Popular Science | Knowledge about coffee varieties, introduction to types and flavors of single origin coffee

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There are more than 500 species of coffee trees and 6,000 varieties, most of which are tropical trees and shrubs. There are four major coffee trees in the world, but only two of them are truly commercially valuable and are planted in large quantities. The quality of the coffee beans they produce is also the best of the coffee beans produced by other coffee trees.

The first is Arabica beans. The world-famous Blue Mountain coffee and Mocha coffee are almost all Arabica beans. The other is Robusta beans. Robusta coffee trees are native to Congo, Africa. Different varieties of coffee beans have different flavors, but even the same variety of coffee trees have different soils, climates, etc., and the coffee beans they grow have their own unique flavors. The other two are: Liberica and Eselsa.

Coffee varieties can be divided into Arabica, Robusta and Liberica based on biology. Arabica and Robusta are the main coffee varieties consumed in the world, while Liberica is often ignored due to its low yield or poor quality.

Generally speaking, Arabica is mainly used in single-origin or boutique coffee, while Robusta is used to make instant coffee. Although Arabica can be defined as high-grade coffee and Robusta as secondary, it is not necessary to classify them in this way. It is more appropriate to distinguish them according to your own taste preferences. In terms of taste orientation, Americans and Japanese tend to drink light coffee brewed with Arabica, while Europeans prefer espresso made from a mixture of Arabica and Robusta.

Arabica : Premium coffee beans with excellent flavor and aroma

Arabica is a representative variety of Ethiopia, where it is produced. It is also produced in South Africa, Africa, and Asian countries, accounting for 70% to 75% of the world's coffee production. Arabica has a weak resistance to pests and diseases, so it is more suitable for cultivation in highland areas, especially Arabica coffee beans produced at altitudes above 1,500 meters have the best quality.

Only the quality produced by such efforts, with balanced flavor, taste and aroma, can be certified as high-grade coffee beans, which are mainly used in single-origin coffee or boutique coffee. The three well-known coffee beans: Hawaii Kona, Jamaican Blue Mountain and Yemen Mocha, are Arabica varieties. Arabica raw beans have a dark and narrow appearance and are known as the highest quality high-land Arabica variety. They are characterized by rich flavors such as sweetness, sourness and aroma.

Robusta : Strong sour taste and strong flavor

Robusta is originally produced in Congo, Africa, and accounts for 30% of the world's coffee production. The word Robusta means "tough". In fact, this type of coffee tree is not only resistant to pests and diseases, but can survive in any soil and even grow in the wild. Therefore, it can be planted in high-temperature areas. It grows fast and is easy to cultivate. It has the advantage of low price. It is mainly used as a blending bean or as the main raw material for instant coffee. Some Robusta produced in India, Africa, Brazil and other places has a strong sour taste, high caffeine content, and a richer taste.

Recently, there is also the Arabusta variety, which is crossed with the Arabica variety and has a better taste and aroma.

Robusta has a bulging oval shape, and the green beans are light brown or yellowish brown with a grass green and yellow luster. Compared with Arabica, it has a more fragrant and lighter taste, with less obvious sourness and a stronger bitterness.

Ethelsa

The Eselsa variety was discovered in 1904 and is native to the Charles River Basin in Africa. It has small fruits and high yield per plant, and is especially drought-resistant. The product has a strong aroma and a slightly bitter taste, and is rarely cultivated.

Typica : The oldest native variety in Ethiopia, all Arabicas are derived from Typica. Typica has bronze top leaves and oval or thin pointed beans; it has an elegant flavor, but is weak, has poor disease resistance, and produces less fruit. Jamaican Blue Mountain, Sumatra Mandheling, Hawaiian Kona and other excellent estate beans all belong to Typica. Typica has bronze top leaves, which is one of its characteristics.

