Sun treatment of fine coffee beans in Baoshan area of Yunnan, China Yunnan small grain coffee brewing flavor

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In the ration bean series of Qianjie coffee, Yunnan coffee in China has been reflected in the sight of many lovers. Yunnan coffee beans in the past has always given the impression that the quality is not good flavor is not good. However, with the development of the fine coffee industry, Yunnan coffee beans have become a black horse into the fine coffee session.

At Qianjie Coffee, you can find two varieties of Yunnan coffee beans; one is washed iron pickup and the other is katim coffee beans. Yunnan iron card is labeled as Yunnan fine coffee, while Yunnan katim coffee beans are labeled as Yunnan small coffee according to market habits. These two Yunnan coffee front street coffee will be roasted to moderate roast, because Yunnan production area is not a sour feeling production area, coffee bean flavor is relatively balanced, the keynote is nut, brown sugar flavor.

Yunnan small coffee of Qianjie coffee ration bean series is sold to curious babies in small packages at the most affordable price to taste the characteristic flavor of Yunnan production area balance, nuts, brown sugar sweet and soft fruit acid.

Country: China

Production area: Baoshan, Yunnan

Altitude: 1200 m

Breed: Katim

Treatment method: washing treatment

Flavor: melon, melon, brown sugar, plum acid, black tea

Yunnan Baoshan coffee producing area

Yunnan Arabica coffee suitable for growth in the mountains 800--1800 meters above sea level, if the altitude is too high, sour taste, too low taste bitter. Arabica coffee is mostly planted in dry and hot valleys at an altitude of about 1100 meters, so the acidity is moderate, the aroma is rich and mellow. Many areas of Yunnan Province have unique environments suitable for the growth of Arabica coffee, and the Arabica coffee produced is of excellent quality.

Planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures. Baoshan has an average temperature of 21.5℃ and a maximum temperature of 40.4℃. There is basically no frost all year round. It is recognized as the best producing area of Arabica coffee. The Arabica coffee cultivated here is famous for its strong but not bitter, fragrant but not strong, well-proportioned grain facets, mellow fragrance and fruity flavor. The International Coffee Organization's tasting experts rated Yunnan coffee as Colombia wet-processed Arabica coffee, the highest quality coffee in the world.

Arabica varieties

At present, the main coffee varieties cultivated in Yunnan are katim, iron pickup, bourbon, kadura, kaduai and so on. But almost all you see on the market is katim. So now Yunnan Arabica coffee refers to Yunnan katim.

In 1959, the Portugal moved the Brazilian bourbon mutant Kadura to East Timor and interbred it with Timtimor, which had a Robusta lineage, and succeeded in breeding Katim with disease resistance and super productivity. As leaf rust afflicts coffee producing countries worldwide, katim is being promoted to combat leaf rust and improve productivity with the assistance of international organizations.

Coffee bean processing

Because of the perennial rainy season and unstable climate, most of Yunnan's coffee beans are treated by washing coffee beans.

Harvested berries are peeled to remove most of the pulp from the beans. The beans are then directed to a clean tank where they are soaked in water for fermentation to remove the remaining pulp layer. In the past (about five years ago), washing was often the preferred method of preparing good coffee beans.

Through water treatment, immature beans and defective beans are selected due to buoyancy, and the fermentation process is better controlled, so the flavor is not as messy as sun-baked beans, but presents obvious acidity, slightly more complexity and cleaner cup characteristics (no negative flavor, such as astringency or sharpness). However, it is also because it is too "clean" and the richness of flavor is slightly weaker.

Front Street Bakery Records

Baking machine Yangjia 800N (baking capacity 300g)

When the furnace temperature is 190℃, put it into the pot, fire power is 120 ℃, air door is opened 3; when the furnace temperature is 145 ℃, open the air door to 4, fire power is unchanged; when the furnace temperature is 166℃, the bean surface turns yellow, the grass smell disappears completely, and enters the dehydration stage. When the furnace temperature reaches 188℃, adjust the fire power to 60 ℃, and the air door is 5;

8 37", the bean surface appears ugly beard wrinkles and black stripes, toast flavor obviously changed to coffee fragrance, can be defined as a prelude to explosion, this time to hear the sound of a burst point, to 9 00" to start a burst, the damper unchanged, a burst after the development of 3 minutes, 198℃ pot.

Front Street Brewing Advice

Filter cup: V60

Powder: 15g powder

Water temperature: 90℃

Grindability: No. 20 standard sieve pass rate 80%

Water powder ratio: 1:15

Front street brewing method: 30g water steams, steams time is 30s, the first stage water injection to 125g water cut off, vertical water flow, small water flow slow circle; the second stage water injection to 225g, water flow and circle speed is slightly faster, reduce powder particles blocking filter cup, resulting in excessive extraction. (Steaming start timing) Extraction time is 2 minutes.

Brewed Flavor: It smells very nutty, with herbs, chocolate, caramel on the palate and a hint of fruit acid on the finish.

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