A brief introduction to the planting situation, geographical location, climate and altitude of red-top coffee iron card fine coffee beans

Yunnan small grain coffee 3mura-4-year-old fruit tree.

Coffee is a short-day plant. Coffee has the characteristics of multiple flowering and concentrated florescence. The flowering period of small seed coffee in Yunnan is 2mi-July, and the flowering period is 3m-May. The flowering of coffee is greatly affected by climate, especially rainfall and temperature. The life span of coffee flowers is short, only 2 murmurs for 3 days. Small seed coffee usually opens at 3: 00 am and 5: 00 am, and blooms at 5: 00 am.

The development time of coffee fruit is longer. It takes 10 months for the fruit of small seed coffee to ripen in 10-December of the year. Rainfall has a great influence on fruit development, and climatic conditions directly affect fruit development.

Small coffee berries

Small coffee berries

Development

Typica and Bourbon, two classic high-quality coffee varieties, are the main coffee varieties in Yunnan. In 1991, a series of Catimor varieties were introduced from Kenya (stronger anti-virus ability and higher yield). A variety of Arabian species (also known as small seed species). Because the morphology and habits of the two varieties are similar, the two varieties are mostly mixed.

At present, catimor is the most widely planted in Yunnan, and a small amount of typica,bourbon is planted in Baoshan. Although they all belong to Arabica species on a large scale, these varieties are very different in nature.

Typica: the most classic high-quality Arabica species, which is derived from many commercial improvements at present. It has excellent taste and is recognized as a boutique coffee variety, but its yield is very low and it is vulnerable to rust, so more manpower management is needed. Tieka 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 the iron pickup is red copper, which is called red top coffee.

Bourbon: this variety is derived from the iron pickup and was expanded by the French in 1708 on the island of Bourbon (now known as Reunion). Bobang also has a beautiful aroma and rich flavor, which is higher in yield and growth than iron pickup trucks. It is suitable for planting in an area of 1200 million meters, but it is less resistant to diseases and insect pests and is more sensitive to strong winds and heavy precipitation. Bourbon coffee is a variety of small-grain coffee second only to iron pickup. At first, the main branch and trunk grew upward at 45 degrees, and with the fruit load, the lateral branches were denser, the fruit was more, and the yield was higher. But the berries are smaller and ripen more slowly. Bobang terminal bud tender leaves are green, called green top coffee

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.

Small-grain coffee is suitable for growing in the mountain area of 800 meters above sea level. If the altitude is too high, it will taste sour, and if it is too low, it will taste bitter. Small grains of coffee are mostly planted in dry and hot valleys about 1100 meters above sea level, so they are moderately sour, rich and mellow. There is a unique environment suitable for the growth of small seed coffee in many areas of Yunnan, and the quality of small seed coffee is excellent.

The planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other states.

The average temperature of Lujiangba in Baoshan is 21.5℃, and the highest is 40.4 ℃, which is basically frost-free all the year round. It is recognized as the best producing area of small-grain coffee. The small-grain coffee cultivated here is famous at home and abroad for its strong but not bitter, fragrant but not strong, well-proportioned small noodles, mellow and fruity.

After inspecting the coffee planting and primary processing base in Yunnan, international coffee organization tasting experts rated Yunnan coffee as the kind of small seed coffee processed by Colombian wet processing, which is the highest quality coffee in the world.

Typica and Bourbon, two classic high-quality coffee varieties, are the main coffee varieties in Yunnan. In 1991, Katimo Catimor series varieties were introduced from Kenya (with stronger anti-virus ability and higher yield). A variety of Arabian species (also known as small seed species). Because the morphology and habits of the two varieties are similar, the two varieties are mostly mixed.

Due to the unique geographical environment and climatic conditions, Yunnan coffee has formed a unique flavor of strong but not bitter, fragrant but not strong, with a little fruit flavor. World-class coffee experts evaluate it as a good coffee in the world, and its cultivation techniques and per unit yield are also world-class. Yunnan coffee is a variant of Arabian original species, which is generally known as Yunnan small seed coffee, evergreen small shrub, small kernel, thick peel, sweet pulp, mellow product and low caffeine content, so it is also called light coffee. It is the main cultivated variety in the world, which shows higher white beans after roasting. The phenomenon of white beans is generally caused by the return of moisture in the process of soybeans. When the beans are raw, the quality of coffee rice is obviously reduced, and the coffee rice is completely white and empty. Due to the small batch of seed treatment, the seed can be evaporated in time after it is drained, and the white beans can be avoided. After increasing the batch of commercial beans, the thickness of the bedding bean layer increases, the draining is not timely, the ventilation is not good, the speed of dry evaporation is slow, resulting in a large number of hidden white beans. Recessive white beans are no different from normal beans before baking and appear after baking, thus affecting the flavor and taste. It can be said that there are gains and losses, and the losses outweigh the gain.

During the 2012 Mel 2013 production season, scheduled designated growers adopted this method due to the influence of those who promoted this method. After sampling and analysis, we also had the problem of white beans, so we had to reject their coffee beans. And the designated growers also caused great losses.

Suggestions: 1. The advantage of the combination of farmer roasters is that it can reflect the roasters' requirements for coffee technology, connect the terminal and the end, and enable different production units to form a complete quality system in accordance with unified requirements. And share the results of the unified quality system. Therefore, farmers' production should be carried out in strict accordance with the requirements of orders, and some new methods should not be promoted blindly.

2. It is feasible to use the shade-dry method to improve the quality, but due to the limitation of the processing site, most of the shady and dry places are carried out in their own attic, lack of good ventilation conditions, so bakers should pay attention to them when proposing processing conditions.

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. Typica: the most classic high-quality Arabica species, which is derived from many commercial improvements at present. It has excellent taste and is recognized as a boutique coffee variety, but its yield is very low and it is vulnerable to rust, so more manpower management is needed. Tieka 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 leaves of the iron pickup are red and copper, so it is said that catimor is the most widely planted red top coffee in Yunnan, while there is also a small amount of typica,bourbon in Baoshan. Although they all belong to Arabica species on a large scale, these varieties are very different in nature.

Due to the excellent quality of Yunnan coffee, it was rated as a first-class coffee in the 1960s as "Lujiang No.1" and entered the London market. 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 have gradually become famous that the quality of coffee at home and abroad depends on the growing environment, climate, cultivation and management techniques and other factors. Its excellent growth 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. Our planting base in Yunnan is located in 23 ℃ north latitude and 99 ℃ east longitude, with an elevation of 1230 meters, a height of 1540 meters, a height difference of 310 meters, a topography of mountains and slopes, and a large undulation, fertile soil, sufficient sunshine, rich rainfall and large temperature difference between day and night, these unique natural conditions have formed the special taste of Yunnan coffee-thick but not bitter, fragrant but not strong, slightly fruity, and the quality is similar to Colombian small grain coffee. Coffee fresh fruit is generally picked from November to February of the following year and processed by washing and wetting. Advanced imported equipment is used in coffee processing. At present, 30% of Yunnan coffee products are supplied to the domestic market and 70% are sold abroad.

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.

Bourbon coffee is a variety of small-grain coffee second only to Tibica. At first, the main branch and the trunk grew upward at 45 degrees, and drooped with fruit load, the lateral branches were denser, the fruit was more, and the yield was higher. But the berries are smaller and ripen more slowly. The top bud of Bobang is green, which is called green top coffee.

Cardamo Catimor is an improved variety of Tibika, with a gene of 25% Robusta.