What is the difference between Kadura and Kaduai coffee? Is Kadura an Arabica species? What are the characteristics of Kaduai coffee?

"Kadura" and "Kaduai" are two varieties under Arabica's "banner". They may not be as famous as iron pickup, bourbon, rose summer and other varieties, but they are the popular fried chickens that most coffee farmers compete to grow. Whether it is a large manor like emerald or Alida, or other small producing areas, you can see these two beans almost everywhere. Not to mention anything else, nearly one-third of the products on the bean list on Guangqian Street are made up of these two brothers. It is enough to see that they are all important roles to be underestimated.

So today, Qianjie will come to share with you what kind of charm the two varieties Kadura and Kaduai have that can make farmers crazy about it!

Caturra Caturra was discovered in a coffee plantation in the Brazilian state of Minas Gerais between 15 and 18 in the 18th century. It is a genetically mutant variant of Bourbon. Due to the genetic mutation, the plant will be much smaller than other Bourbon plants. As the difference in size from the surrounding plants became wider and wider, it was not long before people discovered it. Because of its small size, locals named this new species after "Caturra". In Guarani, Caturra means "small", but in addition, it also has the nickname "Nanico". It was precisely because of its small size that Kadura had an absolute advantage, so that it later became an inseparable coffee giant in Central and South America! In particular, Colombia, nearly half of the country's production comes from Kadura.

The advantage of making Kadura a "giant" may be more "vulgar" than everyone thinks. Although the flavor is excellent, it is secondary (yes, but small). The main reason is the high yield and easy planting! Due to the small size of the plants, Kadura can have a higher planting density than other varieties in the same field. Higher density means higher production capacity, and output will naturally increase accordingly. At the same time, Kadura's secondary branches are closely spaced, which means that Kadura can bear more fruits in the same space (Kadura's branches are often broken as a result). Higher planting densities and closer fruit intervals will yield more Kadura than conventional varieties. So this has become the reason why many coffee farmers are willing to plant it! Compared with the taste of coffee, production is more important for most coffee farmers.

Let's talk about Kadura's "good seed"! As we all know, most Arabica species are relatively "delicate". They are not sun-resistant and are more suitable for planting in shaded environments. Kadura is different! It can withstand the sun, and even if its entire body is exposed to the sun, it can thrive and bear fruit. As a result, Kadura can be grown in more places than most other Arabica species. Because of this, coffees such as Kadura that can withstand direct sunlight have a unique name-"Sun Coffee."

Combined with the above two points, coupled with the excellent flavor of Kadura itself, Kadura has become the variety grown by most Cannon and is one of the main varieties grown in Central American production areas. Because of this, it is often used as a "benchmark" for testing new varieties. Its only shortcoming is that it has weak disease resistance and is more prone to disease and wither. It is worth mentioning that Kadura, like Bourbon, is also divided into multiple colors, including "red","yellow" and "purple." Just more than ten years after Kadura was discovered, the Instituto Agronômico (IAC) in Campinas began cross-breeding coffee varieties in order to obtain better coffee varieties, and Kadura is one of the main experimental subjects in the work. Finally, through years of research and experiments, an ideal series of varieties were finally bred. And it is another protagonist I want to share in this article-Kaduai.

Catuai is a hybrid between Cadura and the New World and was released in Brazil in 1972. (New World Mundo Novo, the New World is the result of a natural cross between two ancient varieties of bourbon and ironpica. It was first discovered in Titminiros in São Paulo, Brazil in 1943.) At first, the variety was numbered "H-2077", but later people named it "Catuai." In Guarani, Catuai means "very good". And this is indeed the case. As a mixed second generation, Kaduai not only inherits Kadura's high-quality characteristics such as small size, high yield, and ability to withstand sun exposure, but also has relatively higher disease resistance. So when Kaduai was released in Brazil, it was immediately widely planted there and became one of the main varieties in the area.

Kaduai then spread from Brazil and was planted in Guatemala, Costa Rica, Panama and other places. For example, the sun-dried beans from Qianjie Alida Estate in Qianjie Bean List are the varieties of Kaduai. Similarly, Kaduai is also divided into "red" and "yellow"~

What are the flavors of Kadura and Kaduai? Both varieties have good flavor performance, but they both have certain requirements on the altitude at which they are planted. When planted at a lower altitude, their flavor will be slightly inferior to that of other Arabica species planted at the same altitude. When planted at a higher altitude, their flavor will be perfectly displayed and will be better than most varieties.

Therefore, the flavors tested in the Qianjie Cup are good. The Kadura and Kaduai selected for the bean list are all grown at relatively high altitudes. For example, Front Street Arida Estate Kaduai, Front Street Rations Colombia Huilan (Kadura), Front Street Jade Estate Diamond Mountain, etc. Among them, Qianjie likes Diamond Mountain in Jade Manor. It is made of Kadura and Kaduai. It has a very soft acid and a slight fermentation aroma from the sun.

Front Street Coffee: Emerald Estate·Diamond Mountain Country: Panama Production Area: Poquet Elevation: 1,500 - 1,600 meters Variety: Kadura, Kaduai Processing method: Sun-brewed Flavor: citrus, honey, cocoa, fermented aroma

In the cup test, Qianjie tasted the round, sweet and sour taste of citrus and berries, the honey-like texture, some cocoa and fermentation aroma, and the oolong tea-like finish from this coffee bean. It was very good ~

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