Arabica mutant iron skin card raw bean, how to taste blue mountain, Yunnan small grain iron skin card kind flavor

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Arabica species (scientific name CoffeeArabica). The origin of Arabica species is Ethiopia's Abyssinia Plateau (present-day Ethiopian Plateau). In the early days, it was mainly used as medicine, and in the 13th century it developed the habit of baking and drinking. It was introduced into Europe through the Arab world in the 16th century and further became a favorite drink all over the world.

Arabica coffee accounts for about 65% of the coffee beans in the world. Its excellent flavor and aroma make her the only coffee that can be drunk directly and alone among these native species. However, its resistance to dryness, frost, diseases and insect pests is low, especially the biggest natural enemy of coffee-leaf rust, so all producing countries are committed to improving varieties. For example, Sri Lanka, as we all know, used to be one of the most famous coffee producers in the past, but coffee farms were not spared by leaf rust at the end of the 19th century. Since then, Sri Lanka has turned to black tea, which is also the kingdom of black tea in India.

Arabica is a large shrub with oval, dark green leaves and oval fruit. There are generally two slightly flattened beans with small and round beans, long oval on the front, narrow and S-shaped cracks in the middle, and smooth arcs on the back of the beans. Caffeine content is about 1% Muay 1.7%.

Arabica coffee trees grow between 900m and 2000 m above sea level; they are cold-resistant, and the suitable growth temperature is 15ml / 24m; they need more humidity, and the annual rainfall is not less than 1500 ml. At the same time, they also require higher cultivation techniques and conditions.

Arabica coffee beans are mainly grown in South America (except Argentina and parts of Brazil), Central American countries, Africa (Kenya, Ethiopia, etc.), Asia (including parts of Yemen, India and Papua New Guinea), and a small amount of Arabica coffee beans are also grown in Yunnan, Hainan and Taiwan in China.

[Elaraby Kadou]

Arabica coffee has harsh planting conditions, weak disease resistance, high altitude requirements, slow growth, high quality, and fine processing of raw beans.

The Elaraby coffee bean fruit is oval, there are generally two slightly flat beans, the bean body is small and round, the front is long oval, the middle crack is narrow and curved in S shape, and the arc on the back of the bean is smooth. The main producing areas are South America, Central American countries, Africa and Asia. A small amount of Arabica coffee beans are also grown in Yunnan, Hainan and Taiwan of China.

[Arabica flavor] Coffee has a varied and broad potential flavor. Arabica coffee produced in different regions, different elevations and different climates usually has its own characteristics and can show a completely different flavor. "Arabica" coffee smells like grass when it is not roasted. After proper roasting, it shows "fruity" (medium-light roasting) and "caramel sweetness" (deep roasting). Generally speaking, it has a better aroma and flavor than Robusta beans. It makes it the only coffee among these original species that can be drunk directly and alone, and can be used as a single product or as an Italian blend of coffee.

Typica iron pickup truck

Typica is one of the oldest native varieties in Ethiopia. Tibica's top leaves are bronzed and the beans are oval or thin in shape; elegant flavor, but weak physique, poor disease resistance and low fruit yield.

Typica is one of the oldest varieties of Arabica coffee discovered today, and the other is called bourbon. The Arabica species originated in Ethiopia, where it still grows naturally today in the highlands of the pristine rainforest. In the 13th and 14th centuries, the tree was brought to Yemen, and around 1700, iron pickups were planted in Hortus Botanicus in Amsterdam for breeding. The Ironpickup saplings are the first saplings brought from the Dutch royal garden to Central and South America and the New World to be planted. Iron pickup is a pure precious tree species with oval fruit shape, brass leaves and varied fruit flavor.

The iron card species is one of the oldest Arabica tree species and has derived many other variants. The Ironpika bean is slender, the tree is tall, the fruit is oval, and the branches are slightly inclined. The four iron pickups are slender and open, tilting at an angle of 50 to 70 degrees. The coffee yield of each tree is very low, but the cup test score is very high.

Formerly known as Arabica Iron pickup, the Scottish regiment brought the tree to Kenya from Yemen and planted it with bronze leaves. The Hawaiian tin card was introduced from Guatemala and renamed Kona with a brass leaf tip. Due to geographical reasons, the iron pickups planted on other coffee belts in the world are different. Iron pickups have been genetically evolved, and many variants are more adaptable to the surrounding environment and produce new characteristics, which are usually considered to be new varieties, such as Typica in Mexico is slightly different from Typica in Hawaii, so they have different names: Criollo (South America), Arabigo (America), Kona (Hawaii), Pluma Hidalgo (Mexico). Garundang (Sumatra), Blue Mountain (Yomaiga, Papua New Guinea) Signoro Bernado & San Ram ó n (Brazil), Kent and Chickumalgu (India).

