Description of taste and flavor of Yunnan coffee beans introduction to manors in producing areas

Characteristics of Coffee in Yunnan

There is a third reason why we have to put in a good word for Nestl é. At that time, leaf rust spread all over the world, and international organizations promoted the cultivation of Katim.

To put it another way, Colombia is the biggest harvest of the new variety of Katim, and the improved Katim with the national name "Colombia" Katim and Kaddura are their two main varieties, with a proportion of about 6:4. These were told by my Colombian colleagues during the 2010 World Expo as a Chinese coffee consultant in Costa Rica. So those friends who flip through the coffee beans printed in Supermo bags and say how Katim in Yunnan had no flavor last time, please pay more attention to the coffee in Yunnan.

Katim, as a variety that has taken root in Yunnan, I love and hate it. Although it has many shortcomings and is not suitable for planting at high altitude at all, there is still a lot of room for improvement and it has become better and better. How to find more of its advantages and make use of it is the most important. In the popular shallow baking pursuit of sour aroma to enhance the sweet taste of the domestic circle, it appears to be insufficient thickness. But few people realize that because of Katim's Romsta pedigree, it is suitable for deep and fast baking. Therefore, please treat and promote Yunnan coffee correctly.

In fact, there are two reasons, one of the reasons, commercial and economic purposes, Katim is famous for high yield and low disease.

Second, you don't need very good coffee to make instant coffee.

There is a third reason why we have to put in a good word for Nestl é. At that time, leaf rust spread all over the world, and international organizations promoted the cultivation of Katim.

To put it another way, Colombia is the biggest harvest of the new variety of Katim, and the improved Katim with the national name "Colombia" Katim and Kaddura are their two main varieties, with a proportion of about 6:4. These were told by my Colombian colleagues during the 2010 World Expo as a Chinese coffee consultant in Costa Rica. So those friends who flip through the coffee beans printed in Supermo bags and say how Katim in Yunnan had no flavor last time, please pay more attention to the coffee in Yunnan.

Katim, as a variety that has taken root in Yunnan, I love and hate it. Although it has many shortcomings and is not suitable for planting at high altitude at all, there is still a lot of room for improvement and it has become better and better. How to find more of its advantages and make use of it is the most important. In the popular shallow baking pursuit of sour aroma to enhance the sweet taste of the domestic circle, it appears to be insufficient thickness. But few people realize that because of Katim's Romsta pedigree, it is suitable for deep and fast baking. Therefore, please treat and promote Yunnan coffee correctly.