What is Katim coffee? What's the flavor of Katim coffee? Katim Coffee introduction

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The information about "coffee variety" is not easy to be noticed by coffee users in the early days, and it is often the roasters or players who care a little about it, but they are not too deep and persistent, because the former is concerned with price and sales channels, while the latter focuses on the improvement of baking skills. The problem of "coffee varieties" will be addressed squarely, mostly by agronomists, botanists, coffee farmers and coffee lovers who like fine coffee (Specialty Coffee). With the improvement of Chinese people's culture of fine coffee in recent years, the number of their own roasters is increasing day by day. Coffee trade is no longer just a business that can be played by large-market merchants. Gradually, a small number of people have raised funds to buy raw beans directly from the origin or to participate in international bidding activities for raw beans. Coffee varieties are also gradually getting the attention of buyers.

[Catimor] Cartimo species

Timor and Caturra were mixed. Was found in Portugal in 1959. The palate is obvious and easy to distinguish, bitter acid with a bit of astringency, and the finish is often salty. It has high planting density and strong resistance to leaf rust, so it has become a variety with high yield. In the past, Catimor was grown in large quantities in Latin America on the advice of agricultural experts, and after a decade, experts confirmed that their advice was wrong because coffee farmers could not sell their beans at the right price.

Variety

Typica: the oldest native variety in Ethiopia and southeastern Sudan. All Arabikas are derived from Tibika. The flavor is elegant, but the physique is weak, the disease resistance is poor, the fruit yield is less. Excellent manor beans such as the Blue Mountains of Jamaica, Manning of Sumatra and Kona of Hawaii all belong to Tibika. Tiebika top leaf is red copper, called red top coffee, Tibika belongs to Arabica.

Catimor: in 1959, the Portuguese mixed Brazilian Kaddura and Timo to develop a disease-resistant Katim / Katimo, which is now an important variety of commercial beans.

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