Yunnan Tieka Coffee Flavor taste Manor production area introduction of fine coffee beans Yunnan small-grain coffee

Due to the excellent quality of Yunnan coffee, it was rated as a first-class coffee in the 1960s as "Lujiang No.1" and entered the London market. In recent years, the world-famous coffee companies such as Nestle and McDonnell have come to Yunnan to open up raw material bases, and the products produced in Yunnan have gradually become famous at home and abroad. The quality of coffee at home and abroad is determined by the growing environment, climate, cultivation and management techniques and other factors. Its excellent growth environment is low latitude, high altitude, sufficient rainfall and suitable sunshine, so the north latitude is 15. The ideal growing area for coffee is between the Tropic of Cancer and the Tropic of Cancer. Our planting base in Yunnan is located in 23 ℃ north latitude and 99 ℃ east longitude, with an elevation of 1230 meters, a height of 1540 meters, a height difference of 310 meters, a topography of mountains and slopes, and a large undulation, fertile soil, sufficient sunshine, rich rainfall and large temperature difference between day and night, these unique natural conditions have formed the special taste of Yunnan coffee-thick but not bitter, fragrant but not strong, slightly fruity, and the quality is similar to Colombian small grain coffee. Coffee fresh fruit is generally picked from November to February of the following year and processed by washing and wetting. Advanced imported equipment is used in coffee processing. At present, 30% of Yunnan coffee products are supplied to the domestic market and 70% are sold to foreign Yunnan coffee: due to the unique geographical and climatic conditions, Yunnan coffee has formed a unique flavor of strong but not bitter, fragrant but not strong, with a little fruit flavor. World-class coffee experts evaluate it as the world's best coffee, and its cultivation techniques and per unit yield are also world-class. Yunnan coffee is a variant of Arabian original species, which is generally known as Yunnan small seed coffee, evergreen small shrub, small kernel, thick peel, sweet pulp, mellow product and low caffeine content, so it is also called light coffee. It is the main cultivated variety in the world, which shows higher white beans after roasting. The phenomenon of white beans is generally caused by the return of moisture in the process of soybeans. When the beans are raw, the quality of coffee rice is obviously reduced, and the coffee rice is completely white and empty. Due to the small batch of seed treatment, the seed can be evaporated in time after it is drained, and the white beans can be avoided. After increasing the batch of commercial beans, the thickness of the bedding bean layer increases, the draining is not timely, the ventilation is not good, the speed of dry evaporation is slow, resulting in a large number of hidden white beans. Recessive white beans are no different from normal beans before baking and appear after baking, thus affecting the flavor and taste. It can be said that there are gains and losses, and the losses outweigh the gain.

During the 2012 Mel 2013 production season, scheduled designated growers adopted this method due to the influence of those who promoted this method. After sampling and analysis, we also had the problem of white beans, so we had to reject their coffee beans. And the designated growers also caused great losses.

Suggestions: 1. The advantage of the combination of farmer roasters is that it can reflect the roasters' requirements for coffee technology, connect the terminal and the end, and enable different production units to form a complete quality system in accordance with unified requirements. And share the results of the unified quality system. Therefore, farmers' production should be carried out in strict accordance with the requirements of orders, and some new methods should not be promoted blindly.

2. It is feasible to use the shade-dry method to improve the quality, but due to the limitation of the processing site, most of the shady and dry places are carried out in their own attic, lack of good ventilation conditions, so bakers should pay attention to them when proposing processing conditions.