Boutique coffee beans: Caturra Varietal of coffee varieties
Variety: Caturra
Relative: red bourbon
Discovery area: Brazil
Growth altitude: more than 800 meters
Type: variant (bourbon)
Most common: Brazil / Costa Rica / Colombia
Mature color: Red
Fruit size: average
Leaf characteristics: wide, short (Like Bourbon)
Simple description
It originated in Brazil, but the acreage was not as large as it is now. Now Caturra is a very popular bourbon variant. Because it is a close relative of bourbon, Caturra inherits the weak disease resistance of bourbon, but the product is higher than bourbon, increasing the yield of 200kg per 100 mu.
Another advantage is that it can be planted with high density, up to 10000 plants per 100 mu (usually about 6000 plants). At the same time, it is also a dwarf plant, which is easy to pick.
In the cup: low mellow, bright, and sweet (low body, bright, with a typically sweet profile).
Contact: Vili Sarchi and Pacas (bourbon variant)
For example:
Nicaragua Los Altos
Colombia La Manuela
Guatemala Finca Vista Hermosa SHB Huehuetenango
Bolivia Machacamarca
Source: black Coffee blog
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Boutique coffee beans: bourbon species of coffee varieties (Bourbon Varietal)
Variety: bourbon related: original species Origin: bourbon Island grows best: 800 meters and above Type: primitive species are more common: suitable for coffee cultivation around the world main colors: red yellow and orange, but mainly red fruit size: common leaves self-characteristics: wide and short special attention: bourbon species native to Bourbon Island or Ethiopia, vulnerable to pests and diseases
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High-quality coffee beans: an explanation of the 10 elements of observing raw coffee beans
The raw bean seller is mainly responsible for grading the coffee beans before selling them to the coffee bean merchant. After the grading is completed, premium coffee beans and boutique coffee beans will be selected, although they will have some defects but do not affect the coffee rating. These defects are not so serious, but they can also cause potential damage to the quality of coffee. Although Cupping is undoubtedly the most definite way to check coffee beans.
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