What are the coffee beans of Arabica? what is the variant of Arabica bourbon tin pickup?

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A variety evolved from the Arabica species.

[Typica] Tibica species

The species closest to the original species. The bean shape is slightly longer, like an elongated egg, known as Arabigo or criollo in Central America. It has a clean citric acid taste, sweet aftertaste, low resistance to leaf rust, not easy to take care of, low seed setting, long harvest period (harvest every two years) and low yield.

[Bourbon] bourbon species

The second species mutated from Typica is the closest to the original species as Typica at present. It was found in Reunion (formerly Bourbon) near Madagascar. Some coffee experts think that Bourbon is just a natural variant of Typica, nothing special! But in fact, Bourbon has its own characteristics. Like Typica, it has the same high-quality taste, like the sour taste of red wine, and a sweet aftertaste. You can tell from the leaves and bean appearance of coffee trees that Typica and Bourbon,Bourbon have wider leaves, while fruity coffee cherries are smaller and denser, so the appearance of beans is smaller and more round than Typica. In Kenya and Tanzania, new artificial varieties "SL28" and "SL34" appeared when Bourbon progeny was used for artificial mixing, which is famous for its good flavor. Although the seed setting amount of Bourbon is higher than that of Typica, the harvest time is also 2 years, which can be regarded as a variety with low yield.

[Caturra] Kaddura species

The mutant. It was first found in Brazil and began to be planted for commercial use in Minas Gerais, Brazil in 1937. The taste has the sour taste of lemon or citrus, but it is not as sweet as Typica in terms of sweetness, because the sweetness of Caturra depends on the number and dose of fertilizer applied by the grower, and it has high production capacity, but if the production capacity is to be maintained, it must be continuously fertilized and pruned, so the trees are short and branched. Although production capacity has increased, production is still limited because of the two-year harvest period and the high cost of care.

[Mundo Novo] Mondonovo species

Interbred with Bourbon. The height of the tree is more than three meters, making it difficult to harvest. There is a lack of sweetness on the palate and a bitter taste at the end. The advantage is that it is resistant to insect diseases, has high production capacity, but has high yield varieties.

[Catuai] Katuai seed

When mating with Mundo novo, the tree is short and Mundo novo is tall, and it is more convenient to harvest after improving the height after mixed. Taste soso, sweetness performance is similar to Cattura, fertilization techniques are closely related. Planting density is high, proper fertilization can have high production capacity, trees are resistant to wind and rain, and the harvest period is only 1 year, but the disadvantage is that the life span is short, only 10 years.

[Maragogype] Malaghipo species

Mutant. In a place called Maragogype in Bahia, Brazil, beans are found to be so large that they are called elephant beans. The taste is mild with slightly sweet and sour taste, and it is not easy to bake. Shallow baking is recommended, as deep baking will not show its characteristics. The output is very small.

[Pacamara] Parkmara species

Mixed with Pacas, he is a cousin.

[Pacas] Parks species

Interbred with Bourbon.

[Catimor] Cartimo species

Interbred with Caturra. Was found in Portugal in 1959. The palate is obvious and easy to distinguish, bitter acid with a bit of astringency, and the finish is often salty. It has high planting density and strong resistance to leaf rust, so it has become a variety with high yield. In the past, Catimor was grown in large quantities in Latin America on the advice of agricultural experts, and after a decade, experts confirmed that their advice was wrong because coffee farmers could not sell their beans at the right price.

[Geisha] geisha species

It is a kind of coffee peculiar to Panama. In recent years, it has been known as the "boutique queen" in just a few years. It can be regarded as the treasure of Panamanian coffee. At present, the output is low and the price is high. Coffee farmers claim to have only discovered it in recent years, but this is not the case. Not only it appeared in Panama as early as 1960, but many breeding units in Panama also have a lot of seeds. Willem Boot predicts that the variety of coffee in Panama will increase significantly in five years' time, and advises roasters not to rush. In 1931, it was found in southwestern Ethiopia, where there are many different names, such as Gesha. In 1931 and 1932, it was imported to Kenya under the name Abyssinian and 1932, respectively. In 1936, Kenya took the harvested seeds to Uganda and Tanzania for planting. In July 1953, Tanzania sent its offspring to Costa Rica, leaving the mother tree in its own country. It was formally cultivated in Panama through CATIE in 1960. The aroma is good, the finish is sweet and clean, distinctive, fruity, with bright sour fruit flavors, such as tamarind, mango and papaya, the taste is very supple and can be compared with Ethiopia's washed beans.