A brief introduction to the cultivation of high-yield high-quality coffee beans in Yunnan, geographical location, climate and altitude

But it doesn't mean that I haven't drunk a cup of good Yunnan coffee. If the post-processing and baking are good, the coffee from several hills such as Pu 'er Manlaojiang, Manzhongtian Kadura, Baoshan Lujiang Baihualing, Nankang Boben, etc. is still good, especially Nankang, the old variety with an altitude of 1800m.

Yunnan Coffee currently supplies 30% of its products to the domestic market and 70% to foreign countries.

Bourbon: This variety is derived from the iron pickup and was expanded by the French after it was planted in 1708 on the island of Bourbon (now known as Reunion Island). Bobang also has a good aroma and rich taste, compared to the iron card in the yield and growth force are higher, suitable for planting in 1200- 2000 meters of the area, but the ability to resist diseases and insect pests is weak, and to strong winds and heavy precipitation is more sensitive. Bobang coffee is the second most common variety of Arabica coffee after iron pickup. The main branch and trunk initially grow upward at 45 degrees, drooping with fruit load, the branch nodes are dense, the results are more, and the yield is higher. But the berries are smaller and ripen slower. Bobang bud tender leaves are green, called green top coffee;

Catimor: Catimor is not purely Arabica, it is a hybrid of Timor species (belonging to Robusta species) and caturra(a variant of Popan species), so catimor has 25% Robusta lineage, and its Robusta lineage also determines its taste defects: aroma is not rich enough, and the overall taste is bitter, prone to astringency and more irritating musty taste.

A lot of broken beans, small beans, bad beans, after the size of the sun or a lot of defective beans, so we will be hand-selected on the spot, and finally selected out there are still 9 kilograms of qualified_and then most of the morning has passed Of course, if it is used to make instant coffee or general commercial beans, high-yield catimor is a good choice, but want to find Yunnan specialty coffee, then the old variety Tiepi card because of its congenital excellent genes will become the first choice. So this trip to Yunnan, all the way is also following the old varieties of Fangxing line. But the reality is cruel. Before I went, Brother Zou told me that there was still an old variety in his relative's house. I rushed over excitedly and saw a crazy coffee forest. This land belonged to his aunt's house. Because my aunt was too old to change and renovate, these old varieties survived. However, my aunt couldn't manage it alone, so she let the tree grow naturally and picked some fruits when it matured. The so-called new variety actually refers to catimor. This is a hybrid of the Timor species of the Robesta family and Arabica. Compared with the old varieties, it lacks rich aroma and taste, and has a relatively shallow grassy smell and earthy taste. However, its advantages are resistance to diseases and insect pests, easy management, and large yield. Its yield per mu can reach 350kg, which is more than twice that of the old varieties.

Yunnan coffee is good, but fortunately, all the coffee grown in Yunnan is high-quality Arabica coffee, and there is no high-yield and poor-tasting Robusta coffee, which is very rare and one of the few countries where Arabica coffee is grown 100%. It can be seen that Yunnan coffee is not just heavy weight. Yunnan coffee planting high altitude, slow growth and high maturity, suitable for Italian coffee deep roasting operations, but also a high-quality performance. Yunnan high-quality fine beans after deep roasting (early or second explosion), emitting a rich chocolate mellow, Italian coffee beans is one of the best formula. The light baked quality beans have a bright lemon acid-like taste and are a favorite of sour women. Yunnan coffee is good to be explored and developed.

Colombia is the largest harvest country of this new variety of Katim, and directly after the improved Katim to the country name "Colombia" Katim and Kadura are their two main varieties, the ratio of about 6:4. This was told to me by my colleagues in Colombia during my participation in the World Expo as a coffee consultant for Costa Rica in 2010. So those friends who flip through the coffee beans printed with Supermo and say how Yunnan's Katim has no flavor last time, please learn more about Yunnan's coffee.

Katim, as a breed that has taken root in Yunnan, I love and hate it. Although it had many shortcomings and was not suitable for high-altitude cultivation, there was still a lot of room for improvement, and it was getting better and better. How to discover more of its advantages and take advantage of it is the most important. It appears thin in domestic circles where light baking is popular in pursuit of sour and sweet flavors. But few people realize that Katim's Romstar lineage is uniquely suited to deep and fast baking. Therefore, please treat and promote Yunnan coffee correctly.