Tekisic 1

Tekisic

Improved Bourbon

A vari­ety select­ed in El Sal­vador, and known for very good cup qual­i­ty in the high­est altitudes.

Stature
Tall
Leaf tip color
Green
Bean Size
Average
Yield Potential
Medium
Low
Very High
Quality potential at high altitude
Very Good
Very Low
Exceptional
Optimal Altitude
High
Coffee leaf rust
Susceptible
Susceptible
Resistant
Nematode
Susceptible
Susceptible
Resistant
Coffee Berry Disease
Susceptible
Susceptible
Resistant

Agronomics

Year of first production
Year 4
Nutrition requirement
Medium
Ripening of fruit
Early
Cherry to green bean outturn
Average
Planting density
3000-4000 plants/ha (using single-stem pruning)
Additional agronomic information
-

Background

Genetic Description
Bourbon-Typica group (Bourbon related)
Lineage
A selection of the Bourbon variety
Breeder
Instituto Salvadoreño de Investigaciones del Café (ISIC)
History
A selection of the Bourbon variety made by the Salvadoran Institute for Coffee Research (ISIC) beginning in the 1949 and released in 1977. The selection process for Tekisic was called "mass selection," meaning that a group of individuals are selected based on their superior performance, seed from these plants is bulked to form a new generation, and then the process is repeated. Breeders achieved a variety that ripens early, has very good quality potential on optimal conditions, and has higher production than unselected Bourbons between 900 and 1500 meters. Unfortunately, the variety is not resistant to major diseases including coffee leaf rust.The name Tekisic comes from tekiti, a word meaning “work” in the Nahuatl language, and ISIC. It was indeed a lot of work to create the variety—the Salvadoran Institute for Coffee Research (ISIC) spent nearly 30 years performing selections to create it, beginning in the 1949 and culminating with its release in 1977. It is widespread in El Salvador, where Tekisic and unselected Bourbon make up nearly 70% of coffee production. It is also economically important in Guatemala.Since Tekisic is merely a selection of the Bourbon variety, the story of Tekisic is really the story of Bourbon—one of the most culturally and genetically important C. Arabica coffees in the world. For more, see Bourbon. Latin America breeders such as those at ISIC have exploited the narrow genetic base of Bourbon to create new cultivars that have improved performance in various traits—yield, quality, etc.

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