Introduction to Brazilian Coffee Variety Culture description of flavor characteristics of Brazilian red and yellow bourbon coffee beans

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Bourbon coffee, a variety naturally evolved from the tin pickup variety. Both varieties belong to Arabica, and they are also coffee varieties with a long history. Later, many coffee varieties have two varieties of natural evolution and artificial cultivation.

The bourbon species took root on the island of bourbon in the 18th century and is ready to go. Finally, after reaching the American continent-Brazil in the 1860s, it quickly spread to various countries in Central and South America. Until now, bourbon and its varieties are still the first choice for coffee cultivation in Central and South America.

In Brazil, more than 70-80% of Arabica coffee beans are members of the bourbon variety / bourbon family, of which the most common are red bourbon, yellow bourbon, Kaddura and Kaduai.

"Red bourbon Coffee varieties"

Red bourbon or the most common type, because in general, coffee fruit will slowly ripen in unripe green, to light yellow, then to orange, and then red at the best time of picking, and finally to overripe dark purple.

Qianjie coffee through the cup test comparison found that the red bourbon coffee beans have a smooth taste and obvious sweetness. The higher the altitude is, the more refined the flavor will be.

"Yellow bourbon Coffee varieties"

The yellow bourbon is a unique bourbon variety in the Brazilian state of Sao Paulo, mainly because the mature consequence does not turn red, but appears orange, so it is called "yellow bourbon".

Through cup test and comparison, Qianjie coffee found that the acidity of the variety was balanced and supple, the bitter feeling was weak and clean, and the overall performance was bright and refreshing. The higher the altitude is, the clearer the flavor is.

Kaddura Coffee Variety

Kaddura is a natural variety of bourbon. Kaddura plant branches are very close apart, the fruit size is smaller than bourbon, which makes the same space to produce more fruit, coffee fruit yield will be greatly increased.

According to the comparison of Qianjie coffee cups, it is found that Kaddura coffee beans have bright, clean taste and obvious sweet flavor.

"Kaduai Coffee Variety"

Kaduai is an artificially bred hybrid between Kaddura and New World. Kaduai inherits the attributes of high yield, strong disease resistance and good cup-tested varieties in the New World, and inherits the attributes of Kaddura's small size, high-quality sour and exposed coffee.

According to the comparison of Qianjie coffee cups, it is found that it has soft acidity, clean taste and rich fruit aroma.

Recommendation of Brazilian boutique coffee beans

At present, there are two types of Brazilian boutique coffee beans on the front street: a half-sun red bourbon from the Syrador area and a half-sun yellow bourbon from Queen's Manor in the state of Morgiana. These two kinds of coffee beans have the characteristics of Brazilian flavor.

In the Qianjie coffee production area rations bean series, the Brazilian representative used the red bourbon coffee beans from the Hirado region. Because the coffee beans grown here represent the flavor of nuts, caramel, low acid and mellow in Brazil, and the performance-to-price ratio is very high.

Compared with the red bourbon of Syrador, the yellow bourbon of Queen's Manor has a more unique sense of sweetness. It not only has the flavor characteristics of nuts, caramel, low acidity and mellow in Brazil, but also shows the sweetness of yellow sugar in the aftertaste. If you like mellow, strong and sweet, you can try Brazilian Queen's Manor Coffee beans.

A little guide to the taste of Brazilian coffee

In order to make Brazilian coffee show the unique nutty flavor of the producing area, Qianjie Coffee roasts two Brazilian coffee beans to a medium depth, both of which are issued within five days after baking, ensuring that 100% coffee beans are freshly roasted, which is also the key to the taste of coffee!

Medium and deep roasted coffee beans have a loose structure, so the substances in coffee beans are easier to extract, so Qianjie coffee recommends hand extraction. Coffee is extracted with low temperature hot water and medium coarse grinding.

Qianjie coffee brewing parameters suggest: Kono filter cup (this filter cup is characterized by the use of filter paper and filter cup close fit characteristics, in the process of hand brewing coffee soaking extraction, so that the coffee concentration is higher), 88C water temperature, 1:15 powder / water ratio, 15g powder weight, grindability: sugar size (20 standard sieve pass rate of 70%).

The extraction techniques are as follows: 30 grams of water is injected into the first stage for steaming for 30 seconds, and the second stage is injected into about 125 grams of water, then wait for the coffee liquid to drop, and when it falls to half, the last section of water is injected to 225 grams. Wait for all the coffee drops to lag behind before ending the extraction, the general total extraction time is about 2 minutes and 10 seconds.