A brief introduction to the Origin, Development, History and Culture of Iron Card Fine Coffee beans with slightly fruity Flavor

Arabica coffee suitable for growth in the mountains 800--1800 meters above sea level, if the altitude is too high, sour taste, too low taste bitter. Arabica coffee is mostly planted in dry and hot valleys at an altitude of about 1100 meters, so the acidity is moderate, the aroma is rich and mellow. Many areas of Yunnan Province have unique environments suitable for the growth of Arabica coffee, and the Arabica coffee produced is of excellent quality.

Planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures.

Baoshan Lujiangba average temperature of 21.5℃, up to 40.4℃, basically frost-free throughout the year, is recognized as the best coffee producing area. The Arabica coffee cultivated here is famous for its strong but not bitter, fragrant but not strong, well-proportioned grain facets, mellow fragrance and fruity flavor.

After inspecting Yunnan coffee planting and primary processing bases, experts from the International Coffee Organization evaluated Yunnan coffee as Colombia wet-processed Arabica coffee, which is the highest quality coffee in the world.

Typica and Bourbon, two classic coffee varieties, are the main coffee cultivars in Yunnan Province. In 1991, Katimo Catimor series varieties (stronger virus resistance and higher yield) were introduced from Kenya. It is a variant of the Arabian species (also known as the small species). Because of the similarity of morphology and habits of these two varieties, they are often mixed and cultivated.

Iron pickup (typica): The most classic high-quality Arabica species, many commercial improved species are now derived from this. Excellent taste performance, is recognized as a fine coffee variety, but the yield is extremely low and susceptible to rust disease, requiring more manual management. Tiekka coffee is native to Ethiopia and southeastern Sudan and is the most widely cultivated coffee variety in the Western Hemisphere. The plants are more robust, but less tolerant to light, and yield more in Hawaii. The top leaves of iron pickup are red copper, called red top coffee.

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 best 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.

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.

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.

All varieties planted in Pu 'er area of Yunnan Province are catimor(katim) varieties. As early as 1950s, typica and bourbon were introduced into Baoshan City, which are called "old varieties" locally. Because the old varieties have low disease and pest resistance and yield, and the management is relatively labor-intensive, and there is no advantage in market purchase price, in recent years, coffee farmers have changed to plant new varieties catimor. From the botanical point of view of coffee, Yunnan Arabica coffee and recognized as the best Jamaica Blue Mountain (Jamaica Blue Mountain), Hawaii Kona (Kona) have genetic similarity. Iron pickup (typica): The most classic high-quality Arabica species, many commercial improved species are now derived from this. Excellent taste performance, is recognized as a fine coffee variety, but the yield is extremely low and susceptible to rust disease, requiring more manual management. Tiekka coffee is native to Ethiopia and southeastern Sudan and is the most widely cultivated coffee variety in the Western Hemisphere. The plants are more robust, but less tolerant to light, and yield more in Hawaii. The top leaf of iron pickup is red copper color, which is called red top coffee. Catimor is the most widely planted in Yunnan at present. There are also a small number of typica and bourbon planted in Baoshan area. Although all species belong to Arabica in a wide range, these varieties are still very different in nature.

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 the products produced in Yunnan have gradually gained a reputation at home and abroad. Coffee quality depends on many factors such as the environment, climate and cultivation management techniques. 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 currently supplies 30% of its products to the domestic market and 70% to foreign countries.

Tibica coffee is native to Ethiopia and southeastern Sudan and is the most widely cultivated coffee variety in the Western Hemisphere. The plants are more robust, but less tolerant to light, and yield more in Hawaii. The top leaf of Tibika is red copper color, which is called red top coffee.

Popan coffee is the second most common variety of Arabica coffee after tipica. 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 is an improved variety of the Tibica species, with 25% of the Robusta gene.

Growing period editor

Coffea arabica 3- 4 year old fruiting trees.

Coffee is a short-day plant. Coffee has the characteristics of multiple flowering and concentrated flowering. Coffea arabica flowers from February to July and blooms from March to May in Yunnan. The flowering of coffee is greatly affected by climate, especially rainfall and temperature. Coffee flower life is short, only 2- 3 days. Arabica coffee generally opens at 3- 5 in the morning and blooms at 5- 7.

Coffee fruits take longer to develop. Arabica coffee fruit ripens in 8- 10 months, usually in October-December of the year. Rainfall has a great influence on fruit development, and climate conditions directly affect fruit development.

Coffee berry

Coffee berry

development

Typica and Bourbon, two classic coffee varieties, are the main coffee cultivars in Yunnan Province. In 1991, Catimor series varieties (stronger virus resistance and higher yield) were introduced from Kenya. A variety of Arabian species (also known as small species). Because of the similarity of morphology and habits of these two varieties, they are often mixed and cultivated.

Catimor is currently the most widely planted in Yunnan, and a small amount of typica and bourbon are planted in Baoshan. Although they all belong to Arabica species in a large range, these varieties are still very different in nature.

Bourbon: This variety is derived from the iron pickup and was expanded by the French after it was planted on the island of Bourbon (now known as Reunion Island) in 1708. 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 pests is weak, but also sensitive to strong winds and heavy precipitation. 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 Bobang 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.

All varieties planted in Pu 'er area of Yunnan Province are catimor(katim) varieties. In Baoshan City, typica and bourbon were introduced as early as 1950s, which are called "old varieties" locally. Because the old varieties have low disease and pest resistance and yield, and the management is relatively labor-intensive, and there is no advantage in market purchase price, in recent years, coffee farmers have changed to plant new varieties catimor. From the botanical point of view of coffee, Yunnan Arabica coffee and recognized as the best Jamaica Blue Mountain (Jamaica Blue Mountain), Hawaii Kona (Kona) have genetic similarity.