Explore the flavor of Yunnan Katim coffee beans Yunnan Katim coffee beans

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Coffee tree is a flowering plant of the genus Coffea of Rubiaceae. At present, there are about 120 species, ranging from small shrubs to 18-meter-tall trees. Wild coffee species grow irregularly in the tropics, and new species are still being discovered. Strictly speaking, there are only two major species of coffee that have been artificially cultivated to produce coffee: Arabica coffee (Arabica) and Canifra coffee (English Canephora, often referred to as "Robusta coffee"). However, in order to meet the needs of domestic coffee consumption, a small number of countries, such as the Philippines, have planted a third species, Laiberia coffee.

When it comes to Asian coffee, the first impression of coffee lovers is often calm and calm. It is precisely because of the heavy nature of Asian coffee that it is very suitable to be used as a base when making Italian coffee. The raw coffee beans in Asia are generally processed by wet or semi-wet process. most of the raw beans are uniform, but the color of the beans treated by semi-wet method is darker. Asian coffee is generally characterized by thick flavor, strong sweetness and round taste, but slightly flat aroma and brightness. Asian coffee: characteristics of taste, deep flavor and strong taste.

Coffee producing areas in China are mainly in Hainan, Yunnan, Guangdong and Taiwan. Northern Hainan Island, southern Yunnan Province, located between 15 degrees north latitude and the Tropic of Cancer, its coffee is strong but not bitter, fragrant but not strong, very unique. And with a little fruit flavor, it is the top grade of coffee, which is highly praised internationally.

Yunnan is the main coffee bean producing area in China. Yunnan is located in the subtropical mountain climate zone south of the Tropic of Cancer, with unique plateau red soil, fertile and loose soil and mild climate, which is especially suitable for growing small-grain coffee. Today, minibus will learn about the characteristics and flavor of Yunnan katim beans with you.

Catmor, also known as Katimo, was bred by the Portuguese in 1959. It has 3/4 Elaraby and 1/4 Robusta pedigree. It is extremely strong, resistant to disease (resistance to longicorn beetles and leaf rust) and heat-resistant.

For coffee producers, it is an ideal commercial variety in terms of yield, maturity, resistance to diseases and insect pests and flavor. In the past, some people thought that the "inferiority" of Katim's pedigree determined that it could not become a high-quality coffee.

But today more people's view is that the so-called boutique coffee is more closely related to the scientific treatment of bad sections such as production, harvest, processing, production and so on. Under the guidance of this concept, there are more and more high-quality Yunnan Katim coffee with clean and flawless taste and high sweetness, which is surprising.

Katim (English name Catimor)

Katim is a hybrid of Kaddura and Timor-don't be confused with Kaddura and Kaduai. This highly resistant plant has the ability to resist coffee leaf rust, so it was widely planted in Latin American countries in the 1980s. Unfortunately, because the Timorese species (also known as the Alabasta species) is the product of a natural cross between the Tibica Arabica species and the Robusta species, although the latter can give it disease resistance, the delicate taste of the Arabica varieties has disappeared.