Introduction to the characteristics of taste and quality of Yunnan Katim coffee by describing the flavor of 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.
Catimor, also known as Katim, was bred by the Portuguese in 1959. It has 3/4 Arabica lineage and 1/4 Robusta pedigree. Its most important feature is its extremely strong and strong resistance to leaf rust. This is an ideal commercial variety for coffee producers in terms of yield, maturity, pest resistance and flavor. However, once planted at high altitudes, its inherent "inferiority" is undoubtedly exposed, while the advantages of older, more native Arabica coffee, such as Tibica and Bourbon, are fully demonstrated. At present, each series of Katim has a very large planting area in Yunnan, and coffee farmers are optimistic about its three major advantages of short trees, high yield and disease resistance (resistance to longicorn beetles and leaf rust). At present, Katim in Yunnan has not yet won a prize in any authoritative competition, which is not a fine product, and there is a long way to go to improve and explore.
