What is the boutique coffee in China, the development history of Yunnan coffee, is Yunnan coffee beans delicious?

Yunnan, as the main coffee producing area in China, what special flavor does it have? In recent years, Yunnan coffee beans stand out in the raw bean competition and become a group of dark horses to enter the boutique coffee market, so what is the unique charm of Yunnan coffee? What kind of story does it have?

The first Yunnan coffee beans were made in 1904 by Tian Deneng, a French Catholic missionary, who entered Dali, Yunnan via Vietnam, to preach to Zhukula village to set up a church and planted a batch of iron pickup coffee trees next to them. Therefore, the earliest variety of coffee in Yunnan is not the mainstream Katim, but the iron pickup.

Yunnan coffee has experienced a total of three coffee development waves, the first development was in the 1960s, when Yunnan cultivated coffee in order to repay the Soviet Union's loans, and the products were purchased by the state foreign trade department. At that time, coffee cultivation was distributed in several agricultural reclamation farms: Baoshan Lujiang Farm, Xincheng Youth Farm, Dehong Shaofang Farm, Ruili Farm, Kucho Farm, Wenshan Babu Farm, and Tianbao Farm. Variety is the local breeding of tin card, bourbon variety, agricultural reclamation of the entire coffee planting area has reached 50,000 mu. After that, due to the end of the repayment work, the foreign trade department no longer actively acquired, and at the same time, due to the spread of induced disease infection, resulting in large-scale death and avoiding the crazy spread of induced disease, once the planting area shrank, leaving less than 3,000 mu.

The second coffee wave was in the 1980s of reform and opening up. In 1988, Nestl é decided to support the development of Yunnan coffee industry, introducing Katim to widely plant in Yunnan, and because of this development, Katim coffee has replaced the status of the ancient tree species Ironka, and has become the main tree species of Yunnan coffee, accounting for 90% of Yunnan coffee output.

The third Yunnan coffee wave was in 2000, when China's economy developed rapidly and entered the era of boutique coffee. At the same time, the selection and cultivation of Yunnan coffee were scientifically developed.

The small grains of coffee in Yunnan are mainly Katim. Katim is a combination of Arabica species and Robusta species. Robusta species have good resistance to leaf rust and rich oil, high yield and easy to grow. Katim has 25% of the Robusta gene after crossing with Arabica. Katim has 25% of the Robusta gene, which improves resistance to leaf rust and retains rich oil. at the same time, it has the rich taste of some original species of tin card. So most Yunnan manors began to plant Katim on a large scale.

The planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other areas. The average temperature of Baoshan is 21.5℃, and the highest is 40.4℃, which is basically frost-free all the year round. It is recognized as the best producing area of small-grain coffee. The small-grain coffee cultivated here is famous at home and abroad for its strong but not bitter, fragrant but not strong, small particles, mellow and fruity. The tasting experts of the International Coffee Organization evaluate Yunnan coffee as a kind of small seed coffee processed by Colombian wet processing, and it is a good quality coffee in the world.

What's the taste of Yunnan coffee?

Using SCAA's handmade coffee suggestion, we use 15g powder, 225ml 91 degrees hot water to extract a flavor with obvious roasted nuts, soft acidity, overall balanced fragrance, solid dark chocolate aroma, and a slight orange peel.