What are the main types of coffee beans

[Catuai Kadu loves Katu Aica Aica Dewey]

(Caturra Kaddura and Mondu Novo New World artificial hybrid coffee variety. 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 Columbia, a Colombian variety, is a hybrid of robusta and Arabica species as Colombia develops to 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 original 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. )

[Geisha (Central America) Rosa Geisha]

(Geisha is a kind of coffee endemic to Panama. In recent years, it has been known as the "boutique queen" in just a few years. It can be regarded as the treasure of Panamanian coffee. At present, the output is low and the price is high. Coffee farmers claim to have only discovered it in recent years, but this is not the case. Geisha not only appeared in Panama as early as 1960, but many cultivation units in Panama also have many seeds of Geisha. Willem Boot predicts a significant increase in the number of Geisha coffee varieties in Panama in five years' time, and advises roasters not to rush. In 1931, it was found in southwestern Ethiopia, where there are many different names, such as Gesha. It was imported to Kenya in 1931 and 1932 under the name of Abyssinian and Geisha respectively. In 1936, Kenya took the harvested Geisha seeds to Uganda and Tanzania for planting. In July 1953, Tanzania sent its offspring to Costa Rica, leaving the mother tree in its own country. In 1960, Geisha was formally cultivated in Panama through CATIE. Geisha has a good aroma, sweet and clean finish, distinctive fruit flavor, with bright sour fruit flavors, such as tamarind, mango and papaya, which are very supple and can be compared with Ethiopian water-washed beans. )

[Java Java]

(Robusta) is mainly distributed in African countries such as C ô te d'Ivoire, Angola, Madagascar, Philippines, Vietnam and Indonesia (Java). It belongs to lowland cultivation, which is resistant to high temperature, drought, rain, insect pests and strong adaptability. it can grow very well on flat land, and harvesting does not necessarily need manual work, but can be carried out completely by vibration machine. There are two types of Robusta coffee that we often come into contact with: A.P. Robusta and W.I.B. Robusta. Except for W.I.B. The granules are larger and the others are smaller. The biggest difference lies in the processing after harvest, so there are some differences in appearance, aroma and taste. )

[Jember Ren Ma]

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.