The difference between Kaddura and Kaduai A brief introduction to the flavor characteristics of Kaduai coffee beans

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

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

As the most common coffee variety in Central and South America, although Kaddura and Kaduai often appear as partners, and the two are inextricably related (the former is a natural variety of bourbon, the latter is a hybrid of Kaddura), but the flavor yield and disease resistance will be different. Next, let's follow the front street coffee to learn about Kaddura and Kaduai.

"Kaddura Caturra"

Kaddura is a natural variety of bourbon. It was found on a plantation in the Brazilian state of Minas Gerais between 1915 and 1918. There is a mutation in a group of genes in bourbon planted in the plantation, causing plants to grow smaller (similar to dwarfism).

This new kind of coffee, which is expressed in a new biological form, is called "Caturra" in Guarani by locals, which means "small". It is sometimes called "Nanico".

The variety is petite, so it allows plants to be planted more closely, and its secondary branches are closely spaced, allowing it to produce more fruit in the same space. This has greatly increased the unit output. And because of its petite size, it is more convenient to harvest.

For the requirements of the planting environment, Kaddura can be said to be "uppercase whatever"! As long as it is above 700m above sea level, it will be full of vitality in the sun. Of course, the higher the altitude, the better the flavor of the coffee.

After observing the coffee in Qianjie, it was found that the bean shape of the Kaddura variety was round and long, and the end of the bean was curved. After cup test and comparison, it is found that Kaddura has a bright, clean taste and obvious sweetness.

"Kaduai Catuai"

Kaduai is a hybrid of New World and Kaddura. It inherits the advantages of the low height of Kaddura, helps inherit the advantages of the low height of Kaddura, changes the shortcomings of the new world, and makes up for the weakness of Arabica fruit. The result is solid, and it is not easy to fall when the strong wind blows. The biggest regret is that its overall flavor is slightly more monotonous than Kadura.

In the 1950s and 1960s, it was excavated by the Brazilian Agricultural Research Institute. It first appeared in the late 1940s. The variety name Catuai comes from the vernacular, meaning "very good (very good)".

As a member of the Arabica family, Kaduai is relatively high-yielding because the plant is relatively short and the angle between the lateral branch and the main branch is small, so a lateral branch can bear more fruit.

In addition to the higher yield, coffee cherries will not easily fall after ripening, and have a strong ability to resist wind and rain, which is another outstanding advantage of this species, so it is very suitable for love in the producing areas of Central and South America with more natural disasters, but it needs continuous fertilization to replenish nutrients. And for the requirements of planting altitude, planting above 800m can have a good flavor performance.

Through the observation of Qianjie Coffee, it was found that the bean shape of Kaddura was oval and flat, and the end of the bean was slender. After cup test and comparison, it is found that Kaddura has soft acidity, clean taste and rich fruit aroma.