Recommended by Yunnan Coffee Brand ranking in China, the flavor and taste characteristics of Yunnan small-grain coffee bean hand brewing suggestion

It is now mid-December, and Yunnan has entered the peak harvest period, and some areas with higher elevations have also begun to harvest, as are the estates planted in Yunnan in Qianjie. Last year, Qianjie produced a batch of self-planted Yunnan Sun Iron pickups (named "Qianjie 2013"). The output was small, only more than 200kg, which was well received by the guests. in November this year, many guests asked us if our self-produced Yunnan coffee beans had arrived, and Qianjie barista could only smile and say, "still in the tree!"

This is that Yunnan has entered the harvest period. Coffee ripens faster at lower elevations, but more slowly at higher elevations. The manor on Qianjie is in the semi-primeval forest near Burma in Lincang, about 1300 meters above sea level, so it will not be harvested until mid-December.

Review the bitter history of growing coffee in Qianjie in Yunnan

If you just want to have a ready-made coffee farm in Yunnan, it's actually very easy. The reason why farmers in Yunnan have been reluctant to grow coffee is that one kilogram of coffee is more expensive than the selling price, and they are unwilling to pick coffee when they are mature unless they have surplus labor at home. At this time, buy a small piece of land from the farmers before harvest, and then do the sun, honey treatment and so on. Yunnan boutique coffee will come out in two or three months. Qianjie Coffee does not know whether this controversial practice is correct, as the old director of Yuanyunka commented earlier: the current situation of more than 1 million mu of Katim in Yunnan is the main problem in front of us that urgently needs to be reformed and improved. Therefore, it is good to have arguments, but we cannot deny all the efforts we have made now. Qianjie coffee just chose one of the most difficult roads: choose highlands, breed Arabica seeds, and plant them properly. Qianjie coffee began to plant and cultivate coffee seedlings in Yunnan.

This year is the eighth year of Qianjie coffee, but what many people don't know is that Qianjie coffee is actually grown half a year earlier than roasted. Qianjie Coffee was formerly known as "Dazhen Coffee". It was named because we wanted to grow coffee in a place called Dazhen in Guangdong. When we used Katim to grow seedlings to 20CM, it took us more than half a year to understand the relationship and order of breed, altitude, and treatment.

Choose the right variety, plant it at an appropriate altitude, and test a treatment that can express its unique flavor when it is mature, which is the only logical relationship that Qianjie believes that boutique coffee can have obvious regional flavor.

So we gave up our plan to grow coffee in Guangdong, because the place where the coffee was originally baked was in Baoqian Street, so we renamed "Big Town Coffee" to "Qianjie Coffee". In Qianjie, while baking coffee, we continued to move forward with the idea of growing fine coffee, and successively visited the Institute of Hot Science (Tropical Agricultural Science Research Institute), which had in-depth research on coffee cultivation and the coffee provenance bank of the Ministry of Agriculture, and a small number of farmers who planted fine coffee. We found out the reasons why Yunnan did not grow the mainstream varieties of fine coffee, such as Tielka and bourbon, and found suitable land for planting under the circumstances of coincidence.

Arabica coffee beans are required to grow at an altitude of more than 1000 meters. If you want a better flavor, the higher the altitude you plant. But the elevation of Yunnan universal mountains is only on the qualified line, which is also the disadvantage of Yunnan coffee. In order to make up for the deficiency in altitude, it is necessary to pay better agronomic management under the premise of good coffee varieties.

Qianjie did not buy a ready-made coffee farm, but bought a piece of hills suitable for growing coffee, because Qianjie knew that no matter how good the land was, the coffee grown by unsuitable coffee varieties would not have a good flavor (Katim was common in Yunnan at that time). So I chose a way to grow coffee from scratch.

The coffee variety grown in Qianjie is iron pickup, which is the Arabica species with excellent flavor in coffee. At the same time, the output of iron pickup is very low, which is 1/3 of that of Katim, so why is the price more expensive? At the same time, tin card and bourbon are also very easy to get rust, which is one of the reasons why farmers are reluctant to grow Arabica.

