The origin of the best boutique coffee in China, the story of Yunnan small-grain coffee, is Yunnan coffee delicious?

Coffea yunnanensis

Country of Origin: China

Production area: Yunnan

Breed: Katim

Altitude: 1200 m

Treatment: Washing

Degree of baking: medium baking

Flavors include melons and fruits, brown sugar sweetness, plum sourness and black tea.

Yunnan Arabica coffee, originally refers to the early planting variety Tiepica in Yunnan, due to historical reasons, after the 1980s, Tiepica basically became the world of hybrid Katim, Katim is a hybrid variety containing Luo bean gene, planting area more than 98%, so it became Yunnan Arabica coffee instead. Planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures. Baoshan has an average temperature of 21.5°C and a maximum temperature of 40.4°C. It is basically frost-free all year round and 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's wet-processed Arabica coffee, the highest quality coffee in the world.

Catimor coffee beans (catimor): catimor is not purely Arabica descent, it is a hybrid of the species Timor (belonging to the Robusta species) and caturra (a variant of the Bobang species), so catimor has 25% Robusta descent, and its Robusta descent also determines its taste defects: aroma is not rich enough, and the overall taste is bitter, prone to astringent taste and more pungent musty taste.

Water washing method:

Coffee fruits are taken to the processing plant within 6-12 hours of picking for weighing, then soaked and washed, and the skin and pulp are removed by a machine, leaving only coffee beans wrapped in parchment. At this time, there is also a layer of mucous membrane outside the beans, so it is necessary to produce acid through fermentation to make the mucous membrane fall off. This layer of mucous membrane is the pectin part. The pectin part of the mucus adhesion is strong, not easy to remove, so it needs to be placed in a clean sink for about 18-36 hours, so that pectin fermentation produces acid decomposition mucus. After the mucus is broken down, a small amount of water is injected and stirred to allow the pectin decomposition products of the coffee beans to fall off. After washing, you will get coffee beans wrapped in parchment paper and hard skin. After washing, defective coffee beans are sorted out and then spread on concrete/tarp/drying beds for sun exposure. The drying time depends on the weather, and the general drying time varies from 5 to 14 days. After drying, the moisture content of coffee beans will drop from 55% to 11%. After drying, the beans are stored with parchment, which is removed before the beans are exported.

Cup taste reflects: soft entrance, Asian herbal aroma, sour lively bright, cheeks, sour soft, mellow balanced sense of good, rich layers, aftertaste dark chocolate, honey, sucrose taste obvious, completely cooled, brown sugar flavor.