Costa Rican Mozart Coffee H1 beans History Story hand-brewed Mozart Coffee

Costa Rican coffee has always been a favorite of guests on the front street. The musician series is even better, and the Mozart coffee variety from Tara Sukanette Manor is H 1. So how on earth did the H1 coffee bean come from?

According to the world coffee research, H1 coffee from Central America has very high yield and good quality potential. It is very suitable for agriculture and forestry. H1 is a small coffee tree with green leaf tips. The size of coffee beans is medium to high.

T5296 x Rume Sudan Red

Genetic information description: F1 hybrid (infiltration) history

The first generation (F1) hybrid was derived from the cross between rust resistant T5296 and Ethiopian local variety Rum Sudan. Centroamericano is resistant to coffee leaf rust and has a very high yield (22-47% higher than the standard variety in Central America in breeding evaluation). Centroamericano has also been shown to have excellent cup quality potential when well managed at high altitudes. It was released to farmers in Central America in 2010.

The variety was created by consortia including the French research institute CIRAD, the Regional Network of Central American Coffee institutions (PROMECAFE) and the Costa Rican Coffee Gene Bank (CATIE). F1 hybrids in Central America are part of breeders' efforts to increase the genetic diversity of varieties in the region because traditional American varieties are severely genetically restricted.

In general, F1 hybrid parents are selected to be genetically distant from each other; this distance maximizes hybrid vigor, which translates into high yield and overall vigor (for example, tolerance to frost) without reducing cup quality or disease resistance. There are only a few F1 hybrid coffee varieties in the world, most of which have been developed in the past 10 years and have not been sold to farmers until recent years.

Centroamericano H1 is a cross between Sarchimor T5296 and Rume Sudan. It is praised for its rust resistance and nearly 30% higher productivity than Caturra or Catuai, but they have all the precious flavor features that Costa Rican researchers first observed, testing early clones of F1 plants on experimental plots in ICAFE. ICAFE recommended this variety for Turrialba's native land, 4 where Aquiares Coffee achieved great success by using Central American coffee as part of its shade coffee agroforestry system.

So all Central American genes are Timor Arabica coffee, Timor Robsta coffee, mutated Costa Rican bourbon and wild rum sultan.

Qianjie uses a medium-shallow baking method to highlight his sweetness, using a segmented extraction method: first, use 30 grams of water to fully wet the powder and stew it in the shape of a hamburger for 30 seconds, and then cook in the second stage. The second stage of water injection in 55 seconds to 125 grams. Stop and wait for the water level to drop. In the third stage, the water is added to 225 grams at the timer of one minute and 40 seconds, and the total extraction time is 1 minute and 56 seconds.