding Katim variety. the older generation of coffee people basically do not drink coffee, they just regard coffee as an economic crop, hoping to increase their income, so a large number of improved varieties of coffee are cut down. A high-yielding variety [Katim] was planted.

After the cup test, it is discussed that the flavor of Line 2 is relatively high, and the flavor and taste are balanced. At the same time, the flavor of caramel on Line 3 is rich, the sour taste is calm, and the characteristics of Katim are retained, so the two curves are compared by hand.

Typica

The variety, generally considered to be the original type of coffee, has a conical shape and is growing at a tilt. Although it grows well (slightly higher than Bourbon) and higher than most varieties, it is ten to 13 feet (3 to 4 meters) tall and tends to be less productive.

Conclusion: Katim also has its own flavor characteristics, but in essence, the general trend of taste is determined by the variety. Katim retains the genes of Robusta 1 and 4, and retains herbs, wood and bitterness. but it can be adjusted by baking and hand flushing to weaken the bad flavor.