A variety evolved from Arabica species & #61548; [Java] Java
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
A variety evolved from the Arabica species
[Java] Java
Originally from the coffee forest in Ethiopia, it was brought to Indonesia for seed selection, so it was named Java. It was then sent to Cameroon for further selection of variety vigor and tolerance to berry disease.
The genetic fingerprinting of molecular markers indicated that Java was selected from the local variety Abysinia in Ethiopia. It was introduced to Costa Rican CIRAD by breeder Benoit Bertrand in 1991. Panama was the first Central American country to officially recognize Java in 2016.
It represents an interesting alternative to geisha, with good cups, suitable for small farmers, and better tolerance to coffee leaf rust and berry disease.
Arabica variety Java Java
Tree height, brown top, middle and upper cup, middle and lower yield, 5000 trees per hectare, medium resistance to leaf rust and berry disease, easy to infect nematodes, suitable for planting in 120
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The variety [Caturra] Katura and its variety evolved from Arabica species
Exchange of professional baristas Please pay attention to Coffee Workshop (Wechat official account cafe_style) A single gene natural mutation of [Caturra] Katula Red Bourbon, a single gene dwarf green-top variety evolved from the Arabica species, with 50006000 plants per hectare, no shading, small beans, and higher yield than Bourbon. It was first discovered in Brazil in 1937 and in Minas Ger in Brazil in 1937.
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A variety derived from Arabica species & #61548; [Mundo Novo] Mondonopper
For the exchange of professional baristas, please follow the coffee workshop (Wechat official account cafe_style). The natural hybrid between [Mundo Novo] Mondonopper Sumatra (Typica) and Red Bourbon, which is derived from Arabica seed, originated in Brazil and has spread all over the world. The height of the tree is more than three meters, which makes it difficult to harvest. There is a lack of sweetness on the palate and bitterness in the back.
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