The types of coffee beans vary widely. Typical Kaddura and Kaddura distinguish who is better.

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Front Street-Kadura Kaduai Variety Introduction

[Cadura]

Cardura is a single-gene variant of Bourbon, discovered in Brazil in 1937, with better productivity and disease resistance than Bourbon, and shorter trees for easy harvesting, but with the same problem of productivity fluctuations every two years as Bourbon. However, its flavor is comparable to or slightly worse than bourbon beans, and more importantly, its adaptability is super strong, it does not need shade trees, and it can also be vibrant under direct sunlight. It is commonly known as Sun Coffee, which can adapt to high density cultivation, but it must be more fertilized and increase costs. Therefore, the acceptance of coffee farmers in the early stage is not high.

Kadura is suitable for planting in high altitude areas from 700 meters to 1700 meters. It has strong altitude adaptability, but the higher the altitude, the better the flavor and the lower the production capacity. This is the fate of fine beans. Some scholars call Kadura a dense and exposed version of Bourbon, which is to the point. There are also varieties of yellow Caturra Amarello in Central and South America, but they are not as popular as yellow bourbon.

When Kadura is lightly roasted, the sour aroma is obvious, and the overall brightness is bright. If it is properly processed, the sweetness can be very good, but the alcohol content of coffee is relatively low compared with bourbon, and the cleanliness of the taste is a little lacking. Kadura is usually a red berry, but there are rare areas where yellow kadura is grown, such as Hawaii, where yellow kadura is rarely grown.

Catuai:

"Catuai" Kaduai is a hybrid of the New World and Kadura, which can be described as a mixed second generation. It inherited the advantages of Kadura's low tree body, helped to inherit the advantages of Kadura's low tree body, changed the shortcomings of the New World, and also made up for the weakness of Arabica fruit. The result is solid and not easy to fall in case of strong wind. The biggest regret is that its overall flavor is slightly more monotonous than Cadura.

In the 1950s and 1960s, it was discovered by the Brazilian Agricultural Research Institute. One said it first appeared in the late 1940s. The breed name Catuai comes from a vernacular meaning "very good." As a member of the Arabica family, Catuai is relatively prolific.

The plant is relatively short, and the angle between the lateral branches and the main branches is small. In addition to higher yields, coffee cherries do not fall easily after ripening, and their ability to resist wind and rain is also another outstanding advantage of this species. Loved in stormy regions. In addition, adequate fertilization and care are required. Catuai can adapt well to various altitudes, and when planted above 800m, the performance in the cup will be better.

Fruit colors are red and yellow. Red catuai and yellow catuai.

Knowledge: Arabica coffee is believed to originate from the Ethiopian plateau and is widely distributed in tropical regions. After repeated mutation and breeding, many varieties have been derived.

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