Varieties of coffee trees

1.5 Coffee variety improvement of Arabica varieties

Among Arabica coffee beans, there are traditional varieties that are very close to the original, as well as mutants or hybrids mated with Robusta. Coffee variety improvement is not only limited to the fight against diseases and insect pests, but also the pursuit of a steady stream of harvests.

1. Varieties of Arabica species

Coffee belongs to the evergreen shrub of the genus Coffee of Rubiaceae. The three original species, Arabica, Robusta and Liberica, which I have mentioned earlier, where are the so-called "families, genera and species" classified in biological classification? In terms of biological classification, from top to bottom, it is divided into "realm, phylum, class, order, family, genus and species", and the lower part of "species" is subdivided into three stages: "secondary species, variety and variety".

Arabica coffee is generally believed to be native to the Ethiopian plateau and then widely distributed in the tropics. After repeated genetic mutations or breeding, many varieties have been derived. Now, it is said that there are more than 70 varieties of Arabica coffee alone.

In terms of variety improvement, it is of course understandable to pursue the improvement of disease resistance, yield, and environmental adaptability, but not only has not been given enough attention to the taste of coffee, on the contrary, it is suspected of "abomination." because the improvement of output that most coffee-producing countries value most, the improvement of the quality of coffee taste can only be ranked in the secondary position.

This tendency can be seen in the direction of the coffee market. The market pays more and more attention to high-quality coffee, that is, high-quality coffee. Coffee producing countries and coffee consuming countries are actively introducing new coffee evaluation standards. Coffee that is well received and can be bought at a good price are mostly inherent or old Arabica species, such as Typica, Bourbon, Kaddura (mutant of Caturra bourbon) and so on.

Among today's coffee varieties, the inherent varieties have the lowest yield and the worst disease resistance, but their rich taste and flavor are irreplaceable.

The following is an introduction to several major coffee varieties and characteristics.

L Tibica (Typica)

It is the closest variety of Arabica species to the original species, and almost all Arabica species are derived from this. Used to be widely cultivated in Central and South America, its bean shape is long and has excellent aroma and sour taste, but it is not resistant to leaf rust, requires a considerable number of shade trees, and has a low yield (the same as the bourbon "Bourbon" species) and is harvested only once every two years. Colombia used to grow all Tibica varieties until 1967, but now 80% of Murray 90% have changed to varieties with high yield and resistance to direct sunlight (Caladu "Catrra"), or a variety of Colombian "Variedad Colombia".

At present, it is rare to see pure Tibica coffee in the Colombian coffee market.

L bourbon (Bourbon)

Tibica coffee is the best second species closest to the native species of Arabica, while bourbon is the second species caused by the mutation of Tibika coffee. These two kinds of coffee are the oldest varieties of coffee in existence.

Bourbon coffee was transplanted from Yemen to eastern Madagascar in East Africa and to the island of Bourbon in the Indian Ocean (now Reunion). It was then taken by the French to the colony of Brazil.

Bourbon coffee is characterized by small particles, but the bean body is round, most of them are dense, so the central line is S-shaped.

The output of bourbon is 20% more than that of Tibika, but it is "negligible" compared with other high-yielding varieties, and it is only harvested once every two years, so it is gradually replaced by other varieties.

Bourbon hybrids and mutants such as Mondonovo "Mundo Novo" and Kaduai "Catuai" have high quality coffee aroma and alcohol thickness, and all have the characteristics of Tibica.

L Kaddura (Caturra)

Kaddura (Caturra) is actually a mutant found in Brazil; coffee trees are low in height, beans have small grains, but are high-yielding and resistant to leaf rust. The disadvantage is that it can only bear fruit every other year, that is, it can be harvested every two years. The quality of coffee is good, but it needs careful care and adequate nutrients, and the relative planting cost is higher. It is suitable for planting in the middle and high land with an altitude of 450m-1700 m and an annual rainfall of 2500Mel / 3500cm. It is characterized by rich sour taste and strong astringent taste.

L Mondo Norwood (Mundo Novo)

The bourbon species found in Brazil are naturally mated with Sumatra. This variety has high environmental adaptability and resistance to leaf rust. Although it is a high-yielding variety, the growth rate is slow and the bean grain is too large. The tree height of more than 3 meters is its disadvantage (this height is higher than the height that can be reached by the picker and cannot be planted in areas required by mechanical picking). The branches at the top of the coffee tree must be trimmed every year. It was widely planted in Brazil around 1950 and is now the main variety of Brazilian coffee with Kaddura (Caturra) and Kaduai "Catuai".

Mondonovo had a good balance of sour and bitterness, and his taste was close to the original variety, so he was widely expected at the beginning of the market, and named it "Mundo Novo" (meaning New World).

L Kaduai (Catuai)

The mating breed of Mondo Novo and Kaddura. This variety has high yield and strong environmental adaptability, and the tree height is high (because the Mondonowo tree is too high, it is difficult to harvest, so it mated with Kaduai, which is the height of the ground tree). Unlike Kaddura, Kaduai bears fruit year after year. Although it also needs careful care and adequate nutrients, it has a strong ability to resist diseases and insect pests, and in the face of strong wind and rain, the fruit is not easy to fall to the ground. Only the result period is short, about ten years, is its biggest weakness. Mainly grown in vast areas between Colombia and Central America.

The flavors of Kaduai and Mondonowood are monotonous and lack mellow thickness.

L Marago Gippe (Maragogype)

It is a mutant of Tibica found in Brazil. The beans are large and need to be filtered with a sieve of more than 19. The taste is a little poor, but the beans have a good appearance and sell well, so they are favored by some markets. Its tree height is higher, so its yield is lower.

L Kent (Kent)

Indian coffee varieties have high yield and strong resistance to diseases and insect pests. It is considered to be a hybrid between Tibica and other varieties.

L Amaret ou (Amarello)

Generally speaking, the coffee fruit turns red when it is ripe, but the fruit of this coffee variety turns yellow when it is ripe (Amarello comes from the modern Latin Amarellus, meaning "yellow"). The tree is high and the yield is high.

L Cartimo (Catimor)

It was first produced in Portugal in 1959 when it was mated with a mutant of the bourbon species, Kaddura, with a leaf rust-resistant Timor (a hybrid of Arabica and Robsta). It is a high-yielding commercial variety with the best growth length and the highest yield. The height of the tree is low, and the fruits and seeds of coffee (raw beans) are too large. There are quite a lot of new varieties derived from Katimo. generally speaking, the varieties of the Katimer series are strong and adaptable to the environment, but in terms of taste, the low-real-estate Katimo is not far different from other commercial varieties. However, Katimo, which is produced in the highlands above 1200 meters above sea level, is obviously weak compared with Bourbon, Kaddura and Kaduai.

L variant Colombia (Variedad Colombia)

A highly disease-resistant variety produced by mating between Cartimo and Kaddura. Resistant to direct sunlight, and can be short-term harvest. Colombia began to grow widely in 1980, replacing the previous inherent variety, Tibika, as the main variety. Generally speaking, Arabica coffee trees, represented by Tibica, need to plant shade trees as shade trees, but the mutant Colombia with 1 scarp 4 Robusta pedigree does not need sunshade trees and can be harvested all year round, but in recent years, it may be the use of chemical pesticides that cause coffee beans to taste calcareous acid.

Phenol, similar to the odor of iodine. Compared with the inherent varieties, the use of deep roasting "Full city roasting" can be clear at a glance, the general coffee beans after deep roasting, the bitterness will increase. The sour taste weakens. After the second bursting of the mutant Colombia, the sour taste will increase sharply.