Bourbon : A variant of Typica (prehistoric coffee) transplanted to Yemen, the bean shape changed from thin and pointed to round. In 1715, France transplanted round beans of Yemen Mocha to Bourbon Island on the east coast of Africa (renamed Reunion Island after the French Revolution) and named it Bourbon. Round Bourbon beans were spread to Brazil and Central and South America in 1727, and in 1732, the British transplanted Yemen Mocha to St. Helena Island (where Napoleon was later imprisoned), which was also Bourbon round beans. Bourbon is a perennial winner in American specialty coffee cupping.

[Gene mutation - Bourbon variant]

Bourbon Pointu : Discovered on Bourbon Island in 1810, the bean body changes from round to pointed, and the caffeine content is only half; but the quantity is small and weak, and it is extremely precious (mostly cultivated in laboratories).

Kenya's "SL28" and "SL34" : Bourbon varieties selected and cultivated in Kenya by French and British missionaries and researchers in the early 20th century. Over the past century, they have adapted to Kenya's high-concentration phosphate soil and have produced Kenya's unique sour and fragrant elves. Top-quality Kenyan coffee comes from these two varieties, but their flavor will change if transplanted to other places.

Bourbon Amarello (or Yellow Bourbon) : A Bourbon variety unique to the state of Sao Paulo, Brazil. When ripe, the coffee fruit does not turn red but orange-yellow. Later, it was discovered that other local Bourbon derivatives also have yellow skin.

Caturra:

It is a single-gene variant of Bourbon discovered in Brazil in the 1950s. It has better yield and disease resistance than Bourbon, and the trees are shorter, making it easier to harvest. Unfortunately, it encounters the same problem as Bourbon - it rests one year and rests the next, and its flavor is comparable to or slightly worse than Bourbon beans.

However, it has stronger adaptability and can be planted in high density. It does not need shade trees and can thrive even when exposed directly to the sun. Therefore, it is also called "Sun Coffee".

Caturra is suitable for areas with low altitudes of 700 meters to high altitudes of 1700 meters, but the higher the altitude, the better the flavor and the lower the yield. There are also yellow Caturra variants in Central and South America, but their reputation is not as good as yellow Bourbon.

Catuai : Catuai is a hybrid of New World and Caturra, and can be described as a second-generation hybrid. It inherits the advantages of Caturra's low trunk, and also makes up for the defect of Arabica's weak fruit. The fruit is firm and not easy to fall off in strong winds. The biggest regret is that its overall flavor is slightly monotonous than Caturra.

Catuai also has red and yellow berries, and red berries are more often awarded than yellow berries. Catuai, Caturra, New World, and Bourbon are the four main coffee varieties in Brazil.

Pacas : A Bourbon variant discovered in El Salvador. In 1935, a Salvadoran coffee farmer named Don Alberto Pacas selected the high-yield San Ramon Bourbon variety and transplanted it into his farm for planting. In 1956, his coffee trees produced more fruits than other coffee trees of the same type. Dr. William Cogwill, a professor at the University of Florida, determined that this was a genetic mutation of Bourbon and named it "Pacas".

Pacas has high yield and good quality and is quite popular in Central America. Currently, 68% of the Bourbon variety in El Salvador is Pacas, accounting for 29%.

Villa Sarchi: A Bourbon variety first discovered in Costa Rica in the 1960s, it has often appeared in the cupping list in recent years and is a promising dark horse. This is a rare variety bred through the hybridization of red bourbon trees. It is resistant to strong winds and prefers high altitude environments. It has excellent acidity and a variety of fruit aromas. It is sweet, with bright and delicate citrus acidity and lower raisin and nut aromas. It is quite complex and well-balanced.

Mundo Novo : A natural hybrid of Bourbon and Sumatra Typica, first discovered in Brazil. High yield, resistant to pests and diseases, it was planted in large quantities in Brazil in the 1950s and was hailed as the new hope of the Brazilian coffee industry; however, the trees are tall and difficult to harvest.

