Introduction to the varieties of grinding scale in the taste production area of Yunnan Katim coffee bean flavor description treatment

Introduction to the varieties of grinding scale in the taste production area of Yunnan Katim coffee bean flavor description treatment

Tibica grows 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.

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 good. Compared with the delicate old variety, the disease resistance is poor and the yield is low. Farmers naturally prefer to plant Katim. So now there has been a Katim wind 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.

In recent years, the development of Yunnan coffee is really good, and it is more standardized, with a full range of varieties, sun drying, shade drying, honey treatment, high altitude, yellow bourbon, and so on. The variety from bean seeds to treatment methods is no longer the Yunnan coffee before. Data source online-honey treatment method: honey treatment is the process of making raw coffee beans by removing the skin and pulp layer and drying the raw coffee beans with mucous membrane. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. According to the removal of different pulp components and drying time, it is divided into yellow honey treatment, red honey treatment [about one week drying], and black honey treatment [more than two weeks drying], among which black honey treatment is the most stringent. The labor cost of honey treatment is the same as that of sun treatment, which is relatively high. But the flavor is outstanding, showing the sweetness of black sugar and the aroma of drupes. Honey-treated coffee is very popular in South America. Dense processing of coffee beans improves the sweetness of coffee, fruit flavor, and overall softness and balance.