Analysis of coffee flavor IV: coffee origin and flavor coffee types and taste sweetness

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The coffee we drink every day is mainly Arabica or Robusta, that is, soluble coffee is mainly Robusta, and high-quality coffee is Arabica. The coffee we drink every day is a mixture of two kinds of coffee beans and coffee. In addition, Arabica also has many subspecies, each with its own flavor. For example, Pacamara and Geisha, which have performed very well in COE in recent years, are counted as a kind of Arabica.

The main types of coffee available in the market are Arabica or Robusta, which have their own characteristics as well as their advantages and disadvantages.

Arabica

The producing countries are mainly Latin American countries, with a balanced and mellow taste and low caffeine content, most of which are only 1-1.3%. Different manors can create a variety of flavors under different planting conditions, so boutique coffee comes from this variety. However, because the planting environment is stringent, such as the environment with high altitude and large temperature difference, sufficient moisture, long ripening time, lower yield than other varieties, and easy to suffer from leaf rust, most subspecies can not be exposed to sunlight directly, so the cost of production remains high.

There are two ancient native species of Arabica, Typica and Bourbon.

Typica is a native variety of coffee, originated in Ethiopia, and all Arabica species are derived from Typica.

The parietal leaves of Typica are bronzed and most of the beans are oval or thin-pointed. His flavor is elegant, but his physique and disease resistance are poor, so his output is not much. Jamaica Blue Mountain, Sumatra Manning and Hawaii Kona are all derived from this bean seed.

Bourbon

Most people believe that it is a natural variety of Typica transplanted to Yemen, and the bean body is relatively round. In 1715, France got its name from the transplantation of this variety from Yemen to the island of Bourbon on the east coast of Africa.

After years of cultivation, in addition to these two native species, more subspecies have multiplied.

Bourbon Pointu

Found in Bourbon in 1810, it is a variety of Bourbon. The shape of the bean has changed from round to pointed, and its caffeine content is only half that of ordinary Bourbon. It is extremely precious because it is weak and low in yield. Now most of it is only cultivated in the laboratory.

Caturra

The special variety of Bourbon gene found in Brazil in 1950s has a similar flavor to Bourbon and has sour taste of lemon or citrus but less sweetness than the original variety. Although the production capacity is high, disease resistance is good, and shade trees are not needed, sweetness is directly related to the amount of fertilizer applied, and continuous fertilization and pruning are needed, so the operating cost is high, coupled with the two-year harvest time, the actual yield is still not high.

Pacas

A special variant of Bourbon gene was discovered by Salvadoran coffee farmer Pacas in 1935. Coffee farmer Pacas found that the output of coffee trees in the middle of the village was higher than that of others, so he asked experts to identify it and found it.

SL28 and SL34

At the beginning of the 20th century, Bourbon, which was screened and cultivated by French and British missionaries and researchers in Kenya, tastes sour and fragrant. After a hundred years of cultivation, this variety has adapted to Kenya's high-phosphate soil, and all the top Kenyan coffee comes from these two varieties. But once they are transplanted to other places to grow, the taste will lose its original characteristics.

Because the geographical conditions, bean varieties and climate of different countries are different, each producing area has its own unique flavor.

Baya: the taste is mild, the acidity is moderate and the aroma is soft. Columbia: the aroma is rich and unique. Jamaica: sweet in acid and good in flavor. Ethiopia: fragrant and sour, excellent mellow. Indonesia: bitter and thick, bitter and heavy.

Hawaii: bright sour fruit, mellow, soft and smooth. Guatemala: mild acidity and obvious sweetness.