What is Icatu Icatu Brazil What flavor is Icatu coffee?
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)
Icatu: Brazilian multi-generation hybrid improved variety, has been in Brazil's "extraordinary cup" top ten. In the past, Arabusta "Arabusta," a blend of Arabica and Robusta beans, has improved yield and disease resistance, but coffee flavor has been poor. Scientists then used Arabusta to crossbreed with arabica varieties such as Kadura, New World, Bourbon, etc., gradually reducing the bad taste of the Robusta bean and improving the aroma of the arabica bean, thus giving birth to the excellent variety of multi-generation hybridization-Icatu.
Among the DNA of Iapar 59 and others, this relatively young variety came to the forefront (again) in Brazil in 1985, but was officially released in 1993.
Icatu is surrounded by many sub-varieties, most of which are only sub-varieties. These hybrids are the result of repeated backcrosses between Arabica and Robusta hybrids and Arabica varieties of Mundo Novo and Caturra, and are by far the most complex varieties I have seen.
It has strong resistance to leaf rust and root-knot nematodes.
A relatively young variety, its true potential as specialty coffee has not yet been gained, but its insect resistance and its success in COE competition in Brazil show positive signs, as well as in cup testing. The cultivated bean is still in its infancy, so its potential as a specialty coffee has not been recognized, but one thing is certain: it will only get better and may change the coffee export process.
Typical characteristics: low acidity, medium body, sweet dark chocolate taste, with a hint of lemon aroma.
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