Which kind of Katim coffee beans are suitable for baking? introduction to the characteristics of price and planting environment of origin.

Which kind of Katim coffee beans are suitable for baking? introduction to the characteristics of price and planting environment of origin.

Katim, it's hard to say. I have limited ability to express myself. To introduce it in simple words is messy but has a heavy taste. All of the above depends on my personal feeling of drinking coffee. I don't sell coffee beans or open a coffee shop. I just like to drink and think about it by myself. Hehe, it doesn't represent any authority, it's all my own feelings. As for quality. I personally suggest that you can try it. Generally speaking, except Tiebika is a little more expensive, Katim can be said to be the price of cabbage. Tiebika medium roast taste individual coffee and then believe that you have your own comments, if you like the blue mountain flavor, I think I should like Yunnan Tibika. The taste is lighter and the aftertaste is long and fruity. But the first sip may disappoint you, because there is no strong coffee flavor but overall Tibica taste is light (it should be very light), but the aftertaste is long.

Baibang is second only to Tibica, which has a higher yield and a stronger flavor, and is not easy to buy on the market.

Katim is a variety introduced later, with a relatively stable output and strong resistance to diseases and insect pests. It is planted in a large area in Yunnan, and now it is easy to buy Katim beans on the market. Katim aa beans are also exported beans, which is not bad on the whole. Not to mention in China, even in the whole of Asia, Yunnan's beans are very excellent. As for cat shit, Manning and so on, it cannot be compared with Tibica in terms of coffee beans alone. These are the basic varieties in Yunnan. Generally speaking, they all belong to Tibica under Arabica and later varieties. Unlike Robusta in Hainan, the output of Tibica in Yunnan coffee is the lowest and the price is the most expensive. Internationally, it also belongs to the best of Arabica species, of which the Blue Mountains of Jamaica and Kona of Hawaii can be said to be Tibica, due to changes in origin and some planting and so on. Tiebika in Yunnan is softer and sour is not as sour as Blue Mountain.