A brief introduction to the Origin, Development, History and Culture of Katim Fine Coffee beans suitable for Deep Baking

Catimor: in 1959, the Portuguese mixed Brazilian Kaddura and Timo to develop a disease-resistant Katim / Katimo, which is now an important variety of commercial beans. 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 is generally opened at 3: 00 am and 5: 00 am, and the fruit development time is longer at 5: 00 am. 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.

The output of Tiebika in Yunnan coffee is the lowest and the most expensive, and it also belongs to the best of Arabica species in the world, of which the Blue Mountains of Jamaica and Kona of Hawaii can be said to be Tibica. Due to changes in origin and some cultivation, Yunnan Tiebika is softer and sour is not as sour as Blue Mountain. But overall, Tibica tastes light (it should be very light), but it has a long aftertaste.

Baibang is second only to Tibica, which has a higher yield and a stronger flavor, and is not easy to buy on the market.

Katim is a variety introduced later, with a relatively stable output and strong resistance to diseases and insect pests. It is planted in a large area in Yunnan, and now it is easy to buy Katim beans on the market. 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 Tibica and the later varieties under Arabica, which is different from Robusta in Hainan.

As for quality. I personally suggest that you can try it. Generally speaking, except Tiebika is a little more expensive, Katim can be said to be the price of cabbage. Tiebika medium roast taste individual coffee and then believe that you have your own comments, if you like the blue mountain flavor, I think I should like Yunnan Tibika. The taste is lighter and the aftertaste is long and fruity. But the first sip may disappoint you because there is no strong taste of coffee.

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.

Typica: the oldest native variety in Ethiopia and southeastern Sudan. All Arabikas are derived from Tibika. The flavor is elegant, but the physique is weak, the disease resistance is poor, the fruit yield is less. Excellent manor beans such as the Blue Mountains of Jamaica, Manning of Sumatra and Kona of Hawaii all belong to Tibika. The top leaf of Tibika is red and bronze, which is called red top coffee. Tibika belongs to Arabica.

The output of Tiebika in Yunnan coffee is the lowest and the most expensive, and it also belongs to the best of Arabica species in the world, of which the Blue Mountains of Jamaica and Kona of Hawaii can be said to be Tibica. Due to changes in origin and some cultivation, Yunnan Tiebika is softer and sour is not as sour as Blue Mountain. But overall, Tibica tastes light (it should be very light), but it has a long aftertaste.

Baibang is second only to Tibica, which has a higher yield and a stronger flavor, and is not easy to buy on the market.

Katim is a variety introduced later, with a relatively stable output and strong resistance to diseases and insect pests. It is planted in a large area in Yunnan, and now it is easy to buy Katim beans on the market. 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 Tibica and the later varieties under Arabica, which is different from Robusta in Hainan.

As for quality. I personally suggest that you can try it. Generally speaking, except Tiebika is a little more expensive, Katim can be said to be the price of cabbage. Tiebika medium roast taste individual coffee and then believe that you have your own comments, if you like the blue mountain flavor, I think I should like Yunnan Tibika. The taste is lighter and the aftertaste is long and fruity. But the first sip may disappoint you because there is no strong taste of coffee.

Baibang, mellow and soft

Typica: the oldest native variety in Ethiopia and southeastern Sudan. All Arabikas are derived from Tibika. The flavor is elegant, but the physique is weak, the disease resistance is poor, the fruit yield is less. Excellent manor beans such as the Blue Mountains of Jamaica, Manning of Sumatra and Kona of Hawaii all belong to Tibika. Tiebika top leaf is red copper, called red top coffee, Tibika belongs to Arabica.