Flavor characteristics of Yunnan Arabica coffee and introduction of varieties and planting altitude

[Yunnan small Coffee]

Producing area: Baoshan, Yunnan

Altitude: 1200

Treatment: washing

Variety: iron pickup

| | Variety

Iron pickup, the oldest native variety in Ethiopia, is native to Ethiopia and southeastern Sudan. All Arabica are derived from iron pickups. Elegant flavor, but weak physique, poor disease resistance, easy to get leaf rust, less fruit yield.

The Ironpika bean is slender, the tree is tall, the fruit is oval, and the branches are slightly inclined. The four iron pickups are slender and open, with a tilt angle of 50 Murray 70 degrees. The top leaves of the iron pickup are red and copper, the opposite leaves are long and oval, the leaves are smooth, the branches at the end are very long and few branches, and the flowers are white, opening at the base where the petiole connects the branches. The ripe coffee berries look like cherries and are bright red with sweet flesh and contain a pair of seeds, namely coffee beans (Coffee Beans).

| | planting altitude |

The planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other states. Baoshan is more than 1200 meters above sea level, with an average temperature of 21.50 ℃ and a maximum of 40.4 ℃, which is basically frost-free all the year round. It is recognized as the best producer of small-grain coffee. The small grains of coffee cultivated here are strong but not bitter, fragrant but not strong, well-proportioned, mellow and fruity.

For Arabica, 1200 meters is a watershed in quality. On the other hand, Yunnan has a Gaoligong Mountain to the north of Baoshan, which blocks the influence of the Siberian cold current in winter. June to August is the rainy season, often sunny for a few minutes, rainy for half an hour, cloudy and mountainous, forming a small regional climate that is protective for coffee growth.

Parameters & manipulation: grinding degree BG 5R (Chinese standard No. 20 sieve pass rate 58%), water temperature 91 ℃, powder / water ratio 1:15. Steam with 30 grams of water for 30 seconds, stop when injecting to 125g, continue to inject water to 227g when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, (steaming starts) the extraction time is 1:42.

Flavor: carambola, plum, melon and fruit, cream, black tea, the overall taste is relatively smooth, there is a very bright fruit acid, the tail rhyme has a sense of tea, with a little fruit acid.