There are no four seasons in Yunnan, only dry season and rainy season, and the same is true in most coffee producing areas, which is the root cause of the use of tanning in some producing areas. June is the beginning of the rainy season in the producing areas, and it will rain for the next three or four months, which is the most favorable time for growing coffee. Only when seedlings are planted at this time and moistened by Rain Water for a few months will they be able to grow well-developed roots to survive the first half-year dry season.

Growing coffee from scratch is also a matter of high time cost. It takes three to four years from the seedling to the first fruit, and then try the right treatment and eventually reproduce it, and it will take as little as five years to get the first batch of coffee. No one can guarantee the production of high-quality high-quality coffee. Qianjie is convinced that there is nothing so easy in the world. After many breeds are selected and refined after fruit production, several years will pass. It was not until the eighth year that the coffee grown in Qianjie in Yunnan was first mass produced.

Katim, a variety of small grain coffee in Yunnan

Although Qianjie's manor in Yunnan is planted with iron pickups, most of Yunnan's production is still dominated by Katim, which is what we often call Yunnan small-grain coffee. In 1959, the Portuguese moved the Brazilian bourbon mutant Kaddura to East Timor to mix with Tim timor, who was of Robusta descent, and unexpectedly succeeded in breeding Kadim with disease resistance and super production capacity. As leaf rust affects coffee-producing countries around the world, with the help of international organizations, countries vigorously promote Katim to fight leaf rust and increase production capacity.

Planting altitude of small Coffee in Yunnan Province

Yunnan small-grain coffee growing areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures. Baoshan is more than 1200 meters above sea level, with an average temperature of 21.50 ℃ and a maximum of 40.4 ℃, which is basically frost-free all the year round. It is recognized as the best producing area of Yunnan small-grain coffee. The small grains of coffee cultivated here are strong but not bitter, fragrant but not strong, well-proportioned, mellow and fruity.

For Arabica, 1200 meters is a watershed in quality. On the other hand, Yunnan has a Gaoligong Mountain to the north of Baoshan, which blocks the influence of the Siberian cold current in winter. June to August is the rainy season, often sunny for a few minutes, rainy for half an hour, cloudy and mountainous, forming a small regional climate that is protective for coffee growth.

Front street sun treatment

In the past, farmers in Colombia used to hire daily harvest workers to settle their wages according to the weight of the fruit, so if they want to earn more dollor, they can only improve their work efficiency. They do not pick, but use the method of allocating. Because the coffee fruits are all in a string, they will directly partially ripe and unripe, and they will first pluck down the unripe and overripe ones, and then discard the immature and overripe ones. This will greatly affect the quality of coffee.

And Qianjie professional because the scale is not large, daily maintenance workers will be responsible for harvesting, one by one to pick off the all-red fruit. Then put 2-3 layers of sun shop on the concrete platform and spread the all-red coffee fruit to dry until it is purplish red.

Qianjie coffee roasting

In roasting, Qianjie decided to use medium roasting with reference to the corresponding characteristics of the producing area, highlighting the sweetness of this coffee bean.

Flavor comparison

Parameters:

Filter cup: Hario V60; powder quantity 15g; water temperature 90 ℃; grindability: medium fine grinding (Chinese standard No. 20 sieve pass rate 80%); powder-water ratio: 1V15; staged extraction.

Because the ribs of V60 filter cup are distributed in a curved shape from top to bottom, and the length is different, the exhaust is more smooth and the flow rate is faster during brewing, and it is precisely because of this that the extracted coffee flavor level will be more obvious.

Steam 30 grams of water for 30 seconds, water injection to 125 grams in the center of the small flow, continue water injection to 225 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to be exposed to the powder bed, and the extraction time is minutes.

Qianjie 2013 coffee bean flavor performance: dry aroma with a hint of caramel and nuts, taste is the main tone of chocolate, with brown sugar sweet already slightly sour, with some black tea in the aftertaste. The overall flavor level is relatively rich.

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