What are the characteristics of Arabica Coffee? exploring the relationship between Katim and Arabica

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Front Street-Arabica Coffee, Katim Coffee Coffee

Arabica (Arabica)

Planting area:

Arabica coffee beans are mainly produced in South America, Central America, Africa and Asia.

Output:

Arabica beans account for about 70% of the world's coffee output.

Several altitude differences:

Arabica's planting is more than 800 meters above sea level, and Arabica has high requirements for planting conditions. The ability to resist disease and scourge is weak.

Tasty taste:

Arabica coffee has a very low caffeine content, ranging from 0.9% to 1.2%, and is rich in fat and sugar, so it tastes soft, non-irritating, fresh and slightly sweet, and sometimes has some refreshing and pleasant sour taste. Arabica is mainly used in single or boutique coffee and is favored by most coffee lovers.

Of course, most coffee products come from "Rabbi" or "bourbon", but at the beginning, coffee is made from Ethiopia, and the Royal Plant Association of Britain has also proved that 95% of the coffee genes are from Isobi. When you see the coffee bag marked "original species", it means that the coffee may be wild or come from a rarely man-made farmland.

Timor Hybrid "Timo" hybrid

The Timo hybrid is a highly recommended coffee, because it is a natural mixture of Arabica and Jubosta, and it has a high proportion of Busta. This sex gives Timo cold resistance and the ability to resist malady, which is replaced by its poor taste and fragrance.

For this reason, this special coffee is used to graft many breeds, especially those such as "Katimo" and "Katimo". In terms of classification, "Katimo" refers to the mixture of "Kaddura" and "Timo", while "Katimo" is preferred to the mix of "Vera Mitch" and "Timo". The practical examples of these varieties include "Castille", "Costa Rica" and "Shakespeare".

Families of fine coffee often avoid mixing coffee with Timo, but some producers, especially in low-altitude areas where typhoid disease is prone to occur, think that reducing the risk of disease is more important than coffee products and coffee products.

Katim, this variety is a hybrid of Kaddura, a branch of the Bourbon line of Arabica, and a hybrid of the Burmese strain. The reason for planting this variety is that Katim has the Guibusta gene, so it is easier to resist disease than a single old product, and the output is good. Compared with the old varieties of rice, the poor yield of disease resistance is also low, so people naturally prefer the old katim species. So now Yunnan has set off a "Katim". Katim is thick and thick, and the card is thin and long. Under the same conditions, Katim is more popular than Katim, and Katim is also on the high side.

Knowledge expansion: Arabica coffee beans first came from Ethiopia, Ethiopia, Yamen and other places in Africa, and then continued to be transplanted to all parts of the world.

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