Description of taste and flavor of Katim coffee beans introduction of varieties produced by grinding scale treatment

Description of taste and flavor of Katim coffee beans introduction of varieties produced by grinding scale treatment

Many chopped beans, adzuki beans and bad beans still have a lot of defective beans after drying, so we hand-picked them on the spot and finally left 9 kilograms of qualified ones-- and most of the morning has passed, of course, if it is used to make instant coffee or general commercial beans, high-yield catimor is a good choice, but we want to find Yunnan specialty coffee. Then the old variety of iron pickup has become 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 wild growing coffee forest, which belonged to his aunt. Because his aunt was too 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 the tree was allowed to grow naturally. When ripe to pick some fruit, the so-called new variety actually refers to catimor (Katimo), which is a hybrid of the timor species of the Roberta family and Arabica. Compared with the old variety, it lacks rich aroma and flavor, and has a relatively shallow smell of grass and soil, but it has the advantages of resistance to diseases and insect pests, easy management and high yield, and its yield per mu is up to 350kg, which is more than twice that of the old variety.

So when Nestl é succeeded in promoting high-yield new varieties in Pu'er in the 1990s, brown farmers in Baoshan also cut down old varieties and changed them to new ones. With a round of coffee expansion, new varieties are increasing and old varieties are decreasing day by day. Finally, today's situation: the old varieties have almost been cut down, and the little ones that survived are all "old, weak, sick and disabled". Most of the trees are more than 20 years old. Out of control over time, the output and quality are much lower than before.

Arabica and Robusta are species of coffee trees. The former grows at high elevations, while the latter grows at low elevations. They are so different in use that there are few occasions where they can be compared. However, Hainan and Yunnan are different in producing areas, and their taste and flavor will be slightly different due to the influence of local soil, water and climate. As for the specific differences, I personally feel that the differences in the degree of baking have masked the differences between the two producing areas of raw beans.