Introduction of Yunnan Tieka Coffee Flavor description and Variety characteristics treatment method

Introduction of Yunnan Tieka Coffee Flavor description and Variety characteristics treatment method

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 wild growing coffee forest, which belonged to his aunt. Because his aunt was too old and did not have the strength to replant and renovate-- these old varieties survived, but the aunt was unable to manage it alone, so the tree was allowed to grow naturally. Pick some fruit when it is ripe, so when Nestl é succeeded in promoting high-yield new varieties in Pu'er in the 1990s, brown farmers in Baoshan also cut down the old varieties and changed them to new ones. With a round of coffee expansion, the new varieties are increasing day by day, and the old varieties are decreasing day by day, finally to today's situation: the old varieties are almost cut down, and the little ones that survive are all "old, weak, sick and disabled". Most of the trees are more than 20 years old, and their yield and quality are much lower than those of the so-called new varieties. Actually, it refers to catimor (Katimo), which is a hybrid of the timor species of the Roberta family and Arabica. Compared with the old varieties, it lacks rich aroma and taste, and has a relatively shallow smell of grass and soil, but its advantages are pest resistance, easy management and high yield. The highest yield per mu can reach 350kg raw beans, which is more than twice that of the old varieties. If you trace its roots, typica originated from Ethiopia, the ancient origin of coffee, and is the earliest original variety of coffee. Bourbon is a variety of typica, both of which have rich aroma and excellent taste performance, and belong to very high quality varieties in Arabica. It is said that the coffee tree species that was first introduced into Zhukula in Yunnan is typica. When coffee was planted on a large scale in Baoshan area in the 1950s, it was also typica and bourbon. But the problem is that although these two varieties have excellent taste, they are not resistant to diseases and insect pests, are prone to leaf rust, and the yield per mu is relatively low, so corresponding to this, there are "new varieties".