Boutique Coffee introduced in Santo Domingo Coffee Manor, Dominica

Catuai kadu (caturra kadura and mondunovo new world artificial hybrid coffee varieties. Caturra trees are short and mundonovo trees are tall, so it is easier to harvest them after mixing. Sweetness performance was similar to cattura, and fertilization techniques were strongly correlated. High planting density, proper fertilization can have high productivity, tree resistance, can resist wind and rain damage, harvest period is only 1 year, but the disadvantage is short life span, only 10 years.)

Caturra (mutant of bourbon). It was first discovered in Brazil and commercially cultivated in Minasgerais, Brazil, in 1937. Caturra has a sour taste of lemon or citrus, and is not as sweet as typica and bourbon, because the sweetness of caturra depends on the number and dosage of fertilizer applied by the grower. It has high productivity, but it must be continuously fertilized and pruned to maintain productivity, so the tree is short and branched. Although the production capacity has increased, the yield is still limited due to the harvest period of 2 years and the high cost of care.)

Colombia Colombia (also known as variedad Colombia), a Colombia variety, is a mixture of Robusta and Arabica species developed in Colombia to control disease and improve yield. Over the past few decades, versions of Colombia 10 have been developed known as f1f10. The f10 bond, also known as Castillo, is considered 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 Colombia variety of coffee to be found with great sweetness and flavor transparency.)

ethiopiaheirloom Ethiopian native species (there is no complete scientific documentation of this species, but there are probably more than 1000 varieties derived from Ethiopian native species, which have since spread to Yemen, India, Indonesia, and South America). Among them, Tipika is one of the descendants of the original species. Ethiopia's native species are very rich in flavours, ranging from elegant floral (typically jasmine) to citrus (typically lemon), chocolate and raspberry depending on how they are processed.)

geisha (centralamerica) rose summer geisha (geisha is a coffee species unique to Panama, in recent years in the fine coffee shine, ask the market in just a few years, there are "fine queen" said, can be regarded as the treasure of Panama coffee, the current production is low and the price is high, coffee farmers claim to be discovered in recent years, but this is not the case, geisha not only as early as 1960 has appeared in Panama, and Panama many domestic breeding units also have many geisha seeds, Willemboot predicts a surge in panamanian geisha coffee five years from now and suggests roasters don't rush. It was discovered in 1931 in southwest Ethiopia, where it is known by many different names, such as gesha. In 1931 and 1932, it was imported into Kenya under the names Abyssinian and Geisha respectively. In 1936, kenya took its harvest of geisha seeds to uganda and tanzania for planting. In July 1953 Tanzania sent progeny trees to Costa Rica, leaving the mother plants in its own country. In 1960, geisha was officially cultivated through catie Panama. Geisha has a nice aroma, sweet and clean finish, character, fruity taste with bright fruit acidity such as tamarind, mango, papaya, very soft taste, characteristics comparable to Ethiopian washed beans.)

Java (Robstaro Basta) variety, mainly distributed in African countries such as Cote d'Ivoire, Angola, Madagascar and other African countries, Vietnam and Indonesia (Java) and other places. It belongs to lowland cultivation, high temperature resistance, drought resistance, rainy, insect pests, strong adaptability, can grow very well in the flat, harvest does not necessarily need artificial, can be completely carried out with vibration machines. Robusta coffee, which is more commonly used in blending, has two main types: a.p.robusta and w.i.b.robusta. Except w.i.b. particles are larger, the rest particles are smaller. The biggest difference lies in the processing after harvest, so there are certain differences in appearance, aroma and taste.)

Jember Ren Mo (jember, or s795, which is the opposite of the typica variety brought via India to Indonesia. Jember originated in Ethiopia. It may have been developed before departure to India and finally Indonesia in Yemen. It is commonly referred to as a variety by Indonesian farmers as jember, as this is where they distribute jember coffee in Indonesia's second largest city, Surabaya, a member of the Research Center located in East Java. We still have a lot to learn about s795/jember. Through our cupings of coffee from Sulawesi, we were able to distinguish between different sugar browning notes caramel, maple sugar and brown sugar itself.)

maragogype maragogype (a mutant of the ironskin species found in brazil). In bahia, brazil, maragogype is the name given to elephant beans, which are found in extremely large grains. It tastes mild and slightly sour, and it is not easy to bake. Light baking is recommended, because deep baking will not show the characteristics. Production is low.)