What is the difference between Yunnan iron pickup and Katim's flavor? what are the varieties of Yunnan coffee beans?

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Often asked by guests, Yunnan Huaguo Mountain and Yunnan Xiaoji in your store are from Yunnan. Are they any different? So Qianjie Coffee would like to share these two beans with you today. Let's see what's the difference between them.

Yunnan

These two beans are from Baoshan, Yunnan, China. In the past, Yunnan coffee was often used to make instant coffee, which led to a poor reputation, but in recent years, Yunnan coffee, like a dark horse, has slowly appeared in the boutique coffee market.

Yunnan has a long history of growing coffee. As early as 1892, a missionary from France brought coffee to Yunnan and successfully planted the first coffee tree in a place called Zhukula.

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.

Baoshan area has a long history of growing coffee, and it is recognized as the best small-grain coffee producing area, and it is one of the coffee producing areas with good coffee quality in the country and even in the world.

Washing treatment

Both beans are washed with water. Washing treatment is one of the most important treatment methods in Yunnan.

Use a peeling machine to separate most of the pulp from the coffee beans, then put the shell beans in a clean tank and soak them in water for fermentation to completely remove the residual pulp layer.

After washing, unripe beans and defective beans are selected because of buoyancy, and the fermentation process is easier to control, so the flavor is not as easy to smell as sun-cured beans. but show obvious acidity, complexity and cleaner cup test characteristics.

Variety introduction

[Yunnan Huaguoshan] the variety of this bean is iron pickup, and the variety of [Yunnan small grain] is Katim.

Iron pickup

One of the old varieties of coffee mentioned by the people of Baoshan in Yunnan is the iron pickup. Iron pickup is an ancient native coffee variety in Ethiopia.

The top leaves of the iron pickup are red and copper, the opposite leaves are long and oval, the leaves are smooth, and the branches at the ends are very long and few branches. Although the flavor of Tieka coffee is elegant, but its physique is weak, its disease resistance is poor, it is easy to get leaf rust, and its yield is not much.

Katim.

In 1959, the Portuguese moved the Brazilian bourbon mutant Kaddura to East Timor to mix with Tim timor, who was of Robusta descent, and succeeded in breeding a disease-resistant and highly productive Kadim. As leaf rust affects coffee-producing countries around the world, with the help of international organizations, countries vigorously promote Katim to fight leaf rust and increase production capacity.

Qianjie Coffee compares the raw beans of [Yunnan Huaguoshan] and [Yunnan Xiaoguo], and finds that the raw beans of [Yunnan Huaguoshan] are relatively slender, while the raw beans of [Yunnan small] are more round.

Flavor comparison

In front of the street, I made a pot of coffee by hand to see what would be different.

Parameters: filter cup: Hario V60; powder quantity 15 g; water temperature 89 ℃; grindability: medium fine grinding (BG 6m: Chinese standard No. 20 sieve pass rate 58%); powder-water ratio: 1 BG 15; segmented extraction.

Steam with 30 grams of water for 30 seconds, the center of the small flow is injected to 124 grams, when the water level is about to expose the powder bed, continue to inject water to 225 grams to stop, remove the filter cup when the water level is about to expose the powder bed, (the time of steaming starts) the extraction time is 1: 50 ".

[Yunnan Huaguoshan] dry aromas have a hint of citrus acidity and nutty aromas, with plum, citrus acidity and nutty flavors, sweet melons and brown sugar, with a hint of black tea in the finish. The overall flavor level is relatively rich.

[Yunnan small grains] dried incense is the aroma of nuts, tastes like chocolate, nuts and cream, and brown sugar is sweet. It is more balanced as a whole.