How to describe the flavor of Yunnan bourbon coffee beans introduction to the treatment method of taste characteristics of varieties

How to describe the flavor of Yunnan bourbon coffee beans introduction to the treatment method of taste characteristics of varieties

The geographical environment of Yunnan is very superior. Most coffee trees are planted at about 2000 meters above sea level. High altitude, rich sunshine, heavy rainfall, fertile land and large temperature difference between day and night are all advantaged and very suitable for the growth of fine coffee. Yunnan Organic Iron pickup Coffee is the oldest variety in Yunnan in 2011-12. The annual output of the bean in Yunnan is only 30, 000 tons, which is very rare. More than 15 mesh, altitude: 1200 meters above, fruit acidity: strong, characteristics: fresh coffee in this season raw beans, mellow, delicate and lubricated taste, good acidity and personality. Growing on Gaoligong Mountain in Lujiangba, Baoshan, Yunnan Province, natural high-quality coffee uses a variety of natural technologies to ensure the growth of coffee trees, because the natural ecological environment is the goal of organic coffee consumers. Quenching suggestions: hand cup, siphon pot, mocha pot; baking degree: medium

Colombia is the biggest harvest of the new variety of Katim, and directly named the improved Katim as "Colombia" Katim and Kaddura are their two main varieties, with a proportion of about 6:4. These were told by my Colombian colleagues during the 2010 World Expo as a Chinese coffee consultant in Costa Rica. So those friends who flip through the coffee beans printed in Supermo bags and say how Katim in Yunnan had no flavor last time, please learn more about the coffee bar in Yunnan, which was introduced by Nestl é, and then improved and hybridized into CIFC7963, which is now widely grown in Yunnan. The original seed is a hybrid of Timor Hybrid and Caturra. It is characterized by high yield of Caturra, dwarf of plant and strong disease resistance of timor.

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 most common word we hear is that "Yunnan small grain coffee" high-yielding catimor is a good choice, but if you want to look for Yunnan specialty coffee, then the old variety Tippica becomes the first choice because of its congenital good genes. Therefore, this trip to Yunnan also followed the trail of the old varieties. But the reality is really cruel. Before going, Brother Zou told me that there was an old variety in his relative's house, but what he saw excitedly was a crazy growing coffee forest, which belonged to his aunt because his aunt was not old enough to plant and renovate-- so these old varieties survived, but the aunt was unable to manage it alone, so he left the tree to grow naturally and pick some fruit when it matured to trace its roots. Typica comes from Ethiopia, the ancient origin of coffee.