"Concent but not bitter, fragrant but not strong, fragrant alcohol; rich in oil, thick acid, long-lasting; this is the top grade in coffee." This is the evaluation of Baoshan small coffee cups by domestic and foreign coffee experts. Baoshan espresso coffee has a light scent of jasmine, citrus and osmanthus, giving the drinker a fresh and elegant scent experience and an unforgettable feeling of entrance; showing a soft bitterness and giving people a rich taste sensation; full of mellow taste, It is rich and smooth, and it is long-lasting; it has a refreshing and non-irritating fruit sour taste, which is fascinating.

Baoshan granule coffee quality technical requirements (1) variety. Catimor, Coffea arabica var. typica cramer, Cofea arabica var. bourbon choussy, Cofea arabica var. caturra KMG, Montonovo Mundo novo culti var). (2) Site conditions. The altitude of the protected area ranges from 1000 meters to 1500 meters; the soil is brick red soil, dry red soil, sandy soil and yellow soil; the soil thickness is ≥60cm, the groundwater level is below 1m; the soil pH is 5.5 to 6.5. (3) Cultivation management. 1. Seedling and colonization: Baoshan granule coffee is sown from March to July. When the seedling height is ≥30 cm, it is planted at a planting density of 5,000 to 6,000 plants per hectare. 2. Fertilization: The base fertilizer and base fertilizer are mainly organic fertilizer and mineral source fertilizer. Apply no less than 30 tons of organic fertilizer per hectare. 3. Fresh fruit picking: picking before mid-April, artificially picking fresh ripe red fruits on the plants. 4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Processing. 1. Processing steps: using wet processing, the process is: fresh fruit → peeling → fermentation → washing → drying → shelling → grading packaging → storage. 2. Processing technology: (1) Fresh fruit: Fresh fruit should be fully ripe red fruit. (2) Peeling: If the skin cannot be peeled off in time on the day of harvesting, the fresh fruit must be immersed in water for storage. (3) Fermentation: The peeled coffee beans are placed in the fermentation tank for fermentation. The temperature is about 20 ° C, and the fermentation can be carried out for 20 to 24 hours. When the temperature is low, the time can be extended appropriately, but the fermentation time should not exceed 72 hours. (4) Drying: drying or drying, the moisture content should be reduced to less than 45% within 24 hours, and the final coffee bean moisture is reduced to 12%. (5) Quality characteristics. 1. Sensory characteristics: The project requires the appearance of particles to be even and full of luster, no damage, dryness; the color is light blue or light green, the smell is fresh and no smell. The sensory aroma is rich, the mouthfeel is mellow, with a strong but not strong, slightly fruity taste. Particle size ≥5.5mm 2. Physical and chemical indicators: project index moisture (%) ≤ 12 water extract (%) ≥ 22.0 caffeine (%) ≥ 0.8 total sugar (%) ≥ 9.0 protein (%) ≥ 11.5 crude fat (% ) ≥5.53. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

Apply to：
The producers of the Baoshan Small Grain Coffee Geographical Indication Product Protection Area may apply to the Baoshan Municipal Bureau of Quality and Technical Supervision of Yunnan Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Yunnan Provincial Bureau of Quality and Technical Supervision and approved by the General Administration of Quality Supervision, Inspection and Quarantine. Announcement approval. The statutory testing agency for Baoshan granule coffee is designated by the Yunnan Provincial Bureau of Quality and Technical Supervision.