How are Katim coffee beans? Katim coffee beans have excellent flavor and rich acidity.

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Qianjie-Katim Coffee varieties introduction

Tim has poor yields and great genetic variables, sometimes developing varieties resistant to leaf rust and varieties resistant to coffee berry disease, while some have extremely high yields. The Coffee Leaf Rust Research Center-CIFC, jointly established by the US government and the Portuguese government in 1955, developed three major branches and distributed them to various coffee producing countries, which has had a great impact on global breeding programs in the past 45 years.

Katim | Catimor- "excellent hybrid pride"

CIFC began to try to interbreed the Tim species with the then popular Kaddura species in 1968. In 1970, the Katim series was officially released in Brazil, and then distributed to coffee research centers in various countries. After confirming that the variety has considerable disease resistance while maintaining a certain superior flavor, it has been widely planted in the world since the 1980s, and different forms of Katim have been cultivated in various countries.

Most of Katim has the characteristics of high yield and strong disease resistance, planting and handling well, and occasionally excellent and rich flavor, but usually the life cycle is relatively short, only 10-15 years. Nowadays, Katim variety (HW26 branch | CIFC 7963) is widely planted in Yunnan.

After CIFC-1343/269, a branch of Tim species, was sent to Colombia, the Colombian country cultivated its own Katim variety [Colombian species | Colombia Hybirds] by adding yellow Kaddura genes, and backcrossed for many generations to improve its flavor, which was then sent to various producing countries and was widely welcomed by local breeding experts.

Although Katim inherits the strong advantages of Robusta beans, he also inherits genes with poor flavor. This is also a heart disease of many soybean farmers in Yunnan, China. Under the convenience of planting, it will naturally lose its flavor. The excellent flavor of coffee comes from the growing environment such as high-quality and fertile soil, scientific and rigorous treatment of raw beans, and it is basically its high-quality variety, that is, pedigree. Here, I suggest that farmers and industry researchers in Yunnan should spend less energy on promoting competitions for quick success and instant benefits, and more on solid quality improvement, so that people who like coffee can drink more Chinese coffee with excellent flavor.

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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