Katim coffee beans with stable yield Geographical location Climate Altitude profile

High-yielding catimor is a good choice, but if you want to look for Yunnan specialty coffee, then the old variety Ironhide card becomes the first choice because of its congenital excellent gene. Therefore, this trip to Yunnan also followed the trail of the old varieties. But the reality is really cruel. Before going, Brother Zou told me that there was an old variety in his relative's house, but what he saw excitedly was a crazy growing coffee forest, which belonged to his aunt because his aunt was not old enough to plant and renovate-- so these old varieties survived, but the aunt was unable to manage it alone, so he left the tree to grow naturally and pick some fruit when it matured to trace its roots. Typica, which originated from Ethiopia, is the earliest original species of coffee. Bourbon is a variety of typica. Both of them have rich aroma and excellent taste performance, and they also belong to very high quality varieties in Arabica. 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 susceptible to leaf rust, and the yield per mu is relatively low, so corresponding to this, there are "new varieties".

Arabica and Robusta are species of coffee trees. The former grows at high elevations, while the latter grows at low elevations. They are so different in use that there are few occasions where they can be compared. However, Hainan and Yunnan are different in producing areas, and their taste and flavor will be slightly different due to the influence of local soil, water and climate. As for the specific differences, I personally feel that the differences in the degree of baking have masked the differences between the two producing areas of raw beans.

After shelling, there are 18.5kg raw beans of different sizes, many chopped beans, adzuki beans and bad beans, but there are still a lot of defective beans after drying, so we hand-picked them on the spot and finally left 9 kilograms of qualified ones-- and 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 if you want to find specialty coffee in Yunnan, then the old variety of Ironpika has become the first choice because of its congenital excellent genes. Therefore, this trip to Yunnan also followed the trail of the old varieties. But the reality is really cruel. Before going, Brother Zou told me that there was an old variety in his relative's house, but what he saw excitedly was a crazy growing coffee forest, which belonged to his aunt because his aunt was not old enough to plant and renovate-- so these old varieties survived, but the aunt was unable to manage it alone, so he left the tree to grow naturally and pick some fruit when it matured to trace its roots. Typica, which originated from Ethiopia, is the earliest original species of coffee. Bourbon is a variety of typica. Both of them have rich aroma and excellent taste performance, and they also belong to very high quality varieties in Arabica. 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".

Tiebika in Yunnan is softer and sour is not as heavy as Blue Mountain. But overall, Tibica tastes light (it should be very light), but it has a long aftertaste. Baibang is a variety second only to Tiebika, which has a higher output and a stronger flavor, and it is not easy to buy on the market. Katim is a variety introduced later, with relatively stable output and strong resistance to diseases and insect pests. It is planted in a large area in Yunnan. Now it is easy to buy Katim beans on the market, and Katim aa beans are also exported beans, which is not bad on the whole. Not to mention in China, even in the whole of Asia, Yunnan's beans are very excellent. As for cat shit, Manning and so on, it cannot be compared with Tibica in terms of coffee beans alone. These are the basic varieties in Yunnan. Generally speaking, they all belong to Tibika under Arabica and later varieties.

After discussing with the owner, we decided to buy back 10 kilograms of raw beans and taste them. The fruits just picked at the end of last year are still preserved in the warehouse in the form of shell beans. The next morning we shelled and processed together. After shelling, there were 18.5 kilograms of raw beans of different sizes. There were many broken beans, adzuki beans and bad beans. After drying, there were still many defective beans, so we chose them by hand on the spot. When it was finally selected, there were still nine kilograms of qualified ones left-- and most of the morning had passed, of course, if it was used to make instant coffee or general commercial beans.