[Gene mutation - Typica variant]

Kona : Although planted at an altitude of several hundred meters, Kona from the Big Island of Hawaii has a gentle sea breeze and fertile volcanic soil, which gives it an extremely clean sour and sweet taste. It is even better than the Blue Mountain, which is at a higher altitude.

Blue Mountain : Blue Mountain, which is popular all over the world and is hard to find, comes from the Typica family. Why is Blue Mountain so expensive?! It is mostly because it was contracted by the imperial army, and part of the reason is that once it leaves Jamaica, it will not adapt to the local climate and will be in poor condition. After two hundred years of domestication, Blue Mountain has successfully evolved in Jamaica and is more resistant to fruit rot than ordinary Typica.

Pacamara: A hybrid of Pacas and Maragogype. The beans are larger than Maragogype and it is an excellent variety developed in El Salvador in the 1950s. It has performed well in cupping tests in recent years.

Kent: A Typica hybrid found in India that has high yields and strong disease resistance, but has never performed well in cupping tests.

Geisha : A derivative of the Typica family, it was exported from the Geisha Mountains in southern Ethiopia in 1931 (Geisha is homophonic with the Japanese word "Geisha"). It remained unknown in many countries, was transplanted to Panama in the 1960s, and only started to win frequently in cupping competitions in 2005.

Maragogype (or Elephant Bean) : The most famous variant of Typica, first discovered in 1870 in the Maragogype bean-producing area of ​​Bahia State in northeastern Brazil, the beans are at least three times larger than ordinary Arabica, hence the name. Elephant Bean has poor flavor at low altitudes, but better flavor at high altitudes, mild sourness, and pleasant sweetness. (The right side of the picture shows Elephant Bean)

Interspecific Hybrid

Timor : A natural hybrid variety found in East Timor, an island country at the eastern end of the Nusa Tenggara Islands. It has 44 chromosomes and is closer to Arabica. However, the flavor is bland, the acidity of Timor is low, and it lacks characteristics. Taiwan often uses it to make formula beans to lower costs. However, East Timor also has high-altitude washed purebred Timor beans. Before buying, be sure to find out whether it is a hybrid or purebred Timor washed bean. The quality of the two is very different. The former is bland, while the latter is stunning.

Catimor: In 1959, the Portuguese mixed Brazilian Caturra with Timor and bred a second-generation hybrid Catimor with super strong disease resistance and yield capacity. However, the flavor is also poor, and it is currently an important variety of commercial beans. In order to improve the bad reputation of Catimor for poor cupping, botanists from various countries have gone back to cross-breeding Arabica and Catimor in recent years to try to reduce the carrot bean bloodline.

Icatu : A variety that has been improved through multiple generations of hybridization in Brazil. It has been in the top ten of Brazil's "Super Cup". In the past, Arabusta, a mixture of Arabica and radish beans, has improved yield and disease resistance, but the coffee flavor has always been poor. Scientists have hybridized Arabusta with Arabica varieties such as Caturra, New World, and Bourbon for multiple generations, gradually reducing the bad taste of radish beans and improving the mellowness of Arabica beans, thus giving birth to an excellent variety of multiple generations of hybridization - Icatu.

Ruiru 11 : A hybrid variety developed in Kenya in 1985 that focuses on yield rather than quality. This hybrid variety of Arabica and robusta beans has not yet been considered a specialty coffee; therefore, many suppliers that specialize in fresh roasting specialty coffee, such as Fresh, do not have these varieties. However, even some suppliers of imported premium coffees mix this hybrid bean into blends to reduce costs. The flavor of the above-mentioned genetic mutations (whether natural or scientific research products) is closely related to specific regional conditions.

Coffee beans are mainly produced in:

Africa, Central and South America, Asia and Islands

Coffee trees are only suitable for growing in tropical or subtropical areas, so the area between 25 degrees north and south latitude is the most suitable for growing coffee. This coffee production area is generally called the "coffee belt" or "coffee zone". The most ideal growing conditions for coffee trees are: a warm climate with a temperature between 15℃ and 25℃, and the annual rainfall must reach 1500mm to 2000mm. At the same time, its rainfall time must be coordinated with the flowering cycle of coffee trees.

