GuGu
The color of the grain is like a medium roast, there are no burnt ones and there are light grains, last night I brewed it again without sugar (washed it down with ice cream) .. bitterness with bitterness .. I didn't even finish it, and then I noticed a slight numbness of the tongue. This morning I cooked it with sugar, but the same bitterness and the tongue tingled ... what is it? They write that it is arabica, robusta is not there. I have been drinking coffee in beans for 40 years, but this is the first time ... I want to throw it away.
gawala
Quote: GuGu
They write that it is arabica, robusta is not there.
The key word - write .. If I roast coffee myself and buy it from a very good supplier, green coffee, then I certainly know that there can be no robusta ..
GuGu
This is what I found in the reviews about this variety "there is an affinity with robusta in the genes of this coffee. That is why its taste is practically devoid of acidity, and dark chocolate, spices and tobacco are clearly felt from the descriptors"
gawala
Quote: GuGu
in
genes of this coffee are related to robusta.
Oh, how ... And what is the name of this coffee?
Pchela maja
🔗
The main Arabica production area in Vietnam is the Tai Nguyen region, which includes the provinces of Kontum, Zyalai, Dak Lak, Daknong and Lam Dong. Coffee is grown here at an altitude of 1200 to 1600 meters above sea level. The main cultivated variety is catimore, in the genes of which there is an affinity with Robusta, which explains the rather dense and unusual taste for Arabica.
Firm body, notes of dark chocolate, tobacco and spices with a slight citrus acidity.

History of Vietnamese coffee 🔗

The main varieties of Vietnamese coffee

Robusta is the least fastidious, most fertile and cheapest type of coffee. Gives strength to the drink due to its high caffeine content (approximately 2.6% after heat treatment). The brewed coffee will definitely be dark, thick and with a high crema.

Arabica - has a slight sourness. This type of coffee is less strong than Robusta (caffeine content after heat treatment is approximately 1.5%). Gives a light sourness with honey notes to a coffee drink.

Arabica SE (Arabica SE) - this type of Arabica grows only in Vietnam. A drink made from beans of this variety has a perfectly balanced aroma and excellent taste.

Atimor is a successful hybrid of two coffees Cattura and Hibrido de Timor. This beverage has an unforgettable (long-lasting) fruity aftertaste..

Rare varieties of Vietnamese coffee

Arabica Culi or Robusta Culi are selected grains of the corresponding variety. Due to their quality, these varieties are significantly more expensive than conventional Arabica and Robusta varieties.

Excelsa or Shari is a very unpredictable type of coffee, one of the varieties of Excelsa is Mocha. Its unpredictability is literally in everything, the plant has a height of more than 20 meters, which makes it difficult to harvest. The plant is capricious to the climate and can leave the farmer without coffee berries for several seasons, which makes industrial breeding impossible. In its pure form, this sort of coffee is practically not used; it is added to various elite coffee blends to give unique notes and create an exquisite blend.

Chon or Luwak or Weasel is the name of one very exclusive, exotic and most expensive coffee in the world. Luwak is produced by small Asian animals, which have several names (marten, vivver, civet, nandin, etc.). Details about the production of Kopi Luwak coffee can be found in my post. The quantity of this type of coffee around the world is limited and the cost can be very high.

All about Katimore 🔗

Characteristics of the variety of Arabica Catimor (Catimor)
Arabica Catimore was introduced in Portugal in 1959. The scientists wanted to create a strain that was free of major coffee diseases, yielding a bountiful harvest, and at the same time compact in size so that more coffee trees could fit on the plantation. They crossed Timor Hybrid (due to its genetic affinity with Robusta, it is immune to leaf rust) and Caturra, resulting in Catimor.

In 1970, the new variety appeared on the Brazilian market, then rapidly spread throughout Latin America - local farmers immediately appreciated its advantages, especially high yields, as well as resistance to diseases and parasites.

Catimor is usually grown at an altitude of 700 to 1000 meters above sea level, this is the most rational use of the variety. If the plantations are located too low, the coffee acquires a musty taste, and if the coffee is too high, the variety is significantly inferior to Bourbon, Caturre, Catuai and other "flagships", so that its cultivation becomes unprofitable.

Today, Catimore is one of the most popular varieties in Indonesia and Vietnam, and has recently also taken over the Mexican and Peruvian markets.

Specifications
Katimor coffee beans grow on low trees. The recommended planting density is 5-6 thousand trees per hectare. The fruits ripen quickly, and the first crop can be harvested within two years after planting. On a young plant, the leaves are red-brown, but over time they turn green.

The variety requires careful maintenance, often the farmer has to buy expensive fertilizers and make sure that the trees are not exposed to direct sunlight.

Advantages and Disadvantages of Arabica Catimor

It is difficult to cultivate other varieties at this height - the risk of infection with parasites is too high, so here Katimor was out of competition.

On the other hand, Catimora beans lack depth of taste and aroma; coffee made from them is rated only three, and sometimes two points out of five.

Soon, another drawback was discovered - due to too abundant harvests, the variety is quickly depleted, for example, in Indonesia, the Katimore coffee tree bears fruit (and profit) on average for only 10 years.

Taste
"Lowland" coffee is always somewhat bland, and in this Katimore is no different from other types of Arabica grown at an altitude of less than 1000 meters above sea level. If plantations are located at an altitude of 1200 meters, the taste improves, but then the game is not worth the candle - the production becomes too expensive, and the variety will still never be compared to analogues from the premium seed.

Unsuccessful samples give off rubber and earth, in successful ones notes of herbs, walnut, cherry are felt.
GuGu
Quote: gawala
And what is this coffee called?
VIETNAM THAI NGUYEN

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