Introduction of Yunnan small Grain Coffee with good quality in China

Lujiangba in Baoshan, Yunnan Province is a unique dry and hot valley climate in Yunnan Province and even the whole country, which is very suitable for the growth of Arabica (small grain coffee). Lujiang Dam, Longyang District, is located at the eastern foot of Gaoligong Mountain and on both sides of Nujiang River. It is located at 98 °44mm in east diameter and 25 °33km in latitude 24 °46m in north latitude. It is 640m-3510 m above sea level. Most of the small-grain coffee planting area is in the area of 800m ~ 1200m above sea level, and a small part has been planted in the area of about 1400 m. The raw material planting base belongs to the subtropical monsoon climate type, with an average annual temperature of 21.3 ℃, annual sunshine hours of 2334.5 hours, annual rainfall of 721.51-100mm, active accumulated temperature greater than or equal to 10 ℃ of 7800 ℃, and basically frost-free throughout the year. Lujiang planting area, with a long planting history and rich cultivation experience, has a planting history of more than 50 years, and its yield per mu is about 150 Mu 200 kg. It is one of the best producing areas of high-quality small-grain coffee in the world. [1]

Scope of origin editor

The protection producing areas of Baoshan small grain coffee geographical indication products are under the jurisdiction of Longyang District, Longling County, Shidian County, Changning County and Tengchong County, Baoshan City, Yunnan Province. [2]

Special logo using editing

Producers within the protected producing area of Baoshan small grain coffee may apply to the Bureau of quality and Technical Supervision of Baoshan City of Yunnan Province for the use of special marks for geographical indication products, which shall be examined and approved by the Yunnan Provincial Bureau of quality and Technical Supervision, it shall be announced and approved by the State Administration of quality Supervision, Inspection and Quarantine. The legal testing institution of Baoshan small-grain coffee is designated by the Yunnan Provincial Bureau of quality and Technical Supervision. [2]

Technical requirements editor

(1) products

Fig. 2 Baoshan small Coffee Base

Fig. 2 Baoshan small Coffee Base

Kind of.

Catimor, Coffea arabica var. Typica cramer), Bourbon variety (Cofea arabica var. Bourbon choussy), Kaddura variety (Cofea arabica var. Caturra KMG), Mondonovo (Mundo novo culti var).

(2) site conditions.

The protected areas are 1000 to 1500 meters above sea level; the soils are latosol, dry red soil, sandy soil and yellow soil; the thickness of the soil layer is ≥ 60cm, the groundwater level is below 1 meter; and the soil pH values are from 5.5 to 6.5.

(3) cultivation and management.

1. Seedling raising and planting: Baoshan small grain coffee was sown from March to July and planted when the seedling height ≥ was 30 cm. The planting density was 5000 to 6000 plants per hectare.

two。 Fertilization: the base fertilizer and base fertilizer are mainly organic fertilizer and mineral fertilizer. The application of organic fertilizer per hectare is not less than 30t.

3. Fresh fruit picking: picked before the middle of April, artificially picked the normal ripe bright red fruit on the plant.

4. Environmental and safety requirements: the use of pesticides and chemical fertilizers must comply with the relevant provisions of the state and shall not pollute the environment.

(4) processing.

1. Processing procedure: wet processing, fresh fruit → peeling, → fermentation, → cleaning, → drying, → shelling, → grading, packaging, → storage.

two。 Processing technology:

(1) fresh fruit: fresh fruit should be fully ripe bright red fruit.

(2) peeling: if the peel cannot be peeled in time on the day of picking, the fresh fruit must be soaked and preserved in water.

(3) fermentation: put the peeled coffee beans into the fermentation tank for fermentation, the temperature is about 20 ℃, fermentation for 20 to 24 hours, when the temperature is low, the fermentation time can be appropriately extended, but the fermentation time should not exceed 72 hours.

(4) drying: drying or drying, the moisture content should be reduced to less than 45% within 24 hours, and the final moisture content of coffee beans should be reduced to 12%.