Of course, in addition to the coordination of seasons and rainfall, fertile soil is also necessary. The most suitable soil for growing coffee should be well-drained and fertile soil containing volcanic ash.

As for the most ideal altitude, it is 1000m to 2000m. It can be seen that the conditions for growing high-quality coffee are quite strict: sunlight, rainfall, soil, temperature, and the method of harvesting coffee beans and the production process will all affect the quality of the coffee itself.

African Coffee

Taste characteristics: charming fruit acid

African bean flavor: Ethiopian coffee has a stronger orange aroma, while Kenyan coffee has a strong berry aroma, as well as the sour aroma of black plum juice and grapefruit, and the sweet aroma of sugar cane. The orange aroma of Ethiopian coffee and the berry aroma of Kenyan coffee are the biggest characteristics of African beans, and they are also the most popular among coffee fans.

The common characteristics of African coffee are its rich aroma and charming fruit acidity. Its acidity is bright and lively, which is exciting. However, the mellowness of African coffee is often a little thin, and the sweetness is not very prominent. Due to drought and water shortage, African coffee is mostly processed by sun drying. The bean shape is often uneven and beautiful, and the defect rate is high.

represent:

Kenya

Kenya grows high-quality Arabica coffee beans, which absorb almost the essence of the entire coffee cherry and have a slightly sour, thick aroma. They are very popular among Europeans, especially in the UK, where Kenyan coffee has surpassed Costa Rican coffee to become one of the most popular coffees. With the aroma of mellow wine and flowers, the texture is full, small and round, and because it is easy to roll in the pot, it can be evenly roasted, making it suitable for home baking.

Kenyan AA grade coffee is the finest coffee in Africa, with a thick and full texture, slightly acidic, smooth taste and a slight wine aroma. AA grade represents the highest quality coffee beans in Kenya.

[Kenya AA] (washed lightly roasted) - angular, strong and powerful acidity, but this Kenya makes me feel gentle, like facing the sea and feeling the breeze. Different from the previous Kenya with berry flavor, this Kenya has a very delicate red wine acidity, with the sweetness of cherry, the lingering fragrance of blackberry, and the aftertaste of black plum and cane sugar. Ice drop is very good!

Ethiopia

Ethiopia is an agricultural country with a history and tradition that can be called the origin of coffee. The place where the name "coffee" comes from is Kaffa in the southwest, and the southern Sidamo area is the main production area. Yirgacheffe is one of the production areas in the southern Sidamo. Hara in the eastern highlands is also as famous as the name of the coffee "Hara".

Ethiopia is an important coffee producer, with about 12 million people engaged in coffee production. It is the main exporter of Arabica coffee beans in Africa. The high-quality coffee here is of outstanding quality and worth seeking out. It has a soft taste, a wild wine aroma, and a slightly sour taste, which is unforgettable after drinking.

Yirgacheffe itself is a small town with a population of about 20,000. The three neighboring small producing areas, Wenago, Kochere and Gelena Abaya, are also classified as Yirgacheffe because the flavor of the coffee produced is almost the same as that of Yirgacheffe. Yirgacheffe is similar to the neighboring Sidamo in terms of culture and geography, but Yirgacheffe seems to be more favored and enjoys unique conditions. The top quality Yirgacheffe coffee has floral aromas, bright citrus acidity, lemony notes, and a silky smooth taste.

[ Ethiopia Yirgacheffe Aricha ] (lightly sun-roasted) – Light fermented wine aroma, sweet orange, spice, honey sweetness. The sun-roasted Aricha from the Aricha processing plant is rated as the highest grade G1 by ECX. It is excellent in terms of green bean appearance, consistency, freshness, dry aroma and flavor.

