Introduction to the description of the Flavor of Yunnan Tieka Coffee Bean

Introduction to the description of the Flavor of Yunnan Tieka Coffee Bean

Later, I went to the village of Zhang Bao's younger brother in another mountain. Several hills nearby are coffee gardens in their village, but at present there are only two mu of old varieties in the village. Fortunately, this family still looks very healthy because of its good management, and it is still in the harvest period. I saw the ripe red fruit of coffee. After discussing with the owner, we decided to buy back 10 kilograms of raw beans and taste them. The fruits just picked at the end of last year are still preserved in the warehouse in the form of shell beans. The next morning we shelled and processed together. After shelling, there were 18.5 kilograms of raw beans of different sizes. There were many broken beans, adzuki beans and bad beans. After drying, there were still many defective beans, so we chose them by hand on the spot. By the time the final selection was made, there were still 9 kilograms of qualified ones left-and by this time most of the morning had already passed. Of course, if it is used to make instant coffee or general commercial beans, high-yield catimor is a good choice, but if you want to look for Yunnan specialty coffee, then the old variety of iron pickup has become the first choice because of its congenital excellent 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 the aunt was too old to change to plant and renovate-- so these old varieties survived, but the aunt was unable to manage it alone, so he let the tree grow naturally and pick some fruit when it matured.

Typica and Bourbon, two classic high-quality coffee varieties, are the main coffee varieties in Yunnan. In 1991, Katimo Catimor series varieties were 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. Tiebika top leaf red copper, called red top coffee.

Bourbon coffee is a variety of small-grain coffee second only to Tibica. At first, the main branch and the trunk grew upward at 45 degrees, and drooped with the fruit load, the lateral branches were denser, the fruit was more, and the yield was higher. But the berries are smaller and ripen more slowly. The top bud of Bobang is green, which is called green top coffee.

Cartimo coffee