Yunnan Coffee producing area in China the difference between the flavor characteristics of Yunnan small-grain coffee Katim and iron pickup

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There are three kinds of Yunnan coffee in Qianjie Coffee, one is Yunnan Tiepi Kahuoshan coffee beans planted in Qianjie Coffee, one is Katim small coffee beans treated by sun, and one is Katim small coffee beans treated by washing. The former street article wants to talk about the latter two, through coffee bean discrimination, roasting, cup testing, brewing, to see what is the difference between the flavor performance of Yunnan Katim in the two treatments.

Two Yunnan Katim in Qianjie are planted in Baoshan, Yunnan

Coffee was introduced in Yunnan Province in the late 1800s and has been growing since 1988 with government support. Yunnan Province borders Vietnam, Laos, Myanmar and other high-latitude countries, which is very suitable for coffee production. Lujiangba, Baoshan, Yunnan Province is a unique dry and hot valley climate in Yunnan Province and even the whole country, which is very suitable for the growth of Arabica coffee. Lujiang Dam in Longyang District is located at the eastern foot of Gaoligong Mountain and on both sides of Nujiang River. Most of the Arabica coffee planting areas are 800-1200 meters above sea level, and a small part has been planted in about 1400 meters. Raw material planting base belongs to subtropical monsoon climate type.

Qianjie noticed that Baoshan Arabica Coffee is one of the better coffee quality coffee in China and even in the world. The coffee beans are uniform and full, fresh in smell, rich in aroma, mellow in taste, strong but not strong. In 1980, the National Coffee Conference recognized it as the "National Coffee Champion." On December 24, 2010, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for Baoshan Arabica Coffee.

Effects of Drought on Coffee Production in Yunnan Province in 2020

Yunnan has been affected by monsoon weather, topography, El Niño phenomenon and deforestation this year, resulting in less rain in Yunnan and drought. Rainfall in February and March of coffee tree flowering period in Yunnan coffee producing areas decreased significantly compared with last year. During this period, the average rainfall in coffee producing areas decreased by more than 60% year-on-year, and the drought situation was severe. From April 22 to 27, heavy rainfall occurred in central, southern and western Yunnan, temporarily alleviating the drought. The average rainfall in all coffee producing areas is basically higher than the average rainfall in the same period last year. Although heavy rainfall in April eased the drought in Yunnan, the severe drought in February and March prevented the first batch of coffee crops in Yunnan from setting fruit, which will affect Yunnan's coffee production this year.

As of March 31, 162,200 mu of coffee in Pu 'er City had been affected, according to data from the Pu' er Tea and Coffee Industry Development Center. As the largest coffee producing area in Yunnan Province, the coffee planting area of Pu 'er City is 695,700 mu, which means that about 23.3% of the coffee farmland in the city is affected by drought. Under the influence of the first production season, the flowering degree of coffee trees in the second production season has also been affected. Although the main force is in the second production season, relevant departments say that the coffee beans in Baoshan production area will decrease slightly compared with the same period last year. Other Pu 'er coffee production areas, Lincang coffee production area and Dehong coffee production area are flat.

Yunnan Arabica varieties

In 1959, the Portugal moved the Brazilian bourbon mutant Kadura to East Timor and interbred it with Timtimor, which had a Robusta lineage, and succeeded in breeding Katim with disease resistance and super productivity. As leaf rust afflicts coffee producing countries worldwide, katim is being promoted to combat leaf rust and improve productivity with the assistance of international organizations. Katim is a combination of Arabica and Robusta species, which have good leaf rust resistance and are rich in oil, high yield and easy to grow. Front Street through the cup test Katim varieties coffee beans, think Katim varieties have the mellow coffee flavor of Robusta varieties, but also have the rich taste of the original species of iron sheet card, because planting Katim does not need to be too high, so it has been planted in Yunnan.

Yunnan coffee bean processing method

Qianjie coffee in Yunnan planting coffee trees to really understand what is called the rainy season. Yunnan because of the perennial rainy season, climate instability, Yunnan coffee beans are mostly washed coffee beans. Harvested berries are peeled to remove most of the pulp from the beans. The beans are then directed to a clean tank where they are soaked in water for fermentation to remove the remaining pulp layer. In the past (about five years ago), washing was often the preferred method of preparing good coffee beans. Through water treatment, immature beans and defective beans are selected due to buoyancy, and the fermentation process is better controlled, so that the flavor is not as messy as sun-baked beans, but presents obvious acidity, slightly more complex and cleaner (without any negative flavor, such as astringency or sharpness).

So how does the front street coffee have been treated in the sun? Although the rainy season all the year round, but there will be good weather, so that year coffee farmers will use red cherry sun treatment coffee beans. Red cherries are only fully ripe coffee fruits. During the coffee harvest season, farmers pick only ripe red fruits and put them in baskets one by one. The coffee fruits after picking are uniform in size, similar in maturity and free of other impurities. In the process of processing, defective coffee beans and immature or overripe coffee fruits are first manually screened. Then lay the coffee berries flat on a tall wooden frame or whole trellis for sun exposure, which will avoid the risk of the beans being contaminated by the smell on the ground. During the exposure process, coffee beans are turned over and over to ensure that they are evenly dried; every three to five days, coffee beans are manually screened for mold defects. After the pericarp dries and hardens, remove the dry and hard pericarp with a husker. After obtaining the green coffee beans, in order to pursue the perfect taste, the coffee farmers will also make a final screening. Qianjie believes that the sun treatment method can improve the sweetness of coffee beans, through the harvest and screening of fully ripe coffee fruits, fruit pectin pectin sugar content will also be higher, so red cherry sun treatment will be more sweet than the common sun treatment coffee beans, taste will be more full and solid.

