Is the flavor of Yunnan Katim coffee beans insipid? the dark secrets of Katim and Arabica

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Front Street-brief introduction of Katim Coffee beans

Speaking of Yunnan, the most common scenes that come to mind are tourist destinations such as Dali, Lijiang, Kunming and Xishuangbanna. Of course, they will also have deep memories of some local specialties, such as flowers, flower cakes and Pu'er tea. In fact, Yunnan also has a major specialty-Yunnan small grain coffee (which is also one of Yunnan business cards). Its output accounts for about 95% of China's coffee industry, and it has been planted for a century.

Yunnan small grain coffee, in terms of taste, is relatively neutral, neither too sour nor too bitter, is really fragrant but not bitter, strong but not strong, slightly sour and comfortable coffee, but also more in line with the taste of the public. If you prefer sour fruit, you should choose Yunnan small coffee beans, which are planted at high altitude and are slightly roasted. These beans have high acidity and weak bitterness. If you just don't like sour, then choose deep-baked beans, but the bitterness will be higher.

The small-grain coffee in Yunnan is mainly the iron pickup of the native species of Arabica. Because of its poor disease resistance and love for leaf rust, it is necessary to observe its growth at any time and take good care of each leaf. Due to the low output of iron pickup, there is another variety of small grain coffee in Yunnan: Katim.

Katim is a combination of Arabica species and Robusta species. Robusta species have good resistance to leaf rust and rich oil, high yield and easy to grow. Katim has 25% of the Robusta gene after crossing with Arabica. Katim has 25% of the Robusta gene, which improves resistance to leaf rust and retains rich oil. at the same time, it has the rich taste of some original species of tin card. So most Yunnan manors began to plant Katim in a large area, and the planting scope of iron pickup began to shrink. But what I'm talking about is that Katim is still inferior to the iron pickup in taste.

Knowledge: coffee is a short-day plant. Coffee has the characteristics of multiple flowering and concentrated florescence.

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