Taste characteristics of tin pickup, bourbon and Katim coffee beans what is the difference in flavor and taste

Tin Kaka Tim Coffee Bean Flavor Characteristics Flavor Description Taste Estate Introduction

Bourbon is almost entirely round beans, a little smaller than iron pickup, ripening later, but yielding 30% more than iron pickup. It is suitable for growing at altitudes above 1200 meters, and the flavor is obviously more prominent than that below 1000 meters. However, Bourbon has a disadvantage that it ends up resting for a year. Round bourbon is vigorous, resistant to rust leaf disease is better than iron pickup, but the flavor is not inferior to it, or even better.

In 1810, Bourbon Island's round beans were partially mutated into pointed beans. This is the famous "pointed bourbon". Its characteristics are that the caffeine content is only half, the output is small, and the constitution is weak. It is extremely rare, just like a weak aristocratic youth.

In addition, the biggest common point between iron pickup truck and bourbon is that they both need shade tree protection. If there is no shade tree to help them block the sun, it will not only be detrimental to their growth, but also greatly reduce the flavor of coffee beans produced.

The fruit is usually large and oval, and the leaves are slender. It is found in Jamaica in Central America and Indonesia in Asia. Likes to grow in fertile mountain soil, cold tolerance and disease resistance is weak, yield is low. The famous Jamaica Blue Mountain Coffee belongs to this variety

Bourbon: This variety is derived from the iron pickup and was expanded by the French after it was planted on the island of Bourbon (now known as Reunion Island) in 1708. Bobang also has a good aroma and rich taste, compared to the iron card in the yield and growth force are higher, suitable for planting in 1200- 2000 meters of the area, but the ability to resist pests is weak, but also sensitive to strong winds and heavy precipitation. Bobang coffee is the second most common variety of Arabica coffee after iron pickup. The main branch and trunk initially grow upward at 45 degrees, drooping with fruit load, the branch nodes are dense, the results are more, and the yield is higher. But the berries are smaller and ripen slower. Catimor: Catimor is not pure Arabica, it is a hybrid of Timor (belonging to the Robsta species) and caturra(a variant of the Bobang species), so catimor has 25% Robsta lineage, and its Robsta lineage also determines its taste defects: aroma is not rich enough, and the overall taste is bitter, prone to astringent taste and more pungent musty taste