Introduction to the characteristics of Coffee Coffee

Ren Mo (Jember, or S795), which is a relative Typica variety brought to Indonesia via India. Jember originated in Ethiopia. It may have been developed before leaving for India and finally Indonesia in Yemen. It is commonly referred to as the variety by Indonesian farmers as Jember, because this is their distribution of Jember coffee in Indonesia's second largest city, located in Surabaya, East Java, a member of the research center. We still know a lot about S795/Jember. Through our cuppings coffee from Sulawesi, we can distinguish between different sugar browning notes caramel, maple syrup and brown sugar itself. )

[Maragogype Marago Rippi Elephant Bean]

A mutant of the tin species found in Brazil. A place called Maragogype in Bahia in Brazil found that beans are so large that they are called elephant beans. The taste is mild with slightly sweet and sour taste, and it is not easy to bake. Shallow baking is recommended, as deep baking will not show its characteristics. The output is very small. )

[Pacamara Pacamara]

(hybrid of Elephant Bean and Pacas)

[Pacas Pacas]

Pacas Pacas (a mutant of the Bobang species) found in El Salvador in the 1950s. Caturra and Bourbon were mixed.) )

Ruiru 11 Ruilu 11 (small seed coffee Rui Lu 11 (ruiru11)) is a F1 variety bred by multiple crosses between bitter rot resistant (cbd) varieties rumesudan and rust resistant (lrd) varieties Katimo (catimor) F3 and F4 used by Kenya Coffee Research Institute and national superior varieties SL28 and SL34. The variety has high yield, dwarf, many branches and resistance to rust. It aims to improve disease resistance and increase production capacity, but the flavor is not good. )

SL28, a Kenyan native species, was created by Scott Laboratories in 1930, or 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 (bourbon variety improved by 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. )

Tekisic Tex (Tekisic) is a dwarf mutant of bourbon varieties that produce excellent quality. Unlike Caturra,Pacas or Catuai, Tekisic varieties maintain a large distance between internodes, so they are lower than the high-yielding varieties of the above-mentioned varieties. This is an excellent quality conducive to production. Farmers who have developed this variety in El Salvador and have grown in Guatemala and Honduras are consciously committed to maximizing the potential of their farms. Like classic conservatives, Tekisic branches are poured at a 45-degree angle and the size of soybeans tends to be small and chubby. Tekisic produces a special aroma with layered acidity and a unique heavy taste. The sweetness of this coffee is intense, turning brown to sugar like caramel and brown sugar.