The processing method of Yunnan Tieka Coffee beans description of Flavor of varieties produced by Grinding scale

The processing method of Yunnan Tieka Coffee beans description of Flavor of varieties produced by Grinding scale

Iron pickup, also known as the old variety of small-grain coffee, its yield is less, cultivation is difficult, so the price is much higher than ordinary small-grain coffee. Tibica coffee, native to Ethiopia and southeastern Sudan, is the most widely cultivated variety of coffee in the Western Hemisphere. The plant is stronger, but not light-tolerant, and the yield is higher in Hawaii. The top leaf of Tibika is red and copper, which is called red top coffee.

In recent years, some coffee professionals have cooperated with high-quality coffee gardens in Yunnan to upgrade and improve their producing areas, which are mainly reflected in red fruit picking, change of treatment methods, organic cultivation and so on. The producing areas that represent the new starting point of Yunnan small grain coffee include Pu'er Man Laojiang, Manzhong Tian, Baoshan Lujiang Baihualing, Baoshan Lukang and so on.

The history of Yunnan small grain coffee began with the Robusta varieties brought by missionaries in the 19th century. In the 1950s, Soviet experts brought two major Arabica varieties to Baoshan, Yunnan to cultivate and popularize. After a special period, scientific research and cultivation tended to stagnate, and Baoshan tin card varieties won the first place in the international coffee competition after the reform and opening up, but did not attract the attention of the Chinese people. The Katim variety (Arabica and Robusta hybrid) was introduced into Baoshan in the 1990s, which solved the pest problem and increased the yield, and became the main reason for the low quality of Yunnan coffee. However, there are still some hilltops that continue to grow excellent iron pickups and bourbon varieties, but the reality of collective harvesting by small coffee farmers is difficult to ensure that the varieties are not mixed.

Boutique coffee Speciality Coffee is my focus. Coffee beans, as a kind of agricultural product, were traded at low prices in the futures market, but with the establishment of evaluation systems such as COE and encouragement for the improvement of the quality of coffee beans, good coffee beans began to be evaluated and purchased by competitive bidding (growers directly connect with buyers). However, this is not to say that only those sold by competitive bidding on the COE platform can be regarded as fine coffee, and there is no unified definition at present. It can be considered that it has flavor characteristics, a unified picking-treatment-quality management system, and high-quality coffee that has been tested and identified by the cup can be regarded as fine coffee. For details, please look forward to the next decomposition: boutique and commercial coffee