[ Ethiopian Yirgacheffe Coffee Woka ] (washed light roast) - lemon, kumquat, white grape juice, Woka Cooperative joined the famous Yirgacheffe Coffee Farmers Cooperative Alliance to produce high-quality washed Ethiopian coffee that can reach the highest grade G1.

Sidamo

[ Sidamo 90+ levelup candle ] (lightly sun-baked) – berry, floral, grape, and rich aroma of various tropical fruits. Ninety plus is an internationally renowned coffee bean production and sales company, and is famous for providing rare and unique coffee beans. It represents top-level and unique green beans.

Central and South America

Taste characteristics: balanced, moderately sour and mellow

Flavor of Central and South American beans: In general, the flavor is quite satisfactory. The Brazilian coffee is soft and sweet, the Costa Rican coffee is mild and smooth, and the sour, sweet and chocolate aromas are blended together, which is very balanced.

Panamanian coffee has a strong citrus, jasmine, almond, mango and nectar aroma, with bright and varied acidity, which is very similar to Yirgacheffe, the national treasure bean of Ethiopia. Pacamara coffee has a pleasant spicy aroma, a slight ginger flavor, as well as sour and floral flavors. The biggest feature of Nicaraguan coffee is its charming almond flavor, which tastes more dull.

The overall flavor of Latin American coffee is known for its balance, and all the flavors in coffee can be found in Latin American coffee. The widespread use of wet processing of green beans is also one of the characteristics of Latin American coffee. The good processing process also makes its beans larger and more uniform than African coffee, with a lower defect rate.

【represent】:

Colombia

Colombia is one of the world's largest producers of high-quality coffee, a shining pearl on the world's coffee map, and a land of coffee favored by God. Arabica coffee is planted on steep slopes at an altitude of 800 to 1,900 meters at the foot of the mountain, and is all hand-picked and washed.

[ Vallenado, Colombia ] (Washed Medium Deep Roast) - Sugar cane, clean, medium body, Santa Rita Estate is located in Antioquia, Colombia, and uses traditional methods to process coffee: hand-picking coffee cherries, then washing the coffee cherries, and then laying the processed coffee beans on the trellis to dry in the sun. The environment around the Andes Mountains gives this coffee-growing area fertile volcanic soil and unique water resources.

El Salvador

The coffee in El Salvador is also of extremely high quality and has a unique flavor: it is well-balanced, fresh and lively, mild in taste, sweet and pleasant, and can be described as "the pure and beautiful breath of nature" . This is due to the fertile soil, suitable altitude, good climate, planting techniques passed down from generation to generation, and tree species with excellent pedigrees.

[ Pacamara from Ataisi Estate in El Salvador ] (Washed Medium Roast) - Nut chocolate, passion fruit, cream, strawberry. The average altitude of the country is high, and this geographical environment is very conducive to the growth of coffee. Farmers use traditional planting methods: almost 100% shade planting. The Pacamara variety is an artificially cultivated variety of Pacas and Maragogipe. The Pacamara variety is a rare excellent variety bred by artificial selection.

Guatemala

Guatemala is a coffee producing area that cannot be ignored. It is a typical representative of the diversity of coffee flavors. Guatemala SHB (hardest beans) is almost a well-known synonym for high-quality coffee. There are eight major coffee producing areas in Guatemala, with coffee that has a mysterious smoky feel. Most coffee producers are descendants of the Mayans. The country has more than 300 microclimates, which is the most in the world. It is a typical interpretation of the rich regional flavor of coffee. Antigua/Huehuetenango (highlands)/Acatenango (valley)/Coban (rainforest)/Lake Atitlan/New Oriental/San Marco (volcano)/Farahan (plateau)

[ Guatemala ] – The world’s top estate, Guatemala [Inheter Estate], bids for Pandora Pacamara, with a smooth taste, full flavor, prominent nutty sweetness, and sweet tropical fruits, very good

Bolivia

The unique tropical rainforest environment in some parts of Bolivia provides excellent natural conditions for the growth of organic coffee. Bolivian coffee has a rich and unique aroma, both the aroma of the ground beans and the aroma of the brewed coffee are quite obvious and strong, similar to a mixture of floral and fruity aromas, and the perfect nutty flavor is impressive.

