SCAA interprets Typica and Bourbon of Fine Coffee

There are more than a hundred varieties of coffee, the more common coffee are: Arabica, outstanding personality, unique flavor, is the main force of boutique coffee, mainly used for coffee shop management and high-end coffee market supply; Robusta, rough flavor, high caffeine content, not boutique coffee, often used for instant coffee processing and Italian coffee mixed beans.

Ethiopian Typica and Yemeni Bourbon are the oldest coffee varieties known so far. Many Arabica variants have been derived after they were transplanted from the country of origin to Central and South America and Asia. The small seed coffee cultivated in Yunnan, China is one of the Typica variants, and there are Bourbon variants in other regions.

The above are Ethiopian native species, Rosa ripe beans (Viagra is not available here), Mantenin, Brazil bourbon.

SCAA about Typica and Bourbon:

Typica: the oldest native variety in Ethiopia, all Arabica are derived from Tibika. The top leaf of Tiebika is bronzed and the bean body is oval or thin in shape; the flavor is elegant, but the physique is weak, the disease resistance is poor and the fruit yield is less. Excellent manor beans such as the Blue Mountains of Jamaica, Manning of Sumatra and Kona of Hawaii all belong to Tibika.

Bourbon: a variant of the early (prehistoric coffee) Tibika transplanted to Yemen, the bean shape changed from a thin tip to a round body. It was named bourbon in 1715 after France transplanted round beans from Yemeni mocha to the island of Bourbon on the east coast of Africa (renamed Reunion after the French Revolution). Bourbon beans spread to Brazil and Central and South America in 1727, and the British transplanted Yemeni mochas to St. Helena Island (where Napoleon was later imprisoned) in 1732. Bourbon is the winner of the American boutique coffee cup test. The bronze color of the top leaf of Tibica is one of the features!