How does Kaddura coffee bean taste and flavor? bourbon single gene variant-Kaddura

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I believe that friends who like to drink Central and South American coffee beans have noticed that except for the rose summer variety, we can always notice the coffee variety Kaddura. Colombia and Costa Rica, in particular, almost all take Kaddura and Kaduai as the main forces.

What is the Kaddura variety?

Kaddura, a single gene variant of Bourbon bourbon, was found in Brazil in 50 years. It has better production capacity and disease resistance than bourbon, and the tree is shorter and easy to harvest. Unfortunately, like bourbon, it has the periodic problem of production capacity fluctuation every two years. But its flavor is comparable to or slightly worse than bourbon beans, more importantly, super adaptability, no shade trees, direct exposure to the sun can also be full of vitality, commonly known as exposed coffee (Sun Coffee), can adapt to high-density planting, but must apply more fertilizer to increase costs, 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 popularized by the Brazilian and Colombian authorities and yielded fruitful results. Farmer receiving card

Dula means a big change in planting technology. Brazil and Colombia switched to high-yield, high-density sun-exposed planting. in 1990, 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 suitable for planting in the high altitude area from 700m to 1700 m, with strong adaptability to altitude, but the higher the altitude, the better the flavor, and the production capacity is relatively reduced, which is the fate of fine beans. In academic circles, some people call Kaddura the bourbon of dense and exposed version, 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 rating is not as good as Huang bourbon.

Kaddura coffee flavor and taste

After the test of the coffee cup in the front street, it is determined that the sour aroma of Kaddura coffee under the traditional treatment is obvious, the whole is bright, and if properly handled, the sweetness can be very good. However, the alcohol content of coffee is relatively low compared with bourbon, and the cleanliness of the taste is a little less.

Sun-treated Kaddura coffee beans show pleasant berry acidity and combine like berry juice, while washed Kaddura coffee beans show the bright acidity of citrus fruits, a bit like lemonade.

Kaddura coffee bean recommendation

At present, among the selected rations coffee beans sold in Qianjie Coffee, the beans representing the Colombian Huilan producing area are Kaddura varieties.

Qianjie chooses coffee beans grown at 1500-1800m above sea level and treated with traditional water washing. after moderate roasting, the coffee flavor shows nuts, dark chocolate, caramel and soft citrus acid.