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Coffee varieties-what are the varieties of Kaddura Coffee and its taste

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, Professional coffee knowledge exchange more coffee bean information Please follow Coffee Workshop (Wechat official account cafe_style) Kaddura is a single gene variant of Bourbon bourbon. It was found in Brazil in 1937 that its production capacity and disease resistance are better than bourbon, and the trees are shorter, so it is easy to harvest. Unfortunately, like bourbon, there are periodic problems of production capacity fluctuations every two years. But its flavor is similar to that of bourbon

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Cardura is a single-gene variant of Bourbon, discovered in Brazil in 1937, with better productivity and disease resistance than Bourbon, and shorter trees for easy harvesting, but with the same problem of productivity fluctuations every two years as Bourbon. However, its flavor is comparable to or slightly worse than bourbon beans, and more importantly, its adaptability is super strong, it does not need shade trees, and it can also be vibrant under direct sunlight. It is commonly known as Sun Coffee, which can adapt to high density cultivation, but it must be more fertilized and increase the cost. Therefore, the acceptance of coffee farmers in the early stage is not high.

But prices rose sharply in the 1970s, and farmers switched to kadura to increase yields, with fruitful results from aggressive promotion by the Brazilian and Colombia authorities. Farmers 'acceptance of Kadura meant a major change in planting technology. Brazil and Colombia switched to high-yield, high-density solarization cultivation, and by 1990, 14 million bags of coffee beans could be harvested on one million hectares, increasing production by 60%. No wonder high-yield, high-quality cadura has become the most important variety in producing countries.

Kadura is suitable for planting in high altitude areas from 700 meters to 1700 meters. It has strong altitude adaptability, but the higher the altitude, the better the flavor and the lower the production capacity. This is the fate of fine beans. Some scholars call Kadura a dense and exposed version of Bourbon, which is to the point. There is also a variant of yellow catura (Caturra Amarello) in Central and South America, but it is not as popular as yellow bourbon.

Kadura in light roasting, acid aroma is obvious, the overall bright, properly handled, sweetness can be very good, but the coffee alcohol is relatively low compared to bourbon, taste a little lack of cleanliness.

Kadura is usually a red berry, but there are rare areas where yellow kadura is grown, such as Hawaii, where yellow kadura is rarely grown.

Very cool article!