Introduction to the planting environment of small grain coffee flavor and taste of Arabica coffee in Yunnan

Arabica is deeply loved by Chinese people with a short history of coffee contact because of its strong fruity aroma. it was introduced to China by missionaries in the 19th century and widely planted in Panzhihua, Sichuan, and the dry-hot valley of the Jinsha River above 1000 meters in western Yunnan. The sunshine in this area lasts for a long time and there is a great temperature difference between day and night. The local people solve the problem of insufficient seasonal rainfall by diverting water up the mountain, resulting in a unique aroma of "Chinese coffee". Among them, Banpo coffee grown in Arabica in Panzhihua, Sichuan is the most. Compared with Yunnan and Hainan, Panzhihua in the dry-hot valley has longer sunshine, higher altitude, greater temperature difference, good light quality and more virgin land. it is a rare and most suitable area for growing Arabica coffee. Banpo coffee farmers take advantage of this advantage to adopt unique planting and processing technology: first, "do not land on the ground": from collecting coffee beans to processing into finished products, coffee has been kept free from soil and other sundries to ensure its taste and quality; second, "graded collection": since coffee beans are not uniform and mature, coffee beans of the same level are collected centrally rather than mixed together. Such as manual operation, the use of a large number of labor force to collect, classify and process. The coffee here is rich in aroma, sour and bitter, and fruity, very popular with consumers and favored by foreign coffee beverage giants. Bourbon species were introduced to America from Island of Bourbon (today's French island of Reunion Island of Reunion, located in the Indian Ocean east of Madagascar) by French immigrants in the 18th century, and are now widely cultivated in Brazil and other Western Hemisphere producing areas, as well as a small amount in Yunnan, China. The caffeine content of Bobang subspecies is 20% to 30% higher than that of Tibica subspecies, but less than most coffee subspecies. At first, the main branch and the trunk grew upward at 45 degrees, and drooped with the fruit load. The lateral branches and nodes are dense and knot.

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There are many fruits and high yield, but the berries are smaller and mature faster, so they are not resistant to strong wind and heavy rain. Bourbon coffee is a variety of small-grain coffee second only to Tibica, with more fruit, higher yield, but smaller berries and slower ripening. The small-grained coffee grown in Yunnan, China is mainly Tibica subspecies and Bobang subspecies. from the botanical point of view of coffee, Yunnan small-grained coffee and recognized the best blue mountains in Jamaica (Jamaica Blue Mountain), Hawaii (Kona) have genetically similar small-grained coffee fruit smaller than medium-grained coffee and large-grained coffee, oval berries, generally have two seeds, that is, the so-called "coffee beans".

Subspecies

The three earliest subspecies in the Arabica species (Coffea arabica) series of small seed coffee are: blue Mountain subspecies (varietal Blue

Coffee flower

Coffee flower

Mountain, varietal Typica and varietal Bourbon.

Jamaica Blue Mountain is an extremely high quality coffee; Tibica coffee is native to Ethiopia and southeastern Sudan and is the most widely cultivated variety of coffee in the Western Hemisphere. Hawaii Kona and Blue Mountain coffee, which have high yields in Hawaii, are comparable in quality and have a price gap of only $1 to $3.