Coffee bean classification and taste details Kaduai coffee varieties and Kaddura are brothers?

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Qianjie-brief introduction of Kaduai varieties

Catuai:

"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 Arabica family, Catuai is relatively high-yielding.

The plant is relatively short, and the angle between the lateral branch and the main branch is small.

In addition to higher yield, coffee cherries will not easily fall after ripening, strong resistance to wind and rain, is also another prominent advantage of this species. Loved by windy and rainy producing areas.

In addition, adequate fertilization and care are needed.

Catuai can adapt well at various elevations, and the performance in the cup will be better when planted above 800m.

The color of the fruit is usually red and yellow. Red Cato è re red catuai and yellow Cato é yellow catuai.

Catuai is widely grown in the vast areas of Central and South America, including Brazil. Kaduai also has the difference between red fruit and yellow fruit, and red fruit wins more often than yellow fruit. Kaduai, Kaddura, New World and bourbon are the four main varieties of coffee in Brazil.

The state of Esp í rito Santo is a famous coffee producing area in Brazil, which is located in southeastern Brazil. The average elevation of the plateau is between 1101200 meters. It has perfect climatic conditions and is very suitable for growing Arabica. The coffee beans produced here are full-bodied, delicate and balanced in acidity, soft and smooth on the palate, with aromas of caramel and chocolate yellow fruit.

Knowledge: Arabica (Arabica) is one of two very important varieties in the commercial coffee industry, and another important variety is Robusta

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