Evaluation on the Grade and Flavor of Yunnan small Coffee beans

Although Yunnan coffee has become a household name, there are many producing areas and many brands. Which brand of Yunnan coffee tastes good? In Qianjie, there are two varieties of coffee in Yunnan, one is Katim's washed Yunnan small grain coffee and suntan Katie coffee, and the other is Qianjie sun pickup coffee.

Coffee variety

In Qianjie coffee, Yunnan iron pickup is labeled as Yunnan boutique coffee, while Yunnan Katim is labeled Yunnan small-grain coffee according to the market custom. Today, most of the varieties of Yunnan coffee beans that you can see on the market are Katim varieties. In fact, the earlier Yunnan coffee bean variety is not Katim, but the oldest and most primitive variety in the Arabica branch line-iron pickup.

Yunnan small grain originally got its name from the iron card, because the iron card seed is the Arabica small seed. The oldest variety of coffee in Yunnan is the tin card. Later, Nestl é settled in Yunnan, because of the poor disease resistance of the iron pickup, but also in order to increase the output of coffee beans, coffee farmers cut down the iron pickup coffee trees with good flavor to plant varieties with poor flavor but good disease resistance and high yield. S288, which is resistant to leaf rust, was initially introduced, and later Katim, which had a higher yield, was introduced. In other words, the coffee trees planted in Yunnan are mainly Katim species. Tim, because of the Robusta gene, not only is more resistant to coffee leaf rust than tin pickup, but also produces three times as much as iron pickup.

Compared with the tin card variety, the flavor of Katim coffee will be less deficient. However, with the promotion of boutique coffee culture, Katim coffee in Yunnan has been more scientifically cultivated and planted coffee flavor and quality has also been greatly improved. Robusta's coffee beans generally have a bitter taste. The Katim variety has part of the Robusta gene, and because of this, the Katim variety has a "devil-like tail rhyme".

The western and southern parts of Yunnan Province are located between 15 °N and the Tropic of Cancer, and most areas are 1000-2000 meters above sea level. The topography is dominated by mountains and slopes, with large ups and downs, fertile soil, sufficient sunshine, rich rainfall and large temperature difference between day and night. These unique natural conditions form the particularity of Yunnan small grain coffee taste-strong but not bitter, fragrant but not strong, slightly fruity.

Classification of Yunnan coffee beans

At present, Yunnan coffee is generally rated by particle size + defect rate. The particle size is based on the international standard mesh. At the same time, refer to the international standard of defective bean points, bean shape color, cleanliness, odor, water content and other factors.

Common international coffee grading standards:

According to the size of coffee beans, the round hole grading screen is used for classification. The international custom of small grains of coffee has a size of 10-20, and the number used represents the sieve aperture as the fraction with that number as the numerator and 64 as the denominator, in inches. For example: 14 refers to the raw coffee beans that can pass through a sieve with an aperture of more than 64 inches by 14thumb, and 19 refers to those that can be screened by a sieve with an aperture of more than 64 inches by 19thumb. (1 inch ≈ 2.54cm)

Domestic coffee grading standards are commonly used:

According to the sieve hole 6.5, 6.0, 5.5, 5.0 mm is divided into five levels.

First class: more than 6.5mm, full and complete particles.

Second class: 6.0-6.4 mm, plump, more uniform.

Grade 3: 5.3-5.9 mm, fuller and slightly less uniform.

Level 4: 5.0-5.4 mm, with incomplete rice, accounting for more than 75% of the total.

Level 5: less than 5.0mm, incomplete rice, complete accounted for more than 30%.

International Standard rules for defect Inspection of small Coffee (Arabica Coffee):

It is graded according to the number of defects, and is often identified by how many defects are contained in a certain coffee bean. According to the identification method of impurities and defective beans in coffee beans stipulated by the International Standards Organization, 300 grams of coffee bean samples were taken to calculate the magazines and defective beans for classification.

Coffee producing area

The coffee producing areas in Yunnan Province are not only the well-known Pu'er and Baoshan, but also Dehong and Lincang. However, the taste of Yunnan coffee in each producing area is also slightly different.

[pu'er]

Pu'er City is divided into: Simao, Ninger, Mojiang, Jinggu, Jingdong, Zhenyuan, Jiangcheng, Lancang, Menglian, Ximeng and other 9 counties and districts to grow Yunnan small-grain coffee. The average annual temperature is between 17 and 20 degrees Celsius, and the altitude is between 700m and 1600 m.

[Baoshan]

Baoshan City has: Longyang, Longling, Shidian, Changning, Tengchong and other five counties with Baoshan small grain coffee geographical indication products. It is planted at an altitude of 1000 to 1500 meters, with an average annual temperature of 21 degrees Celsius. Lujiang coffee from Baoshan was rated as first class in the London market at the end of 1950s.

