Starbucks is all Arabica coffee beans? Introduction of varieties in Arabica Coffee Bean producing area

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Many people ask what kind of coffee beans are made at Starbucks. Starbucks' favorite coffee beans are Arabica coffee, and people often hear advertisements say 100% Arabica coffee beans, which gives rise to a misunderstanding that even Arabica coffee beans must be good coffee. Qianjie will come to popularize the variety of coffee beans today.

There are dozens of main types of coffee in the world, but they are often drunk, and only three types of coffee are well known, namely, Arabica (Arabica), Robusta (Robusta) and Liberica (Liberia), also known as the "three native species of coffee".

Starbucks selected Arabica coffee bean variety introduction:

1. Flora: this is a mixed coffee from Latin American coffee and Asia / Pacific coffee.

2. Concentration and synthesis: deep baking. Washing method. Multi-producing areas. There is still no introduction of varieties.

3. Cacicero: Latin American producing area. There is still no introduction of varieties.

4. Sumatra: Asia and the Pacific. There is still no introduction of varieties.

5. Huaxie Qingfeng comprehensive beans: Latin America and Asia. There is still no introduction of varieties.

6. Christmas comprehensive beans: multi-producing areas. This red classic, founded in 1984, has a core of excellent Sumatran coffee beans, each of which is carefully taken care of and mixed with crisp Latin American coffee beans and soft Indonesian coffee beans. There is still no introduction of varieties.

7. Spring praise comprehensive beans: a comprehensive mix of 4 kinds of coffee beans from 3 major producing areas, with a strong sense of hierarchy mixed with berry flavor. It is made up of four beans: the first is old Sumatra from Indonesia and the second is tanning Ethiopia from Africa. The combination of the two is abrupt, so the third and fourth beans are added, namely Colombian coffee beans and Papua New Guinea coffee beans. These two beans also bring bright acidity and nutty taste to the mix, resulting in the possibility of fusion. There is still no introduction of varieties.

8. Vera, Colombia (single producing area): sorry, there is no variety in Starbucks' coffee dictionary.

Sorry, there is no variety in Starbucks' coffee dictionary.

10. Preferred: Latin American producing areas. Sorry, there is no word variety in Starbucks' coffee dictionary.

11. Yunnan (single producing area): it is the first coffee bean from a single producing area in China. This single-growing coffee, made of 100% high-quality Arabica beans grown in Yunnan, has a slight acidity with a soft herbal flavor. Sorry, the above is nonsense, but Starbucks still has the concept of variety-Arabica is the only word in Starbucks' coffee dictionary.

12. Antigua: Latin American region. From Central America and Guatemala, still no variety introduced.

13. Vivette Nanguo: Latin American producing area. The Vivette Nan Fruit region of Guatemala is one of the coldest places in Guatemala. I still haven't introduced the variety!

There is no official description of coffee beans at Starbucks, although Arabica beans are the best in these three categories. But you know, Arabica is a large variety of coffee, in the ranks of elaborate coffee, Arabica is also divided into many small varieties. These fine varieties also produce different flavors because of their own genes and the environment of different producing areas.

Common varieties of Arabica coffee are iron pickup, bourbon, Rosa, Kaddura, Kaduai and so on.

Native species of Ethiopia

Ethiopian coffee varieties are mostly called local native species, small granule species, the appearance is more round, the bean body is very small, mostly between 14-15 orders. The emergence of the word "native species" occurred after the start of the boutique coffee movement. At that time, buyers of boutique coffee, which could not tell the difference between iron pickup and bourbon, would collectively refer to all these unknown varieties as native species. In addition, there are too many varieties of coffee in Ethiopia, just like the natural gene bank in Arabica. On the one hand, there are many varieties, and it is difficult to identify and classify them. On the other hand, the Ethiopian government is unwilling and unable to disclose these varieties information for the sake of protection.

Front Street Coffee Yega Chevy Fruit Ding Ding

Country: Ethiopia

Producing area: Yega Xuefei

Altitude: 1800-2000 m

Variety: native species

Treatment: washing treatment

Flavor: Jasmine, berry, lemon, citrus

Iron pickup (Typica)

Tippika is the oldest native variety in Ethiopia. The top leaf of the iron pickup is bronzed, the bean body is oval or thin, and the flavor is elegant, but the physique is weak, the disease resistance is poor and the fruit yield is low. High-quality coffee beans such as Jamaica Blue Mountain Coffee, Sumatra Manning and Hawaii Kona all belong to iron pickups.

Sumatra Iron pickup (Sumatra Typica)

The main producing areas of Indonesian coffee are Sumatra, Java and Sulawesi, of which "Manning" from Sumatra is the most famous. Lintong is also known as Sumatran Coffee, Lake Tawa at the north end can be called Aceh Coffee or Lake Tawa Coffee, and the area between Lindong Coffee and Lake Toba can be called Manning.

Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed.

