Introduction to the altitude of planting Environment in Yunnan Tieka Coffee planting Manor

Bourbon: This variety is derived from the iron pickup and was expanded by the French after it was planted in 1708 on the island of Bourbon (now known as Reunion Island). Bobang also has a good aroma and rich taste, compared to the 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 diseases and insect pests is weak, and to strong winds and heavy precipitation is more sensitive. Bobang coffee is the second most common variety of Arabica coffee after iron pickup. The main branch and trunk initially grow upward at 45 degrees, drooping with fruit load, the branch nodes are dense, the results are more, and the yield is higher. But the berries are smaller and ripen slower. Bobang bud tender leaves are green, called green top coffee;

Catimor: Catimor is not purely Arabica, it is a hybrid of Timor species (belonging to Robusta species) and caturra(a variant of Bobang species), so catimor has 25% Robusta lineage, and its Robusta lineage also determines its taste defects: aroma is not rich enough, and the overall taste is bitter, prone to astringency and more irritating musty taste.

All varieties planted in Pu 'er area of Yunnan Province are catimor(katim) varieties. As early as 1950s, typica and bourbon were introduced into Baoshan City, which are called "old varieties" locally. Because the old varieties have low disease and pest resistance and yield, and the management is relatively labor-intensive, and there is no advantage in market purchase price, in recent years, coffee farmers have changed to plant new varieties catimor. From the botanical point of view of coffee, Yunnan Arabica coffee and recognized as the best Jamaica Blue Mountain (Jamaica Blue Mountain), Hawaii Kona (Kona) have genetic similarity. This coffee has a nickname, called "the most fragrant shit since there is shit", although the name is not very elegant, but it is true. It is the feces of a wild arboreal called the civets on the Indonesian island of Sumatra, where farmers often consider finding civets a blessing because not all civets are lucky to be found. Once a few of these beans are found, locals bend over and pick them up, carefully collect them, and then select, dry, deodorize, process and roast them to make the rarest, most unique, and most expensive coffee in the world.

In Indonesian,"Kopi" means coffee, and "Luwak" is the Indonesian name for "civet." It is said that the annual production of this coffee does not exceed 500 pounds, and the price per pound ranges from $300 to $800, depending on the year, because there is no fixed production every year.

Luwak coffee remains a veritable luxury on the international market, not least because it is made not by humans but by wild animals. Traditionally, coffee fruit is washed or sun-dried to remove the peel, pulp and sheepskin layer, and finally the coffee beans are taken out, but Luwak coffee is made by natural fermentation in wild animals. What's more, these wild animals are only found on Indonesian islands. The time and place of their appearance are mysterious, and their numbers are decreasing day by day. Indonesia has claimed that conservation and breeding have helped keep the civets stable, but the digestive system that created them to tempt human taste buds has nothing to do with industrial-age products.

"Rare is expensive", which has led to the high price of Kopi Luwak, a rare treasure. I'm afraid you can prepare 50 pounds for a cup of coffee, and you may not find it anywhere.

"Civets" are omnivores. They are solitary and nocturnal. They inhabit tropical rain forests, subtropical evergreen broad-leaved forests, mountain shrubs or hills, mountains, grass and other places below 2000 meters above sea level. Its food includes small mammals, birds, amphibians and reptiles, crustaceans, insects and plant fruits, seeds and so on. "Civet" likes to choose the most ripe, sweet, full and juicy coffee fruit in the coffee tree as food, and the coffee fruit passes through its digestive system, only the pulp of the fruit is digested, and the hard coffee beans are then excreted intact by the "civet" digestive system. This is the "natural fermentation method" that was once scorned by Americans. It is said that when Americans heard that there was a way to make coffee in this way, they thought it was a fantasy until it was reported by National Geographic magazine.