Characteristics of Cadura / Kaddura Coffee beans where is Kaddura / Cadura coffee?

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Coffee belongs to the evergreen shrub of the genus Coffea of Rubiaceae. There are about 125 species in the subgenus Coffeae (25 in Africa and 55 in Madagascar, Masklin and Comoros) and 7 species in the subgenus Baracoffeae.

, there are only three kinds of coffee of commercial value

Arabica species (Coffea Arabica), Robusta species (Coffea canephora also known as Coffea Robusta) and Laibuka species (Coffea Liberica), these three varieties are called "three native species of coffee".

Arabica species account for about 70% of the world's total production, and boutique coffee is in great demand.

Robusta species account for 27%, which is mainly used in instant and canned coffee. The content of caffeine is twice that of Elaraby species.

Liberian species are only traded in Suriname, Libya, C ô te d'Ivoire and other countries in West Africa because they are not resistant to leaf rust and have a poor flavor, but are not popular all over the world.

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.

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.

[Caturra] Kaddura belongs to Arabica.

Red Bourbon, a single gene natural mutation dwarf and green-top variety, planted 5000 Meltel plants per hectare without shade, small and medium-sized beans, and higher yield than Bourbon. It was first discovered in Brazil in 1937 and was commercially grown in Minas Gerais, Brazil in 1937. In Central America, Colombia, Costa Rica and Nicaragua performed best. 1500-1700 meters above sea level can produce the best quality and quantity.

Kaddura is characterized by bright acidity and low to medium consistency. It has less clarity and sweetness than its parent bourbon, with lemon or citrus acidity on the palate, and less sweetness than Typica and Bourbon in sweetness, because Kaddura's sweetness depends on the number and dose of fertilizer applied by the grower, and has high production capacity, but continuous fertilization and pruning is necessary to maintain production capacity, so the tree is short and multi-branched and compact. The micro-jagged green leaves are relatively wide, and although the production capacity is increased, the yield is still limited because the harvest period takes 2 years and the care cost is high, and it is extremely vulnerable to leaf rust, berry disease and nematodes.

Caturra will have citric acid and mild sweetness.

Kaddura is a single gene variant of bourbon discovered 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 encounters the same problem as bourbon-as a result, it takes a year off for a year, and its 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