A brief introduction to the planting of Yunnan Tieka Coffee small Coffee Flavor and Taste Manor

2012-2013 In the growing season, the intended fixed-point growers, influenced by the promoters of this method, adopted this method. After our sampling analysis, the same problem of white beans appeared. For this reason, we had to reject their coffee beans. And fixed-point growers have also caused significant losses for this.

Suggestions: 1. The advantage of such a combination of farmers 'roasters is that they can reflect the requirements of roasters for coffee technology, penetrate the terminal and the end, so that different production units can form a complete quality system according to unified requirements, and share the results brought by the unified quality system. Therefore, farmers 'production should be carried out strictly according to the order requirements, and some new methods should not be blindly promoted.

2. It is feasible to improve the quality by drying in the shade. However, due to the limitation of the processing site, most of the drying places are carried out in their own attics, lacking good ventilation conditions. Therefore, bakers should pay attention to the processing conditions.

Because of the excellent quality of Yunnan coffee, in the 1960s, it entered the London market with "Lujiang No.1" and was rated as a first-class product. In recent years, world-famous coffee companies such as Nestle and Max have come to Yunnan to open up raw material bases, and Yunnan products are gradually enjoying a reputation at home and abroad. Coffee quality depends on many factors such as growing environment, climate and cultivation management technology. Its excellent growth environment is low latitude, high altitude, sufficient rainfall, suitable sunshine, so north latitude 15. The ideal growth zone for coffee is between Tropic of Cancer and Tropic of Cancer. Our company's planting base in Yunnan is located at 23℃ north latitude and 99℃ east longitude. The base altitude is 1230 meters low and 1540 meters high. The altitude difference is 310 meters. The terrain is mainly mountainous and sloping, and the fluctuation is large. The soil is fertile, the sunshine is abundant, the rainfall is abundant, and the temperature difference between day and night is large. These unique natural conditions form the special taste of Yunnan coffee-strong but not bitter, fragrant but not strong, slightly fruity, and the quality is similar to that of Colombia small coffee. Fresh coffee is generally picked from November to February of the following year and processed by washing and wetting. Coffee processing is using advanced imported equipment. Yunnan coffee products currently 30% supply the domestic market, 70% sold abroad Yunnan coffee characteristics: Yunnan coffee due to unique geographical environment and climatic conditions, formed a strong but not bitter, fragrant but not strong, with a little fruity unique flavor, world-class coffee experts evaluation is the world's good coffee, its cultivation technology, yield is also world-class. Yunnan coffee is a variation of Arabic original species, after long-term cultivation and domestication, generally known as Yunnan small coffee species, evergreen shrubs, small nuts, thick pericarp, sweet pulp, products with low caffeine content, it is also known as light coffee, is the world's main cultivated varieties of sample beans after baking higher white beans. White beans phenomenon generally occurs in the process of watercress sun moisture, in the raw beans when the quality is significantly reduced, coffee rice is completely white and empty shell. Because the seed treatment process is small in batch, it can be evaporated in time after draining and stored in time. White beans can be avoided. After increasing the batch of commercial beans, the thickness of the bedding layer increased, the draining was not timely, the ventilation was not good, and the evaporation speed was slow, resulting in a large number of hidden white beans. Recessive white beans are not the same as normal beans before baking, but appear after baking, thus affecting flavor and taste. It can be said that there are gains and losses.