Brazilian half-sun bourbon hand data how to drink Brazilian half-sun bourbon

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Variety: Bourbon Related: Original Species Origin: Bourbon Island Growing at Best: 800 m and above Type: Original Species More common: Suitable for coffee growing worldwide Main colors: red yellow and orange, but mainly red Fruit size: common Leaf characteristics: wide, short Special note:

Bourbon species native to Bourbon Island or Ethiopia, susceptible to pests and diseases, and low in yield. There is some data suggesting that yellow bourbon yields more than red bourbon and orange bourbon, but red bourbon is the most popular variety. Bourbon species are closely related to SL28, Typica, and Cattura. Because it yields less under the right conditions, it tends to produce very high-quality cups (there is evidence that lower yields tend to produce higher quality because plants can absorb nutrients more efficiently from the soil).

The typical bourbon is characterized by low body, balanced, and pronounced sweetness in the cup, making it a good base for espresso blends.

Kaduai is an artificial hybrid of Kadura and Mondu Novo. Kaduai has a relatively good ability to resist natural disasters, especially wind and rain.

Kaduai trees are relatively low, and compared to other coffee trees, kaduai fruits grow stronger and are difficult to pick. The fruit is red and yellow. So far, yellow fruits have not been found to taste better than red fruits. On the contrary, some people found in the cup test that although the acidity of some yellow fruit processed coffee is good, the coffee taste is worse than that of red fruit.

Kaduai was cultivated in Brazil and is now commonly cultivated in Central America.

Factory Name: Dazhen Coffee Front Street Cafe Address: No. 10 Baoan Front Street, Yuexiu District, Guangzhou City Contact: 020-38364473 Shelf Life: 30 Net Content: 227g Packaging: Bulk Taste: Sweet Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar Free Origin: Brazil Coffee Type: Bourbon Coffee Roasting Degree: Moderate Roasting

Country: Brazil

Class: SC14/SC16

Region: Minas del Sur

Degree of roasting: medium roasting

Treatment: Peel and sun

Breed: Bourbon, Kaduai

Altitude: 1000--1200 m

Flavor: Fried melon seeds, mellow, dark chocolate, sweet aftertaste.

However, the Serrado Plateau and South Minas in the west of Minas are mostly above 1100 meters above sea level. They are rich in landform, obvious in dry and wet seasons, large in temperature difference between day and night, rich in micro-climate, suitable for cultivating elegant bourbon and yellow bourbon, and naturally become the main producing area of Brazilian fine coffee. In addition, Morgiana in the northeast of Sao Paulo Province is also dominated by shadow-type bourbon, which is tied with Serrado and Minas Sul as Brazil's three major boutique producing areas.

Brazil is flat, coffee farms are mostly about 600-1000 meters above sea level, flat and monotonous topography, lack of microclimate, and accustomed to the use of non-shade tree planting method, thus developing Brazil's unique soft bean flavor-low acidity, heavy nutty flavor, chocolate sweet and mellow, but slightly woody and earthy flavor, floral and orange fragrance is not obvious.

Minas Gerais, located in the heart of the Brazilian Plateau in the southeastern corner of South America, produces more than half of Brazil's premium Arabica coffee.

Santo Antônio do Amparo, which just won the 2016 Brazil Cup of Excellence Award, is the core region of Minas Sul near the headquarters of the Brazilian Fine Coffee Association BSCA.

Hand-washed Brazil. 15g powder, medium grinding (small Fuji ghost tooth knife 4 grinding), v60 filter cup, 88-89 degrees water temperature, the first injection of 30g water volume, 27 seconds of stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then inject water slowly until 225g water volume, tail section do not, water powder ratio 1:15, extraction time 2:00