A brief introduction to the Flavor characteristics and Variety Katim of Yunnan small-grain Coffee

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Yunnan small grain coffee

Producing area: Baoshan, Yunnan

Altitude: 1200m

Treatment method: washing

Variety: Katim

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.

Planting history

It can be traced back to 1892 when a French missionary brought coffee to Yunnan from Vietnam and successfully planted it in a valley in Binchuan County, Yunnan Province. This is the beginning of Yunnan coffee, commonly known as small seed coffee and Yunnan small grain coffee in China.

Yunnan small grain coffee 3-year-old 4-year-old fruit tree. Coffee is a short-day plant. Coffee has the characteristics of multiple flowering and concentrated florescence. The florescence of small seed coffee in Yunnan is from February to July, and the flowering period is from March to May. The flowering of coffee is greatly affected by climate, especially rainfall and temperature. Coffee flowers have a short life span of only 2-3 days. Small seed coffee usually opens at 3: 5 in the morning and blooms from 5 to 7 o'clock.

The development time of coffee fruit is longer. It takes 8 to 10 months for the fruit of small seed coffee to mature, usually from October to December of the year. Rainfall has a great influence on fruit development, and climatic conditions directly affect fruit development.

Variety introduction

Catimor is widely popularized and planted in coffee growing areas in Yunnan Province, such as Dehong, Baoshan, Pu'er, Xishuangbanna, Lincang, Wenshan, Yuxi and so on. In 1959, the Portuguese moved the Brazilian bourbon mutant Kaddura to East Timor to mix with Tim timor with Robusta blood, and unexpectedly successfully cultivated Kadim with strong disease resistance and production capacity. As leaf rust affects coffee-producing countries around the world, with the help of international organizations, countries vigorously promote Katim to fight leaf rust and increase production capacity. The average temperature in Baoshan is 21.5℃, the highest is 40.4℃, and there is basically no frost all the year round. The farmers use a peeling machine to separate most of the pulp from the coffee beans, then lead the shelled beans to a clean sink, soak the beans in water for fermentation to thoroughly remove the residual pulp layer, and show obvious acidity and cleaner taste through washing.

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