The proportion of coffee powder to water in the variety of fine coffee.

Produced in Brazil and is a hybrid of Bourbon and Sumatra. Strong environmental adaptability, resistance to diseases and insect pests, high yield. Trees up to more than three meters high should not be harvested, the taste is more balanced, the taste is close to the traditional varieties.

Catuai Cadouille

It is an excellent variety, which is suitable for the severe climate at high altitude and has high yield. it was first produced in Brazil, is a hybrid of caturra and mondu nove, and is now widely cultivated in Central America. However, its harvest life is relatively short, only ten years. The acidity is good, but the taste is poorer and less mellow than mundu nove.

Pacas Pacas

There are two theories about its origin: one is that it is just one kind of cattura, and the other is that it was discovered by a farmer in El Salvador named pacas. Pacas is more suitable for growth at high altitude and has high yield and strong disease resistance, which is better than bourbon species. The most important features of the taste are bright acidity and moderate mellow.

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 original 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 Giza

In the past five years, geisha coffee has been one of the most concerned focuses in the industry. It is considered to be the coffee with the richest flavor and the most delicate aroma. Spread from the small town of geisha in southern Ethiopia to Costa Rica and then to Panama, the tree is very tall and has beautiful slender leaves. The bean body is also slender and of excellent quality than other species and is only produced in areas with high elevations. Geisha displays aromas of strawberry, citrus and mango, with excellent purity and high sweetness.

SL 28

This Kenyan native species was created by Scott Laboratories in 1930, known as 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

The bourbon variety was improved in the 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.