The Tekisic coffee variety is a selection of Bourbon coffee that was developed by the Salvadoran Institute for Coffee Research (ISIC) beginning in 1949 and officially released in 1977. It involved carefully selecting the best performing Bourbon trees over multiple generations.
Tekisic ripens early and has excellent quality potential and higher productivity compared to unselected Bourbons when grown at elevations between 900-1500 meters. It is now widely cultivated in El Salvador, accounting for nearly 70% of production there along with unselected Bourbon trees. Guatemala also grows Tekisic commercially.
- Tekisic is an improved Bourbon Arabica variety that was selected in El Salvador and is known for its good cup quality in high altitudes.
- It has a tall stature and green leaf tip color.
- The optimal altitude for Tekisic depends on the latitude, ranging from 1000-1600m for latitudes between 5°N to 5°S, 700-1300m for latitudes between 5-15°N or 5-15°S, and 400-1000m for latitudes at 15°S or 15°N.
- Tekisic is susceptible to coffee leaf rust, nematodes, and Coffee Berry Disease, and is not resistant to major diseases.
What is Tekisic Coffee?
Tekisic is an improved Bourbon Arabica variety that was created through selective breeding by the Instituto Salvadoreño de Investigaciones del Café (ISIC) in El Salvador. After nearly 30 years of selection, it was released in 1977.
As an experienced coffee connoisseur, I can confidently say Tekisic has a distinct flavor profile unlike other varieties. It features exceptional cup quality when grown at high altitudes between 1000-1600 meters in latitudes near the equator. Tekisic comes from the Arabica variety, which thrives in these optimal elevations. The Tekisic variety produces tall plants with green leaf tips and average-sized beans.
However, Tekisic is vulnerable to major coffee diseases like leaf rust and nematodes which can damage yields. Proper disease prevention practices are important when cultivating it.
Tekisic promises a taste adventure whether brewed alone or blended. Its delightful flavors make it a truly outstanding choice for coffee connoisseurs globally. Despite disease susceptibility, Tekisic remains economically vital in El Salvador and Guatemala where it is widely grown.
Tekisic Plant Characteristics
Tekisic is a tall Arabica coffee variety that thrives at high altitudes between 900 to 1500 meters. It ripens earlier and has higher productivity compared to other Bourbon varieties cultivated at the same elevations, like Semplerflorens.
This coffee plant has a slightly conical shape, abundant branching, flexible stems, large yields, and medium-sized leaves. Its cherries are large and turn red when ripe. However, like the popular SL34, Tekisic is highly vulnerable to coffee leaf rust and coffee berry disease.
When grown at optimal elevations, Tekisic provides an excellent cup quality with pronounced citrus and fruit flavors. Its beans display acidity when lightly roasted, but this nuanced flavor diminishes with darker roasts.
Causes and Characteristics
Our introduction to Starmaya coffee, a well-known variety in the coffee world, can provide a reference point for understanding Tekisic.
Causes and characteristics of coffee leaf rust and nematode infections are important factors to consider when growing Tekisic.
Coffee leaf rust, caused by Hemileia vastatrix, is a foliar disease that can severely affect the plant. This variety is susceptible to coffee leaf rust, making it vulnerable to significant yield losses. It is crucial to monitor and manage the disease to prevent its spread and minimize its impact on crop productivity.
Additionally, Tekisic is also susceptible to nematode infections, specifically Meloidogyne spp. and Pratylenchus spp. These microscopic worms infect the plant roots, leading to wilt and eventual death. Proper soil management practices and nematode control measures are essential to mitigate the negative effects of nematode infestations.
Exploring the causes and characteristics of Tekisic coffee unveils a delightful world of flavors, including the captivating notes found in the rare and enchanting pink bourbon coffee variety.
Understanding the causes and characteristics of these diseases is vital for successful cultivation of Tekisic.
Breeding and History Of Tekisic Green Coffee
Breeding and history have significantly shaped Tekisic coffee’s emergence and adoption in Central America. The Instituto Salvadoreño de Investigaciones del Café (ISIC) in El Salvador developed Tekisic over nearly 30 years using mass selection breeding techniques.
This extensive selective breeding process resulted in a coffee variety well-suited to high altitudes with early ripening, quality flavor, and higher yields compared to unimproved Bourbon. Tekisic’s qualities have positively impacted the coffee industries in El Salvador and Guatemala.
Farmers have widely adopted Tekisic in these countries, where it has become economically important. However, Tekisic lacks resistance to major coffee diseases like leaf rust, posing cultivation challenges. Yet its specialized breeding background makes Tekisic a valuable variety in the region.
Frequently Asked Questions
In conclusion, Tekisic is a highly valued Bourbon Arabica coffee variety carefully selected in El Salvador. Its excellent cup quality makes it popular for cultivation at high altitudes.
However, it is important to note that Tekisic is vulnerable to coffee leaf rust, nematodes, and Coffee Berry Disease.
Despite these challenges, Tekisic has gained significant recognition and is economically significant in Guatemala.
As a specialized coffee variety, Tekisic’s breeding and history highlight the importance of ongoing research and genetic diversity. This is necessary to address disease susceptibility and ensure its long-term sustainability.
Tekisic Coffee takes pride in sourcing their SL28 beans from carefully selected farms in Kenya, ensuring that every cup of their coffee delivers the rich heritage of SL28 coffee origins.