[Dehong]

Dehong producing area is one of the earliest areas in China to introduce coffee. Small-grain coffee was introduced from Myanmar in 1914 until it was commercially grown on a large scale in 1953. The average annual temperature in Lincang is between 18 degrees Celsius and 20 degrees Celsius, with no severe cold in winter, no heat in summer, large temperature difference between day and night, fertile soil and abundant Rain Water. When the coffee fruit is still in the ripening stage, such conditions are conducive to the formation of protein, sugar, caffeine and other substances, making Dehong coffee full of flavor.

[Lincang]

Coffee has been planted in Gengma, Zhenkang, Yunxian, Cangyuan, Yongde and other towns in Lincang City. Lincang has a unique geographical location, bordering Myanmar to the west; the climate here is very superior, with a significant temperature difference between day and night, abundant rainfall and mild annual temperature, Lincang has become the focus of many coffee enterprises.

Qianjie Coffee saw the potential of Lincang and set up its own coffee plantation in this producing area.

Qianjie Coffee Manor

It has been 10 years since Qianjie roasted coffee, and we got involved in coffee cultivation half a year earlier than roasted beans. "Big Town Coffee", as the predecessor of Qianjie, wanted to grow coffee in a place called Dazhen in Guangdong. Only after Katim grew out 20 centimeters of seedlings did we understand the relationship and order among the variety, altitude and handling of fine coffee. As a result, Qianjie gave up the planting plan in Guangdong and went to Yunnan to study coffee cultivation in depth. By coincidence, he found suitable land for planting.

At that time, Qianjie chose the most difficult road: choose highland, breed Arabica, and plant reasonably.

Yunnan is not a place with four distinct seasons, there are only dry season and rainy season. In terms of planting, Qianjie has adopted extremely high standards to provide a natural and comfortable living environment for coffee trees. Because Ironhide Kabi Katim is more difficult in field management and sensitive to long hours of sunlight, Qianjie maintains the diversity of plant species and ecological environment in the manor.

It takes at least three or four years from seedling to harvest. Now, Qianjie Coffee Manor ushered in the second coffee season. All I have done is to get a sentence from the coffee glutton: this is the taste of Yunnan boutique coffee.

Coffee bean treatment

The latest batch of coffee beans in Qianjie adopts the most traditional and primitive post-processing method of raw coffee beans, that is, sun treatment. Spread the whole ripe and complete coffee red cherry evenly on the sun bed for sun drying. Due to the preservation of the complete peel and pulp layer, the drying process is more complex and takes longer. In order to avoid excessive fermentation, staff are required to turn over each coffee red cherry on time and frequently.

Due to the use of Japanese treatment, this tanning iron pickup in Qianjie has a very strong aroma and outstanding sweetness, with preserved fruit-like sweetness, soft plum acid, rich nutty notes, and a sweet brown sugar and black tea finish. When buying this coffee bean in Qianjie, many friends will ask the barista in Qianjie how to cook it to give full play to its taste. The front street sun tin card fragrance but not strong, strong but not bitter, with the traditional Yunnan small-grain coffee taste.

Qianjie believes that the flavor of Yunnan small grains belongs to the neutral and balanced tonality, that is, there are both sweet and sour. Therefore, Yunnan coffee in Qianjie is moderately roasted, highlighting the roasted aromas of chocolate and nuts while retaining part of the acid. Qianjie drink Yunnan small grain grain beans from the cup test, showing the aroma of nuts, herbs, brown sugar, sweet melons and fruits, and the sour quality of plums, with a balanced taste. The tanned tin card shows chocolate, baked bread, tropical fruit fermentation and black tea aftertaste.

Qianjie brewing Qianjie Sun Iron pickup Coffee parameters:

In order to retain the sweet and sour and tea characteristics of Yunnan coffee, Qianjie coffee roasted it moderately. V60 filter cup can be used when brewing, powder-water ratio at 1:15, medium grinding (about the size of coarse sugar / 80% screening rate of China 20 standard sieve), water temperature of 91 degrees.

The use of segmented extraction, with twice the amount of coffee powder water for steaming, that is, 30 grams of water for 30 seconds, and the reason for the need for steaming process is to make coffee powder can discharge the internal carbon dioxide gas, so that the latter stage of the extraction is better stable. When the small water is injected around the circle to 125 grams, the injection will be stopped until 225 grams, then the filter cup will be removed after the dripping of the filter cup, and the extraction time will be 2 minutes 39 grams. Next, pick up and shake the whole cup of coffee, then pour it into the cup and taste it.

[Qianjie 2013Sun Iron pickup Coffee] has a thick, sour and sweet taste, with citrus and berry flavors, with a hint of fermented wine, caramel sweetness, creamy finish, black tea.

Suggestions for making coffee in front of the street:

For the brewing of coffee, Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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