Analysis of Ethiopian Beans and Distinction between Characteristic Flavor and Growing Environment

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Common diseases and insect pests

It takes about four or five years for coffee trees to plant seedlings and begin to have a steady harvest. Many Arabica varieties with good flavor do not have strong disease resistance. Therefore, coffee is actually a crop that is not easy to take care of. Common diseases and insect pests are:

Coffee bark beetle (Coffee Berry Borer), which lays eggs in the fruit, is difficult to control.

Leaf rust (Leaf Rust), which has sharply reduced production in Central and South America in recent years, is a serious challenge for serious leaf rust that needs to be cut down and replanted.

Coffee Berry Disease, which currently appears in Africa, will directly blacken and spoil the fruit

Arabica variety differences, the degree of impact on flavor, some people will take a reserved attitude, because there is no extensive related research. Variety is not the only factor that affects the flavor, such as the local soil of the place of origin, the depth of the baking degree, the size of the grinding particles, the method of cooking, and so on. However, there are some varieties that are recognized to have better performance. At the beginning, we introduce several common Arabica:

Tibica Typica

Most of the Arabica used for commercial cultivation today can be traced back to Tibica. Characterized by young leaves as dark green as bronze, Tibika is generally considered to have a good flavor, but its unit yield is very low.

In the 17th century, the Netherlands brought coffee trees back to Europe from the leaves and began to grow them commercially in Asian colonies, breaking the coffee trade market monopolized by Arabs. Some of the coffee trees were given as a gift to French Emperor Louis XIV and locked in the heavily guarded Royal Botanical Garden.

In 1723, a brave French captain, Gabriel de Clieu, broke through many hurdles and successfully took one of them to a small island in the Caribbean and planted it, and because Arabica could self-pollinate, it was able to produce offspring and gradually spread to other places. This magical mother tree is called "The Noble Tree" in history, and its offspring is the so-called Tibika.

Rose summer Gesha

The most famous "Gesha, or Geisha" in recent years is originally from Mount Rosa in Ethiopia and is translated as coffee for summer or geisha. After being introduced into Panama, it was once forgotten and rediscovered after 2000 years ago. It has an amazing flavor, and the fragrance of flowers is intertwined with a variety of sweet and sour fruit flavors. It is a brilliant legend at the end of the century.

Bourbon Burbon

The French island of Reunion was called Bourbon before 1789. At the beginning of the 18th century, the French cut branches and propagated Tibica here, and finally produced bourbon through continuous breeding, which is another important mother source of Arabica and an old variety that many people like. The characteristic is that if you grow up in different places, there will be obvious differences in flavor.

Kaddura Caturra

The natural mutant of bourbon originated in Brazil. Because of its many lateral branches and dense fruit, it has high yield, low plant and good flavor, so it is a variety favored by both farmers and consumers.

Katuai Catuai

Cultivated species cultivated in Brazil in the 1950s. "Catuai" means "very good" in the local aboriginal language. The plant is short but strong, able to withstand drought, heavy rain and strong winds, and has a high yield, mainly found in Central and South America. Bourbon, Kaddura and Katuai are available in both yellow and red versions.

SL-28 & SL-34

In the 1930s, Scott Labs was commissioned by the Kenyan government to select varieties suitable for the country. After numbering and screening one by one, SL-28 and SL-34 were finally obtained. Both of them originated from bourbon, and SL-34 can grow in areas with lower elevations.

It later proved that the former received a high rating, usually with blackcurrant-like acidity and complicated flavor, while the latter was slightly inferior, but also had a bright fruit flavor. These two varieties, which currently account for 90% of Kenya's production, are generally recognized as representatives of Kenyan coffee.

Elephant bean Maragogype

It was first found in northern Brazil that plants, leaves, and even coffee beans are larger than the average Arabica. The fruit is large and the relative yield is less. It is also called "The Elephant Bean" in English.

Ruyilu National Day holiday Ruiru 11

The hybrid, bred by the Kenyan Department of Agriculture, has a name that looks like an artificial man. Combining the characteristics of many different parents, across Arabica and Robusta, Ruilu 11 is resistant to leaf rust and Coffee Berry Disease, but it is less popular because it is influenced by Robusta.