Coffee Encyclopedia SCAA Ancient Coffee Variety types Taste introduction and differentiation

Coffee has more than 100 coffee varieties, the more common coffee are: Arabica, outstanding personality, unique flavor, is the main boutique coffee, mainly used for coffee shop operations and high-end coffee market supply;Robusta, rough flavor, high caffeine content, not a boutique coffee, often used for instant coffee processing and Italian coffee mixed beans.

Ethiopia Typica and Yemen Bourbon are the oldest coffee varieties known so far. Many Arabica variants have been derived from their original places of origin transplanted to Central and South America and Asia. Arabica coffee cultivated in Yunnan Province of China belongs to one of Typica variants, and Bourbon variants exist in other regions.

Here are some on Typica and Bourbon：

Typica: Ethiopia's oldest native variety, all Arabica derived from Tibica. Tiebika has bronze top leaves, oval or thin pointed bean body, elegant flavor, weak constitution, poor disease resistance and low fruit yield. Jamaica Blue Mountain, Sumatra Mantning, Hawaii Kona and other excellent estate beans belong to Tibika.

Bourbon: Early (coffee prehistoric) variant of tibeka transplanted to Yemen, bean-shaped from thin pointed to rounded. In 1715, France transplanted the round beans of Yemen mocha to Bourbon Island on the east coast of Africa (renamed Reunion after the French Revolution) before it was named Bourbon. Bourbon beans were introduced to Brazil and Central and South America in 1727, and Yemeni mocha was transplanted to St. Helena Island (where Napoleon was later imprisoned) in 1732. Bourbon is the winner of the American Fine Coffee Cup test.

One of the characteristics of Tibika is that the top leaves are bronze.

gene mutant

Bourbon Pointu: Discovered in Bourbon Island in 1810, the bean body has changed from round to pointed, with only half the caffeine content; but the quantity is small and weak, and it is extremely precious (mostly cultivated in the laboratory).

Maragogype (or Elephant Bean): The best-known variety of tibeka bean, first discovered in 1870 in the Maragogype bean-growing region of the northeastern Brazilian state of Bahia, the bean is at least three times larger than the average Arabica, hence the name. The flavor of elephant bean is bad at low altitude, but it is better at high altitude, with mild sour taste and sweet fragrance.

Geisha: A derivative of the Tibika family, Geisha was exported from the Geisha Mountains in southern Ethiopia in 1931, and after many countries became unknown, it was transplanted to Panama in the 1960s, and it began to win frequently in cup competitions in 2005.

Kenya "SL28" and "SL34": French and British missionaries and researchers in the early twentieth century in Kenya screening, breeding out of Bourbon lineages, a century has been adapted to Kenya's high concentration of phosphoric acid soil, breeding Kenya's characteristics of sour spirit; top Kenyan coffee are from these two varieties, but transplanted elsewhere is tasteless.

Bourbon Amarello (Yellow Bourbon): A variety of Bourbon endemic to the Brazilian state of Sao Paulo, whose coffee fruits do not turn red when ripe and are orange-yellow. Other local bourbon derivatives were later found to have yellowed skins.

Caturra: A single genetic variant of bourbon discovered in Brazil in the 1950s. Long energy and disease resistance are better than bourbon, and no shade trees are needed; flavor is equal to or slightly worse than bourbon.

Pacas: Bourbon variety found in El Salvador, 1935 El Salvador coffee farmers Pacas transplanted the name Bourbon, to 1956 found that the results are higher than other coffee trees of the same kind, please identify the genetic mutation after identification.

Villa

Sarchi: Bourbon variety first discovered in Costa Rica in the 1960s, often appearing in cup test excellence lists in recent years.

From left to right: Kenya Round Bean, Elephant Bean, Kenya AA

Arabica intraspecific hybrid

Mundo Novo: A natural hybrid of Bourbon and Sumatra tibeka, first discovered in Brazil. High yield, disease and pest resistance, planted in Brazil in large quantities in the 1950s, known as the new hope of Brazil's coffee industry; but the trees are tall and difficult to harvest.

Catuai: A hybrid of New World and Kadura; short trees, wind-resistant, but with a more monotonous flavor.

Pacamara: A hybrid of Pacas and Maragogype, the bean is second only to the elephant bean. It is an excellent variety bred by El Salvador in the 1950s. In recent years, the cup test results are good.

Kent: A hybrid variety of iron pica discovered in India with high yield and disease resistance, but failed to achieve good results in cup tests.

Arabica-robust bean (Interspecific Hybrid)

Timor: Natural hybrid found in East Timor and having 44 chromosomes, closer to Arabica; but bland in flavor.

Catimor: In 1959, the Portugal interbred Brazilian cadura with timo to breed a disease-resistant catimo. However, the flavor is also poor, and it is an important variety of commercial beans at present.

Icatu: Brazilian multi-generation hybrid improved variety, has been in Brazil's "extraordinary cup" top ten.

Ruiru 11: A hybrid variety developed in Kenya in 1985 that emphasizes yield rather than quality. Arabica and stout bean hybrids have so far failed to qualify as specialty coffee; so many specialty fresh roast coffee vendors, such as fresh, do not have them. However, many even imported coffee suppliers, but some of the hybrid beans mixed into the blend beans (Blend) to reduce costs, from the above genetic mutations (whether natural or scientific products), its flavor and specific geographical conditions have a great relationship. Even within the same country, coffee beans produced on different plantations can vary significantly. For example: Jamaica national treasure Wallenford Manor Blue Mountain, more than twice as expensive as Jamaica super high mountain Blue Mountain.