What is the variety of iron pickup? is the coffee delicious? description of the characteristics and flavor of iron pickup.

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Yunnan small grain high-quality alpine Tibica: belongs to the most classic high-quality Arabica native species, and the blue mountain coffee gene is very similar. The perfect combination of sweet, sour and bitter flavors has a long aftertaste. The Tibica variety of Yunnan small-grain coffee was first introduced and planted in Zhukula Village, Binchuan, Dali, Yunnan Province in 1892 by the French missionary Mr. Tian Deneng (around the church of Zhukula Village, where Yunnan small-grain coffee originated, there are still 24 century-old coffee trees, which has become a national key protected native species resource), and then spread and planted in various places, due to Yunnan's unique natural soil environment. After a hundred years, Yunnan small-grain coffee has unique taste characteristics: strong but not bitter, fragrant but not strong, with sporadic natural sour taste. Baoshan Nujiang No. 1 was held at the World Food Expo in London in 1940.

Arabica coffee variety Typica is one of the varieties closest to the original species, which is slightly longer in shape, has a clean citric acid taste, sweet aftertaste and elegant flavor, but has weak physique and low resistance to leaf rust, which makes it difficult to grow and plant, low seed set and low yield. Excellent manor beans such as the Blue Mountains of Jamaica, Manning of Sumatra and Kona of Hawaii all belong to Tibika.

Treatment method (Coffee Processes)

Also known as natural drying and non-washing treatment, the collected coffee fruit is dried in the sun and shelled, which absorbs the taste of the peel and pulp in the process of exposure for a long time, while making the sweetness and alcohol thickness of the coffee fuller, easy to produce unique aroma.

[washing method] Washed / Wet Processed

After removing the peel and pulp, soak in water in the fermentation tank to ferment, remove the residual pectin mucosa on the inner pericarp, and then rinse with water, which is rich in acidity, one of the conditions of fine coffee.