Can light baking anaerobic Katim improve its flavor and value? what is Katim R01?

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Qianjie-brief introduction of anaerobic Solar Katim in Yunnan

With the "quantity" of coffee demand rising in a straight line, bean seeds and traditional flavor of origin have begun to be unable to meet the "novelty-hunting" needs of consumers. Starting from the "treatment method", changing the flavor of coffee has become a "secret weapon" sought after by many landowners and raw bean merchants. There are many ways to treat coffee beans, although beans determine the genes of coffee, but different treatments can give coffee beans a completely different flavor trend.

In recent years, "anaerobic fermented" coffee beans have shone brilliantly on the stage of the WBC finals, and five of the top six contestants of WBC in 2018 chose "anaerobic fermented" coffee beans as their "weapons".

Anaerobic fermentation uses a stainless steel container (which will not absorb the previous coffee bean flavor) to place the coffee fruit to make the flavor cleaner. Anaerobic fermentation is carried out in a closed environment, the factors are easier to control, the coffee beans treated each time tend to be more consistent, and the aromatic substances are not easy to volatilize. Anaerobic fermentation is carried out in an anaerobic environment, the flavor is more round, easy to have cheese, cream aroma. The coffee bean flavor of anaerobic fermentation usually has a fuller mellow thickness and wine aroma.

Catimor has high yield, short plant, dense planting and red-brown new leaves. The robusta gene inherited from timor makes catimor more resistant to coffee berry disease, coffee leaf rust and insect pests, but it is often criticized for its performance in the cup.

Catimor fruit ripens quickly and has high yield, which requires adequate fertilizer supply and shading. In addition, the high yield of catimor corresponds to a relatively shorter commercial life, with an average of only ten years. When growing at low altitude, the cup performance of catimor has no obvious advantages and disadvantages compared with other commercial varieties. When planted above 1200 meters above sea level, the flavor of catimor cup is obviously inferior to that of bourbon, caturra and catuai.

Country: China

Producing area: Baoshan

Treatment: anaerobic solarization

Tree species: Katim

Altitude: 1600 m

This "brewing red makeup" is after flotation, the coffee fruit is put into a huge fermentation barrel, the coffee fruit is sealed in a fermentation bucket, placed in an environment of about 22 degrees, and anaerobic dry fermentation is carried out for 48 hours. Then, the whole coffee cherry is dried by sunlight for about 30 days.

Flavor: jackfruit, dark berries, malic acid

As for the Katim R01 variety, no relevant information was found.

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

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