Cultivars Typica (C. arabica L. cv. Arábica) The plant that Linnaeus initially classified as Coffea arabica was, in fact, the Typica variety. It is from this variety that most arabica coffee plants are derived. Typica has relatively lower yields, but is known for its good quality in the cup. Bourbon – […]
The Bourbon cultivar is internationally recognized for its genetic potential for producing high quality coffees. It is used in the production of specialty coffees around the world because of its unique sensory characteristics, including a high level of natural sweetness, chocolate-like taste, intense aroma and agreeable acid levels.
Campinas, Sao Paulo. This past week I had the good fortune to participate in the early stages of a very interesting project lead by Dr. Gerson Giamo of the Instituto Agronimo de Campinas (IAC). Over the course of 3 days, we evaluated around 150 coffees.