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Introduction to the production method of Yunnan small Coffee Flower and Fruit Mountain, the brewing method, the price manor area.

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, Yunnan small Coffee Flower and Fruit Mountain making method Price Manor production area introduction in 1892, French missionary Father Tian used coffee fruit to breed the first coffee tree outside the church, and then cultivated more coffee trees around the church. Since then, the village of Zhukula began to grow coffee, and coffee has been around the village ever since.

In 1892, Father Tian, a French missionary, used coffee fruit to breed the first coffee tree outside the church, and then cultivated more coffee trees and planted them around the church. Since then, the village of Zhukula began to grow coffee, and the village has been surrounded by coffee trees ever since. Qi Guanghui and Li Fusheng, the two oldest elders in the village, are both in their eighties this year. Together, they have witnessed the formation of the oldest coffee forest in China, Typica and Bourbon, two classic high-quality coffee varieties in Yunnan. In 1991, the Katimo Catimor series was introduced from Kenya (with stronger anti-virus ability and higher yield). A variety of Arabian species (also known as small seed species). Because the morphology and habits of the two varieties are similar, the two varieties are mostly mixed.

Tibica coffee, native to Ethiopia and southeastern Sudan, is the most widely cultivated variety of coffee in the Western Hemisphere. The plant is stronger, but not light-tolerant, and the yield is higher in Hawaii. The top leaf of Tibika is red and copper, which is called red top coffee.

Straighten the upper seat and insert it into the lower seat (with a little force)

At this time, the water in the lower seat will flow into the upper seat along the riser of the upper seat due to the increase in pressure after heating. When there is only 1 / 3 water left in the lower seat, pour the ground coffee powder into the upper seat and pour wet coffee powder from all sides to the middle with a bamboo stick.

After the coffee powder is completely wet, start the clock (do not stir the coffee mixture at this time, this stage is called "stew")

After about 45 seconds, use a bamboo stick to quickly stir the coffee solution. After a layer of foam appears on the liquid surface, the stirring can be stopped. Wait a few more seconds, and then the alcohol lamp will be removed and extinguished.

Wipe the lower seat with a wet rag prepared in advance to cool the lower seat; the order of wiping is to wipe the bottom first and then wipe around, and do not stay in one position for too long, lest the lower seat will burst due to uneven cooling. If you are skilled, wipe the lower seat with a rag in one hand and stir the coffee solution with a stirring stick in the other to speed up its cooling.