Yunnan coffee bean flavor description grinding scale variety production area treatment method taste introduction
Yunnan coffee bean flavor description grinding scale variety production area treatment method taste introduction
Tibica coffee, native to Ethiopia and southeastern Sudan, is the most widely cultivated variety of coffee in the Western Hemisphere. The plant is stronger, but not light-tolerant, and the yield is higher in Hawaii. The top leaf of Tibika is red and copper, which is called red top coffee.
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.
Although the environmental problems of coffee cultivation can reach the standard of hot areas, they are far away from the equator, evaporation, large-scale coffee cultivation in Yunnan is less than 1100m above sea level, the severe drought in Yunnan in recent years, and the frost period in the producing areas, and so on, all make coffee planting can not be guaranteed normally, which directly affects the quality of coffee production. As for other processing problems, not to mention the quality of farmers, tea farmers drink tea for generations, but farmers may not have had coffee in their lives.
Compared with Ironhide card, it is higher in yield and growth, so it is suitable for planting in the area of 1200 MUBG 2000 meters, but it is weak in resistance to diseases and insect pests, and is sensitive to strong wind and heavy precipitation. Bourbon coffee is a variety of small-grain coffee second only to iron pickup. At first, the main branch and trunk grew upward at 45 degrees, and with the 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. Bobang terminal bud tender leaves are green, called green top coffee
Catimor: Katim is not pure Arabica blood, it is a hybrid of Timor (which belongs to Robusta) and caturra (a variety of Bobang), so catimor has 25% Robusta blood, and its Robusta blood also determines its taste defects: the aroma is not rich enough, and the overall taste is bitter, and it is prone to astringency and more irritating mildew.
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Characteristics of coffee bean picking season in Kenya flavor description of taste producing area
There are two types of coffee farms in Kenya, one is a large planting farm covering an area of more than five acres, but the average elevation is low, as far as Kenyan coffee is concerned, the quality of coffee beans in the big farm is only medium. The best Kenyan beans come from small farms, most of which are located in the foothills or volcanoes above 5,000 to 6,000 feet.
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Description of name and Flavor of Coffee growing area in Yunnan introduction of Grinding scale Variety production area treatment method
Yunnan coffee growing area name flavor description grinding scale variety production area treatment method Yunnan relatively gentle mountain area accounts for only 10% of the total area, a large area of land height difference, vertical and horizontal ups and downs, and a certain range of gentle plateau surface. In the longitudinal valley of western Yunnan, Gaoligong Mountain is the top of the mountain on the watershed between the Irrawaddy River and the Nujiang River, often covered with permanent snow, forming strange and majestic mountains
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