[Lake Titicaca, Bolivia] (Washed Medium Roast) - The dry aroma of roasted nuts and almonds, the soft fruit acidity of orange and white grapefruit, the overall sweet caramel, the smooth texture of nut milk, the cleanliness and balance are also quite eye-catching, and the herbal aroma in the aftertaste is also quite charming.

Panama

Panama coffee is famous for its Geisha, and the reason is closely related to Panama's unique natural geographical conditions. It has a moderate body, smooth taste, delicate acidity, balanced flavor, and subtle flavors such as caramel, chocolate, citrus and jasmine .

Boquete is the most well-known coffee producing area in Panama. The unique mountainous terrain in this area has formed a microclimate that is very suitable for growing coffee. Planting varieties: Typica, Caturra, Catuai, Bourbon, Gesha.

Is Butterfly a blend? No, the three varieties in Butterfly are from the same origin, so it is a single-origin bean! Due to the special characteristics of this Butterfly, the medium-light roasting not only gives it the unique floral aroma and white grapes of Gesha, but also the sweetness and smoothness of honey. The aroma and aftertaste are very long-lasting, and the taste performance is quite amazing.

costa rica

The coffee beans produced in the high latitudes of Costa Rica are world-famous, strong, mild, but very sour. The coffee beans here are carefully processed, which is why they have high-quality coffee. Costa Rica is located in the south of San José, the capital of Tarrazú, and it is one of the country's most valued coffee growing areas.

Honey Processing

Honey Process, also known as Honey Process or Miel Process, is also known as Honey Coffee. Coffee plantations in Costa Rica, Panama, and Guatemala all use this process. Honey Process refers to the process of making green beans with mucous membranes that are sun-dried. After removing the outer pulp of the coffee beans, there will be a layer of sticky jelly. The traditional water-washing process will wash it off with clean water, but due to water resource restrictions in some high-altitude production areas, this direct sun-drying method was born.

What are the differences in flavor between yellow honey, red honey and black honey processed in Costa Rica?

Simply put: the more pectin is retained, the richer the final flavor and the sweeter the coffee will be. The following is a comparison of several honey-processed flavors in our cafe:

Phoenix Manor Red Honey Flavor: Dried fruit, vanilla, honey, thick and delicate taste, good sweetness, soft fruit acid, round and full, lasting aftertaste, with plums, cranberries, chestnuts and strong sucrose sweetness in the aftertaste, and the fragrance of apple peel is diffused

Yellow Honey Flavor of the Yersalo Processing Plant: Famous for its excellent natural geographical conditions and excellent regional planting management technology, it has a nearly perfect classic flavor, with lively citrus flavor in the acidity, blackberry fruit aroma, thick acidity and taste, melon sweetness and smooth taste, stone fruit/slightly floral aroma, and a significant coffee flower aroma in the aftertaste. It is a tasteful coffee full of Latin country style.

Lami Manor Black Honey Processing : With the mild fruit acidity, soft taste and sweet high-quality berry flavor of honey processing, the most obvious difference is that the yellow, red and black are sweeter than the other, plus a richer fruit flavor. The biggest feature is the amazing sweetness, with the aftertaste of plum, honey and brown sugar.

Asian Coffee

Taste characteristics: Deep flavor and rich taste

Asian beans and island flavors: The body is higher than that of South and Central American beans and African beans, but the acidity is lower. The flavor has a slight smell of wood, herbs, spices and soil, and the low and stuffy aroma is higher than the rising sour aroma. Island beans are lighter and milder, with a light and elegant tone.

