Introduction to the characteristics of Kaddura Coffee varieties the distinction and relationship between Kaduai and Kaddura Coffee

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Dr. Yili, a coffee chemist, once put forward an insightful idea: "70% of the characteristics and mellow potential of coffee beans are determined by genes, and the other 30% depend on the ecosystem of the planting site." Different genes give birth to coffee with different characteristics, which is the main reason why the flavor of Arabica is obviously different from that of Robasta. If the genetic traits are the same, then the overall ecosystem, including latitude, altitude, soil, sunshine, rainfall and temperature, will dominate the coffee flavor trend and advantages and disadvantages. " This also shows that different coffee farms have different ecology, soil and micro-climate, and the main reason why coffee has a "regional flavor".

Kaddura (Caturra)

It is a single gene variant of bourbon found in Brazil in the 1950s. It has better yield and disease resistance than bourbon, and the tree is shorter and easy to harvest. Unfortunately, it has the same problem as bourbon-- as a result, it takes a year off for a year. The flavor is equal to or slightly worse than bourbon beans.

But it is more adaptable, can be planted with high density, does not need shade trees, and can be vibrant in direct exposure to the sun, so it is also called "exposed coffee" (Sun Coffee).

Kaddura is suitable for high altitude areas from 700m to 1700 m, but the higher the altitude is, the better the flavor is, and the bean yield is relatively reduced. There are also variants of yellow Kaddura in Central and South America, but the wind rating is not as good as Huang bourbon.

Catuai:

Kaduai is a hybrid of New World and Kaddura. It inherits the advantage of Kaddura's low stature and makes up for the weakness of Arabica fruit. The result is solid, and it is not easy to fall when the strong wind blows. The biggest regret is that its overall flavor is slightly more monotonous than Kadura.

Kaduai also has the difference between red fruit and yellow fruit, and red fruit wins more often than yellow fruit. Kaduai, Kaddura, New World and bourbon are the four main varieties of coffee in Brazil.