Grinding scale of Yunnan Tieka Coffee Variety production area treatment method Taste Manor

Grinding scale of Yunnan Tieka Coffee Variety production area treatment method Taste Manor

Coffee is a short-day plant. Coffee has the characteristics of multiple flowering and concentrated florescence. The florescence of small seed coffee in Yunnan is from February to July, and the flowering period is from March to May. The flowering of coffee is greatly affected by climate, especially rainfall and temperature. Coffee flowers have a short life span of only 2-3 days. Small seed coffee usually opens at 3: 5 in the morning, and it takes a long time for the fruit to bloom from 5 to 7 in the morning. It takes 8 to 10 months for the fruit of small seed coffee to mature, usually from October to December of the year. Rainfall has a great influence on fruit development, and climatic conditions directly affect fruit development.

Walking into the village of Zhukula, a unique aroma of coffee came. It turns out that after a hundred years of edification, drinking coffee has long become a living habit of the local Yi villagers. Villager Qi Fenghua said that men and women, young and old, all like to drink coffee, grind themselves with iron pots and grind themselves. However, the coffee processing process is kept secret, no wife, no daughter.

After drinking the original, simple coffee, we approached what is known as the oldest coffee forest in China. At this time, the ancient coffee trees have produced clusters of coffee beans, although they will not mature until next month, but some of them will show bright red. Qi Fenghua said that this forest is considered to be the oldest ancient coffee forest in China. There are 1134 plants in 13 mu, 24 of which have a history of more than 100 years, which were introduced and planted by French missionaries when they built a church in Zhu Kula in 1892.

In 1892, French Catholic missionaries left such a legend. He entered the Zhukula missionary, built a local church and introduced the habit of drinking coffee to the village of Zhukula. He personally planted a coffee forest and taught local villagers to grow, drink and sell coffee. From then on, the local villagers began to grow, grind and drink their own coffee, which continues to this day.

Li Fusheng, an 86-year-old villager from Zhu Kula village, said: "the coffee was planted by Father Tian for 117 years. I remember when there was a house high. There was a shed like this, and the roots were not as big as this."

Old man Li Fusheng is the first president of the village. The old man witnessed the history of coffee trees in Zhukula village. In 1948, President Li Fusheng launched the villagers to plant coffee on a large scale, which once grew to more than 80 mu, but a heavy snow in 1983 froze the coffee trees far away from the village to death. The 13 mu coffee trees around the village basically survived, with only 1134 left.

Ms. Huang Shuyun, a cultural scholar in Yunnan Province, said: "A Malaysian coffee expert once said that if you keep the old varieties of coffee in Yunnan, you will keep the status of Chinese coffee in the history of coffee in the world. Zhukula Coffee belongs to Yunnan small-grained Bobang Iron pickup Coffee, this kind of coffee is already very rare in Yunnan, so it is necessary for us to protect and develop it. "

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In recent years, the local government is also fully aware of the importance of the protection and development of ancient coffee varieties in Yunnan, and regards coffee as a key industry for protection and development. The finance of Binchuan County allocates 100000 yuan of support funds every year to build the brand of "Zhu Kula century-old coffee". Yang Tiwu, director of the Economic Office of Pingchuan Town, is also resident in Zhukula Village to raise seedlings as a technician of seedling breeding of Zhukula Coffee. He said: "when we get to Zhukula Village, first, we should do a good job in the irrigation ditch (canal) of ancient coffee; second, we should control the diseases and insect pests of ancient coffee; and third, we should do a good job of pruning and interrupting to protect ancient coffee. On this basis, the next step is to do a good job in breeding. "