Flavor description of coffee beans in Yunnan Province introduction to the taste of grinding scale manor by treatment method

Yunnan Coffee Bean Flavor Description Production Area Processing Method Grinding Scale Manor Taste Introduction

Colombia is the largest harvest country of this new variety of Katim, and directly after the improved Katim to the country name "Colombia" Katim and Kadura are their two main varieties, the ratio of about 6:4. This was told by my colleagues in Colombia during my participation in the World Expo as a coffee consultant to the Chinese side in Costa Rica in 2010. So those friends who flip through the coffee beans printed with Supermo and say how Yunnan's Katim has no flavor last time, please learn more about Yunnan's coffee.

Katim, as a breed that has taken root in Yunnan, I love and hate it. Although it had many shortcomings and was not suitable for high-altitude cultivation, there was still a lot of room for improvement, and it was getting better and better. How to discover more of its advantages and take advantage of it is the most important. It appears thin in domestic circles where light baking is popular in pursuit of sour and sweet flavors. But few people realize that Katim's Romstar lineage is uniquely suited to deep and fast baking. Therefore, please treat and promote Yunnan coffee correctly.

But it doesn't mean that I haven't drunk a cup of good Yunnan coffee. If the post-processing and baking are good, coffee from several hills such as Pu 'er Manlaojiang, Manzhongtian Kadura, Baoshan Lujiang Baihualing Tiepika, Nankang Boben, etc. is still good, especially Nankang, an old variety with an altitude of 1800m.

Yunnan Coffee currently supplies 30% of its products to the domestic market and 70% to foreign countries.

Bourbon: This variety is derived from the iron pickup and was expanded by the French after it was planted on the island of Bourbon (now known as Reunion Island) in 1708. Bobang also has a good aroma and rich taste, compared to the iron card in the yield and growth force are higher, suitable for planting in 1200- 2000 meters of the area, but the ability to resist pests is weak, but also sensitive to strong winds and heavy precipitation. Bobang coffee is the second most common variety of Arabica coffee after iron pickup. The main branch and trunk initially grow upward at 45 degrees, drooping with fruit load, the branch nodes are dense, the results are more, and the yield is higher. But the berries are smaller and ripen slower. Bobang bud tender leaves are green, called green top coffee;

Catimor: Catimor is not purely Arabica, it is a hybrid of Timor species (belonging to the Robusta species) and caturra(a variant of the Bobang species), so catimor has 25% Robusta lineage, and its Robusta lineage also determines its taste defects: aroma is not rich enough, and the overall taste is bitter, prone to astringency and more irritating musty taste.