Treatment of Cadulab Coffee Bean

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Kaddura (Caturra): a single-gene variant of bourbon, discovered in Brazil in the ○'s. The production capacity and disease resistance are better than bourbon, but the trees are shorter and easy to harvest, but like bourbon, they all have periodic problems of production capacity fluctuation every two years. Flavor and bourbon beans are comparable or slightly worse, more important is super adaptability, do not need shade trees, direct exposure to the sun can also be vibrant, commonly known as exposed coffee (Sun Coffee) can adapt to high-density planting, but must apply more fertilizer, increase the cost, so the acceptance of coffee farmers is not high in the initial stage. But soybean prices soared in the 1970s, and farmers switched to Kaddura to increase production, which was vigorously promoted by the Brazilian and Colombian authorities and yielded fruitful results.

The acceptance of Kaddura by farmers means a great change in planting technology. Brazil and Colombia switched to high-yield, high-density sun-exposed planting. by 1999 ○, 14 million bags of coffee beans could be harvested on 1 million hectares, increasing production capacity by 60%. No wonder Kaddura, with high production capacity and high quality, has become a variety relied on by various producing countries. Kaddura is most suitable for planting in high altitude areas ranging from 700m to 1700 m, with strong adaptability to altitude. However, the higher the altitude, the better the flavor, and the production capacity is relatively reduced, which is the fate of high-quality beans. In academic circles, some people call Kaddura a dense and exposed version of bourbon, which can be said to hit the nail on the head. There is also a variety of yellow Kaddura (Caturra Amarello) in Central and South America, but the wind review is not as good as Huang Boben.

Costa Rica Helsar De Zarcero

Country: Costa Rica

Grade: SHB

Producing area: Tarazhu Tarrzu

Baking degree: medium baking

Treatment: red honey

Varieties: Kaddura, Kaduai species

Processing plant: Tobosi/ Tobusch Manor

Flavor: Brown sugar, almonds, black tea

[Tobosi/ Tobusch Manor, Costa Rica] Tobusch Manor in Costa Rica has been mainly to provide high-quality boutique coffee, the cultivation and production of the manor is the premise of the founder's environmental protection, adhere to high-quality manual picking, coffee cherry maturity and tracking management are very good.

The key to honey treatment lies in the amount of pulp retained. The more it is retained, the more distinctive the honey treatment will be. However, the risk of excessive fermentation is higher, and the characteristics of each "Honey cofffee" will vary according to different conditions, such as the local climate (sunshine / rainfall probability / air humidity), or the processor's preference. Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces direct exposure to sunlight, even in shading sheds, lasting about 12 days.

Flavor: honey, lime, orange blossom, white chocolate, good sweetness, soft acidity, round and full finish.