The leaf tip of the iron pickup species has a feature, which is red copper, which is called red top coffee. Coffee tree opposite leaves are long oval, smooth leaves, the end of the branch is very long, few branches, and the flowers are white, open at the base of the petiole connecting the branch. The ripe coffee berries look like cherries and are bright red with sweet flesh and contain a pair of seeds, namely coffee beans (Coffee Beans).

Iron pickup is the first coffee variety grown in the new world. The iron pickup planted in Java was a Dutch gift to Father Louis XIV of France and survived in Persian gardens. The seeds were brought to French Martinique by the French in 1720.

Iron pickup is the ancestor of many coffee derivatives. Like other Arabica tree species, the iron pickup fruit is oval, the branches are slightly inclined, the tin card tree is 3.5 to 4 meters high, and the branch inclination is 50 to 70 degrees. The yield of the iron pickup is very low, but the cup test quality is very high.

Typica cultivated variety

Java

Java, which has long fruits and bronzed young leaves, is believed to be a descendant of coffee introduced to Java from Yemen. The variety was first brought from Java to neighboring islands (Timor) and then to East Africa (Cameroon) and was planted in 1980. Introduced to Central America by CIRAD (International Center for Agricultural Research and Development). In Cameroon, this variety is known for its moderate yield and good resistance to coffee berry disease.

Maragogype

Elephant bean, a mutant of Typica, was first discovered in Brazil in 1870. The fruit is large, long and a little twisted, and the plant has long internodes and large leaves. The output is relatively low.

Kent

A tall Typica variety of the Kent/ Kent region of India. This variety has been widely cultivated in India since 1930. One of the varieties is called K7, which is more common in Kenya and is the best rust-resistant coffee bean variety.

Iron pickup coffee beans

Typica: the shape is oval, and the bean body is thin from the side. even if the altitude of the planting area is different, the thickness of the side of the raw bean will not be too different.

Iron card species are most likely to be taken by Yemenis from Ethiopia to Malabar and India, and then to Indonesia by the Dutch. It was then brought from West India to the French colony of Martinique.

Subsequently, it grew in other planting areas and gave rise to many variants: Criollo (South America), Arabigo (Central America), Kona (Hawaii), Pluma Hidalgo (Mexico), Garundang (Sumatra), Blue Mountain (Jamaica, Papua New Guinea), San Bernado & San Ramon (Brazil), Kents & Chickumalgu (India).

These are all tin cards.

Taste evaluation

The Blue Mountains of Jamaica (Typica):

Baking degree: medium and deep baking

Dry aroma: roasted peanuts (roasted peanut), hazelnuts (hazelnut), melons (melon), chocolate (chocolate-like)

Wet fragrance: oolong tea (rose-tea), caramel (caramel), honey (honey), chocolate (black- chocolate), almond skin (almond skins), silky taste (silky mouthfeel), bright feeling (brightness)

Taste: sweet, bitter and shallow, mellow and balanced, rich in layers, with obvious taste of dark chocolate, honey and sucrose, with a sticky feeling. After complete cooling, the strong aroma of oolong tea has the sticky feeling of caramel syrup when touched with fingers.

Recommended cooking method: hand flushing

Degree of grinding: 4 (Fuji R440)

Water temperature: 88 °C

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4 / water temperature 90 °C

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 88 °C

Siphon kettle: 3.5 grindability

Huaguoshan, Yunnan (Typica):

Baking degree: medium baking

Dried fragrance: pear fruits (pear-fruit), vanilla (vanila-like), honey (honey-like), peach tea (peach tea), ripe oranges (ripe orange), jasmine (jasmine hints)

Wet fragrance: nutty (nutty), milk chocolate (milky chocolate), herbs (herbal-floral)

Palate: supple in the mouth, aroma of Asian herbs, lively and bright sour taste, good balance between cheeks, soft acidity, mellow balance, rich layers, obvious taste of dark chocolate, honey and sucrose, brown sugar flavor after complete cooling.

Recommended cooking methods: siphon, hand flushing

Degree of grinding: 4 (Fuji R440)

Water temperature: 90 °C

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4 / water temperature 90 °C

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 88 °C

Hand punch: 3.5 degree of grinding, water temperature 89 °C

Bird of Paradise (Typica):

Baking degree: medium depth baking

Dry aroma: nutty, woody, spicy

Wet incense: sugarcane sweet (cane), hazelnut (hazelnut), toast-like

Palate: the sweetness of toast, the sweetness of nuts, the acidity and sweetness of some acidity form a good layer, and the finish of the spices is very sweet.

Recommended cooking method: hand flushing

Degree of grinding: 4 (Fuji R440)

Water temperature: 89 °C

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4 / water temperature 90 °C

Philharmonic pressure, recommended 3 degree of grinding, water temperature 85 °C

Siphon: 4.5 degree of grinding, water temperature 91 °C