The source of the pointed bourbon? What are the characteristics and flavor trends of the pointed bourbon species?

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The source of the pointed bourbon? What are the characteristics and flavor trends of the pointed bourbon species?

In the sharp bourbon of the island of Reunion, this ordinary prose may not be attractive to ordinary people, but in the eyes of any coffee player, his heart beats faster and his blood boils. Why?.

It is said that more than a decade ago, two legendary coffee varieties appeared and caused a sensation in the coffee world. These two varieties, one is a geisha, the other is sharp bourbon. With regard to geisha coffee, I briefly mentioned its detailed story in the essay "introduction to two Top Manors". I will talk about it later. Taking advantage of the impression left by the cup test, this article would like to share the legend of sharp bourbon with readers. However, before we talk about sharp bourbon, we need to figure out something about the variety of coffee, otherwise readers may find it hard to believe the sensation caused by sharp bourbon.

The coffee we usually drink, whether it comes from Coffea arabica, Coffea canephora, commonly known as Robasta, or the rarer species of Coffea liberica, is a botanical species within the genus Coffea. There are many varieties in the genus Coffee, of which more than 100 have been recorded, but so far, only two of them, Arabica and Robasta, are noteworthy. This is because about 3% of the world's coffee comes from Arabica and 1 from Robasta, which together accounts for about 98% of the total, with nearly 2% of the remaining coffee coming from Liberia.

People who pursue high-quality coffee will probably focus on Arabica and Robasta, for a simple reason: Arabica coffee is not guaranteed to have a good flavor, but high-quality coffee, including all fine coffee, is all in the category of Arabica, and Robasta can only be listed at the commercial bean level.

When it comes to Arabica, it is actually like a big family, and there are many different members in the family, among which the members who have the greatest influence on the coffee world are Bourbon and Typica. The reason is that coffee was once an exclusive Arab commodity, and in order to maintain its monopoly, Arabs would never allow germinating seeds to leave their place of origin (Note 4); but in the 17th century, seeds were eventually smuggled into the new world (Note 5). In the new world, there are countless generations, and these stolen seeds are bourbon and Tibica. In the process of reproduction, many new varieties are produced due to various factors, such as natural mutation (natural mutation), intraspecific mating, artificial breeding and so on, such as Kaddura, Catuai, Pacas, Maragogype, Pacamara, SL28, SL34 and other long lists. It can be said that most of the Arabica coffee we drink today are the descendants of the stolen bourbon and Tibica.

Bourbon got its name because it was first widely cultivated in the New World, when it was called Bourbon Island, which is now Reunion, and Sharp Bourbon is a natural mutant of bourbon coffee on the island.

Bourbon Pointu has two other names, Laurina and Leroy, but neither is as loud as the first name. The reason why it is called sharp bourbon is that the bean shape is long and narrow and both ends are pointed, while the native species bourbon (some call it round bourbon) has a shorter bean body and a slightly oval outline. The difference in appearance between the sharp bourbon and the original bourbon should be immediately distinguishable; however, the biggest difference between the two is not in appearance, but in flavor and caffeine content; if you use simple words to describe sharp bourbon, it is "good flavor, low caffeine content. "