What are the flavors of strong, unsour coffee beans?

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When Arabica, Rosa, tin pickup, bourbon, Katim. More and more nouns such as coffee lovers appear in the field of vision of coffee lovers, indicating that in addition to flavor description, origin information and treatment, coffee beans have increasingly become one of the hot topics in the boutique coffee industry.

So what's the difference between different kinds of coffee beans? How different is the flavor? Today, let's take you to explore in depth!

How do different kinds of beans come from?

A primitive species in nature, a new variety produced by gene mutation in the process of planting. Although Arabica is self-pollinating, it is occasionally crossed naturally. In order to get high yield, resistance to diseases and insect pests and good flavor, human beings will carry out artificial hybridization to cultivate new varieties.

Common sources of bean seed

Primitive species: Typica, Geisha, Rome Sudan, Ushush (also written wush wush)

Gene mutations: bourbon Bourbon, Kaddura Caturra, Vera Saatchi Villa Sarchi, Pacas Pacas, Marago Rippi (elephant bean) Maragogype

Natural hybrids: Timo hybrid Timor Hybrid, Parkmara Pacamara, Mendonov Mundo Novo (New World)

Artificial hybridization: Kaduai Catuai, Katim Catimores, Shahimi Sarchimores

What is the difference in flavor among different kinds of beans?

Unfortunately, despite the wide variety of Arabica, the genetic similarity is as high as 98.8% (WCE, the world coffee research group, based on genetic analysis of 947 different Arabica varieties). Basically, this means that the Arabica species are not genetically diverse enough to cope with global climate change and any other threats.

But at the same time, it also shows that with such a high genetic similarity, the flavor similarity of different bean species is also quite high. In theory, the greater the genetic difference, the greater the difference in the flavor of coffee beans.

As we all know, gene is only one of the factors that cause the different flavor of coffee, and the regional characteristics and treatment methods also have a great influence on the flavor of coffee.

Regional characteristics refer to the latitude, altitude, soil, rainfall, temperature, humidity and other conditions of the planting area.

Treatment refers to different methods of removing peel, pulp and pectin from coffee cherries after picking. The common methods are water washing, honey treatment, solarization, anaerobic fermentation and so on.

There has long been a saying in China that there is a trifoliate orange in the south, so it is not difficult to understand that the flavor of the same coffee products must be different in different countries. Compared with Panamanian Kaddura and Indonesian iron pickup, it is impossible to identify the difference in flavor between the two beans, because different regions and treatments have caused a huge difference in flavor between the two kinds of beans.

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