Price characteristics and Flavor description of Arabica Coffee introduction of varieties produced by taste treatment

Price characteristics and Flavor description of Arabica Coffee introduction of varieties produced by taste treatment

Arabica species (scientific name coffee Arabica). Originated in Ethiopia (such as Ethiopia) Abyssinia Plateau (present-day Ethiopian plateau) Arabica species, at first mainly used as medicinal food, after the Arab world was introduced into Europe, cultivate the habit of drinking and baking in the 13th century, 1600 years, the world around people become more and more popular favorite drinks.

Coffee beans in the world, Arabica coffee accounts for about 65%, her excellent taste and aroma-80%, directly makes her the only native species, drinking coffee alone. But the degree of resistance to dry, frost, diseases and insect pests are low, especially the biggest natural enemy of coffee-leaf rust, resulting in the country is committed to improving varieties. For example, the famous Sri Lanka, Sri Lanka is the last famous coffee producer since the late 1800s, but one of the coffee farms has not been spared from the epidemic of leaf rust. Since then, Sri Lanka's development has become black, while black tea is in the same country as India.

"Caturra" is a single gene variant of bourbon discovered in Brazil in the 1950s. It has better yield and disease resistance than bourbon, and the tree is shorter and easy to harvest. Unfortunately, it has the same problem as bourbon-- as a result, it has a year off, and the flavor is equal to or slightly worse than bourbon beans.

But it is more adaptable, can be planted with high density, does not need shade trees, and can be vibrant in direct exposure to the sun, so it is also called "exposed coffee" (Sun Coffee).

Kaddura is suitable for high altitude areas from 700m to 1700 m, but the higher the altitude is, the better the flavor is, and the bean yield is relatively reduced. There are also variants of yellow Kaddura in Central and South America, but the wind rating is not as good as Huang bourbon.

"Typica" iron pickup, the name sounds majestic, but in fact it is not so strong. It has weak physique, poor disease resistance, easy to catch rust leaf disease and less fruit yield. It is one of the oldest native varieties in Ethiopia, and many Arabica are derived from iron pickups!

The parietal leaf of the iron pickup is bronzed, and the bean grain is large, pointed, oval or thin. Everyone is familiar with the well-known Mantenin, Blue Mountain, Elephant Bean, Kona, Yunnan Dou …... Wait. They are all derived from iron pickups. (how bad it is)

Bourbon is almost all round beans, beans are a little smaller than tin card, ripening later, but the yield is 30% more than tin card. It is suitable for growing above 1200 meters above sea level, and its flavor is obviously more prominent than those below 1000 meters, but bourbon has a disadvantage that it will rest for a year as a result. Round bourbon is full of vitality, and its resistance to rust leaf disease is better than that of iron pickup, but its flavor is as good as it, or even better.

In 1810, some of the round beans in Bourbon Island mutated into pointed beans, which is known as the "pointed bourbon". It is characterized by a caffeine content of only half, low output, weak physique, and extremely rare, just like a weak aristocratic teenager.