Introduction to the Grinding Calibration of Katim Coffee Bean characteristics and Flavor description

Introduction to the Grinding Calibration of Katim Coffee Bean characteristics and Flavor description

So we hand-picked on the spot, and when finally picked out, there were still 9 kilograms of qualified ones left-- and by this time most of the morning had passed, of course, if it is used to make instant coffee or general commercial beans, high-yield catimor is a good choice, but if we want to find 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".

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. The above all depends on the personal feeling of drinking coffee, I do not sell coffee beans or open a coffee shop, but simply like to drink and think about it by myself, hehe, it does not represent any authority, it is 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 taste of coffee.

The output of Tiebika in Yunnan coffee is the lowest and the most expensive, and it also belongs to the best of Arabica species in the world, of which the Blue Mountains of Jamaica and Kona of Hawaii can be said to be Tibica. Due to changes in origin and some cultivation, Yunnan Tiebika is softer and sour is not as sour as Blue Mountain. But overall, Tibica tastes light (it should be very light), but it has a long aftertaste.

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 and the later varieties under Arabica, which is different from Robusta in Hainan.