Brazilian washed red bourbon Costa Rica var. bourbon Kaddura species

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Due to the low yield and susceptibility to disease of Tippica introduced to Brazil in 1727, bourbon was introduced to Brazil around 1860 via Campinas in the south, and rapidly expanded northward to other parts of South and Central America.

Although bourbon species have been basically replaced by their variants (especially Caturra,Catuai and Mundo Novo) in Latin America today, bourbon is still grown in El Salvador, Guatemala, Costa Rica, Peru and other countries.

After the bourbon-planted coffee trees blossom and bear fruit, the color change order of coffee fruits is green > turning yellowish > turning slightly orange > turning mature red > turning to ripe dark red, so it is also called red bourbon species.

Bourbon planted at high altitude usually has a better aroma, brighter acidity and even a taste similar to red wine.

Generally speaking, bourbon is a coffee tree, a branch of Arabica species, generally bearing red fruit called red bourbon, in addition to yellow bourbon, orange bourbon, yellow bourbon relatively low yield, but better quality.

Bourbon variety: Kaddura, Costa Rica

Caturra: the single gene variant of bourbon has better yield and disease resistance than bourbon. The tree is shorter, easy to harvest, more adaptable, can be planted with high density, does not need shade trees, and can also be alive in the sun, so he also has a name-"Sun Coffee".

Kaddura is suitable for growing at a low altitude of 700m to a high altitude of 1700 M. the higher the altitude, the better the flavor. High-quality Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level.

Costa Rica is the first country in Central America to grow coffee with a long history and a complete coffee organization system from production to marketing. Because it is located in the Central American Gorge, the territory is full of volcanoes and has the natural advantages of sunshine and land, the coffee produced has the characteristics of local micro-climate and local conditions. In terms of quality and quantity, Costa Rican coffee has always been recognized by the world and rated as one of the world-class high-quality coffee.

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