What are the flavor characteristics of Yunnan sun-cured coffee beans? introduction to the story of taste treatment

Introduction to the flavor description and taste treatment of Yunnan sun-cured coffee beans

Yunnan coffee is good, but all the country grows high-quality Arabica coffee instead of Robsta coffee, which is very rare and is one of the few countries that grow 100% Arabica coffee. Thus it can be seen that Yunnan coffee is not just about weight but not quality. Yunnan coffee has high altitude, slow growth and high maturity, so it is suitable for deep roasting of Italian coffee, and it is also a sign of high quality. Yunnan high-quality high-quality beans after deep baking (the first or second explosion), send out a rich chocolate-like mellow, is one of the best formula beans for Italian coffee. On the other hand, the Yunnan coffee beans after shallow roasting are characterized by the bright sour taste of lemon, which is the favorite of sour women. The quality of Yunnan coffee still needs to be excavated and developed.

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 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.

Yunnan Coffee Story

Many chopped beans, adzuki beans and bad beans still have a lot of defective beans after drying, so we hand-picked them on the spot and finally left 9 kilograms of qualified ones-- and 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 we want to find Yunnan specialty coffee. Then the old variety of iron pickup has become the first choice because of its congenital excellent gene. 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. To pick some fruit when ripe, the so-called new variety actually refers to catimor, which is a hybrid of timor and Arabica from the Roberta family. Compared with the old variety, it lacks rich aroma and taste, and has a relatively shallow smell of grass and soil, but it has the advantages of resistance to diseases and insect pests, easy management and high yield, and its yield per mu is up to 350kg, which is more than twice that of the old variety.