How to describe the Flavor of Yunnan Bourbon Coffee Flower and Fruit Mountain how to describe the taste characteristics of varieties and regional treatment

How to describe the Flavor of Yunnan Bourbon Coffee Flower and Fruit Mountain; introduction to the regional treatment method of taste and variety characteristics

The geographical environment of Yunnan is very superior. Most coffee trees are planted at about 2000 meters above sea level. High altitude, abundant sunshine, heavy rainfall, fertile land and large temperature difference between day and night are all advantaged and are very suitable for the growth of boutique coffee. What is more exasperating is that Nestl é knows clearly that different varieties of coffee beans, the purchase price should be different. However, in order to achieve their goal of encouraging more people to grow Cartier, they bought Cartier, Tibika and Bourbon at the same price. The latter two pests will be more serious, the fruit will be less, the planting cost is high, and the fruit growers do not know the value of their coffee beans, so they cut down the high-value Tibica and bourbon one after another and plant Cartimo instead. It takes three to five years for a coffee seedling to grow to bear fruit. Where is the sky when so many old tree species have been cut down?

The so-called new variety actually refers to catimor (Katimo), which is a hybrid of timor and Arabica from 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, high yield, and its yield per mu is up to 350kg, which is twice that of the old variety. Perhaps the word we hear most is "Yunnan small-grain coffee", and most of them will say "Yunnan small-grain coffee-fragrant but not bitter, strong but not strong", so many people classify the varieties of Yunnan coffee as "small-grain species". Naturally, the evaluation of the taste of Yunnan coffee is "fragrant but not bitter, strong but not strong". Regardless of whether it is correct or not, there is no word "small seed" among the more than 900 named coffee varieties at present, so this "small seed" is not strictly a coffee variety, it is just a nickname given by Yunnan people. In fact, the name of Yunnan "small grain coffee" should be arabica--typica (Arabica-iron pickup), or arabica--bourbon (Arabica-bourbon).

Interestingly, during the investigation, Pan Qizuo, a professional coffee grower, provided us with a clue that there were local yellow coffee trees that were more than 20 years old. We personally went to the scene to inspect and collect fruit samples. It is more obvious that the shape and leaf shape and color of this part of the tree are indeed different from those introduced by Yang Fakuan, and the grower's statement on the age of coffee planting was also made before 2000. This proves that there is bourbon mutated yellow coffee in the original old varieties!

Although the yellow bourbon introduced by Yang Fakuan has a good effect on planting in Dahongpo, it is also less effective in other introduction places, mainly in small particle size and high shell bean rate (some samples have a shell bean rate as high as 20%). Therefore, the suitability and specific planting management of these coffees need to be proved by new experiments.

In 2012, more than 200 kilograms of yellow bourbon introduced by Yang Fakuan were collected for taste analysis. It is found that: 1, mellow and high degree, comparable to the local old varieties of bourbon (non-yellow coffee); 2, moderate acidity; 3, mild fragrance, delicate texture; 4, long, clear and thorough.