A brief introduction to the History and Culture of the Origin and Development of small Fine Coffee beans in Yunnan

In recent years, the development of Yunnan coffee is really good, and it is more standardized, with a full range of varieties, sun drying, shade drying, honey treatment, high altitude, yellow bourbon, and so on. The variety from bean seeds to treatment methods is no longer the Yunnan coffee before. Data source online-honey treatment method: honey treatment is the process of making raw coffee beans by removing the skin and pulp layer and drying the raw coffee beans with mucous membrane. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. According to the removal of different pulp components and drying time, it is divided into yellow honey treatment, red honey treatment [about one week drying], and black honey treatment [more than two weeks drying], among which black honey treatment is the most stringent. The labor cost of honey treatment is the same as that of sun treatment, which is relatively high. But the flavor is outstanding, showing the sweetness of black sugar and the aroma of drupes. Honey-treated coffee is very popular in South America. Dense processing of coffee beans improves the sweetness of coffee, fruit flavor, and overall softness and balance.

The quality of coffee depends on many factors, such as growing environment, climate, cultivation and management techniques and so on. Its best growing environment is low latitude, high altitude, sufficient rainfall and suitable sunshine, so the north latitude is 15. The ideal growing area for coffee is between the Tropic of Cancer and the Tropic of Cancer. However, other areas in this zone, such as Hawaii and Saudi Arabia in the United States, or low altitude or little rain in the desert, are not conducive to coffee growth, only southern Yunnan in this zone happens to have all kinds of conditions. According to the determination of experts, small seed coffee should be planted in the mountains at an altitude of 800 to 1800 meters. If the altitude is too high, it will taste sour, and if it is too low, it will taste bitter. Yunnan coffee is mostly planted in dry and hot valleys at an altitude of 1100 meters above sea level, so it has a moderate sour taste, rich and mellow aroma. In terms of climatic conditions, the long light time in southern Yunnan is conducive to plant growth and photosynthesis, and the large temperature difference between day and night and low temperature at night are conducive to the accumulation of coffee nutrients. Therefore, the effective nutrients of Yunnan small-grain coffee are higher than those of other foreign coffee varieties. Small seed coffee is easy to be infected with rust, and the yield and quality of embroidery disease are deeply affected. In the hot area of Yunnan, due to the distinct dry and wet, the red ripening of fresh fruit enters the dry season every year, and the relative humidity is low, which is not conducive to the formation and growth of rust blister. Due to the excellent quality of Yunnan coffee, it entered the London market with "Lujiang No.1" in the 1960s and was rated as first-class. In recent years, the world-famous coffee companies such as Nestle and McDonnell have come to Yunnan to open up raw material bases, and the products produced in Yunnan are also gradually famous at home and abroad. At present, the average yield of coffee in Yunnan has reached 96.4 kg, and a household contracted land in Lujiang has set a world record of 400 kg. "I have seen countless coffee plantations in the world, where the management is world-class and the yield is the highest," said Steyhead, a chief coffee expert at the United Nations Planning and Development Program, after visiting the coffee garden at Lujiang Farm. "

Warm cup-first pour hot water to heat the coffee cup, and then pour out the water, brewing coffee is the same as making tea, a warm coffee cup can release the aroma of coffee more.

How to make a good cup of coffee

Brew-tear out a bar of coffee, pour the coffee powder into the cup, inject boiling water at 82 degrees Celsius, stir and dissolve.

How to make a good cup of coffee

three

Taste-first smell the coffee, let the strong aroma of coffee linger around the nose, then take a sip, let the coffee slowly pass through the tip of the tongue and have a long aftertaste

Bourbon: juxtaposed with Tibica as an ancient and excellent variety. Some botanists even believe that Bourbon is a variant of the early Tibika transplanted to Yemen, where the bean shape changed from a thin tip to a round body. It was not until 1715 that France transplanted Mocha round beans from Yemen to the island of Bourbon on the east coast of Africa, and it was not until 1715 that it received the name round bourbon. Bourbon, which spread to Brazil and Central and South America in 1727, is also round beans. In addition, the British transplant of Yemeni mocha to St. Helena Island in 1732 was also a round bean. interestingly, it did not pass through Bourbon Island, but it was named Green Top Bourbon. It can be seen that the industry thinks that all the world's bourbon beans come from Bourbon Island is a big misunderstanding. It is important to recognize that there are many round bourbon beans that spread directly from Yemen without passing through the island of bourbon. In 181○, some of the round beans on Bourbon Island mutated into pointed beans, also known as "Bourbon pointed beans". Its caffeine content was only half that of ordinary coffee, and its output was low, weak, and extremely rare.

Catimor: Katim is not pure Arabica, it is a hybrid of Timor (which belongs to Robusta) and caturra (a variety of Bobang), so catimor has 25% Robusta blood, and its Robusta blood also determines its taste defects: the aroma is not rich enough, and the overall taste is bitter, prone to astringency and more irritating mildew.

All the varieties planted in Pu'er area of Yunnan are catimor (Katim). In Baoshan City, typica and bourbon were introduced as early as the 1950s, and the locals called them "old varieties". Because the old varieties have low disease and insect resistance and yield, and the management is relatively expensive and manpower, coupled with the market purchase price does not have many advantages, brown farmers have changed to a new variety catimor in recent years. From the botanical point of view of coffee, Yunnan small grain coffee is genetically similar to the recognized best blue mountains in Jamaica (Jamaica Blue Mountain) and Kona in Hawaii.

Tiebika coffee is the main cultivated variety in Baoshan since the Yunnan Academy of Agricultural Sciences in 1951, and it is only planted in low-altitude areas below 1000 meters above sea level. It has won a gold medal internationally. Due to the low output of the world's top coffee (tooth sales plus) Blue Mountain Coffee (with an annual output of about 900 tons), and because its planting industry is supported by the Japanese, about 90% of its production is sold to the Japanese market. The remaining 10% (about 90 tons), some of which are sold as teeth, are consumed by the government as gifts and consumed by their own people, and some have gone to Europe and the United States and other developed countries. In fact, in China, it is impossible to have Blue Mountain Coffee except for the finished products brought back from Japan.

Yunnan coffee beans give people the impression that small coffee beans are the main characteristic beans. In fact, through the introduction and cultivation of interested people in recent years, the quality of Yunnan coffee beans has made great progress. Katim is one of the representative varieties. Although the cultivation time is relatively short, has not yet formed a unique regional characteristics, but this quality is also praised by people. Many large foreign brands of Italian beans will use Yunnan beans for blending in order to increase the CREMA of Italian coffee.

This time, one of my friends in Shanghai mailed me Katim, Yunnan. He packed more than ten mu of land in Yunnan to grow coffee, and now he has achieved good results.

This Katim uses light baking, uniform bean color, exudes the aroma of tea stalks during grinding, and gives off the aroma of tea stalks in the steaming stage. when drunk into the mouth, it shows a balanced degree, including the taste of Xuanmi tea. the only defect is the delivery time of express delivery. If it is freshly baked last Friday, the sweetness of this bean will be more perfect.

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.