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'咖啡常識 波旁(bourbon)自然變種卡杜拉'

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'咖啡知識,咖啡常識,波旁,卡杜拉'

'卡杜拉(Caturra)是阿拉比卡品種波旁(bourbon)的一個自然變種，於1937年在巴西被人們發現，它的樹體沒有波本高大，更加矮'

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'2014-11-11 17:56:52'

'2014-11-11 17:57:56'

'17445'

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NULL

'<p>
	　　卡杜拉(Caturra)是阿拉比卡品種波旁(bourbon)的一個自然變種，於1937年在巴西被人們發現，它的樹體沒有波本高大，更加矮小。 如果經常看咖啡的相關內容，多少可能你都會見到這樣的名字，波本/波旁bourbon，黃波旁yellow bourbon,卡杜拉Caturra,卡杜艾Catuai,鐵皮卡Typica等等，其實這些都是阿拉比卡咖啡的不同品種，不清楚的人可能多少有些迷糊，其實我也不是植物學家或者什麼咖啡專家，所以和大家一樣，有點迷糊，迷糊不怕，所以去學習，感謝萬能的網絡爲我們提供了很多的資源，所以查閱了一部分資料，慢慢和大家分享。</p>
<p>
	　　卡杜拉(Caturra)是阿拉比卡品種波旁(bourbon)的一個自然變種，於1937年在巴西被人們發現，它的樹體沒有波本高大，更加矮小。由於繼承了波本的血統，所以抗比力比較弱，但是產量卻高於波本。雖然發現與巴西，但是卡杜拉卻不適合在巴西生長，所以在巴西並沒有大規模栽種，而是在中南美地區廣爲盛行，例如哥倫比亞、哥斯達黎加、尼加拉瓜都大面積的栽種卡杜拉。</p>
<p>
	　　和這些植物性特徵相比，可能大家更關心卡杜拉的味道。卡杜拉種植的地點，海拔越高品質則越高，但是對應的產量也就更少。卡杜拉輕度烘焙時，酸香氣明顯，整體明亮，適當處理下甜度可以表現的非常不錯，但是咖啡醇度與波本相比相對較低，口感的乾淨程度有點欠缺。</p>
<p>
	　　通常卡杜拉是紅色的漿果，但是也有極個別的地區有黃色的卡杜拉，比如夏威夷就栽種有極少的黃色卡杜拉。</p>
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'咖啡知識,咖啡常識,波旁,卡杜拉'

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