Natural variety of bourbon: Kaddura

If you often look at the contents of coffee, you may see such names as bourbon / bourbon bourbon, yellow bourbon yellow bourbon, Kaddura Caturra, Kadouai Catuai, iron pickup Typica and so on. In fact, these are different varieties of Arabica coffee, people who are not clear may be somewhat confused, in fact, I am not a botanist or any coffee expert, so like everyone else, I am a little confused, confused and not afraid. So to learn, thank the omnipotent network for providing us with a lot of resources, so access to part of the information, slowly share with you.

Kaddura (Caturra), a natural variety of Arabica variety bourbon, was discovered in Brazil in 1937. Its tree is not as tall and shorter as bourbon. Due to inheriting the blood of bourbon, the resistance is relatively weak, but the yield is higher than that of bourbon. Although found in Brazil, Kaddura is not suitable for growing in Brazil, so it is not planted on a large scale in Brazil, but is popular in Central and South America, such as Colombia, Costa Rica and Nicaragua. Kaddura is widely planted in Brazil.

Compared with these botanical characteristics, people may be more concerned about the taste of Kaddura. At the site where Kaddura is planted, the higher the altitude, the higher the quality, but the corresponding yield is also less. When Kaddura is slightly roasted, the sour aroma is obvious and the whole is bright, and the sweetness can be very good with proper treatment, but the mellowness of coffee is relatively low compared with bourbon, and the cleanliness of the taste is a little less.

Kaddura usually has red berries, but there are very few areas with yellow Kaddura, such as Hawaii, where there are very few yellow Kaddura.