A brief introduction to the characteristics of small-grain coffee beans in Yunnan, China, description of planting environment and flavor

A brief introduction to the characteristics of small-grain coffee beans in Yunnan, China, description of planting environment and flavor

The price of coffee beans in Yunnan has dropped sharply in a short period of time, which on the other hand shows that the deep processing efforts of local enterprises are not enough, and local coffee brands are still quietly making efforts in this regard.

The beans in Yunnan are all very excellent. As for cat shit, Manning and so on, it cannot be compared with Tibica in terms of coffee beans alone. These are the basic varieties in Yunnan. Generally speaking, they all belong to Tibika under Arabica and later varieties.

Small-grain coffee, also known as Arabica (Arabica), is the most traditional Arabica coffee variety, generally known as Yunnan small-grain coffee, has been cultivated for more than a hundred years. Before the 15th century, coffee was monopolized by the Arab world for a long time, so it was called Arabian coffee by Europeans. Originally, all the commercial coffee in the world were small grains, but there was a large-scale disease at the end of the 19th century.

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.

Choose the coffee mother tree which is fully ripe, normal in shape, full in shape, the same size and with two seeds. To remove the peel of the selected fruit, you must be careful to prevent the seeds from being damaged and affect the germination rate, and then put the peeled seeds in a ventilated and cool place to dry. After the seed shell is whitened, the seeds can be stored, and the seeds can not be exposed to the sun. Put the seeds into bamboo baskets or cloth bags and turn them once a month in the mild sun, so that the seeds stored for a long time can maintain a high germination rate. Shade conditions are needed in the seedling stage of coffee, so the seedling land should be selected in shady slopes and sandy soil areas with certain shade conditions and water sources.

One after another, foreign businessmen have come to Yunnan, China to visit plantations and processing plants. CEO, one of the well-known companies, told the interviewer: Chinese coffee, when it is on the tree, is this (he puts his thumb up). But after picking it, it was this (he put his thumb down). In fact, the key links in the post-harvest processing of coffee are no more troublesome than cooking on fire. As long as you strictly follow those steps and do not play smart, you can do a good job.