Description of taste and flavor of Yunnan Tieka coffee beans introduction to varieties of grinding scale

Description of taste and flavor of Yunnan Tieka coffee beans introduction to varieties of grinding scale

After drinking the original, simple coffee, we approached what is known as the oldest coffee forest in China. At this time, the ancient coffee trees have produced clusters of coffee beans, although they will not mature until next month, but some of them will show bright red. Qi Fenghua said that this forest is considered to be the oldest ancient coffee forest in China. There are 1134 plants in 13 mu, 24 of which have a history of more than 100 years, which were introduced and planted by French missionaries when they built a church in Zhu Kula in 1892. Local Tan Jialin said: "the reason why the 13 mu ancient coffee forest in Zhukula area is listed as the oldest coffee forest in China is that it has 24 ancient coffee trees more than 100 years old, all of which are pure Yunnan small-grain coffee. Its superior quality is very rare. It is the ancestor of Chinese coffee, especially Yunnan small-grain coffee, and has extremely high scientific research value and industrial development value."

Yunnan has a long history of growing coffee and has a unique climate advantage. Yunnan small grain coffee has the characteristics of strong but not bitter, fragrant but not greasy, slightly sour and so on. According to the International Coffee Organization, Yunnan small-grain coffee is similar to Colombian small-grain coffee in quality, and its products are highly competitive in the market. At present, 95% of China's coffee raw materials are produced in Yunnan. Therefore, Yunnan's coffee industry has a far-reaching impact on the development of China's coffee industry.

The taste spectrum is clean and very good; other varieties have not been drunk and dare not comment rashly.

In addition, Hainan coffee, the coffee grown in Hainan is all Canifa species, also known as medium-grain species, and Robusta species is a variety of medium-grain species. If you bake according to the conventional roaster, then the coffee grown by Robusta can not be drunk at all, bitter and astringent, and can only be used to make instant coffee, but Hainan coffee adheres to the production process of Southeast Asian coffee, and raw beans are fried in an iron pan. In the process of stir-frying, we should also add accessories (there were a lot of accessories in the past, but now there are very few, you know), and sugar and milk or condensed milk should be added when brewing, which has a strong milky flavor, but it is not something that ordinary people can get used to. Moreover, drinking coffee in this way is quite different from the so-called boutique coffee, so Hainan coffee is generally not discussed.