Description of the characteristics and Flavor of Tieka Coffee introduction to the manor of grinding scale production area

Description of the characteristics and Flavor of Tieka Coffee introduction to the manor of grinding scale production area

High-yielding catimor is a good choice, but if you want to look for Yunnan specialty coffee, then the old variety Ironhide card becomes 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 the aunt was too old to change to plant and renovate-- so these old varieties survived, but the aunt was unable to manage it alone, so he let the tree grow naturally and pick some fruit when it matured.

High-quality coffee represented by boutique coffee is better than the big business "coffee producers and consumers have discovered this simple fact."

In recent years, coffee producing countries no longer blindly pursue high output while neglecting quality. Many countries have begun to introduce a new coffee evaluation system in order to arouse the enthusiasm of producers and promote the production of fine coffee. For example, Brazil began to implement the Cup of excellence coffee rating system in 1999 in order to better subdivide boutique coffee. And boutique coffee has become one of the fastest growing markets in the catering service industry, reaching 12.5 billion US dollars in the United States alone in 2007. All these can see the potential of the boutique coffee market, and the boutique coffee market will certainly grow stronger and stronger in the future. Civet Coffee (Kopi Luwak)

Civet Coffee is a recently invented coffee made from cat poop. It is the most expensive coffee among many.

Blue Mountain Coffee Blue Mountain Coffee later went to the village of Zhang Bao's younger brother in another mountain. Several hills nearby are coffee gardens in their village, but at present there are only two mu of old varieties in the village. Fortunately, this family looks very healthy and is still in the harvest period because of its good management. After discussing with the owner, we decided to buy back 10 kilograms of raw beans and taste them. The fruits just picked at the end of last year are still preserved in the warehouse in the form of shell beans. The next morning we shelled and processed together. After shelling, there were 18.5 kilograms of raw beans of different sizes. There were many broken beans, adzuki beans and bad beans. After drying, there were still many defective beans, so we chose them by hand on the spot. By the time the final selection was made, there were still nine kilograms of qualified ones left-- and by this time most of the morning had passed.