Description of characteristics and Flavor of Yunnan Coffee beans A brief introduction to the varieties of Grinding scale by Taste treatment

Description of characteristics and Flavor of Yunnan Coffee beans A brief introduction to the varieties of Grinding scale by Taste treatment

When ripe to pick some fruit to trace its roots, typica originated from Ethiopia, the ancient origin of coffee, is the earliest original species of coffee, bourbon is a variety of typica, both have a rich aroma and excellent taste performance, in the Arabica species also belong to a very high quality variety. 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".

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-grain coffee, but it was not until a large-scale disease occurred at the end of the 19th century that growers began to look for other disease-resistant varieties. Small-grain coffee is still the main variety of coffee, accounting for about 3/4 of the world's total coffee production. Due to the unique geographical environment and climatic conditions, Yunnan small grain coffee has formed a unique flavor of strong but not bitter, fragrant but not strong, with a little fruit flavor. World-class coffee experts evaluate it as the best coffee in the world, and its cultivation techniques. The yield per unit area is also world-class.

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. Coffee seedlings need shade conditions, so the seedling land should be selected in shady slopes and sandy soil areas with certain shade conditions and water sources. The general method of seedling preparation is adopted to dig and loosen the soil into a seedbed and then sow seeds. According to sowing 1kg seeds, 1.5m2 seedbed is needed, and there are about 3500-4000 seeds per kilogram. If the emergence rate is more than 80%, 2500-3000 seedlings can be transferred. Before sowing, the seeds can be soaked in 40 ℃ warm water for 12 hours, and the effect is the best.