Characteristics of roasting degree of Katim Coffee Bean A brief introduction to the region produced by taste treatment
Katim uses light baking, uniform bean color, exudes the aroma when grinding, brews the aroma of tea stalks in the steaming stage, drinks into the mouth, and shows a balanced degree, including the taste of Xuanmi tea.
The dewatering rate of cooked beans is 15.1%. The full grains of beans and the peeling of silver peel are much quicker than other ordinary Yunnan beans!
This Yunnan bean is still smooth as a whole, the aroma is lighter, the imported fruit acid is obvious, but the cleanliness is a little less, but it also has # brown sugar-like sweetness, good sweetness and thickness, good balance, but a single flavor and a shorter back rhyme.
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. Therefore, for the older varieties of iron pickup, Katim has higher yield, stronger disease resistance and stronger growth adaptability, so it has been widely planted, and it is the main variety of coffee beans in Yunnan.
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 domestic circle of popular shallow baking in pursuit of sour aroma and sweet taste, it appears to be insufficient in thickness.
