Characteristics of Yunnan Katim Coffee beans is Katim Coffee Arabica beans?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

At present, the planting areas in Yunnan are mainly distributed in Lincang, Baoshan, Pu'er, Dehong and other places.

At present, Arabica coffee is grown commercially in Yunnan. The main cultivated coffee varieties are Katim, Tippika, bourbon, Kaddura, Kaduai, and so on.

Iron pickup and bourbon are recognized as the best Arabica species in the world. What the Baoshan people usually call the "old variety" is actually talking about these two ladies.

There are more Yunnan beans on the market, and most of the varieties are Katim, because the one with 1 racing 4 Robusta gene is a loud rough man. Compared with other old varieties of ladies, the biggest advantage of us rough men is that they are tolerant and easy to grow and produce more fruit.

Bourbon and Tibica's flavor performance will certainly be better than Katim, but why they are ladies, is too hypocritical, not disease-resistant, low yield.

Catimor, a hybrid of timor and caturra, was developed in 1959 by the Portuguese Coffee Leaf Rust Research Center (CIFC). It was popularized in Brazil in 1970s and 1980s, and coffee leaf rust crisis broke out in Central and South America from time to time also contributed to the application of catimor.

Catimor has high yield, short plant, dense planting and red-brown new leaves.

The robusta gene inherited from timor makes Catimor more resistant to coffee berry disease, coffee leaf rust and insect pests, but it is often criticized for its performance in the cup.

Catimor fruit ripens quickly and has high yield, which requires adequate fertilizer supply and shading. In addition, the high yield of catimor corresponds to a relatively shorter commercial life, with an average of only ten years.

When growing at low altitude, the cup performance of catimor has no obvious advantages and disadvantages compared with other commercial varieties. When planted above 1200 meters above sea level, the flavor of catimor cup is obviously inferior to that of bourbon, caturra and catuai.