Characteristics of Coffee Bean varieties in Yunnan effect of different Coffee Bean Variety treatments on Flavor and Taste

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In recent years, with the tide of boutique coffee, Yunnan Arabica coffee as the light of domestic products has also attracted much attention. As the only area in the mainland of the motherland that grows Arabica coffee beans, what are the advantages of Yunnan coffee? Qianjie Coffee reveals the past life and present life of Yunnan coffee.

Yunnan coffee has a history of more than one hundred years.

Throughout the world, Yunnan has a very short history of coffee, but it has been going on for a century. In 1904, the French missionary Tian Deneng brought coffee to Yunnan from abroad and successfully planted the first coffee tree in a village called Zhu Kula (now Binchuan County in Dali). This can be called the beginning of Yunnan coffee planting history.

After 1930, Mr. Liang Jinshan, a famous overseas Chinese leader, brought coffee to Pudong and Luoming for planting until the founding of the people's Republic of China. After 1952, under the guidance of experts in Baoshan, Lujiang and other places began to grow a large number of coffee, and the history of large-scale cultivation has been nearly 60 years. At this time, the varieties of coffee grown in Yunnan are all iron pickups.

Then, with the further reform and opening up in 1992, Nestl é and other foreign companies settled in Yunnan to develop the coffee industry in Yunnan. At that time, Katim, a coffee variety provided by Nestl é, was planted on a large scale, which is famous for its high disease resistance and high yield. then it replaced the position of iron pickup, which is only good in flavor and delicate and weak, and became the most important coffee variety in Yunnan. But at that time, the main use of Yunnan coffee was sold to Nestl é as the raw material of instant coffee.

By the end of 1997, the planting area of coffee in the province had reached 7800 hectares. At present, the planting area of the province accounts for 70% of the national area, and the output accounts for 83% of the whole country. Yunnan coffee has established the dominant position in China in terms of planting area and coffee bean production.

Now, with the beginning of 2000, the wave of high-quality coffee has swept the world. China's economy has also taken off after 2008, and the national material level has been greatly improved, which has also promoted the development of high-quality coffee in China. Yunnan coffee has also begun to attract the attention of the Chinese people.

Traditional washing treatment of Yunnan Coffee

Yunnan coffee beans in Qianjie are usually treated with water washing.

Use a peeling machine to separate most of the pulp from the coffee beans, then guide the shelled beans to a clean sink, soak them in water and ferment to completely remove the residual pulp layer. In the past (about five years ago), washing was often the first choice for good coffee bean treatment.

Through water treatment, unripe beans and defective beans are selected because of buoyancy, and the fermentation process is easier to control, so the flavor is not mixed like sun beans, but shows obvious acidity, complexity and cleaner (without any negative flavor, such as astringency or sharpness).

On the special treatment method in Yunnan

Nowadays, there are many new ways of coffee treatment in Yunnan, and all kinds of anaerobic treatments emerge one after another, creating a variety of unique flavors with high recognition. For these treatment methods, Qianjie believes that there are indeed merits, but Qianjie still insists on starting from the planting area and coffee varieties, and the change in treatment is only a temporary cure rather than a permanent cure. Katim is always Katim. Only from the source to choose the right coffee varieties with high altitude and flavor is sustainable for the long-term development of Yunnan coffee. So Qianjie quietly started growing coffee in Yunnan in 2012. From seeds to coffee beans, Qianjie coffee took five years. Therefore, Qianjie still insists on using traditional processes such as washing or tanning to treat coffee.

Qianjie Coffee Yunnan Huaguo Mountain

Producing area: Baoshan, Yunnan

Altitude: 1200m

Variety: iron pickup

Treatment: washing

Roasting Analysis of Qianjie Coffee

Yunnan Huaguoshan (Tieka): this bean is baked in front of the street. Yangjia 800N (baking capacity 300g): furnace temperature to 200 degrees Celsius, throttle set 3 degrees Celsius for 1 minute, adjust firepower 160 degrees, return temperature point 1 minute, turn yellow, temperature 149 degrees, grass smell disappears completely, dehydration is completed, firepower remains unchanged, throttle changes 4. In the 6th minute, the firepower was adjusted to 140, in the 7th minute, the firepower was adjusted to 120, and in the 8th minute, ugly wrinkles and black markings appeared on the bean table, and the smell of toast obviously changed to coffee, which could be defined as a prelude to an explosion. At this time, listen clearly to the sound of the explosion point. Start to explode at 8: 37 ", fire power is 90, the throttle is fully open, and the firepower is adjusted to 20 degrees in the 9th minute. Go to the pot.

Coffee cup test report on Qianjie

Qianjie Coffee will be tested within 8-24 hours after the sample beans are roasted. Baristas in front of the street generally use ceramic bowls with a capacity of 200ml, which will be marked with 150ml and 200ml marks. According to SCAA standards, the TDS of water is about 150ppm, TDs is too low will easily cause excessive extraction, too high will affect the taste and easy to lack of extraction, the water temperature used in the cup test is 94 °. The cup test grinding degree according to the cup test standard of SCAA, the grinding degree is controlled as 20 standard screen (0.85mm), and the passing rate is 70% Mel 75%. Ratio: 11 grams of coffee powder plus 200 milliliters of hot water, that is, 1VR 18.18, so that the concentration of extraction happens to be within the range of 1.15% Murray 1.35% gold cup, soaking time: 4 minutes.

Yunnan Huaguoshan Coffee Bean Cup Test: rich aromas of fruit, melon, herbal aroma, supple in the mouth, middle nut, milk chocolate, lively and bright sour plums at the end, good balance on both cheeks, medium body in thickness, sweet and sour in the first, acidity in the aftertaste of apricot, citrus notes, and a little brown sugar.

Qianjie coffee brewing and sharing

Qianjie Coffee recommends that when these two cups of Yunnan coffee are washed, they tend to be balanced, requiring neither too much acidity nor too much modification of the tail section. The amount of coffee powder is 15 grams, the ratio of powder to water is recommended at 1:15, the flavor can be clearer at 1:16, the filter cup chooses kono filter cup, and the brewing water temperature is 88 degrees Celsius, in order to soften the acidity and the size of fine grinding / fine sugar (75% pass rate of sieve 20).

Qianjie sectional cooking technique: steaming with 30 grams of water for 30 seconds, injecting water around the circle to 125 grams for segments, continuing water injection to 225 grams when the water level is about to expose the powder bed, removing the filter cup when the water level is about to be exposed to the powder bed, (stifling starting time) extraction time is 2: 00 ".

Through this cooking method, Huaguoshan iron pickup coffee beans you can drink obvious baked nuts, soft acidity, overall balance fragrance, solid dark chocolate aroma, light orange peel.

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