Learn About Typica Coffee

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Typica is a branch of Arabica coffee, a pure Arabica variety. They are hard to care for, have low productivity but give high quality coffee beans. Typica coffee is known for a mild sweetness, bitter light, sour, charming fragrance, some of the best coffee in the world belongs to the family Typica.

For many coffee lovers, it is standard coffee quality. Over the past few centuries, people have argued that coffee is good or bad based on Typica flavor. Perhaps the standard cupping principle has Typica as the core of the flavor standard.

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While learning about different types of coffee can be very interesting and interesting. However, you should choose coffee based on personal preference rather than arbitrary genetic distinction.

Looking at the list, it’s not hard to see that the Typica family has some of the best coffees in the world, including Blue Mountain, Sumatra and Kona. Visually, Typica coffee beans are usually longer than Bourbon.

Today, most of the coffee plants in the world are strains of Typica or Boupon. Due to the characteristics of the history and aspects of the plant, the understanding of Typica’s sensory characteristics seems to be very important for the cuppers: typically it shows the sweetness, cleanliness and high acidity. Typica’s difficulty is its productivity and weakness for disease. Coffee farms specializing in Typica today are rare, so it is difficult to find a cup of coffee with Typica only for that.

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Arabica originates from southwestern Ethiopia, and it is still located in the Afro-Arab region as a Muslim drink. Coffee gradually spread from Yemen to another part of the world. Coffee production is practiced by equatorial countries in South / Southeast Asia and Central / South America from 17 to 18 centuries.

Coffee cultivation using Typica brought from Yemen developed in Indonesia during the Dutch campaign from the middle of the 17th century. France cultivated typica on Caribbean island Martinique, and it spread to other parts of the Americas.

Typica’s coffee production in Java has been narrowed due to Rust Coffee’s boom in the late 19th century. Most Indonesian coffee farms are growing some varieties of Arabica and Canephora. Some small old Typica still exist, the old Typica called Bergendal and Sidikalang in the respective regions of Indonesia created classic Typica beads. Some roasters specifically target these old Typica.