Introduction to the method of grinding and calibrating the flavor description of Yunnan Katim coffee beans

Introduction to the method of grinding and calibrating the flavor description of Yunnan Katim coffee beans

Colombia is the biggest harvest of the new variety of Katim, and directly named the improved Katim as "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.

Growing period

Yunnan small grain coffee 3-year-old 4-year-old fruit tree.

Coffee is a short-day plant. Coffee has the characteristics of multiple flowering and concentrated florescence. The florescence of small seed coffee in Yunnan is from February to July, and the flowering period is from March to May. The flowering of coffee is greatly affected by climate, especially rainfall and temperature. Coffee flowers have a short life span of only 2-3 days. Small seed coffee usually opens at 3: 5 in the morning and blooms from 5 to 7 o'clock.

The development time of coffee fruit is longer. It takes 8 to 10 months for the fruit of small seed coffee to mature, usually from October to December of the year. Rainfall has a great influence on fruit development, and climatic conditions directly affect fruit development.

(Tibica tree)

The new leaves at the tips of the branches and leaves above are copper, which is Tiebika growing coffee trees. Tibica is an old variety of Arabica species. It is also known as Kona Hawaii and the Blue Mountains of Jamaica. In the vast expanse of Katim, it is easy to recognize. After careful observation, you will find that each species has its own appearance, Katim's leaves are hanging down, the tree shape seems to be wearing a cloak. Tiebika, on the other hand, has upward branches and new leaves on the top of the tree.

(Katim tree on the right)

Along the way, most of the varieties planted in Yunnan are Katim, which is a hybrid of Kaddura and Robusta, a branch of the bourbon line in the Arabica species. The reason for planting this variety is that Katim has the Robusta gene, so it is better than a single old variety in disease resistance, and the yield is better, and the yield is lower than that of the delicate old variety. Farmers naturally prefer to grow Katim, so now there has been a wave of Katim in Yunnan.