Introduction of hand-made Cadura Coffee beans Kaddura coffee has a balanced chocolate taste

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Qianjie-Kaddura introduction

There are many producing areas and varieties of coffee, and different varieties have different tastes after different treatment and roasting methods, but they remain the same. Coffee is mainly divided into three categories: Arabica, Robusta and Liberica, also known as the "three native species of coffee".

Kaddura (Caturra) is a natural hybrid of Bourbon, which was further developed and widely cultivated by the Alcides Carvalho Coffee Center of the Agricultural Research Institute (IAC) in the State of Sao Paulo, Brazil. This variety has brought about profound changes to the coffee industry all over the world.

In 1937, IAC received seed samples from northeast Rio de Janeiro, Brazil. In a bourbon-planted coffee tree, a coffee plant with shorter height and shorter node distance has attracted the attention of local farmers. On the surface of the study, Kaddura is a natural hybrid of bourbon, which is derived from the mutation of bourbon single gene.

The single gene that Kaddura mutated controls the distance between the nodes between the branches and the height of the plant. So Kaddura has shorter plants and shorter nodes between branches than bourbon. Short plants are beneficial for coffee farmers to pick, and shorter nodes between branches can produce more fruit. These two factors lead to higher yield of Kaddura than bourbon.

Kaddura usually matures faster and is more disease-resistant than traditional Arabica varieties, so Kaddura is somewhat similar to the high-yield and disease-resistant version of bourbon.

At the same time, like bourbon, Kaddura is well adapted to most coffee growing environments, but performs best in areas with an altitude of 1200 to 2000 meters and an annual rainfall of between 2500 and 3500 millimeters. The higher the altitude, the better the quality, but the lower the output.

In fact, Kaddura is not the only mutant; similar mutants include El Salvador's Pacas (Pacas) and Costa Rica's Vera Saatchi (Villa Sarchi). Genetically speaking, in all cases, this mutation is very similar to bourbon.

The flavor of Kaddura will be different in different producing areas. Costa Rican sun-treated Kaddura has chocolate flavor.

Knowledge: iron pickup old variety, good flavor, good taste, obvious aroma, but weak disease resistance

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