Flavor description of Katim Coffee beans in Yunnan Province

Flavor description of Katim Coffee beans in Yunnan Province

Yunnan coffee beans give people the impression that small coffee beans are the main characteristic beans. In fact, through the introduction and cultivation of interested people in recent years, the quality of Yunnan coffee beans has made great progress. Katim is one of the representative varieties. Although the cultivation time is relatively short, has not yet formed a unique regional characteristics, but this quality is also praised by people. Many large foreign brands of Italian beans will use Yunnan beans for blending in order to increase the CREMA of Italian coffee.

This time, one of my friends in Shanghai mailed me Katim, Yunnan. He packed more than ten mu of land in Yunnan to grow coffee, and now he has achieved good results.

This Katim uses light baking, uniform bean color, exudes the aroma of tea stalks during grinding, and gives off the aroma of tea stalks in the steaming stage. when drunk into the mouth, it shows a balanced degree, including the taste of Xuanmi tea. the only defect is the delivery time of express delivery. If it is freshly baked last Friday, the sweetness of this bean will be more perfect.

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.