Grinding scale of Yunnan Coffee Bean Flavor description Variety production area
Grinding scale of Yunnan Coffee Bean Flavor description Variety production area
Typica and Bourbon, two classic high-quality coffee varieties, are the main coffee varieties in Yunnan. In 1991, Katimo Catimor series varieties were introduced from Kenya (with stronger anti-virus ability and higher yield). A variety of Arabian species (also known as small seed species). Because the morphology and habits of the two varieties are similar, the two varieties are mostly mixed.
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. Tiebika top leaf red copper, 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 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. The top bud of Bobang is green, which is called green top coffee.
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 leaves of Tiebika are red and copper, and it is said that Yunnan small-grain coffee has good quality. take Lujiangba small-grain coffee as an example: the percentage contents of crude fat, reducing sugar, starch, nitrogen, crude protein, ash, crude fiber, caffeine, sucrose and moisture are 17.1, 0.93,3.07,2.27,3.70,19.33,2.14,9.20,6.87 respectively. Colombia is the biggest harvest of the new variety of Katim, and directly named the improved Katim as "Colombia" Katim and Kaddura are their two main varieties, with a proportion of about 6:4. These were told by my Colombian colleagues during the 2010 World Expo as a Chinese coffee consultant in Costa Rica. So those friends who flip through the coffee beans printed in Supermo bags and say how Katim in Yunnan had no flavor last time, please pay more attention to the coffee in Yunnan.
Katim, as a variety that has taken root in Yunnan, I love and hate it. Although it has many shortcomings and is not suitable for planting at high altitude at all, there is still a lot of room for improvement and it has become better and better. How to find more of its advantages and make use of it is the most important. In the popular shallow baking pursuit of sour aroma to enhance the sweet taste of the domestic circle, it appears to be insufficient thickness. But few people realize that because of Katim's Romsta pedigree, it is suitable for deep and fast baking. Therefore, please treat and promote Yunnan coffee correctly.
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Red Cherry Project Sidamo Coffee Bean Flavor Description Region Variety Taste Introduction
Red Cherry Project Sitama Coffee Bean Flavor Description Production Area Variety Taste Introduction Red Cherry Project is also a reinforcing practice, so that farms spend more time in the process of selecting beans, these coffee prices are relatively high, red cherry action has washed, sun beans, semi-washed, semi-sun, experimental coffee, etc., the main production areas are Yega Sherfie, Sitama, Pengjia Forest, Leganti
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Description of taste and flavor of Yejiaxuefei Coffee introduction to the regional treatment method of grinding scale production
Yega Chuefei coffee features taste description grinding scale production area treatment method most coffee beans are washed, but a small number of absolute crystal beans deliberately use the sun method to enhance the charming fruit aroma and mellow thickness. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to unique oranges and flowers.
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