How does Costa Rican coffee taste? Kaduai coffee is a laboratory hybrid.

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Front Street-Costa Rican Carduai Variety Introduction

The varieties cultivated in Colombia are mainly caturra and catuai, and many varieties are derived from the territory. The most famous variety is villa sarchi, which grows especially well in high altitude areas and has strong wind resistance. It can also grow in poor soil and grows better under shade trees. The most notable characteristics are excellent sweetness and good acidity. Costa Rica's coffee technology is very high, whether breeding, cultivation or later processing methods (especially honey treatment) enough for all producing countries to learn from.

Carduai is a hybrid of high-yielding Mondo Novo and short Cardua bred by the Agronomic Research Institute of Sao Paulo State of Campinas, Brazil. This variety is more productive than bourbon, and its small plant size and high planting density (almost twice that of bourbon) are one of the reasons for its high yield. Short plant shape is also conducive to pest control. Its main characteristics are strong, short, and more compact than kaduai. When susceptible to leaf rust.

Kaduai's name comes from gurani multomom, which means "very good." Today, although it is considered good, it has no excellent flavor quality. It has two fruit types, red and yellow, and different countries have many varieties to choose from.

The variety originated from a 1949 cross between Yellow Kadura and Mondo Novo, then known as H-2077. After pedigree selection (selection of individual plants through successive generations) in Brazil, it is released and widely cultivated in Brazil. There are many sub-varieties of kaduai in Brazil, some of which are known for their high yields. The sub-varieties that spread to Central America had lower yields. The Honduran and Costa Rican studies found no significant differences in the yields of kadura and kaduai. It was first introduced in Honduras in 1979 and tested at the Honduran Coffee Institute (IHCAFE).

In 1983, two seed varieties were selected by the Coffee Institute of Honduras and released commercially. Today, kaduai accounts for almost half of all Honduran Arabica coffee varieties. IHCAFE is actively involved in the breeding of kaduai, including the crossbreeding of kaduai with Timor to produce hybrids. Yellow kaduai was introduced to Costa Rica in 1985 and has since been widely cultivated in the country. Introduced in Guatemala in 1970, about 20 percent of the country's production is currently carduai, with negligible production in other Central American countries. Kaduai's short plant size, high planting density and high harvest efficiency partly led to all-sun cultivation in the 1970s and 1980s.

The Mexican Coffee Institute (INMECAF ) developed a similar variety called Garnica in 1960 -61. He's mondonovo crossed with yellow cadura. 1978-79 Trials began in 1989, but INMECAF was disbanded in 1989, before genealogy selection had been completed, and private plantations in Mexico made further selection, but it was difficult to trace varieties.

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

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