Katim Coffee Bean characteristics and Flavor description what kind of Taste

Katim Coffee Bean characteristics and Flavor description what kind of Taste

This variety is a variety with high and stable yield. The results of trial planting in different ecological areas show that as long as it is planted in accordance with high-yield cultivation techniques, a higher yield will be obtained, with an average yield of more than 150 kg per mu and a small area of more than 400 kg.

1. The state-run Lujiang Farm in Baoshan City planted 12.6 mu in March 1991. The land is unshaded and irrigated once in the dry season. The level of management and fertilization is above. In 1993, the average yield per mu was 75 kg in 1993, 350 kg in 1994, 225 kg in 1995, 217 kg in 1996, and 36% higher than Tiebika and Bobang (160 kg per mu).

2. Yunnan Dehong Tropical Agricultural Science Research Institute 1991 planted 30 mu with no shade and anhydrous irrigation, with a medium level of fertilization and management. the average yield per mu was 304.3 kg in 1993, 294 kg in 1994, 222.5 kg per mu in 1995, 273.6 kg per mu in 1995 and 1996, and 82% higher than that of S288 (S288).

3. The covered field coffee base of Ning'er County Coffee Company planted 50 mu in July 1998. the site environment was unshaded, the level of management was medium, and the level of fertilization was low, but the soil fertility was high. Since 2000, the average yield per mu was 285kg in 2001,2002,340kg in 2002,293kg per mu in 2003,306kg per mu in three years, 53% higher than PT and 91% higher than P4 (PT). P4 average yield per mu is 160 kg)

The fruit just picked at the end of last year is still preserved in the warehouse in the form of shell beans. The next morning we went to shell together for processing. After shelling, there were 18.5 kilograms of raw beans of different sizes, many broken beans, adzuki beans and bad beans, and there were still a lot of defective beans after drying, so we chose them by hand on the spot. After the final selection, there are still 9 kilograms of qualified ones left-- and by this time most of the morning has 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 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, which originated from Ethiopia, is the earliest original species of coffee. Bourbon is a variety of typica. Both of them have rich aroma and excellent taste performance, and they also 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".