Travel again, Yunnan Coffee Manor in front of the Coffee! What is the most famous coffee in Yunnan? What is it?
The war, which lasted more than two months, was slightly settled earlier this month, as the Kokang Southern Heavenly Gate was finally recaptured by the allies. Even so, when we arrived in the town, there were few pedestrians on the road, and there were soldiers and special police on duty at most of the intersections.
(a small town with few pedestrians) for every 100 meters above sea level, the temperature drops by 0.6 degrees Celsius, and the fruit of the plant needs to accumulate enough heat to ripen. In general, the longer it stays on the tree, the more substances it attracts and the more flavor the coffee shows.
The ripening time of low-altitude coffee in Yunnan begins in October every year, and the elevation of Qianjie coffee plantation is not particularly high, but because it grows in the forest, the overall temperature is lower and the sun is less. It will not begin to mature until the beginning of January. Taken together, the period from October last year to March this year can be regarded as the production season in a producing area.
The predecessor of Qianjie Coffee was called "Big Town Coffee". The reason why Qianjie was named because at the beginning, Qianjie wanted to grow coffee in a place called "Big Town" in Guangdong Province. after all, at that time, very little was known about coffee and the cultivation of coffee. all rely on a cavity of blood for "power generation", so Qianjie at that time tried to grow Katim in an area called Dazhen. But the planting site was soon changed from Guangdong to Yunnan, from the common Katim to a tin truck.
(iron pickup plants in the woods ~)
The cultivation of a good cup of coffee is closely related to the variety, altitude and handling method. If you want to grow good coffee, the first is the choice of varieties, and the second is the planting environment and climate, which affects the material content of coffee when it is ripe. As mentioned earlier, high altitude is the key to the taste of coffee. In many places in Guangdong, the altitude is only a few hundred, while the Kunming first flight starts from 2000. Another reason why coffee is not suitable for growing in many places is that the Siberian cold spell keeps going south in winter, and the ensuing frost in the mountains will kill the coffee trees in only two days. this is why the golden coffee belt is mainly distributed between the Tropic of Cancer and the Tropic of Cancer. The Tropic of Cancer in Guangdong is located in Conghua, north of which frost occurs almost every year. Although Yunnan is also relatively northward, there is Gaoligong Mountain in the north to block this cold current, and the high altitude area divides the plateau into countless microclimate types. At 6: 00 a.m. on the 12th, when we were in Kunming, it was only about 4 degrees. By 10:00, the temperature had already reached 16 degrees.
The plantation from Kunming to Qianjie is about 800 kilometers away, mostly on the mountain road, and it takes about 9-10 hours to drive. In the past 10 years, we have traveled back and forth on this route 3-4 times a year. Before the rainy season begins, when it blossoms, and after the rainy season is over.
The four seasons in the producing areas are not obvious, but the rainy and dry seasons are obvious. after the last yellow rain in October, there will be about half a year in the dry season, which can be used to harvest and dry coffee.
(sun-dried coffee fruit) and April and May is the rainy season, every day is Rain Water continuous, at this time to plant coffee, coffee seedlings will have half a year, even if not very good survival rate.
(newly planted coffee plants)
Qianjie coffee is concentrated in the woods, this practice is rare in China, because although there will be a better flavor growth environment, but the yield must not be optimistic. With these tall trees as shade trees, in order to slow down the growth of coffee fruit, so that they have a longer time, absorb more nutrients!
In the ever-changing "Yunnan Little Grain", Qianjie shared that in the era when Katim had not yet become the mainstream, Yunnan had been growing tin pickup and bourbon, two veteran varieties of coffee, despite their excellent flavor. however, because of its poor disease resistance and variety degradation, Katim has also become the main local variety since the 1980s, from the perspective of tree structure. The output of Katim is three times higher than that of tin card, which is the root cause of the high price of tin card coffee beans.
(Katim) for coffee drinkers, there is a literary atmosphere not only in the cafe around the corner, but also in the coffee producing area full of poetry and distance. Of course, there is no denying that the Qianjie coffee plantation often has different beauty.
But these are not the focus of attention in the producing areas, we need to understand the growth and maturity of coffee in different places, and we also need to see if there are signs of longicorn beetles, anthrax and soot. Turning around in different places, over the past few days, the mobile phone has recorded 30,000-50,000 walking steps every day.
(most of the time is walking through the winding steep coffee forest ~)
The same is true of the coffee harvest process, we all know that ripe coffee fruit will show a richer taste. In addition, the mixed varieties in the woods, the thickness of the fresh fruit drying, the timely turning of the drying process, although the matter is trivial, but if you do not tell him, you will not know that these details will affect the taste of coffee.
It takes about 3-4 years from seed to maturity. The mainstream varieties of boutique coffee in major producing areas are basically tin pickup or bourbon. There is no great difference in varieties, and different places will have different regional flavors. Thus it can be seen that soil is also an important factor, and it is unlikely to know that it will bear good fruit in a few years, and the answer will not be known until a few years later.
In addition to maintaining a good growth environment, there are not many technical factors that can be artificially intervened in the middle. We can only wait for it to grow slowly until it blossoms and bear fruit, and even the use of fertilizers needs to be very cautious. Why do many coffee drinkers already emphasize iron pickup, bourbon or Rosa, while Katim is still the mainstream in Yunnan?
You know, it takes several years to change varieties and raise the altitude from the beginning. Although the farmer is in the mountains, he may not have the land to adjust as he pleases. It will be the turn to compare and adjust the treatment method only after a few years of planting, and it will take another two years, which is why people will not easily start from scratch even if they know the answer.
A long time does not necessarily have a good result, but a good result is inevitable and takes a long time, which may also be a good thing.
Front Street Cafe
No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province
Introduction of Iron pickup Variety, Calipe, New World, POP3303/21 Variety and Alida Tieka
Typica is one of the most important Arabica coffee varieties in the world. Iron pickup is a tall variety, which is characterized by low output, easy to suffer from major diseases, but good quality. After continuous spread, in the 1940s, most of South and Central America
Why is the water sweet after drinking coffee? Does this have anything to do with coffee water and the sense of smell before and after the nose?
Whenever a guest comes to the store to sit down and want to taste a cup of coffee, Qianjie will pick up a cup of boiled water for the guest to have a cup of water and wait for the coffee to come out. Interestingly, some guests responded to the front street after drinking coffee: "Why is your water all sweet?" In fact, Qianjie only provides guests with ordinary water, so why?