Introduction to Yunnan Coffee | Yunnan Arabica Coffee beans Baoshan Fruit Melon sour Tea Flavor

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Qianjie-introduction of Yunnan Baoshan Iron pickup Coffee

If the variety of coffee is divided by biology, it can be divided into Arabica, Robusta and Liberica. The main varieties of drinking in the world are Arabica and Robusta. Generally speaking, Arabica is mainly used in single or boutique coffee, while Robusta is used to make instant coffee. Whether from the perspective of coffee culture or genetics, bourbon species and Tibica species are the two most important branches of Arabica coffee.

Typica: the most classic high-quality Arabica species, which is derived from many commercial improvements at present. It has excellent taste and is recognized as a boutique coffee variety, but its yield is very low and it is vulnerable to rust, so more manpower management is needed. Tieka Coffee, native to Ethiopia and southeastern Sudan, is the most widely cultivated variety of coffee in the Western Hemisphere. The plant is stronger, but not light-tolerant, and the yield is higher in Hawaii. The top leaf of the iron pickup is red copper, which is called red top coffee.

Typica and bourbon were introduced in Baoshan City as early as the 1950s, and the locals called them "old varieties", because the old varieties had relatively low disease and insect resistance and yield, and were relatively labor-intensive in management. from the botanical point of view of coffee, Yunnan small-grain coffee was genetically similar to the recognized best blue mountains in Jamaica (Jamaica Blue Mountain) and Kona in Hawaii.

Unlike other beans, the fruit of Tieka coffee is cone-shaped. Iron pickup coffee is of high quality, so it is very popular in plantations all over the world. If planted properly, Tippica coffee has high sweetness, pure taste and pleasant acidity. Yunnan iron card, Asian herb aroma, lively and bright sour taste, both cheeks, sour soft, mellow balance, rich layers, Yuyun dark chocolate, honey, sucrose flavor, brown sugar flavor after complete cooling.

[Huaguo Mountain, Yunnan]

Producing area: Baoshan

Variety: iron pickup

Altitude: 1300m

Treatment: washing

Hand punching parameters: 15g powder, kono filter cup, water temperature 87 ℃, ratio of powder to water 1:15, grinding degree BG 6W (Chinese standard 20 sieve pass rate 58%).

Technique: steam 30 grams of water for 30 seconds, small flow evenly injected to 120 grams of water, when the water level is about to expose the powder bed, continue to inject water to 220 grams of cut-off water, remove the filter cup when the coffee is filtered, and the extraction time is about 1 minute 50 when steaming starts.

[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.

Knowledge expansion: 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.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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