Introduction of varieties produced by grinding scale of Katim coffee beans in Yunnan Province
Introduction of Katim Coffee beans in Yunnan
In order to improve the poor evaluation of the Catimor Cartim Cup, in recent years botanists from all over the world have turned to the interbreeding of Arabica and Katim for many generations, in an attempt to reduce the Robusta pedigree and improve the elegant flavor of Arabica, thus cultivating a new generation of Katim, including [CatimorH528], [CatimorH306], and [CatimorT5175] and [CatimorT8667] of Costa Rica. But Costa Rica has abandoned the cultivation of Kadim, focusing on Kaddura varieties, and exporting the improved Kadim to Asian countries. There are countless Katim strains, and the cup test results and habits of each strain are also different, but although it has been improved for many years, Katim has not yet entered the top 30 list of the International Cup. Kadim's biggest fatal injury is that it is not inferior to Kaddura, Kaduai or bourbon beans grown at low altitude, but the cup test results planted at high altitude are significantly lower than those of bourbon, Kaduai or Kaddura. It remains to be seen whether Kadim can ascend to the Hall of Great elegance. Looking forward to one day to cultivate a super Kadim suitable for high altitude, which shocked the boutique coffee industry.
Chinese coffee consumers are also familiar with Colombian and Brazilian coffee beans, which generally refer to Arabica beans grown in Colombia and Brazil.
How important is roasting to coffee?
It's very big. If the process of coffee "from seed to cup" is divided into three links: "coffee planting", "coffee roasting" and "coffee making", the impact of each link on the final coffee drink as a whole, coffee planting accounts for 60%. Coffee roasting accounts for 30%, coffee production accounts for 10%, the quality of raw beans obviously plays the most important role. Because if the quality of raw beans is poor, coffee roasting and coffee making basically have no effect. Only when the quality of raw beans is good, the potential flavor characteristics of raw beans can be discovered in coffee roasting, and the possible flavor and flavor characteristics of raw beans can be revealed in the process of coffee making. Coffee (trees, fruits, beans) can be divided into Arabica coffee, Robastian, Liberian and Essella. Almost all the coffee beans on the market are different varieties under the first two species, and the latter two species are difficult to find because of their lack of commercial value. There are many cultivated varieties under Arabica species, such as Tybika, Bourbon, Kaddura, Kaduai, Marago Polar, Pacamara, Mondonova, sl28, sl3, Rosa and so on. At present, only Robusta is the commercial cultivated variety under Canifra species.
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Where does coffee come from?-an introduction to Starbucks' preferred source of coffee beans.
Where coffee originated-Starbucks preferred source of coffee beans introduced in traditional Ethiopian families, there are two to three times a day coffee drinking time, it has a variety of drinking etiquette or ritual. In the evening, the whole family sat on the ground around a small charcoal stove. The ground around the charcoal stove is covered with specially cut or bought grass. This is a special kind of coffee.
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Introduction to the Grinding scale of Coffee growing area in C ô te d'Ivoire
Ivorian coffee growing area flavor description processing law production area grinding scale introduction auction is also organized to meet the needs of dispensers. This kind of auction usually has a small auction volume (3-6 tons each), with samples with the grower's logo for buyers to enjoy. After the auction, the exporters pack according to different flavors, different qualities and the quantity required by the blenders. This provides a great deal for the dispatcher.
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