Qianjie Coffee Indonesian Tiger Manning

Country: Indonesia

Producing area: Aceh

Variety: Kaddura, Iron pickup, Sidikalong

Altitude: 1500 m

Treatment method: wet planing method

Flavor: the palate is well balanced, with obvious flavors of cream, dark chocolate and nuts

Blue Mountain Coffee

The history of Jamaican coffee can be traced back to the 18th century, when King Louis XV of France ordered the cultivation of coffee in Jamaica in 1717, and in the mid-1920s, the Governor of Jamaica Nicholas. Nicholas Lawes imported Arabica seeds from Martinique and began to plant them in St. Andrew. Coffee trees have been introduced into Jamaica and coffee is grown in the Blue Mountains, which is divided into high-altitude Jamaican Blue Mountain Coffee, Alpine Coffee and Jamaican Coffee. Different grades also determine different prices.

Front Street Coffee Jamaica Blue Mountain Coffee

Country: Jamaica

Producing area: the Blue Mountains of Jamaica

Manor: Clifton

Altitude: 1310 m

Treatment method: washing treatment

Variety: iron pickup

Flavor: dark chocolate, nuts, cream, sweet and sour balance

Rose summer (Geisha)

Rosa, a derivative of the Tippika family, was exported from Mount Rosa in southern Ethiopia in 1931 and was unknown in many countries. it was transplanted to Panama in 1960 and did not begin to win the cup test until 2005. At present, the best-known origin of Rosa Rosa is in the Pokuit region of Panama, a small city at the eastern foot of Mount Baru. In Poquet, the most famous rosy summer coffee plantations are the famous Emerald Manor (La Esmeralda), Arida Manor Elida Estate, Panamanian NPGE Manor and so on. Although Rosa Coffee is grown all over the world, even in Taiwan, the flavor is not as amazing as that of Panama. Panamanian jadeite manor rose summer grade is divided into: red mark, green mark, blue mark three kinds.

Qianjie red sign: coffee flavor with rose and citrus aroma, with a thick sense of juice, sweet and obvious

Qianjie Green sign: coffee flavor with the classic flavor of Rosa coffee beans, flower, fruit, citrus sour, thick and juicy mouth

Qianjie Blue label: coffee flavor is slightly floral, sour and sweet, and the taste is not thick.

Bourbon (Bourbon)

Bourbon is an early variant of the iron pickup that was transplanted to Yemen, and the bean shape changed from thin and pointed to round. It was named bourbon in 1715 after France transplanted round beans from Yemeni mocha to the island of Bourbon on the east coast of Africa (renamed Reunion after the French Revolution). Bourbon beans spread to Brazil and Central and South America in 1727, and the British transplanted Yemeni mochas to St. Helena Island (where Napoleon was later imprisoned) in 1732. Bourbon is the winner of the American boutique coffee cup test.

Bourbon coffee beans due to different mature colors, divided into red bourbon, yellow bourbon and pink bourbon, of which red bourbon is the most common, generally known as red bourbon species are default to red bourbon. Red bourbon usually has a better aroma, while the acid is brighter, and it even has a fermented and mellow flavor similar to red wine.

Qianjie Coffee Brazil Red bourbon

Country: Brazil

Producing area: South Minas

Altitude: 700m-1200 m

Variety: red bourbon

Treatment: half-sun

Flavor: high sweetness, clean, supple, low acid value, tropical fruit aroma

Yellow bourbon (Yellow Bourbon)

Yellow bourbon (Yellow Bourbon) was first found in Brazil and now grows mainly in Brazil. It is generally thought to have been mutated by a cross between the red bourbon species and a variety of iron pickup with yellow fruit called "Amerelo de Botocatu". Because of its low yield and relatively intolerant to wind and rain, it has not been widely planted. However, when planted in high altitude areas, it will have excellent flavor performance, which is more common in recent years. Outstanding sweetness, obvious nutty flavor, balanced and supple acidity, weak and clean bitterness.

Qianjie Coffee the Queen of Brazil Manor Huang Bourbon

Country: Brazil

Producing area: Morgiana

Manor: Queen's Manor

Altitude: 1400-1950 m

Variety: yellow bourbon

Treatment: insolation

Flavor: obvious sweetness, with a hint of lemon aroma, with a strong nutty flavor, the latter part shows a clear taste of dark chocolate

Powder bourbon (Pink Bourbon)

Pink bourbon (Pink Bourbon) means that coffee cherries are pink when they are ripe, which is a very rare new variety. It is bred by cross between red bourbon and yellow bourbon. The reason why pink bourbon is a rare variety, mainly because it is difficult to maintain this beautiful pink, sometimes harvest some orange bourbon, that is because the color of coffee fruit is ultimately determined by the recessive genes in the pollen grains. Among the selected pollen grains to be crossed, there are both yellow genes inclined to yellow bourbon and red genes inclined to red bourbon, and these are recessive genes, which are very easy to interfere with each other.

