A comparison between Tibika and Katim's good Tibica and Yunnan Katim Coffee

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The origin of coffee is mainly divided into these stories.

1. Legend of the Shepherd (the sheep danced crazily after eating coffee beans)

two。 The legend of the singing bird (the bird keeps singing after eating)

3. Legends of medieval monks

4. Eat fruit and dance legends.

These are legends, because the authority of history has yet to be studied, so let's just look at it as a story.

Arabica (Arabica): premium coffee beans with excellent flavor and aroma

Robusta: strong sour taste and strong taste

Generally speaking, Arabica is mainly used in single or boutique coffee (it is generally heard that it is Arabica, it is infinitely blown up), while Robusta is used to make instant coffee.

We define Arabica as high-grade coffee because it is very delicate and has strict requirements for the kind of environment. If it is hit by a little bit of wind and rain, it may be about to bend over, while Robusta does not have high requirements for environmental conditions.

Tibica (also known as Typica, English Tibica)

Tibica is the original species of all Arabica varieties. It is said that Tibika originated in southern Sudan, flourished in Ethiopia and was finally planted in Yemen for commercial production around the 7th century AD.

Tibica was brought to the East Indies by the Dutch and was the first coffee variety to come to the West Indies, where Gabriel de Klee was planted in French Martinique in 1720.

Katim (English name Catimor)

Katim is a hybrid of Kaddura and Timor-don't be confused with Kaddura and Kaduai.

This highly resistant plant has the ability to resist coffee leaf rust, so it was widely planted in Latin American countries in the 1980s.

Unfortunately, because the Timorese species (also known as the Alabasta species) is the product of a natural cross between the Tibica Arabica species and the Robusta species, although the latter can give it disease resistance, the delicate taste of the Arabica varieties has disappeared.