Arabica beans-- A family "genealogy" like rising day and moon

Arabica, (scientific name Coffea arabica, Coffee Arabica), also known as Arabica coffee, is an indigenous species of coffee grown on the Abyssinia Plateau of Ethiopia (present-day Ethiopian Plateau). This kind of beverage has been cultivated in southwest Arabia for more than 1000 years. It was introduced into Europe through the Arab world in the 16th century and became a favorite drink all over the world. With the derivation of coffee culture, it has been accepted by the world, and has gradually become the darling of major coffee chains at home and abroad.

At first, all the commercial coffee in the world were small-grain coffee, but at the end of the 19th century, there was a large-scale disease, and growers began to look for other disease-resistant varieties. Small-grain coffee was still the main coffee variety in 2012, accounting for about 3% and 4% of the world's total coffee production. Arabica coffee accounts for about 65% of the world's coffee beans. Coffee grown in Arabica accounts for 80% of the world's coffee beans. In 2012, it produced 48600 tons, with a total wholesale price of about $16 billion.

Coffee made from Arabica beans is of higher quality and tastes different than other commercially grown coffee varieties (such as Robusta), and the coffee contains less caffeine. The traditional processing method is to harvest coffee berries manually, peel them on the same day, and use manually selected coffee beans to be ground and boiled after baking. With fresh milk, do not use the general cream on the market, so the coffee is particularly smooth and rich. Play a leading role in coffee knowledge and brand coffee joining training.

As it is widely distributed in the tropics, many varieties have been derived after repeated mutation and mating. It is also the reference and basis for coffee chains to join as raw materials.

Tibica:

This is the closest Arabica species to the native species, and almost all Arabica varieties are derived from this. They are long in bean shape, have excellent aroma and sour taste, but are not resistant to leaf rust and require quite a lot of shelter trees, which can be harvested only once every two years.

Bourbon:

Tibica is the best secondary species closest to the original species of Arabica, while bourbon is the second species caused by Tibica mutation. These two are the oldest varieties of coffee in existence. The bean granules are small and round, and the central line is S-shaped. Harvested every two years, the aroma and alcohol thickness are of high quality.

Kaddura:

The bourbon mutant found in Brazil has low tree height, small bean grains, high yield and resistance to leaf rust. It can only be harvested once every two years. It is characterized by sour taste and slightly stronger astringency.

Mondonowood:

A natural hybrid of bourbon and Sumatra found in Brazil. Strong environmental adaptability and resistance to diseases and insect pests, tree height of more than 3 meters is its shortcomings, high-yield varieties but slow growth rate, and now Kaddura, Kaduai are the main varieties in Brazil. There is a good balance between sour and bitter taste.

Kaduai:

The hybrid of Mondonowood and Kaddura has high yield and strong environmental adaptability, the tree is high and high, it is resistant to diseases and insect pests, and the fruit is not easy to fall in the face of strong wind and rain, but the fruit growth and harvest life is only about ten years, which is its weakness. the taste is monotonous and lacks mellow thickness.

Marago Gippe:

The Tibica mutant found in Brazil has large beans and needs to be filtered with a sieve size of more than 19. The taste is poor, but the appearance is good, so it is favored by some markets. The tree is on the high side, so the yield is low.

Kent:

Indian breed. It has high yield and strong resistance to diseases and insect pests, especially leaf rust. It is thought to be a hybrid of Tibica and other varieties.

Amareo:

The fruit is ripe yellow and the tree is high and high, so the yield is high.

Katimer:

Born in Portugal in 1959, it was said that the Timo species with strong resistance to leaf rust (a hybrid of Arabica and Robusta) mated with the bourbon mutant Kaddura. For the commercial varieties with high yield, it has the best mesophytic length and the highest yield. The height of the tree is low and the beans are too big. In terms of taste, the low-real-estate Katimo is not far different from other commercial varieties, but the Katimo produced at an altitude of more than 1200 meters above sea level is obviously at a disadvantage compared with bourbon, Kaddura and so on.

Mutant Colombia:

The highly resistant variety produced by the cross between Cartimo and Kaddura, which is resistant to direct sunlight and can be harvested for a short time, was widely cultivated in Colombia in the 1980s.