Introduction of Yunnan Coffee which Brand is good and which is Yunnan small Coffee Bean

In recent years, the name of Yunnan coffee has been mentioned by more and more coffee people, and people begin to try to know and understand the "taste of Yunnan". As our country's own coffee, Qianjie hopes that everyone can also taste "domestic coffee", so Yunnan small grains are listed as small packages of daily rations and beans. Qianjie launched rations beans selected 7 classic producing areas, covering a number of very representative producing areas, varieties, using the natural treatment method commonly used in the producing area, showing a unique style of the producing area. Yunnan rations beans in Qianjie are selected from Baoshan producing area, where "small grain coffee" is famous, and are washed with water.

Wind and soil climate in Baoshan producing area

Baoshan is one of the earliest coffee producing areas in Yunnan. Lujiangba has the largest coffee growing base in the country and Xinzhai Village, known as "the first Coffee Village in China". The mountains of every household are covered with coffee trees, the courtyard is covered with coffee beans, and the house is fragrant with coffee. In the frost-free warm climate throughout the year, coffee trees flourish in a moist and comfortable environment, especially in the unique dry-hot valley around Lujiangba, but the temperature difference between day and night is large, delaying the ripening period of coffee fruit and transforming the fruit into more flavor substances. Fertile soil and reasonably low rainfall bring adequate irrigation to crops. The environment of good mountains and good water makes the coffee beans here have less flesh and taste sweet.

Yunnan coffee trees are generally planted in the mountains, slopes, layer by layer, so the terrain is not suitable for mechanical harvesting, so they are harvested manually. Like the harvest in most coffee-producing countries, Yunnan harvests one season every year in winter. The harvest season is concentrated from November to March. Coffee cherries ripen and turn red in the mountains. We can see busy farmers picking small grains of coffee in the mountains.

What is "small grain"?

"small grain" refers to the smaller Arabica variety of coffee, compared with Hainan's medium-grain robusta coffee beans. Yunnan originally introduced two pure Arabica species, the iron pickup and the bourbon, and the ancient iron pickup is recognized as a high-quality variety. The famous Jamaican Blue Mountain Coffee is a kind of tin card, with rich aroma, delicate and diverse flavor, but the yield is very low, and it is vulnerable to rust, so more manpower management is needed. After all, coffee is a crop used by Yunnan farmers to make a living, and it is difficult to keep growing if the yield is too low to meet the income, so most Yunnan farmers choose to switch to a more productive variety: Katim.

Although Katim is classified as an Arabica species, Katim carries 25% of the Robusta gene genetically. Luobusta itself contains high chlorogenic acid, which is not easy to be affected by insect pests and climate. It is generally planted in a low altitude environment, with high yield and fast fruit ripening. On the other hand, the "picky" Arabica species have weak disease resistance and relatively low yield per plant, and a significant temperature difference between day and night is formed in the high altitude environment, which delays the ripening period of coffee fruit and enables coffee cherries to absorb more nutrients and form a richer aroma. The microclimate of each coffee producing area provides a variety of growth conditions for Arabica, forming a unique flavor and taste.

Katim inherited the characteristics of Robusta, with strong disease resistance and high yield characteristics, coffee beans will be rich in oil after roasting, but also with the "devil flavor" of Luodou. The flavor performance in the cup test is often not as good as that of pure Arabica varieties at the same altitude, such as Kaddura. In addition, Katim's rust resistance will gradually lose after 20 to 30 years. If Yunnan wants to improve the overall quality of coffee, it needs to be changed gradually. In recent years, many new varieties have appeared in Yunnan one after another, such as the world-famous Rose Summer. It is believed that in a few years, we will see more high-quality coffee varieties produced from Yunnan.

What is the treatment method for Yunnan small grains?

After tasting Yunnan coffee beans with special treatment, some friends thought that the aroma was particularly prominent, so they thought that this was the taste of Yunnan coffee. In fact, most Yunnan coffee farmers are in difficult conditions and do not have high-priced processing equipment, so the vast majority of Yunnan coffee beans can only be treated naturally, that is, washing and solarization. The novel post-processing method does add a lot of flavor to the coffee beans, but Qianjie feels that if you want to taste the most primitive flavor of Yunnan coffee, the washing step not only reduces the defect rate, but also produces more stable Yunnan coffee quality. in terms of flavor, it not only reduces the soil flavor of Yunnan coffee, but also improves the cleanliness of the overall taste.

Qianjie also has a more popular coffee bean "Qianjie 2013". Looking at the name, I believe you have guessed that it is the exclusive product of Qianjie beans. Produced from Qianjie's own manor in Lincang, Yunnan Province, selected from the elegant flavor of tin card varieties, the use of natural sun treatment to make the coffee more sweet. Whenever November comes, the coffee fruits planted in Qianjie are also ripe one after another. Qianjie will arrange for workers to pick red coffee cherries one by one and spread the fresh coffee fruits in the sun to dry them naturally and turn them irregularly to let them dehydrate evenly. Avoid the negative taste of excessive fermentation. Until the coffee beans are dehydrated to purplish red and reach the target moisture content, they are sent to be shelled and baked.

Qianjie Yunnan small grain coffee is moderately roasted.

Qianjie believes that the flavor of Yunnan small grains is neutral and balanced, that is, there are both sweet and sour, so the Yunnan coffee baked in Qianjie is moderately roasted, highlighting the roasting aroma of chocolate and nuts while retaining some sour.

Qianjie Yunnan small grain grain bean cup test flavor: nuts, herbs, sweet potatoes, melons, brown sugar, cream, plums, caramel. The palate is well balanced with a sweet finish.

Qianjie 2013 iron pickup cup test flavor: caramel, nuts, chocolate, fermentation, berries, black tea, sugar cane. Medium to high mellow thickness, taste clear, black tea aftertaste, rich and varied layers.

The suggestion of cooking in Qianjie

Hand-made black coffee is a daily extraction method produced by Qianjie stores, and it is also a way that many coffee makers can easily operate at home. Below Qianjie uses store products to cook a cup of Yunnan small grain beans baked by Qianjie itself. Qianjie takes into account that Yunnan small-grain coffee tends to have a balanced taste, that is, not too high acidity and heavy bitterness. Therefore, the V60 filter cup is used for extraction with medium-fine grinding degree and medium water temperature.

The front street for brewing different coffee beans will use the corresponding parameters, the more roasted coffee beans, such as Mantenin coffee, Brazilian coffee, the front street will use a temperature of 87-88 degrees Celsius and medium grinding degree, while the lighter-roasted coffee beans, such as Esseyejia and Panamanian rose summer coffee, the front street will use a high temperature of 91-93 degrees Celsius and medium grinding degree to stimulate the aroma of high-altitude hard beans. Back to the brewing of Yunnan small grains of coffee in Qianjie, Qianjie uses medium water temperature and grinding to highlight the neutralization and balance in the taste.

Cooking parameters:

Filter cup: hario v60

Powder content: 15g

Water temperature: 90 degrees Celsius

Degree of grinding: pass rate of No. 20 screen 75%

Gouache ratio: 1:15

Three-stage water injection: wet the powder bed with twice as much water as coffee powder to form a drum and steam for 30s, then fill the small water from the inside to the outer circle to 125g, wait for the powder bed to drop to half of the filter cup, and continue to inject the same fine water into the third section to 225g, until all the coffee liquid has been filtered and remove the filter cup for about 2 minutes.

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