Characteristic Flavor description of Katim Coffee Variety treatment method of Grinding scale in Taste producing area

Characteristic Flavor description of Katim Coffee Variety treatment method of Grinding scale in Taste producing area

After shelling, there are 18.5kg raw beans of different sizes, many chopped beans, adzuki beans and bad beans, and there are still 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 crazy growing coffee forest, which belonged to his aunt because his aunt was not old enough to plant and renovate-- so these old varieties survived, but the aunt was unable to manage it alone, so he left the tree to grow naturally and pick some fruit when it matured to trace its roots. Typica, which originated from Ethiopia, is the earliest original species of coffee. Bourbon is a variety of typica. Both of them have rich aroma and excellent taste performance, and they also belong to very high quality varieties in Arabica. It is said that the coffee tree species that was first introduced into Zhukula in Yunnan is typica. When coffee was planted on a large scale in Baoshan area in the 1950s, it was also typica and bourbon. But the problem is that although these two varieties have excellent taste, they are not resistant to diseases and insect pests, are prone to leaf rust, and the yield per mu is relatively low, so corresponding to this, there are "new varieties".

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.