Characteristics of regional treatment flavor of Brazilian Katim coffee beans produced by grinding scale

Brazilian Catim Coffee Bean Grind Scale Production Area Treatment Flavor Characteristics

"Robusta" means strong and healthy, and as the name suggests, Robusta coffee is more resistant to disease than Arabica coffee. Part of the reason is that Robusta coffee is higher in caffeine and has a stronger inhibitory effect on small pests. Robusta coffee is characterized by higher fruit yields per harvest and the fact that ripe fruit can hang on trees for a long time compared to Arabica coffee, which falls to the ground if it is not harvested in time. Robusta coffee beans are smaller and coarser than Arabica coffee beans, stronger but slightly less flavorful. For this reason, small portions of Robusta coffee are often used in espresso blends. Italians especially value its coffee fat quality high, caffeine rich characteristics, thus creating a finished coffee every effect is wonderful.

Typica: The oldest indigenous variety of Ethiopia, native to Ethiopia and southeastern Sudan, from which all Arabica is derived. Elegant flavor, but weak constitution, poor disease resistance, fruit yield less. Jamaica Blue Mountain, Sumatra Mantning, Hawaii Kona and other excellent estate beans belong to Tibika. The top leaf of tibeka is red copper color, called red top coffee, tibeka belongs to arabica.

Catimor: In 1959, the Portugal interbred Brazilian cadura with Timor to breed a disease-resistant catimor/catimo, which is currently an important commercial bean variety. Coffee is a short-day plant. Coffee has the characteristics of multiple flowering and concentrated flowering. Coffea arabica flowers from February to July and blooms from March to May in Yunnan. The flowering of coffee is greatly affected by climate, especially rainfall and temperature. Coffee flower life is short, only 2 - 3 days. Arabica coffee generally opens at 3~5 o'clock in the morning, and coffee fruit development takes a long time at 5~7 o'clock. Coffee arabica ripens in 8~10 months, usually in October ~ December of the year. Rainfall has a great influence on fruit development, and climate conditions directly affect fruit development.

What is good about Arabica coffee? The answer is no doubt that it has the best flavor. Arabica coffee plants bear more subtle fruit flavors, and its varieties are widely distributed and clearly defined, making coffee with distinctive appearance and style. Most varieties of Arabica coffee are genetic mutations or improved hybrids of two paternal Arabica coffee varieties, tibica and bourbon. Tibica (commonly Arabica) was the first coffee variety introduced from Ethiopia to Yemen and later to India. In 1718, samples of the Tibica species collected from Java were introduced to the French island of Bourbon (now called Reunion), 800 km east of Madagascar in the Indian Ocean. The Tibica variety mutated here into a new variety, later Bourbon. In today's coffee market, tibica and bourbon are the largest Arabica varieties