Katim Coffee Taste Flavor Description Variety Grinding Scale Production Area Treatment Manor Introduction

Katim Coffee Taste description Variety Grinding scale production area treatment Manor introduction

The fruit just picked at the end of last year is still preserved in the warehouse in the form of shell beans. The next morning we went to shell together for processing. After shelling, there were 18.5 kilograms of raw beans of different sizes, many broken beans, adzuki beans and bad beans, and there were still a lot of defective beans after drying, so we chose them by hand on the spot. After the final selection, there are still 9 kilograms of qualified ones left-- and by this time 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 if you want to look for Yunnan specialty coffee, then the old variety of iron pickup has become the first choice because of its congenital excellent genes. 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 his aunt was not old enough to plant and renovate-- so these old varieties survived, but the aunt was unable to manage it alone, so he left the tree to grow naturally and pick some fruit when it matured to trace its roots. Typica, which originated from Ethiopia, is the earliest original species of coffee. Bourbon is a variety of typica. Both of them have rich aroma and excellent taste performance, and they also belong to very high quality varieties 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".

When it comes to Yunnan coffee, perhaps the most common word we hear 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". The evaluation of the taste of Yunnan coffee is naturally "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 to this variety by the people of Yunnan. In fact, the name of Yunnan "small grain coffee" should be arabica--typica (Arabica-iron pickup) or arabica--bourbon (Arabica-bourbon).