When it comes to Asian coffee, coffee lovers' first impression is often that it is thick and steady. Because of the thick characteristics of Asian coffee, it is very suitable as a base when making Italian blended coffee. Asian coffee beans are generally processed by wet or semi-wet methods. The shape of the beans is mostly uniform, but the beans processed by semi-wet method are darker in color. The general characteristics of Asian coffee are thick flavor, strong and round sweetness, but the aroma and brightness are slightly bland.

represent:

Indonesia

The coffee cultivation of Sumatra Mandheling began in the 18th century, when the planting area was close to the Aceh province near Lake Tawar in the north. Most of the coffee areas in Sumatra are located in the south, such as Lindong, Subu and Takengon. Since there is little difference between the planting areas of Sumatra coffee, the production area is not used as a distinction standard. Instead, the picking and processing methods have a greater impact on the flavor of the coffee. The famous "Golden Mandheling" is a high-quality product after the Japanese strictly control these procedures.

Mandheling is one of the most suitable coffee beans for deep roasting in the world. One of the famous reasons is that its own characteristics do not disappear after deep roasting. The rich flavor and low acidity of Mandheling, plus the thick taste like traditional Chinese medicine, make it very popular in Asia. In fact, high-quality Mandheling is also very suitable for medium and light roasting, and can show good fruit flavor at this degree of roasting.

[ Mandheling, Sumatra, Indonesia ] (medium-deep roasting using traditional wet planing method) – roasted toast, nuts, pine, caramel, herbs. Mandheling coffee is produced in Lake Toba in North Sumatra and Lake Tawa in Aceh. This is the famous “Two Lakes, Two Mans”.

The aroma of Golden Mandheling coffee is rich and thick, with bright high-quality acidity, high balance, and sometimes nutty flavor, which is endless aftertaste. Whether in appearance or quality, Java coffee is quite excellent, just like a woman's subtle charm, charming and just right, making people miss it.

papua new guinea

Papua New Guinea is an outlier among Indonesian coffees. There are many coffee estates, both large and small. Most of the small estates produce washed organic beans, which have a strong taste but no earthy taste. These small estates also produce a small amount of sun-dried beans, which have more varied and delicate tastes than washed beans. The coffee from large estates tastes cleaner and more delicate, but some people think it lacks a little personality. Basically, the texture of Papua New Guinea coffee is lighter than Java beans, a bit like good Central American beans. Most of the coffee trees in the area come from the Jamaican Arabica beans of the Tepika variety, mixed with the Tanzanian Tepika beans of the Arusha variety.

The coffee trees in New Guinea are of the same species as those in the Blue Mountain of Jamaica. The seeds were brought from the Blue Mountain to New Guinea and successfully planted in 1927. Coffee is planted at an altitude of about 4,500 to 6,000 feet in New Guinea, mostly in small plots. Thousands of coffee farmers form cooperatives to manage the production and sales of coffee, mainly to Australia and the United States.

Yunnan Small Grain Coffee

Arabica coffee is best grown in mountains with an altitude of 800 to 1,800 meters. If the altitude is too high, it will taste sour, and if it is too low, it will taste bitter. Arabica coffee is mostly grown in dry and hot valleys at an altitude of about 1,100 meters, so it has a moderate sour taste and a rich and mellow aroma. Many areas in Yunnan have a unique environment suitable for the growth of Arabica coffee, and the Arabica coffee produced is of excellent quality.

【Yunnan Typica】(Washed Medium): The oldest native variety in Ethiopia, produced in the southeast of Ethiopia and Sudan. All Arabicas are derived from Typica. It has an elegant flavor, but is weak in constitution, poor in disease resistance, and produces less fruit. Excellent estate beans such as Jamaican Blue Mountain, Sumatra Mandheling, and Hawaii Kona are all Typica. The top leaves of Typica are red copper, called red-top coffee. Typica belongs to Arabica. Taste: floral, melon sweet, black tea.