The characteristics, flavor, taste and manor introduction of Yunnan Xiaogui coffee
Typica and Bourbon, two classic coffee varieties, are the main coffee cultivars in Yunnan Province. In 1991, Catimor series varieties (stronger virus resistance and higher yield) were introduced from Kenya. A variety of Arabian species (also known as small species). Because of the similarity of morphology and habits of these two varieties, they are often mixed and cultivated.
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, many commercial improved species are now derived from this. Excellent taste performance, is recognized as a fine coffee variety, but the yield is extremely low and susceptible to rust disease, requiring more manual management. Tiekka coffee is native to Ethiopia and southeastern Sudan and is the most widely cultivated coffee variety in the Western Hemisphere. The plants are more robust, but less tolerant to light, and yield more in Hawaii. The top leaves of iron pickup are red copper, called red top coffee.
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 pests is weak, and to strong winds and heavy precipitation is more sensitive. Popan 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 Popan 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. In Baoshan City, typica and bourbon were introduced as early as 1950s, 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.
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Full of soft Yega Chuefei Adoto flavor, characteristics, taste and manor introduction
With fresh coffee beans. When buying, pay attention to whether the color of the beans and the size of the particles are the same. Good coffee beans are shiny and have a strong aroma without being mixed with peculiar smell. No matter what kind of coffee beans, freshness is an important factor affecting the quality. When shopping, grab one or two coffee beans and chew them in your mouth with crisp sound (indicating that the coffee is not damp) and teeth and cheeks.
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Sidamo coffee tastes Ethiopian Sidamosi Dama candlelight
Sidamo grows in the southernmost Ethiopian plateau between 4600 and 7200 feet above sea level (Sidamo province). It is a famous boutique coffee area in southern Ethiopia, bordering Kenya, southeast of Gemma, just south of the capital, usually sweet and loved by most people. its annual output is about 225000 bags / 60kg, with a smaller bean body than Longberry, with gray in the green, in Sidamo.
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