The taste of Cadura / Kaddura Coffee beans how should I drink Cadura coffee beans?

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Generally speaking, Arabica is mainly used in single or boutique coffee, while Robusta is used to make instant coffee. Although Arabica can be defined as high-end coffee and Robusta as secondary, it does not have to be classified in this way, and it is more appropriate to distinguish it according to its own favorite taste. In terms of taste, the United States and Japan drink light coffee made from Arabica more often, while Europe prefers Italian concentrate made from a mixture of Arabica and Robusta.

Arabica (Arabica): high-end coffee beans with excellent flavor and aroma

Arabica is a representative variety of Ethiopia of origin. It is also produced in South Africa, Africa, Asia and other countries, accounting for 70%, 75% of the world's coffee production. Arabica has weak resistance to diseases and insect pests, so the highland area is more suitable for cultivation, especially the quality of Arabica coffee beans produced in the highland above 1500 meters is the best.

The good quality produced by the effort like this, with a balanced flavor, taste and aroma, can be certified as high-grade coffee beans, mainly used in single or boutique coffee. The three well-known coffee beans: Kona in Hawaii, Blue Mountain in Jamaica and Moka in Yemen, belong to the Arabica variety. Arabica raw beans have a dark, narrow appearance, known as the highest quality of high-quality Arabica varieties, characterized by sweet, sour and aroma and other rich flavor.

Kaddura is a bean that belongs to Arabica.

Kaddura (Caturra)

It is a single gene variant of bourbon found in Brazil in the 1950s. It has better yield and disease resistance than bourbon, and the tree is shorter and easy to harvest. Unfortunately, it has the same problem as bourbon-- as a result, it takes a year off for a year. The flavor is equal to or slightly worse than bourbon beans.

But it is more adaptable, can be planted with high density, does not need shade trees, and can be vibrant in direct exposure to the sun, so it is also called "exposed coffee" (Sun Coffee).

Kaddura is suitable for high altitude areas from 700m to 1700 m, but the higher the altitude is, the better the flavor is, and the bean yield is relatively reduced. There are also variants of yellow Kaddura in Central and South America, but the wind rating is not as good as Huang bourbon.

There are several kinds of coffee containing Kaddura in the front street coffee shop.

Qianjie coffee brewing suggestion:

V60ap90 ℃ / 1 15 / time two minutes

If the variety of coffee is divided by biology, it can be divided into Arabica, Robusta and Liberica. The main drinking varieties in the world are Arabica and Robusta. Lieberica is often overlooked because of its low yield or poor quality.