Variety characteristics of Iron pickup Coffee Bean differences in story and flavor taste between iron pickup and bourbon

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We all know that the variety of coffee is important, but many people don't know why it is important.

Take a chestnut, just as we eat crabs, there is a big difference between hairy crabs and river crabs, so this is the difference between species. Maybe this chestnut is inappropriate, but it seems to me to be the closest metaphor.

In the past understanding of coffee, most people know that there are three large varieties of coffee beans.

"Arabica", "Robusta", "Tibilica"

However, with the passage of time and the survival of the fittest in the market, the third kind of "Tibilica" has gradually disappeared in the long river of history, and now the first two are dominant, so let's talk about Arabica-Robsta, which is still active in the market.

Origin:

Arabica: the word is the name of the Yemen Mountains in the Arabian Peninsula, which is now the highlands of southwestern Ethiopia and southeastern Sudan. The earliest coffee was called "coffee shrub of Arabia", "mountain coffee" and "Arabica".

However, due to the roundness of the first two or other reasons, the bean name of coffee has been replaced by "Arabica Arabica", and some areas are still called "Arabian shrubs". "the information comes from the perfect Daily to be authorized."

Arabica is considered to be the first coffee grown in southwestern Arabia for more than 1000 years. Arabica caffeine contains less caffeine and is more acceptable than other commercially cultivated coffees. of course, the growing environment and survival rate are more difficult than other commercially cultivated coffee. Arabica is also far ahead in sales, dominating the variety of coffee, accounting for about 60% of the world's total production.

Robusta: with regard to the history and origin of Robusta, I have recently found many differences in the materials.

1. Ukers described Robusta in "All About coffee" as follows: in 1898, Emil Laurent discovered a coffee grown in the Congo. It is a coffee grown for the market by a horticultural company in Brussels, which gives the coffee the name Robbas seed, although it has been given the name of the discoverer, known as Coffea laurentii.

A 1954 book, Brown Gold, describes that the third kind of coffee is grown in Java and Africa, often referred to as "Robusta", while it was first discovered in the Congo and has been grown since the 20th century.

3C.canephora Frederick Wellman has a few different opinions in his 1961 article and provides more details: in some places, the specific name C.canephora is confused with C. Quilloujie, C. ugandaeje, C. robusta, etc., and he believes that it is the name of the earliest Robusta.

There are more and more explanations and studies on Robusta, but in the end, C.canephora is considered to be the earliest name of Robusta, and there is no unified explanation for the place where it was found. According to the data of Wiki, it is believed that it is in West Africa, and the origin is in Ethiopia, but the commercial cultivation is obviously based on Ukers.

Based on the above information, we can list some information about Robusta.

Found in West and Central Africa, and later spread to West Africa to start commercial cultivation, the earliest name is not robusta but C.canephora.

Due to the planting conditions of Robusta and various reasons, most Robusta are only used for instant and blending, and the blending of commercial beans in most coffee shops are more or less covered by Robusta. I wonder if you will remember that a few years ago, KFC put out an advertisement called "100% Arabica beans". This is the original intention, and it is also a question of the proportion of "fast food restaurants" that are one of the few "fast food restaurants" that use pure Arabica.

And another part of the coffee shop, under the influence of "the era of boutique coffee", often put detailed beans in the beans column, such as "iron pickup", "bourbon family" and other varieties, then many people do not understand what this is; now let's talk about beans.

Before talking about bean seeds, we should pay attention to two points: "genetic variants" and "native species".

Let's talk about genetic variants first.

Genetic variants refer to varieties produced by mating between different trees, or from mutations of original species, which are called "genetic variants" here, and there are many representatives of "genetic variants", such as "iron pickup" and "yellow bourbon".

The native species generally refer to the "Arabica" found in Ethiopia as the original species.

Next, let's talk about several common beans on the market and their advantages and disadvantages.

"Iron pickup Coffee beans Typica"

This variety of iron pickup is produced by genetic mutation, this variety was first found in Ethiopia, the sweetness is very high, but the flavor is more mixed (possibly) compared with other varieties, the yield of iron pickup is less.

"bourbon Bourbon"

There are three kinds of bourbon, which are yellow, red and orange respectively.

The name bourbon, which comes from the island of Bourbon, where it is grown (now known as Reunion), is a variety of early Arabica coffee, belongs to the brother of the iron pickup, and produces slightly more than the iron pickup, but not much.

Bourbon has become a new darling because of its early harvest and resistance to leaf rust, and is one of the veterans of Brazil's role in becoming a coffee supercountry.

The flavor represents "sour" and "sweet" without exception, while the acidity and sweetness depend on the area planted, such as bourbon in El Salvador favours toffee and bright acid, while bourbon in Rwanda tends to sour and sweet fruit.

Family heirloom Heirloom

This is the most common "high-quality" representative in Ethiopia, although it is similar to the "iron pickup", but whether it belongs to the "iron pickup" has so far been inconclusive.

It is said that there are more than a thousand different varieties of family heirlooms, but not all of them have been developed.

And it represents the "floral, citrus, tea, berries" and other very Ethiopian style.

"Kaddura Caturra"

Kaddura was first discovered in Brazil, it belongs to the "son" of bourbon, and Kaddura is also divided into "yellow" and "red" colors. The difference between the two is reflected in coffee cherries. When yellow Kaddura is ripe, the fruit is not traditional red, but yellow, so it is named "Huang Cadura".

The sweetness of Red Kaddura is better than that of Yellow Cadura, while Red Kaddura is more about "berries, grapes, chocolates, etc."

On the other hand, Huang Kadura embodies more of the flavor of "tropical fruit" and its acidity is better than that of Red Kaddura.

"Pakamara."

This bean is famous for its size, first appeared in El Salvador, this is a genetic variant, the mother is Pacas, the father is Maragogype "elephant beans", while the "son" Pacamara inherited his father's body size, mother's flavor and acidity.

Pakamara is recognized by the world for its excellent floral fragrance and balance, including its own competition in the BOP, which just ended last year.

In addition, there are beans such as "Kaduai, Katimo, New World, Java, Sidamo, missionaries" and so on. However, these beans are so famous that we will not repeat them. We will supplement the others in the next issue.