Kaduai coffee flavor, kaduai coffee taste how

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Kaduai is an artificial hybrid of Kaddura and Mondu Novo. Kaduai has a good ability to resist natural disasters, especially wind and rain.

Kaduai tree species are relatively low, compared with other coffee trees, the fruit of Kaduai is stronger and harder to pick. The fruit is both red and yellow. So far, it has not been found that yellow fruit tastes better than red fruit. On the contrary, some people found in the cup test that although the coffee processed by some yellow fruits has good acidity, the cleanliness of the coffee taste is worse than that of the red fruit.

Kaduai was cultivated in Brazil and is now widely grown in Central America.

In the 1950s and 1960s, it was excavated by the Brazilian Agricultural Research Institute. It first appeared in the late 1940s.

The variety name Catuai comes from the vernacular, meaning "very good (very good)".

As a member of Arabica family, Catuai is relatively high-yielding.

The plant is relatively short, and the angle between the lateral branch and the main branch is small.

In addition to higher yield, coffee cherries will not easily fall after ripening, strong resistance to wind and rain, is also another prominent advantage of this species. Loved by windy and rainy producing areas.

In addition, adequate fertilization and care are needed.

Catuai can adapt well at various elevations, and the performance in the cup will be better when planted above 800m.

The color of the fruit is usually red and yellow. Red Cato è re red catuai and yellow Cato é yellow catuai.

Catuai is widely grown in the vast areas of Central and South America, including Brazil. Kaduai also has the difference between red fruit and yellow fruit, and red fruit wins more often than yellow fruit. Kaduai, Kaddura, New World and bourbon are the four main varieties of coffee in Brazil.

Flavor: balanced taste and good texture

Recommended baking method: moderate to deep, with a variety of uses

Top quality beans: El Salvador SHB

Taste characteristics: sour, bitter, sweet mild and moderate.

Salvadoran coffee ranks side by side with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude. The higher the altitude, the better the coffee. It is divided into three grades according to elevation: SHB (strictlyhighgrown) = highlands, HEC (highgrowncentral) = mid-highlands, and CS (centralstandard) = lowlands. The best brand is Pipil, which is what the Aztec-Mayan (Aztec-Mayan) called coffee, which has been recognized by the American Organic Certification Society (OrganicCertifiedlnstituteofAmerica).