How does Yunnan small grain coffee taste? how many flavors does Yunnan small grain coffee have?

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Yunnan's coffee planting and output accounts for 98% of the country's total. What is the advantage of Yunnan coffee? Yunnan is the main coffee producing place in China, and more than 90% of the coffee in China is produced here.

Baoshan, Lincang, Pu'er and Dehong are the main coffee producing areas in our province. The climate temperature is very suitable for cultivating high-quality coffee beans. These major producing areas have nearly 2 million mu of planting area, and the total output far exceeds that of other provinces in our country.

The quality of coffee depends on many factors, such as growing environment, climate, cultivation and management techniques and so on. Its best growing environment is low latitude, high altitude, sufficient rainfall and suitable sunshine, so the north latitude is 15. The ideal growing area for coffee is between the Tropic of Cancer and the Tropic of Cancer.

However, other areas in this zone, such as Hawaii and Saudi Arabia in the United States, or low altitude or little rain in the desert, are not conducive to coffee growth, only southern Yunnan in this zone happens to have all kinds of conditions. According to the determination of experts, small seed coffee should be planted in the mountains at an altitude of 800 to 1800 meters. If the altitude is too high, it will taste sour, and if it is too low, it will taste bitter.

Yunnan coffee is mostly planted in dry and hot valleys at an altitude of 1100 meters above sea level, so it has a moderate sour taste, rich and mellow aroma.

In terms of climatic conditions, the long light time in southern Yunnan is conducive to plant growth and photosynthesis, and the large temperature difference between day and night and low temperature at night are conducive to the accumulation of coffee nutrients. Therefore, the effective nutrients of Yunnan small-grain coffee are higher than those of other foreign coffee varieties.

Small seed coffee is easy to be infected with rust, and the yield and quality of embroidery disease are deeply affected. In the hot area of Yunnan, due to the distinct dry and wet, the red ripening of fresh fruit enters the dry season every year, and the relative humidity is low, which is not conducive to the formation and growth of rust blister. Due to the excellent quality of Yunnan coffee, it entered the London market with "Lujiang No.1" in the 1960s and was rated as first-class. In recent years, the world-famous coffee companies such as Nestle and McDonnell have come to Yunnan to open up raw material bases, and the products produced in Yunnan are also gradually famous at home and abroad.

Qianjie Coffee also came to Yunnan and started our own coffee cultivation. The coffee seedlings cultivated in the nursery bed last year have now grown to 50 centimeters, and this year they can be transplanted to suitable mountains to continue to grow. In the near future, we will have our own coffee to drink.

The 12000 strains we have cultivated this time are mainly Iron pickup, Bobang and Yellow Bobang. Typica and Bourbon, two classic high-quality coffee varieties, are the main coffee varieties in Yunnan. In 1991, Katimo Catimor series varieties were introduced from Kenya (with stronger anti-virus ability and higher yield). A variety of Arabian species (also known as small seed species). Because the shape and habit of this iron pickup is similar to that of Bobang, the two are mostly mixed.

Suggestion on hand brewing of Yunnan small Coffee

Recommended cooking method: hand flushing

Filter cup: V60

Water temperature: 90-92 ℃

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding, that is, the thickness of fine sugar (VARIO 50: 57% pass rate of Chinese standard No. 20 screen)

Flushing and cooking technique: segmented extraction. Steam with 30 grams of water for 30 seconds, small flow circle injection to 124 grams, continue to inject water to 227 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is 2 minutes.

When boiled in a V60 filter cup, it smells nutty, with herbs, chocolate, caramel and a hint of acidity in the finish.

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