The variety [Caturra] Katura and its variety evolved from Arabica species

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style )

A variety derived from the Arabica variety.

[Caturra] Caturra

Red Bourbon is a naturally mutated dwarf green-top variety with 5000- 6000 plants per hectare. It does not need shade and has small and medium-sized beans. It has higher yield than Bourbon. First discovered in Brazil in 1937, commercial cultivation began in Minas Gerais, Brazil in 1937. It performed best in Central America in Colombia, Costa Rica and Nicaragua. Altitude of 1500-1700 meters produces the best quality and quantity.

Katula is characterized by bright acidity and low to medium consistency. It has less clarity and sweetness than its parent bourbon, medium in taste, sour in taste with lemon or citrus, and less sweet than Typica and Bourbon, because the sweetness of Caturra depends on the number and dosage of fertilizer applied by the grower. Micro-serrated green leaves are wider, but yield is limited by the 2-year harvest time, higher care costs and susceptibility to leaf rust, berry disease and nematode infestation.

Caturra

Citric acid and mild sweetness

Interspecific hybrid variety Casiopea A variety derived from the cross of Caturra.

A hybrid of Caturra and the Ethiopian wild species ET41, dwarf, green-topped, medium-sized beans, excellent cup, 1200 m above sea level produces the best quality and quantity.

High yield but susceptible to leaf rust, pulp

Fruit disease and nematode infestation, nutrient requirements

Ask for high.

Interspecific hybrid variety H3 A variety derived from a cross of Caturra.

A hybrid of Caturra and Ethiopian wild species E531, dwarf, green-topped, large-grained, medium-sized, suitable for cultivation above 1200 m.

High yield but susceptible to leaf rust

Berry disease and nematode infestation

High demand.