Is Yunnan Catim Coffee Good? Analysis on the Characteristics of Katim Coffee Bean

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Catimor: Katim is not pure Arabica, it is a hybrid of Timor (which belongs to Robusta) and caturra (a variety of Bobang), so catimor has 25% Robusta blood, and its Robusta blood also determines its taste defects: the aroma is not rich enough, and the overall taste is bitter, prone to astringency and more irritating mildew.

All the varieties planted in Pu'er area of Yunnan are catimor (Katim). In Baoshan City, typica and bourbon were introduced as early as the 1950s, and the locals called them "old varieties". Because the old varieties have low disease and insect resistance and yield, and the management is relatively expensive and manpower, coupled with the market purchase price does not have many advantages, brown farmers have changed to a new variety catimor in recent years. From the botanical point of view of coffee, Yunnan small-grain coffee and recognized as the best blue mountains in Jamaica (Jamaica Blue Mountain), Hawaii (Kona) are genetically close to 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 is generally opened at 3: 5 in the morning, and Yunnan small grain coffee is of good quality from 5 to 7 o'clock in the morning. Lujiangba small grain coffee is taken as an example: the percentage contents of the main components are as follows: crude fat 17.1, reducing sugar 0.93,starch 3.07,nitrogen 2.27,crude protein 1.419, ash 3.70,19.33,2.14,9.20,6.87 respectively.

Although the environmental problems of coffee cultivation can reach the standard of hot areas, they are far away from the equator, evaporation, large-scale coffee cultivation in Yunnan is less than 1100m above sea level, the severe drought in Yunnan in recent years, and the frost period in the producing areas, and so on, all make coffee planting can not be guaranteed normally, which directly affects the quality of coffee production. As for other processing problems, not to mention the quality of farmers, tea farmers have been drinking tea for generations, but farmers may not have had coffee in their lives.

Say so much, but it doesn't mean that you haven't had a cup of good Yunnan coffee, and if the post-processing and roasting is good, as a friend here said, the coffee from several hills, such as Pu'erman Laojiang, Kaddura of Manzhong Tian, Tielinka of Baihualing of Lujiang, Baoshan, and Boben of Lujiang, Baoshan, are still good, especially resistant to the old varieties at an altitude of 1800m.