Comparison of Kaddura Coffee Bean varieties of Costa Rica, Colombia, Cauca, Guatemala and Huasheng

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Kaddura Variety comparison | what's the difference between Costa Rica, Colombia Cauca and Kaddura of Flower God in Guatemala?

Kaddura, a single gene variant of Bourbon bourbon, was found in Brazil in 1937. It has better production capacity and disease resistance than bourbon, and the tree is shorter and easy to harvest. Unfortunately, like bourbon, it has the periodic problem of production capacity fluctuation every two years. But its flavor is comparable to or slightly worse than bourbon beans, more importantly, super adaptability, no shade trees, direct exposure to the sun can also be full of vitality, commonly known as exposed coffee (Sun Coffee), can adapt to high-density planting, but must apply more fertilizer to increase costs, so the acceptance of coffee farmers is not high in the initial stage.

But soybean prices soared in the 1970s, and farmers switched to Kaddura to increase production, which was vigorously promoted by the Brazilian and Colombian authorities and yielded fruitful results. The acceptance of Kaddura by farmers means a great change in planting technology. Brazil and Colombia switched to high-yield, high-density sun-exposed planting. by 1999 ○, 14 million bags of coffee beans could be harvested on 1 million hectares, increasing production capacity by 60%. No wonder Kaddura, with high production capacity and high quality, has become a variety relied on by various producing countries.

Kaddura is suitable for planting in the high altitude area from 700m to 1700 m, with strong adaptability to altitude, but the higher the altitude, the better the flavor, and the production capacity is relatively reduced, which is the fate of fine beans. In academic circles, some people call Kaddura the bourbon of dense and exposed version, which can be said to hit the nail on the head. Because Kaddura has a large quantity and is not easy to suffer from diseases and insect pests, but the taste is not good and the flavor is not good, so based on Kaddura, the hybrid of New World and Kaddura gave rise to a new Kaduai to improve the poor taste and flavor.

Kaduai also has the difference between Catuai Amerelo and Catuai Vermelho. The fruit is both red and yellow, but so far, no yellow fruit has been found to taste better than red fruit. On the contrary, some people have found that some yellow fruits have good acidity, but the cleanliness of coffee is worse than that of red fruit. Statistically, Hongguo Kaduai often wins prizes. There is also a variety of yellow Kaddura (Caturra Amarello) in Central and South America, but the wind rating is not as good as Huang bourbon. Kaddura usually has red berries, but there are very few areas with yellow Kaddura, such as Hawaii, where there are very few yellow Kaddura.

It inherits the advantage of Kaddura's low stature and makes up for the weakness of Arabica fruit. The result is solid, and it is not easy to fall when the strong wind blows. The biggest regret is that its overall flavor is slightly more monotonous than Kadura.

In light roasting, the sour aroma is obvious and the whole is bright, and the sweetness can be very good if handled properly, but the mellowness of the coffee is relatively low compared with bourbon, and the cleanliness of the taste is a little less.

[Angel Manor]

Treatment: insolation

Flavor: slightly sun-fermented fruit, honey and almond aromas, rich floral aromas, sour notes of plum, plum and grapefruit, some nuts and chocolate, raspberry and oolong on the finish, with a hint of red wine. The cleanliness is extremely high, and the sweet and sour feeling is obvious.

[black honey]

Treatment: black honey, almost no removal of pectin, the more pectin retained, the more flavor and sweetness of coffee will eventually be.

Flavor: soft sour fruit, sweet with black sugar, floral, citrus, grapefruit, sweet spice finish, fruit juice taste.

[Guatemalan Flower God]

Treatment: washing, coffee beans have less impurities, more complete appearance, and because the pulp in the coffee fruit has been removed from the beginning, so there is no need to worry about mildew, the overall quality is more stable.

Flavor: citrus acid, sour juice, rich floral aroma, pleasant sweetness, medium mellow, slightly caramelized and smoky in the back, pure, mild, smooth texture, balanced and lively layered taste.

[Colombian caucus]

Treatment: washing

Flavor: obvious lime acid, sour grape juice, rich floral aroma, high acidity, pleasant sweetness, medium mellow, nut finish, overall purity, mild, smooth texture, balanced, lively and changeable layered taste.

Conclusion: different treatment methods and baking techniques will make the taste of Kaddura a little different. compared with the treatment, Kaddura in the sun will show a prominent caramel flavor and become more solid, while Kaddura in water will have a much brighter sour taste. with citrus, flower and fruit aromas, always slightly sour.

However, because of the difference in region, the intensity and direction of acidity and sweetness are different, Kaddura in Costa Rica prefers soft citrus acid and more balanced, while Kaddura in Colombia has a stronger citric acid. Guatemala as a whole tends to be light and sweet and sour.