Description of the characteristics and Flavor of Yunnan small Coffee beans introduction to manors in producing areas of taste varieties
The characteristics of small grains of coffee
Baoshan small Coffee Base
[4] species.
Catimor, Coffea arabica var. Typica Cramer), Bourbon variety (Cofea arabica var. Bourbon choussy), Kaddura variety (Cofea arabica var. Caturra KMG), Mondonovo (Mundo novo culti var).
(2) site conditions.
The protected areas are 1000 to 1500 meters above sea level; the soils are latosol, dry red soil, sandy soil and yellow soil; the thickness of the soil layer is ≥ 60cm, the groundwater level is below 1 meter; and the soil pH values are from 5.5 to 6.5.
(3) cultivation and management.
1. Seedling raising and planting: Baoshan small grain coffee was sown from March to July and planted when the seedling height ≥ was 30 cm. The planting density was 5000 to 6000 plants per hectare.
two。 Fertilization: the base fertilizer and base fertilizer are mainly organic fertilizer and mineral fertilizer. The application of organic fertilizer per hectare is not less than 30t.
3. Fresh fruit picking: picked before the middle of April, artificially picked the normal ripe bright red fruit on the plant.
4. Environmental and safety requirements: the use of pesticides and chemical fertilizers must comply with the relevant provisions of the state and shall not pollute the environment.
(4) processing.
1. Processing procedure: wet processing, fresh fruit → peeling, → fermentation, → cleaning, → drying, → shelling, → grading, packaging, → storage.
two。 Processing technology:
(1) fresh fruit: fresh fruit should be fully ripe bright red fruit.
(2) peeling: if the peel cannot be peeled in time on the day of picking, the fresh fruit must be soaked and preserved in water.
(3) fermentation: put the peeled coffee beans into the fermentation tank for fermentation, the temperature is about 20 ℃, fermentation for 20 to 24 hours, when the temperature is low, the fermentation time can be appropriately extended, but the fermentation time should not exceed 72 hours.
(4) drying: drying or drying, the moisture content should be reduced to less than 45% within 24 hours, and the final moisture content of coffee beans should be reduced to 12%.
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