An introduction to the Manor of Arabica Bean Price producing area characteristics and Flavor description in Yunnan

Yunnan coffee beans

Coffee made from Arabica beans is of higher quality and tastes different than other commercially grown coffee varieties (such as Robusta), and the coffee contains less caffeine. The traditional processing method is to harvest coffee berries manually, peel them on the same day, and use manually selected coffee beans to be ground and boiled after baking. With fresh milk, do not use the general cream on the market, so the coffee is particularly smooth and rich. The specific features are:

1. The smell of fragrance is strong;

2. it's not easy to have a bitter taste.

3. The content of coffee oil is moderate;

4. High acidity

5. The caffeine content is 30% of Robusta's, 40% of Robusta's.

At first, all the commercial coffee in the world were small-grain coffee, but at the end of the 19th century, there was a large-scale disease, and growers began to look for other disease-resistant varieties. Small-grain coffee was still the main coffee variety in 2012, accounting for about 3% and 4% of the world's total coffee production. Arabica coffee accounts for about 65% of the world's coffee beans, with production of 48600 tons in 2012 and a total wholesale price of about $16 billion [2].

Although coffee shops are now full of variety, in the final analysis, there are only two kinds of artificial coffee, one is Arabica, the other is Coffea robusta (canephora), both of which are introduced from wild species. However, it has low resistance to drying, frost, diseases and insect pests, especially to leaf rust, the biggest natural enemy of coffee, so all producing countries are committed to improving varieties. For example, Sri Lanka, as we all know, used to be one of the most famous coffee producers in the past, but coffee farms were not spared by leaf rust at the end of the 19th century. Since then, Sri Lanka has turned to black tea, which is also the kingdom of black tea in India.