The origin of the name of yellow bourbon coffee bean basic flavor and taste characteristics of yellow bourbon varieties

Bourbon Amarello, also translated as Yellow Bourbon, is a yellow-skinned bourbon variety endemic to the Brazilian state of Sao Paulo. Under normal circumstances, coffee fruit will turn red after ripening, but yellow bourbon will not turn red after ripening, and it is named orange. The flavor characteristics of yellow bourbon are very elegant in the cup test, with sweet sensation, aroma and acid quality outstanding. The Brazilian Queen Estate coffee beans on Front Street are selected from rare yellow bourbon.

Front Street Coffee: Brazilian Queen Manor Yellow Bourbon Coffee Bean

Production area: Morgiana production area

Manor: Queen Manor Fazenda Rainha

Altitude: 1400~1950m

Breed: Yellow Bourbon

Treatment method: sun treatment

Flavors: Nutty, chocolate, cream, peanut, sugar cane

Front Street learned through reading materials that the world's Arabica coffee varieties are iron pickup and bourbon, as well as their derived descendants, of which bourbon is mainly popular in Central and South American countries and is one of the main varieties in Brazil. Bourbon's name comes from Bourbon Island, which is located on the east coast of Africa. As a French dependency in the 17th century, it was named Bourbon Island until the end of the 18th century. The French introduced round coffee beans from Yemen to Bourbon Island in the 18th century and began to take root until Brazil brought round bourbon back to its own cultivation in 1860, and then spread to various countries in Central and South America, becoming the oldest Latin American coffee seed.

Bourbon varieties have short, round fruits, high bean density, high sweetness and bright acidity grown at high altitudes. Bourbon is also an old and excellent variety, and its resistance to rust leaf disease is better than that of iron bica, and its flavor is not inferior to iron bica. Common bourbon from flowering to fruit maturity, color gradually from green to yellow, red, and finally fully mature deep red, so called red bourbon. There are also bourbon varieties that do not turn red when they mature, but turn into the rarer yellow or pink bourbon, namely yellow bourbon and pink bourbon.

The "yellow" color of yellow bourbon is determined by genetic selection of the color. Yellow Bourbon grown at high altitudes contains a lot of fructose, which can present a sweet and juicy delicate flavor, so it has been ranked first in many Brazilian COE Excellence Cup competitions.

Queen Manor picks ripe yellow bourbon coffee fruits and uses sun treatment to allow the coffee fruits to absorb more sweet flesh during the drying process. Brazil is located near the equator, and because the harvest season coincides with the dry season, coffee fruits are ideal for direct drying by sun. However, the traditional "exposure method" process is very rough, picked directly to the mud after drying, the coffee produced is easy to mix with the smell of earth, uneven heating will produce excessive fermentation of the negative flavor. Queen Manor pours the coffee cherries into a sink, removes the underripe ones by flotation, and then makes the coffee in small batches on a more airy African elevated bed, turning it at random times, thus avoiding earthy and overfermented flavors and making it sweeter than the traditional sun method.

Due to the high density of yellow bourbon beans and high glucose content at high altitudes, the roasting idea of Front Street is to highlight the classic mellow aroma of Brazilian coffee while showing the sweetness of bourbon itself. After many trials and cup tests, the Brazilian Queen Estate coffee beans on Front Street are medium dark roasted. Moderately roasted coffee changes the internal structure of the beans to a large extent, becoming loose and more absorbent when ground into coffee powder. If you don't adjust the brewing parameters, coffee will easily over-extract bitterness. If you want coffee to have enough aroma but not extract, you need to reduce the extraction rate. Qianjie will use a lower water temperature and a coarser grinding degree to reduce the release of bitter macromolecules in coffee. Combined with KONO cups for extraction, the coffee has a better body and roundness.

Hand washing parameters: 87~88°C water temperature, KONO filter cup, medium grinding (Chinese standard 20 sieve pass rate 70%), coffee powder: 15 grams, powder-water ratio 1:15, three-stage water injection

Wet the powder bed with twice the amount of coffee powder, form a bulge and steam for 30s, then inject small water flow from inside to outside to 125g, wait for the powder bed to drop to half of the filter cup, continue to inject the same small water flow into the third section to 225g, until all the coffee solution is filtered and removed from the filter cup, about 2 minutes. Finally shake up the coffee in the pot and start enjoying ~

The hand-brewed Brazilian Queen Estate Yellow Bourbon Coffee shows aromas of dark chocolate, cream, peanuts and nuts. It tastes as sweet as sugar cane, balanced in taste, bright in flavor and lasting in the mouth.

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