Yunnan Arabica Coffee Flower and Fruit Mountain Production Method Taste Manor Grinding Scale Variety Introduction

Introduction to the varieties of Grinding scale of Yunnan small Coffee Flower and Fruit Mountain

1. Sexual reproduction

Sexual reproduction is a reproductive method to obtain a large number of seedlings at one time, the first is seed selection and seed treatment, improved varieties are the basis of cultivating strong seedlings and increasing per unit yield, we must carefully select improved varieties, on coffee mother trees, choose fully mature, normal fruit shape, full and full, the same size, with two seeds of fruit. To remove the peel of the selected fruit, you must be careful to prevent the seeds from being damaged and affect the germination rate, and then put the peeled seeds in a ventilated and cool place to dry. After the seed shell is whitened, the seeds can be stored, and the seeds can not be exposed to the sun. Put the seeds into bamboo baskets or cloth bags and turn them once a month in the mild sun, so that the seeds stored for a long time can maintain a high germination rate. After the bottom of the seedling bed is arranged, the seeds can be sowed. According to sowing 1 kg of seeds, 1.5 square meters of seedbeds are needed, and each kilogram of seeds is about 3500 Mel 4000 seeds. If the emergence rate is more than 80%, the seedlings can be transferred to 2500 Mel 3000 plants. Before sowing, seeds can be soaked in 40 ℃ warm water for 12 hours to accelerate germination, and the effect is the best. The seedlings can emerge 80 days after sowing. When there are two leaves in the seedlings, the seedlings can be transplanted into a nutrition bag for management. The seedling bed is drenched with water when the seedlings are raised. Take more soil with the roots as much as possible, and be careful not to hurt the roots and stems. After planting, pour enough water to set roots and shade with a small shade shed. Seedlings are easy to die from drought, so water should be replenished in time, and water should be drenched twice a day, but less in rainy days. Water and fertilizer should be applied for the first time when the seedlings grow to 3 true leaves. 1000 kg of human feces and urine, 5 kg of calcium superphosphate and 2000 kg of water should be applied per mu. After that, water and fertilizer should be applied once each for 5 pairs of true leaves and 8 pairs of true leaves for 4 Murray, and the fertilization should be stopped for 2 months before seedling emergence, so that the seedlings can be stable and conducive to survival after planting.

Yunnan coffee varieties have been judged, what about the previous excellent iron pickup and bourbon? In the new promotion and planting, there are still many hills left to continue to grow old varieties of coffee, but, generally speaking, backward places do not have the protection of origin and a single species, a mountain, 10 families, all kinds of people, a gust of wind blowing, pollen flying everywhere. He he. The problem of variety, so that Yunnan coffee really lost in the starting line.

In addition, although the environmental problems of coffee cultivation can meet the standards of hot areas, they are far away from the equator, evaporation, large-scale coffee cultivation in Yunnan is less than 1100m above sea level, the severe drought in Yunnan in recent years, and the frost period in the producing areas, and so on, all make the cultivation of coffee can not be guaranteed normally, directly affecting the quality of coffee production. As for other processing problems, not to mention the quality of farmers, tea farmers have been drinking tea for generations, but farmers may not have had coffee in their lives.

Say so much, but it doesn't mean that you haven't had a cup of good Yunnan coffee, and if the post-processing and baking is good, as a friend here said, the coffee from several hills, such as Pu'er Man Laojiang, Manzhong Tian Kaddura, Baoshan Lujiang Baihualing Ironpika, Guang Kang bourbon and so on, are still good, especially resistant to the old varieties at an altitude of 1800m.

When the coffee solution in the upper seat is sucked into the lower seat, in the final stage, some foam will be formed above the liquid surface of the lower seat. By observing the shape of the foam, we can judge whether the heat and extraction are appropriate: if there are a large number of fine foams, it shows that the heat of brewing coffee is too large, and the taste of coffee will be quite bitter; if it is a big bubble, and it disappears after a few seconds, it shows that the heat is ideal; if there is almost no foam, it shows that the heat is not enough. If it is found that the heat is not suitable, it can be adjusted by means of increasing or decreasing the time of "stewing" in the future.

Having said so much, in fact, this is only the basic usage of siphon pot (including double flushing method, smell method, viscosity method, etc.). As long as you practice more at ordinary times and constantly modify it according to the actual taste, I am sure you will be able to make a good cup of coffee that really suits you.