Yunnan Coffee planting conditions of Yunnan small-grain Coffee main distribution of small-grain coffee in Yunnan
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The western and southern parts of Yunnan Province are located between 15 °N and the Tropic of Cancer, and most areas are 1000-2000 meters above sea level. The topography is dominated by mountains and slopes, with large ups and downs, fertile soil, sufficient sunshine, rich rainfall and large temperature difference between day and night. These unique natural conditions form the particularity of Yunnan small grain coffee taste-strong but not bitter, fragrant but not strong, slightly fruity.
Coffee cultivation in Yunnan is mainly distributed in Lincang, Baoshan, Pu'er and Dehong, where there are natural resources of low latitude, high altitude and large temperature difference between day and night, which makes Yunnan a golden growing area for producing Arabica coffee with high quality.
Yunnan small-grain coffee, Rubiaceae, coffee genus, the planting area is mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong, Nujiang and other states. Small grains of coffee are native to Ethiopia or Arabian Peninsula. It is cultivated in Fujian, Guangdong, Hainan, Guangxi, Sichuan, Guizhou and Yunnan. Superior geographical conditions make the coffee industry in Yunnan develop rapidly. In 2014, both planting area and output accounted for more than 99% of the country's total.
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Flavor characteristics of Yunnan small Grain Coffee and brief introduction of Yunnan Variety Katim
Professional coffee knowledge exchange more coffee bean information please follow coffee workshop (Wechat official account cafe_style) Coffee is a small evergreen tree of Rubiaceae native to Africa and is mainly cultivated as beverage plants such as small and medium grain coffee. The small grain coffee cultivated in Yunnan, China traditionally refers to the mixed population of the Bobang variety and the Tibika variety. Small-grain coffee is suitable for growing at an altitude of 80.
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Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) A few days ago while reading the book "Baking Science" by Ono, the editor saw this in the book: take 12 minutes to prepare for roasting, the next minute to maintain a temperature rise of 4-5 ℃, and explode at 17-18 minutes. This baking method is recommended by the author.
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