Iron Pickup and Arabica Flavor Description Characteristics Variety Taste Grind Scale Treatment Introduction

Introduction to the method of grinding and calibrating the taste of varieties with the flavor description characteristics of iron pickup and Arabica

The natural advantage of coffee cultivation in Yunnan has attracted the world coffee giant Nestl é, which has been promoting the cultivation of small-grain coffee in Yunnan since the late 1980s. In 2011, another international coffee giant Starbucks set up a joint venture with Yunnan enterprises to ensure the long-term supply of the most classic high-quality Arabica species of high-quality coffee beans, the world-famous Blue Mountain Coffee, Mocha Coffee and so on, almost all Arabica species. Tieka coffee, native to Ethiopia and southeastern Sudan, is the most widely cultivated variety of coffee in the Western Hemisphere.

Bourbon is almost all round beans, beans are a little smaller than tin card, ripening later, but the yield is 30% more than tin card. It is suitable for growing above 1200 meters above sea level, and its flavor is obviously more prominent than those below 1000 meters, but bourbon has a disadvantage that it will rest for a year as a result. Round bourbon is full of vitality, and its resistance to rust leaf disease is better than that of iron pickup, but its flavor is as good as it, or even better.

In 1810, some of the round beans in Bourbon Island mutated into pointed beans, which is known as the "pointed Bourbon". It is characterized by a caffeine content of only half, low yield, weak physique and extremely rare, just like a weak aristocratic teenager.

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. By the time the final selection was made, there were still nine kilograms of qualified ones left-- and by this time most of the morning had passed.

The so-called new variety actually refers to catimor (Katimo), which is the hybrid of timor and Arabica of the Roberta family. Compared with the old variety, it lacks rich aroma and taste, and has a relatively shallow smell of grass and soil, but it has the advantages of resistance to diseases and insect pests, easy to manage, large yield, and its yield per mu can reach up to 350kg raw beans, which is more than twice 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.