Front Street Coffee Columbia Isabella Pink Bourbon

Country: Colombia

Producing area: Huilan

Altitude: 1760 m

Variety: pink bourbon

Treatment: semi-washing

Flavor: citrus, berries, virgins, honey, floral finish

Pointed body bourbon (BourbonPointu)

Pointed bourbon, academically called "Coffea Laurina" or Laurena coffee, but commonly known as pointed bourbon "Bourbon Pointu", this is because its beans are longer and narrower and slightly pointed at both ends, hence the name.

The pointed bourbon is one of the rarest coffees in the world, discovered by Rayloy, a coffee farmer on the island of Reunion (formerly Bourbon) in 1810. Unlike other artificially treated low-caffeine coffee, pointed bourbon is due to genetic degradation, resulting in lower caffeine content and better flavor than ordinary bourbon coffee trees, but extremely low yield. this is why pointed bourbon is rare and expensive. Common Arabica beans, such as iron pickup or bourbon, contain about 1.2% caffeine, Robbosa beans contain about 2.8% caffeine (bad flavor is often used to make instant coffee), and pointed bourbon has only 0.6%. Not only the caffeine content is low, the rich fruit flavor is no less than his mellow.

Pointed bourbon is particularly susceptible to leaf rust black spot, which is the main reason for its low yield. Because of this, pointed bourbon is so precious that it is mostly cultivated in the laboratory.

Flavor: dry aroma with fermented aromas, spices, nuts and tropical fruit aromas, wet aromas with obvious floral aromas, smooth palate, with red fruit, plum and pine nut flavors and long-lasting sucrose.

SL28 、 SL34

In the 1930s, the newly established Scott Labs, commissioned by the Kenyan government, selected the varieties suitable for the country. 42 primary varieties were numbered and screened one by one, and finally got SL-28 and SL-34. The former comes from Bourbon, and SL-34 comes from iron pickup, which is not a series of varieties.

At the beginning, the goal of breeding SL28 was to produce a large number of coffee beans with high quality and resistance to diseases and insect pests, but in some producing areas, the goal of breeding was mainly high yield and disease resistance, without considering disease resistance.

Thanks to the bourbon gene, although the later SL28 yield was not as expected, the copper leaf color and broad bean-shaped beans have great sweetness, balance and complex flavor, as well as remarkable citrus and black plum characteristics.

SL34 is similar to SL28 in flavor, with a softer and cleaner finish than SL28, except for its complex acidity and great sweetness. SL34 has French missionaries, bourbon, and more Ironka lineage. The appearance of beans is similar to that of SL28 and is more suitable for rainforest growth.

It turns out that the former is highly rated, usually with blackcurrant-like acidity and complex flavor, while the latter is slightly inferior, but also has an eye-catching fruit flavor. These two varieties, which currently account for 90% of Kenya's production, have become generally recognized representatives of Kenyan coffee varieties, and South America is also actively introducing SL28 as a planting variety.

Front Street Coffee Asalia, Kenya

Country: Kenya

Producing area: Sika Thika, Kenya

Processing plant: Asali honey processing plant

Altitude: 1550-1750 m

Rating: AA TOP

Variety: SL28,SL34

Treatment: 72-hour washing in Kenya

Flavor: the mouth has the flavor of black plum and virgin fruit, with strong acidity, thick texture, outstanding sweetness in the middle, fruit juice, sweet raspberry and yellow sugar in the finish, and green tea aroma.

Kaddura (Caturra)

Kaddura, a natural variety of Arabica Bourbon, was discovered in Brazil in 1937. Its tree is not as tall as bourbon and smaller. Due to inheriting the blood of bourbon, the disease resistance is relatively weak, but the yield is higher than that of bourbon. Although found in Brazil, Kaddura is not suitable for growing in Brazil, so it is not planted on a large scale in Brazil, but is popular in Central and South America, such as Colombia, Costa Rica and Nicaragua. Kaddura is planted on a large scale.

Qianjie Coffee Columbia Huilan

Country: Colombia

Producing area: Huilan

Altitude: 1500-1800 m

Variety: Kaddura

Treatment: washing treatment

Flavor: nuts, dark chocolate, caramel, soft fruit acid

Kaduai (Catuai)

Kaduai is a hybrid of New World and Kaddura. It not only inherits the advantage of the low body of Kaddura tree, but also makes up for the defect of Kaddura's weak fruit without the wind. The result is solid and not easy to fall when the strong wind blows. The biggest regret is that its overall flavor is slightly more monotonous than Kadura. Kaduai also has the difference between red fruit and yellow fruit, and red fruit has a better flavor than yellow fruit. Kaduai, Kaddura, New World and bourbon are the four main varieties of coffee in Brazil.

Front Street Coffee Hartman Manor, Panama

Country: Costa Rica

Manor: Carnett Manor

Altitude: 1980 m

Variety: Kaduai

Treatment method: washing treatment method

Flavor: the texture is mellow, the sweet and sour feeling is obvious, the entrance is smooth and has a very rich red wine taste, high sweetness, lively and bright acidity, rich layers, obvious flavors of tropical fruits, aftertaste, honey and sugar, and yellow sugar flavor after complete cooling.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925