Yunnan coffee bean characteristic taste flavor description characteristic variety production area taste grinding scale

Yunnan coffee bean characteristic taste flavor description characteristic variety production area taste grinding scale

The so-called new variety actually refers to catimor (Katimo), which is a hybrid of timor and Arabica from the Roberta family. Compared with the old variety, it lacks rich aroma and taste, and has a relatively shallow smell of grass and soil, but it has the advantages of resistance to diseases and insect pests, easy to manage, high yield, and its yield per mu is up to 350kg, which is twice that of the old variety. Perhaps the word we hear most is "Yunnan small-grain coffee", and most of them will say "Yunnan small-grain coffee-fragrant but not bitter, strong but not strong", so many people classify the varieties of Yunnan coffee as "small-grain species". Naturally, the evaluation of the taste of Yunnan coffee is "fragrant but not bitter, strong but not strong". Regardless of whether it is correct or not, there is no word "small seed" among the more than 900 named coffee varieties at present, so this "small seed" is not strictly a coffee variety, it is just a nickname given by Yunnan people. In fact, the name of Yunnan "small grain coffee" should be arabica--typica (Arabica-iron pickup), or arabica--bourbon (Arabica-bourbon).

Because my aunt was old and did not have the strength to replant and renovate-- these old varieties survived, but the aunt was unable to manage it alone, so she allowed the tree to grow naturally and picked some fruit when it matured to trace its roots. Typica, which originated from Ethiopia, the ancient origin of coffee, is the earliest original species of coffee, and bourbon is a variety of typica, both of which have rich aroma and excellent taste performance. It is also a very high quality variety 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".