What are the coffee beans for fine coffee learning?

With regard to the cultivation of crops, seed selection is a very important factor. Every year, agronomists are studying higher quality and higher yield varieties of wheat, soybeans, and corn, as well as how to make apples more delicious, beautiful and resistant to diseases and insect pests. In fact, the same is true of coffee. The quality and taste of coffee are determined by the quality of the varieties.

Coffee trees are generally divided into three categories: Arabica species, Robesta species and Liberika species.

In fact, at present, there are hundreds of coffee tree species on the earth, and nearly 100 Arabica species alone, but when it comes to fine coffee, only Arabica beans can be called fine coffee. But it is not that all Arabica species belong to fine coffee, because with the trend of variety improvement in recent years, many excellent Arabica species are growing less and less because of their low yield and resistance to diseases and insect pests. It was gradually replaced by some new and improved species. But the production of real boutique coffee depends on excellent Arabica tree species. Here are several major Arabica species.

Typica Tippie truck

Tippika originated in the coffee region of Ethiopia more than a century ago, which is probably the oldest coffee tree species. It was brought to Central America by French naval officers in the 18th century, and later gave rise to Jamaican Blue Mountain, San Ramon, Pache, Villalobos, Java and Jember and so on. Tippica has a low yield and is not resistant to leaf rust, with long, bronzed leaves and long oval beans, with a unique flavor, especially in sweetness, purity and mellowness.

Bourbon wave side species

Belongs to a variety of Tippika. The name comes from the small island of Bourbon in the Indian Ocean (now known as Easter Island) and from the Bourbon dynasty in France. Although the output is 20-30% higher than that of Tipickup, it is still low. The bean shape is small and round, and the leaves are wide and turquoise. The bourbon species can be divided into red, orange and yellow fruits according to the difference of fine species. It has good acidity and a well-balanced taste.

Maragogype Malago Gippe

First found in Brazil, it belongs to the variety of the Tippica family in Ethiopia, which has an increased number of trees, large leaves, and extremely large bean grains, but low yield. Because the beans sell well, it is favored by part of the market. Over the past century, its cultivation has been extended to Central America, and its taste varies from high mellow and rich flavor to floral and citrus flavor.

Villalobos Villai Lubus

Produced in Costa Rica, is a variety of Tippica, like Tippica, the angle between the branch and trunk is 60 degrees, and the leaves are bronze. It grows particularly well at high altitudes, has strong wind resistance, can grow in poor soil, and grows better under shade trees. The most striking feature of the taste is its excellent sweetness and beautiful acidity.

Villasarchi Vera Saatchi

It's a bourbon hybrid improved in the Costa Rican town of sarchi. The branches have a 45-degree angle on the trunk and the leaves are bronzed. Shade tree planting and the application of a very small amount of pesticides and fertilizers make it an excellent organic coffee. Elegant acidity, delicate fruit flavor and beautiful sweetness.

Caturra Katura

Produced in Brazil, is a high-yield bourbon variety. The tree is taller than bourbon, the bean grain is small, the yield is high and it is resistant to leaf rust. Now its planting area is gradually expanding from Brazil to Colombia, Costa Rica and Nicaragua. Bright acidity, medium to low alcohol, but slightly inferior to bourbon in purity and sweetness.

Mundu nove Mondonovu

Produced in Brazil and is a hybrid of Bourbon and Sumatra. Strong environmental adaptability, resistance to diseases and insect pests, high yield. Trees up to more than three meters high should not be harvested, the taste is more balanced, the taste is close to the traditional varieties.

Catuai Cadouille

It is an excellent variety, which is suitable for the severe climate at high altitude and has high yield. it was first produced in Brazil, is a hybrid of caturra and mondu nove, and is now widely cultivated in Central America. However, its harvest life is relatively short, only ten years. The acidity is good, but the taste is poorer and less mellow than mundu nove.

Pacas Pacas

There are two theories about its origin: one is that it is just one kind of cattura, and the other is that it was discovered by a farmer in El Salvador named pacas. Pacas is more suitable for growth at high altitude and has high yield and strong disease resistance, which is better than bourbon species. The most important features of the taste are bright acidity and moderate mellow.

Ethiopia Heirloom Ethiopian native species

There is no complete scientific research on this, but there are about 1000 varieties derived from Ethiopian native species, which later spread to Yemen, India, Indonesia and South America. Among them, Tippika is one of the descendants of the original species. Ethiopian native species are very rich in flavor, with characteristics ranging from elegant floral (typical jasmine) to citrus (typical lemon), as well as chocolate and wild berries.

Geisha Giza

In the past five years, geisha coffee has been one of the most concerned focuses in the industry. It is considered to be the coffee with the richest flavor and the most delicate aroma. Spread from the small town of geisha in southern Ethiopia to Costa Rica and then to Panama, the tree is very tall and has beautiful slender leaves. The bean body is also slender and of excellent quality than other species and is only produced in areas with high elevations. Geisha displays aromas of strawberry, citrus and mango, with excellent purity and high sweetness.

SL 28

This Kenyan native species was created by Scott Laboratories in 1930, known as SL for short. Agronomists wanted to find a pest-resistant and high-yielding bourbon, Yemeni mocha or Tippika, and experimented with SL28, but the yield was small. Its leaves are broad and bronzed, which some people think is also influenced by Sudanese and Ethiopian species, characterized by extremely strong citrus flavors, rich and balanced flavors, and high sweetness.

SL34

The bourbon variety was improved in the Scott laboratory in the 1930s. Good quality can still be grown at middle and high elevations, with bronze leaves and serrated edges, closer to Tippica, and resistant to heavy rainfall even at high altitudes. The taste is characterized by obvious citrus aromas, strong palate, and beautiful sweetness in a pure finish.