Strong aroma of Yunnan Tieka Coffee made in China small grain flavor describes the roasting degree of planting environment
Small-grain coffee is suitable for growing in the mountains at an altitude of 800 to 1800 meters. If the altitude is too high, it will taste sour, and if it is too low, it will taste bitter. Small grains of coffee are mostly planted in dry and hot valleys about 1100 meters above sea level, so they are moderately sour, rich and mellow. There is a unique environment suitable for the growth of small seed coffee in many areas of Yunnan, and the quality of small seed coffee is excellent.
The planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong, Nujiang and other states.
The average temperature of Lujiangba in Baoshan is 21.5℃, and the highest is 40.4 ℃, which is basically frost-free all the year round. It is recognized as the best producing area of small-grain coffee. The small-grain coffee cultivated here is famous at home and abroad for its strong but not bitter, fragrant but not strong, well-proportioned small noodles, mellow and fruity.
In recent years, the planting area of small-grain coffee in other producing areas of Yunnan has been expanding, the quality has also made great progress, and the popularity of small-grain coffee has been improved both at home and abroad.
After inspecting the coffee planting and primary processing base in Yunnan, the tasting experts of the International Coffee Organization rated Yunnan coffee as the kind of small seed coffee processed by Colombian wet processing, which is the highest quality coffee in the world.
Coffee is rich in protein, fat, sucrose, starch, caffeine and other substances. after being made into a beverage, coffee is rich in aroma, delicious taste and rich nutrition, so it has become the world's three largest beverages composed of tea and cocoa, and ranks first in the list. Yunnan coffee is a variant of Arabian original species, which has been cultivated for more than one hundred years after long-term cultivation.
Morphological features: small trees or large shrubs, plant height 5-8 meters. Base usually much branched, old branches gray-white. Nodes inflated, young branches glabrous. Leaves thinly leathery-ovate-lanceolate or lanceolate, apex long acuminate, base cuneate or slightly obtuse, entire or shallowly wavy, both surfaces glabrous. Cymes several clustered in leaf axils, Corolla white, fragrant. When ripe, berries are broadly oval, red, 1.2 × 1.6 cm long, and seeds 0.8-1.0 cm long. The florescence is from March to April.
Origin and distribution: native to Ethiopia or Arabian Peninsula, cultivated in Fujian, Taiwan, Guangdong, Hainan, Guangxi, Sichuan, Guizhou and Yunnan, China
Typica and Bourbon, two classic high-quality coffee varieties, are the main coffee varieties in Yunnan. In 1991, Katimo Catimor series varieties were introduced from Kenya (with stronger anti-virus ability and higher yield). A variety of Arabian species (also known as small seed species). Because the morphology and habits of the two varieties are similar, the two varieties are mostly mixed.
Tibica coffee, native to Ethiopia and southeastern Sudan, is the most widely cultivated variety of coffee in the Western Hemisphere. The plant is stronger, but not light-tolerant, and the yield is higher in Hawaii. The top leaf of Tibika is red and copper, which is called red top coffee.
Bourbon coffee is a variety of small-grain coffee second only to Tibica. At first, the main branch and the trunk grew upward at 45 degrees, and drooped with fruit load, the lateral branches were denser, the fruit was more, and the yield was higher. But the berries are smaller and ripen more slowly. The top bud of Bobang is green, which is called green top coffee.
Catimor is an improved variety of Tiebika, with 25% Robusta gene.
- Prev
The oddly salty Guatemala Antigua Flower God Coffee Flavor description Grinding method Manor
Antigua coffee can be traced back to the Mayan civilization. Due to the eruption of the volcano, the soil here is more nutritious, and the sufficient sunlight and moisture also make the coffee produced excellent quality. Most importantly, the residents here insist on growing Arabica bourbon coffee, although the yield is small, but the texture is better. Because the residents of Antigua grow coffee in a large area,
- Next
Introduction to the characteristics of the imported warm Panamanian Kasha Coffee Flavor description and Grinding Variety producing area
Panama Coffee is grown in the western part of the country, near Costa Rica and the Pacific Ocean. The Boquet district of Chiriqui province is the most famous for its coffee, and Vocan,Santa Clara is also famous. Other areas include David, Remacimeinto, Bugaba and Tole.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?