Introduction of Yunnan small Coffee Bean characteristic Flavor description method

Introduction of Yunnan small Coffee Bean characteristic Flavor description method

Yunnan coffee is planned in accordance with the requirements of large industries. A complete system is formed from scientific research, planting, primary processing, storage, baking and deep processing. The formulation of the standard was perfected more than 10 years ago. According to this standard, raw bean trade has been in line with international standards, and most of them are supplied to the international market. It shows that the form and quality of our production organization meet the needs of international trade.

Primary processing as a key link between planting and market, washing processing and classification have been completely popularized.

If the characteristics of varieties are not identified, this system has ensured the need for high-quality commercial beans. As a producer of large quantities of coffee roasting, it is not difficult to find a suitable coffee raw bean processor as a supplier.

Yunnan coffee beans are enough to make your coffee sweet!

In the past 10 years, the awareness of coffee in the domestic market has been continuously improved, the awareness of the characteristics of varieties has been improved to a certain extent, and the processing of distinguishing by varieties has been implemented in some primary processing plants. In terms of planting, many plantations have also begun to select varieties to highlight the characteristics of plantation coffee. These are the initial practices of boutique coffee in Yunnan growing areas, and some coffee plantations have achieved certain results.

In the market, micro-baking is becoming more and more popular. Micro-roasting has a stronger need for coffee characteristics.

The combination of micro-roasting and small plantations to operate specialty coffee is also emerging. In these combined units, coffee varieties and planting management, including a variety of processing methods, have been tested.

The emergence of these things can make Yunnan multi-variety, microclimate characteristics of a variety of coffee features to get a wider understanding, but also let the roasters find fun and enjoy it.

I would like to report to you that all the coffee I bake comes from fixed-point planting and primary processing. This is not an easy thing, but it is difficult to stick to it for a long time. This is a test of the patience of both growers and our bakers.

It took five years for us to fully accept one of the major coffee beans we used this year, from fixed-point selection to fixed-point coffee beans. The total output we accepted in the first batch was only 1000 kilograms.

In addition to varieties, the impact of the diversity of Yunnan microclimate on coffee is a deeper topic.

My suggestion to my coffee colleagues is to carry forward our love for coffee, to work in various producing areas in Yunnan more persistently, and to provide consumers with sweeter and richer products.