What are the three famous varieties of Yunnan coffee? a brief introduction to the flavor of Yunnan's most famous iron pickup coffee beans.

Today, the vast majority of coffee grown in Yunnan is Katim, a cross between Tim and Kaddura, which contains 25% of the Robusta gene and, if not handled properly, is not as clean as purebred Arabica beans. The final rhyme is easy to have a mixed feeling. Are there any other varieties in Yunnan? Of course, the "Qianjie 2013 coffee beans" on the Qianjie bean list is selected from the iron pickup, which is recognized as a high-quality variety.

What are the characteristics of the variety of iron trucks?

The oldest native variety in Ethiopia was discovered between the 15th and 16th centuries AD. The iron pickup is characterized by a tall coffee tree, bronzed leaves at the top, large and long coffee beans, pointed at both ends, a bit like an egg. Iron pickup coffee often has a sour citrus taste, with a sweet aftertaste, is praised by many people as elegant and clean coffee beans. Unfortunately, its low yield and poor resistance to leaf rust are gradually replaced by farmers with other more robust varieties, as is the case in Yunnan, China.

Before the sixties of the last century, large-scale cultivation in Yunnan belonged to the two Arabica varieties, Iron pickup and Bourbon. Since the 1970s and 1980s, major coffee producing areas around the world have suffered from leaf rust, coffee people around the world began to find ways to solve this problem. In 1990, with the promotion of Nestle, a foreign-funded enterprise, Yunnan introduced Katim varieties with better disease resistance and higher yield from Central and South America to replace the "unprofitable" tin card varieties of coffee trees. It also lays the groundwork for Katim to become the main variety in Yunnan today.

Qianjie believes that with the different planting environment, iron card varieties have evolved new shape features to adapt to the new environment, and gradually developed a unique elegant flavor. For example, the world-famous Blue Mountain Coffee in Jamaica, Kona Coffee in Hawaii and so on are all varieties of iron pickups.

In the early years, in the process of exploring the knowledge of coffee, Jie came up with the idea of growing his own coffee, so he went to Lincang, Yunnan Province in 2013 to open a chapter in planting coffee trees. Site selection, seed selection, seedling raising, planting, harvesting, treatment and baking are all arranged by colleagues in Qianjie, from which a lot of relevant experience and knowledge of varieties, altitude and treatment methods are summarized. Qianjie specially chose the most primitive tin pickup. Iron pickup has an elegant and pure flavor, but it is also known for its low yield and poor resistance, so Qianjie has made a lot of efforts in planting management. After years of cultivation, the first batch of results were finally harvested in the street before 2013, and produced in the way of sun treatment, also named "Qianjie 2020".

Why do you need sun treatment?

Every year when winter comes in November, the coffee fruits planted in Qianjie are also ripe one after another. Qianjie will arrange for workers to pick red coffee cherries one by one and spread the fresh coffee fruits in the sun to dry them naturally and turn them irregularly to make them dehydrated evenly to avoid the negative taste of excessive fermentation. Qianjie believes that sun-treated coffee has higher sweetness, more berry flavor and more round flavor.

When talking to guests about the flavor characteristics of Yunnan coffee in the current street, some people describe it as chocolate, some people say it is like sweet potatoes, and some friends feel like Sanhua Li. Qianjie believes that the flavor of Yunnan coffee belongs to the neutral and balanced tonality, that is, both sweet and sour. Therefore, Yunnan coffee in Qianjie is moderately roasted, highlighting the roasted aromas of chocolate and nuts while retaining part of the acid.

Qianjie drank this Yunnan tanning iron pickup truck from the cup test, showing the fermented feeling of chocolate, brown sugar, Bolin, tropical fruit and the aftertaste of black tea, which is relatively clean and rich.

How does Yunnan Tieka coffee taste good?

In order to highlight the balanced taste of Yunnan iron pickup, Qianjie will use the parameters between deep-roasted and light-roasted coffee, that is, medium water temperature and medium grindness.

Hand punch parameters of front street:

Filter cup: hario v60

Powder content: 15g

Water temperature: 90 degrees Celsius

Degree of grinding: pass rate of No. 20 screen 75%

Gouache ratio: 1:15

Filter cup: Qianjie believes that Yunnan coffee should show rich aroma and a variety of taste levels, Qianjie barista will use resin V60 filter cup. The body of the V60 filter cup has a large round hole connecting the diversion ribs at the top and the bottom and the center, which speeds up the flow rate of the water, while the spirally shaped exhaust trough is designed to lengthen the flow path and increase the contact time of coffee powder and hot water. each flow of water converges along the groove to the center of the filter cup, the pressure on the coffee powder is concentrated, and the coffee extracted is more layered.

Grinding degree and water temperature: precisely because the flavor attribute of Yunnan coffee is neutralized and balanced, too high warm water and too fine grinding degree can easily lead to excessive extraction of coffee, release too much bitter macromolecular flavor substances, and too low water temperature and too coarse grinding degree, on the contrary, it leads to insufficient extraction and coffee is easy to be tasteless. So Qianjie will choose medium water temperature and grinding degree, 90 degrees Celsius hot water for extraction, coffee powder thickness for the Chinese standard 20 sieve pass rate of 70%, stores EK43s- scale 10.5.

Three-stage water injection: wet the powder bed with twice as much water as coffee powder to form a drum and steam for 30s, then fill the small water from the inside to the outer circle to 125g, wait for the powder bed to drop to half of the filter cup, and continue to inject the same fine water into the third section to 225g, until all the coffee liquid has been filtered and remove the filter cup for about 2 minutes.

Qianjie 2013 Sun Iron pickup Coffee flavor: dry powder shows the aroma of caramel, nuts and citrus, chocolate, fermentation and berries at high temperature, the acidity of plums as the temperature drops, and the sweet finish of black tea and sugar cane. Medium to high alcohol thickness, taste clear, rich and varied layers.

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