Yunnan coffee variety bourbon bourbon coffee bean variety
Catimor is currently the most widely planted in Yunnan, and a small amount of typica and bourbon are planted in Baoshan. Although they all belong to Arabica species in a large range, these varieties are still very different in nature.
Iron pickup typica: The most classic high-quality Arabica species, from which many commercial improvements are now derived. Excellent taste performance, recognized as a fine coffee variety, but very low yield and susceptible to rust disease
More manpower management is required.
Bourbon: This variety is derived from the iron pickup and was expanded by the French after it was planted on Bourbon Island (now known as Reunion Island) in 1708. Bourbon also has a good aroma and rich taste, compared with iron card in the yield and growth force are higher, suitable for planting in 1200- 2000 meters of the area, but the ability to resist pests is weak, and to strong winds and heavy precipitation is more sensitive.
catimo: catimo is not purely arabica, it is a hybrid of the species timer (belonging to robersta) and caturra(a variant of bourbon)
Cross breed, so catimor has 25% robersta lineage, and its robersta lineage also determines its taste defects: the aroma is not rich enough, and the overall taste is bitter, prone to astringency and more irritating musty taste.
All the varieties planted in Pu 'er area of Yunnan Province are catimor. In Baoshan City, typica and bourbon were introduced as early as 1950s, which are called "old varieties" locally because of their low resistance to diseases and insect pests and low yield, and their management is relatively labor-intensive. In addition, the market
The purchase price does not have much advantage. In recent years, coffee farmers have changed to new varieties catimor.
Breed defects first restrict the quality of coffee.
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The barista taught you how to taste coffee and how to determine the freshness of coffee beans.
Freshness is the life of coffee, how to determine the freshness of coffee beans? There are three steps: smell, see, and peel. Smell: put the coffee beans close to the nose and smell them deeply to see if you can clearly smell the aroma of the coffee beans. If so, the coffee beans are fresh enough. On the contrary, if the aroma is weak, or the greasy smell has begun to appear, the coffee beans are completely stale.
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Introduction to the planting Climate of Coffee in Yunnan, China
At present, Yunnan coffee production is mainly distributed in Pu'er (180000 mu), Baoshan (100000 mu), Dehong (120000 mu) and Lincang (20 mu). Most of them are catimor varieties. At present, more than 80% of them are used as raw materials for instant coffee processing, some are supplied to Nestl é, and some are exported to Europe and the United States by local traders. From the grading criteria of specialty coffee
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