Description of characteristic taste and flavor of Yunnan coffee beans introduction of varieties produced by grinding scale

Description of characteristic taste and flavor of Yunnan coffee beans introduction of varieties produced by grinding scale

One is about baking, and the other is completely advertising Yunnan coffee.

Let's start with Yunnan: almost all the coffee grown in Yunnan is Arabica, also known as small seed, and there are many subspecies under the small seed, most of which are Katim, the oldest is iron card, and there are some new varieties, such as S288, Kaduai and so on. Katim is a hybrid variety with a mellow taste, but not clean, with a mixed flavor at the end, and is often used as instant coffee and blended coffee; tetracarbol has a high thickness and clean taste spectrum, and is very good; other varieties have not been drunk and dare not comment rashly.

In addition, Hainan coffee, the coffee grown in Hainan is all Canifa species, also known as medium-grain species, and Robusta species is a variety of medium-grain species. If you bake according to the conventional roaster, then the coffee grown by Robusta can not be drunk at all, bitter and astringent, and can only be used to make instant coffee, but Hainan coffee adheres to the production process of Southeast Asian coffee, and raw beans are fried in an iron pan. In the process of stir-frying, we also have to add accessories (there were a lot of accessories in the past, but now there are very few, you know), and sugar and milk or condensed milk are also added when brewing, which has a strong milky flavor, but it is not something that ordinary people can get used to. Moreover, drinking coffee in this way is quite different from the so-called boutique coffee, so Hainan coffee is generally not discussed.

Growing period

Yunnan small grain coffee 3-year-old 4-year-old fruit tree.

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 blooms from 5 to 7 o'clock.

The development time of coffee fruit is longer. 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.

(Tibica tree)

The new leaves at the tips of the branches and leaves above are copper, which is Tiebika growing coffee trees. Tibica is an old variety of Arabica species. It is also known as Kona Hawaii and the Blue Mountains of Jamaica. In the vast expanse of Katim, it is easy to recognize. After careful observation, you will find that each species has its own appearance, Katim's leaves are hanging down, the tree shape seems to be wearing a cloak. Tiebika, on the other hand, has upward branches and new leaves on the top of the tree.

(Katim tree on the right)

Along the way, most of the varieties planted in Yunnan are Katim, which is a hybrid of Kaddura and Robusta, a branch of the bourbon line in the Arabica species. The reason for planting this variety is that Katim has the Robusta gene, so it is better than a single old variety in disease resistance, and the yield is better, and the yield is lower than that of the delicate old variety. Farmers naturally prefer to grow Katim, so now there has been a wave of Katim in Yunnan.