What are the characteristics of the flavor of Katim sun-dried beans in Yunnan? where is the origin of Katim coffee beans?

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Qianjie-brief introduction of Yunnan Sunshine Katim

The most primitive method of coffee treatment, the most fully fermented, the most difficult to accurately control the results of the treatment, fermentation produced the most aldehyde and lipid aromatic compounds.

Sun treatment (Natural) is the most primitive and oldest method of coffee processing.

Processing method: after picking ripe coffee fruit, the floating dried fruit is removed by [① flotation], then the water is drained directly to the drying bed for [② drying], dried to 12% of water content, and [③ collection and bagging] wait for shelling processing. Because the fresh fruit has been fermented during the drying process (fermentation within the fresh fruit), until the fresh fruit is dried to a moisture content of 12%, the drying time is the longest and the degree of fermentation is the highest, so the flavor is more complex and the aroma is the strongest. However, because of the long drying time and the single individual when the fresh fruit is fermented, it is also one of the most difficult ways to control the processing results and are most prone to flavor defects.

Katim, Yunnan

Name: high altitude boutique solarization

Category: Katim

Sea pull: 1500-1700 meters

Land: Lincang, Yunnan

Planting area: Lincang. Beauchamp

Treatment: sun drying and back pressure mechanical hot air drying

Characteristics of raw beans: 1. Appearance: the color is light green, the seed ditch color is bright, the particles are uniform and plump, and the coffee beans are selected with 16mm color screen. two。 Flavor: with aromas of cantaloupe, banana, jackfruit and red wine.

Growth environment: growing at a high altitude of 1500-1700 meters.

Select coffee fruits, fresh coffee fruits are picked with full red fruit with sufficient sunshine and uniform maturity. For the controllability of dry processing, the back pressure hot air assisted drying technology is adopted, and the hot air is used to directly penetrate and dry the wet coffee beans, which effectively improves the drying rate. No longer rely on the traditional process of drying coffee beans in the sun.

Recommended baking degree

1. Medium baking: with aromas of citrus, strawberry, red wine and jackfruit, with bright lemon acidity, smooth and full taste, high richness, smooth, long-lasting aftertaste, honey-like sweetness and high thickness.

two。 Medium and deep baking: rich aroma of caramel and chocolate, creamy texture, delicate and rich oil, is the best base for fancy coffee.

Katim (catimor)

Small seed coffee Catimor is the Portuguese International Coffee Rust Research Center (CIFC) using Caturra19/IXHDT832/l (HW26) and Caturra19/IXHDT832/2 (H. 6) the general name of the hybrids cultivated has been distributed in most coffee producing countries, and further breeding and adaptability studies have been made, and many different generations of Catimor hybrids and Can-mor derived species have been introduced. Some of them showed good botanical characteristics and were resistant to known rust races, while others were only used as breeding materials. Among the coffee grown in Yunnan, Catimor is the main variety, which has a large planting scale and area.

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

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