Introduction to the Grinding scale of Yunnan Tieka Coffee Bean with Flavor description

Introduction to the Grinding scale of Yunnan Tieka Coffee Bean with Flavor description

Catimor: Katim is not pure Arabica, it is a hybrid of Timor (which belongs to Robusta) and caturra (a variety of Bobang), so catimor has 25% Robusta blood, and its Robusta blood also determines its taste defects: the aroma is not rich enough, and the overall taste is bitter, prone to astringency and more irritating mildew.

All the varieties planted in Pu'er area of Yunnan are catimor (Katim). In Baoshan City, typica and bourbon were introduced as early as the 1950s, and the locals called them "old varieties". Because the old varieties have low disease and insect resistance and yield, and the management is relatively expensive and manpower, coupled with the market purchase price does not have many advantages, brown farmers have changed to a new variety catimor in recent years. From the botanical point of view of coffee, Yunnan small grain coffee is genetically similar to the recognized best blue mountains in Jamaica (Jamaica Blue Mountain) and Kona in Hawaii.

Later, I went to the village of Zhang Bao's younger brother in another mountain. Several hills nearby are coffee gardens in their village, but at present there are only two mu of old varieties in the village. Fortunately, this family still looks very healthy because of its good management, and it is still in the harvest period. I saw the ripe red fruit of coffee. After discussing with the owner, we decided to buy back 10 kilograms of raw beans and taste them. The fruits just picked at the end of last year are still preserved in the warehouse in the form of shell beans. The next morning we shelled and processed together. After shelling, there were 18.5 kilograms of raw beans of different sizes. There were many broken beans, adzuki beans and bad beans. After drying, there were still many defective beans, so we chose them by hand on the spot. When finally picked out, there are still 9 kilograms of qualified ones left-- and by this time, most of the morning has passed, the so-called new variety actually refers to catimor (Katimo), which is a hybrid of the timor species of the Roberta family and Arabica. Compared with the old varieties, it lacks rich aroma and flavor, and has a shallow smell of grass and soil, but its advantages are pest resistance, easy management and high yield. The highest yield per mu can reach 350kg raw bean, which is more than 2 times that of the old variety.

So when Nestl é succeeded in promoting high-yield new varieties in Pu'er in the 1990s, brown farmers in Baoshan also cut down old varieties and changed them to new ones. With a round of coffee expansion, new varieties are increasing and old varieties are decreasing day by day. Finally, today's situation: the old varieties have almost been cut down, and the little ones that survived are all "old, weak, sick and disabled". Most of the trees are more than 20 years old. Out of control over time, the output and quality are much lower than before.