Two processing methods of Yunnan Katim coffee beans

By comparing the two treatments of katim green beans, the front street noticed that the washing method of coffee is blue-green, green bean aroma with acid aroma, while the sun treatment of coffee is yellow, green bean aroma with fermentation aroma.

Through the comparison of cooked beans by two treatments of katim, Qianjie believes that the biggest difference between sun-dried beans and washed beans is that the silver skin of sun-dried beans is very clean, while the washed beans remain pale yellow in the center line position, which is silver skin. The reason is that the silver skin in the middle line of coffee beans is the most difficult to fall off during roasting. Sun-dried beans are easy to fall off together with the silver skin in the middle line because the outer silver skin is connected as a whole, while the silver skin of washed beans is attached to the bean body in fragments, and the silver skin cracked in the middle line cannot be easily peeled off.

Qianjie Coffee Roasting Yunnan Katim Coffee Bean Record

Sunlight Catim Baking: Roaster Yangjia 800N, baking capacity 300g. The oven temperature is 165℃, the fire power is 130, the damper is opened 3; the temperature is 132 ", the damper is opened to 4 when the oven temperature is 128 ℃, and the fire power is unchanged; when the oven temperature is 153℃, the bean surface turns yellow, the grass smell completely disappears, and enters the dehydration stage; when the oven temperature reaches 157℃, the fire power is adjusted to 100, and the damper is unchanged; when the oven temperature reaches 9 00", the bean surface appears ugly wrinkles and black stripes, and the toast taste obviously changes to coffee fragrance, which can be defined as the prelude to the first explosion. At this time, the sound of the first explosion point should be heard clearly. The first explosion starts at 10 06", the damper is fully opened, and the development is 3 minutes after the first explosion. The pot is placed at 198.5℃.

Washing Katim baking: baking machine Yang Jia 800N, baking capacity 300g. The oven temperature is 190℃, the fire power is 120, the damper is opened to 3; the return temperature is 140 ", the damper is opened to 4 when the oven temperature is 145 ℃, and the fire power is unchanged; when the oven temperature is 166℃, the bean surface turns yellow, the grass smell completely disappears, and enters the dehydration stage; when the oven temperature reaches 188℃, the fire power is adjusted to 60 ℃, and the damper is 5; when the oven temperature reaches 8 37", the bean surface appears ugly wrinkles and black stripes, and the toast taste obviously changes to coffee fragrance, which can be defined as the prelude to the first explosion. At this time, the sound of the first explosion point should be heard clearly. The first explosion starts at 9 00", the damper is unchanged, and the development is 3 minutes after the first explosion. The pot is placed at 198℃.

Front Street Coffee Cup Test Yunnan Katim Coffee Bean Report

Front Street Coffee will cup test the sample beans within 8-24 hours of roasting. The cup measuring bowl generally used by the front street coffee master has a capacity of 200ml ceramic bowl, which will be marked with 150ml and 200ml graduation marks. According to SCAA standards, the TDS of water is about 150ppm. Too low TDS will easily cause excessive extraction. Too high will affect the taste and easy to extract. The water temperature used in the cup measuring is 94°. According to SCAA's cup test standard, the grinding degree is controlled as No. 20 standard sieve (0.85 mm), and the pass rate is 70%-75%. Ratio: 11 grams of coffee powder plus 200 ml of hot water, that is, 1: 18.18, so that the extracted concentration is exactly in the range of 1.15%-1.35%, soaking time: 4 minutes.

Sunlight Catim: red berry fruit acids, nutty, herbal aromas on the palate, soft on the palate, nutty in the middle, and chocolate, caramel sweet on the tail, medium body fullness.

Washed katim: soft in the mouth, Asian herbal aroma, lively and bright sour, cheeks salivation, sour soft, mellow balance, rich layers, aftertaste dark chocolate, honey, sucrose taste obvious, completely cooled, brown sugar flavor.

Qianjie Coffee Brewing Yunnan Katim Coffee Bean Experience

Filter cup: V60

Powder: 15g powder

Water temperature: 90℃

Grindability: No. 20 standard sieve pass rate 80%

Water powder ratio: 1:15

Front street brewing method: 30g water steams, steams time is 30s, the first stage water injection to 125g water cut off, vertical water flow, small water flow slow circle; the second stage water injection to 225g, water flow and circle speed is slightly faster, reduce powder particles blocking filter cup, resulting in excessive extraction. (Steaming start timing) Extraction time is 2 minutes.

Sunlight Catim Brewing Flavor: Red berry juice on the palate, nutty, cocoa, liquorice aromas, caramel sweet finish, mellow and smooth on the palate.

Washed Katim Brew Flavor: Nutty aromas, herbal, chocolate, caramel on the palate, with a hint of fruit acid on the finish.

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