Yunnan Tieka Coffee Bean Flavor description method with excellent Taste introduction to the characteristics of varieties and taste

Yunnan Tieka Coffee

Yunnan Organic Iron pickup Coffee is the oldest variety in Yunnan. In 2011-12, the annual output of the bean in Yunnan was only 30, 000 tons, which is very rare. More than 15 mesh, altitude: 1200 meters above, fruit acidity: strong, characteristics: fresh coffee in this season raw beans, mellow, delicate and lubricated taste, good acidity and personality. Growing on Gaoligong Mountain in Lujiangba, Baoshan, Yunnan Province, natural high-quality coffee uses a variety of natural technologies to ensure the growth of coffee trees, because the natural ecological environment is the goal of organic coffee consumers. Quenching suggestions: hand cups, siphon pots, mocha pots Roasting degree: regardless of whether it is correct or not, there is no word "small seed" among the more than 900 coffee varieties that have been named at present, so this "small seed" is not strictly a coffee variety, it is just a nickname given by Yunnan people. In fact, the name of Yunnan "small grain coffee" should be called arabica--typica (Arabica-iron pickup). Or arabica--bourbon (Arabica-Bourbon) mentioned Yunnan coffee, perhaps the most common word we hear is "Yunnan small grain coffee", and most of them will say "Yunnan small grain coffee-fragrant but not bitter, strong but not strong", so many people classify the varieties of Yunnan coffee as "small grain species". Naturally, the evaluation of the taste of Yunnan coffee is "fragrant but not bitter, strong but not strong".

Typica: the most classic high-quality Arabica species, which is derived from many commercial improvements at present. It has excellent taste and is recognized as a boutique coffee variety, but its yield is very low and it is vulnerable to rust, so more manpower management is needed. Tieka 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 the iron pickup is red copper, which is called red top coffee.

Bourbon: this variety is derived from the iron pickup and was expanded by the French in 1708 on the island of Bourbon (now known as Reunion). Bobang also has a beautiful aroma and rich flavor, which is higher in yield and growth than iron pickup trucks. It is suitable for planting in an area of 1200 million meters, but it is less resistant to diseases and insect pests and is more sensitive to strong winds and heavy precipitation. Bourbon coffee is a variety of small-grain coffee second only to iron pickup. At first, the main branch and trunk grew upward at 45 degrees, and with the 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. Bobang terminal bud tender leaves are green, called green top coffee