Development History of Coffee Origin Coffee from Coffee Bean Variety and Coffee Origin

Bubang (the second species mutated from Typica) is the closest to the original species as Typica. It was found in Reunion (formerly Bourbon) near Madagascar. It has the same high-quality taste as Typica, like the sour taste of red wine, and the aftertaste is sweet. We can tell from the leaves and bean appearance of coffee trees that Typica and Bourbon,Bourbon have broad leaves, while strong coffee cherries are smaller and denser, so the appearance of beans is smaller and more round than Typica. In Kenya and Tanzania, new artificial varieties "SL28" and "SL34" were produced by artificial mixing of Bourbon progeny, which is famous for its good flavor. Although the seed setting amount of Bourbon is higher than that of Typica, the harvest time is also 2 years, which can be regarded as a variety with low yield. ) [Catimor Katim] (Timor and Caturra hybrid. Was found in Portugal in 1959. The palate is obvious and easy to distinguish, bitter acid with a bit of astringency, and the finish is often salty. It is a high-yield variety with high planting density and strong resistance to leaf rust. [Timor Tim] A hybrid of Arabica and Robbs found in East Timor, but closer to Arabica because its chromosomes are 44 in Arabica rather than 22 in Robusta. Tim has a low sour taste and lacks characteristics. Caturra Kaddura and Mondu Novo New World artificial hybrid coffee varieties.) [Catuai Kadu Aikadu Ekadu]. The tree height of Caturra is shorter than that of Mundo novo, and the improved height is more convenient to harvest after mixing. The sweetness performance is similar to that of Cattura, and there is a great correlation between fertilization techniques. Planting density is high, proper fertilization can have high production capacity, trees are resistant to wind and rain, and the harvest period is only 1 year, but the disadvantage is that the life span is only 10 years. ) [Caturra Kaddura] (mutant of Bourbon. It was first found in Brazil and began to be planted for commercial use in Minas Gerais, Brazil in 1937. The taste is sour with lemon or citrus taste, but it is not as sweet as Typica and Bourbon in sweetness, because the sweetness of Caturra depends on the number and dosage of fertilizer applied by growers, so it has high production capacity, but continuous fertilization and pruning is necessary to maintain production capacity, so the trees are short and branched. Although production capacity has increased, production is still limited because of the two-year harvest period and the high cost of care. Colombia Colombia] (also known as Variedad Colombia, a Colombian variety, is a hybrid of robusta and Arabica species while Colombia has developed to prevent and control diseases and increase yields. In the past few decades, Colombian version 10 has been developed called F1-F10. The F10 bond, also known as Castillo, is considered to be of the highest quality and is now the most common variety in Colombia. Although Colombia can have high acidity levels, it is rare for a pure Colombian variety of coffee to find great sweetness and flavor transparency. [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 native 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.