Here's my outgas... caturra? (The Irish Lullaby feline) try:http://www.juanvaldez.com/menu/history/trees.htmlno, really... ;) or catuai (a bored feline)http://www.journal.au.edu/au_techno/article3.pdfhttp://www.dlcoffee.com/ultimate.htm and there's another 2 species besides Robusta and Arabica, evidently they taste even worse than Robusta! Arabica varieties from http://www.ico.org/acoff/botan.htm : Mutants: Caturra - a compact form of bourbon Maragogipe - a mutant typica with large beans San Ramon - a dwarf typica Purpurascens - purple leaved forms Cultivars have been developed to give the maximum economic return under specific regional conditions such as climate, soil, methods of cultivation and the prevalence of pests and diseases. Some of the better known cultivars are: Blue Mountain - grown in Jamaica and Kenya Mundo Novo - a cross between typica and bourbon, originally grown in Brazil Kent - originally developed in India, showing some disease resistance Catuai - developed as a hybrid of Mundo Novo and Caturra, characterized by either yellow or red cherries: Catuai-amarelo and Catuai-vermelho respectively. Bob C. rcantor
Robert C. wroteKent - originally developed in India, showing some disease resistance Catuai - developed as a hybrid of Mundo Novo and Caturra, characterized by either yellow or red cherries: Catuai-amarelo and Catuai-vermelho respectively. It's probably Catamor, the latest of the 'Cats" as far as I know. A little more desease resistant at lower elevations and full sun than Caturra or Cataui and generaly thought of as lesser quality than either. I don't like any of the Cat coffees personally because the citrus aftertaste and their generaly high acidity doesn't agree with me. Well grown at good elevation they're pretty popular, though, with many including Tom. The basis of CR and Columbian specialty coffee and grown around the world now. Much more productive for the farmers than typica and they do well in shade or full sun. Need more fertilizer for those high yields, however. They are much better than the newest hybrids (var. Columbiana for example) which taste more like robusta but pump out the tonnage. The Kent variety(or so I've read) came from the few arabica trees that survived the leaf rust fungus that wiped out most of the arabica being grown below 300 meters (such as the famous Java plantations) 150 years ago. From tasting it my guess is that is was a Bourbon type. The yellow Caturra and Catuai berries are sure pretty, like yellow pie cherries. Charlie ===== Do You Yahoo!? HotJobs - Search Thousands of New Jobshttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.hotjobs.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
I have just been to Yunnan, China and have tried some really good Bourbon and Catamor. Wonderful experience.
Catimor is a cross between Caturra and Hibrido de Timor and is resistant to coffee leaf rust (Hemileia vastatrix). (Hibrido de Timor is a natural hybrid of arabica x robusta which resembles arabica coffee and has 44 chromosomes.) Icatu hybrids are the result of repeated backcrossing of interspecific arabica x robusta hybrids to arabica cultivars Mundo Novo and Caturra. How were they brewed? Did you know how they were roasted and how dark? Where they were grown? Not that any of that is needed to enjoy the coffee, but we'd be interested in hearing more... Bob C. rcantor
Which reminds me, I always wonder why nobody sells coffee berry pulp in any form. Those who tear it off could sell it as jelly or pie filling, those who ferment it off as wine or vinegar. Rumor has it it's very good. Bob C. rcantor
Robert Cantor wrote>I always wonder why nobody sells coffee berry pulp in any form. Those who tear it off could sell it as jelly or pie filling, those who ferment it off as wine or vinegar. Rumor has it it's very good.< Probably used for all those things somewhere(Ethiopia?) but in southern Mexico the best way to age and improve a rough mezcal is to soak a bunch of fresh coffee pulp in a crock of the hard stuff and let it sit for a year or two. The result is a nector of the gods that could be sold for as much as almost any aged single malt scotch, but rarely gets beyond imediate family. I've seen coffee fruit wine for sale, thanks to a govt. delevopement project grant, but haven't had a chance to try it. The fruit is very cherry like, but unlike the sweet cherries we all love it hasn't been bred for more fruit and less seed-just the opposite.When your walking up a steep, hot trail in coffee country a few ripe coffee cherries are more thirst quinching and refreshing than any pop or sports bar. The pulp does make the richest compost I've ever seen, black and sweet smelling. Weed free, too! Wherever coffee grows there are so many other tropical fruits that win over coffee pulp for juice, pie or wine. Charlie ===== Do You Yahoo!? HotJobs - Search Thousands of New Jobshttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.hotjobs.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast