Comparison of Brazilian red fruit, queen and Haniya flavor-what are the characteristics of bourbon coffee?

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[Brazil Red Fruit]

Old bourbon coffee is grown on some estates in Cerrado district of Minas Greais state in southeastern Brazil. The Serrado Plateau and South Minas in the west of Minas are mostly above 1100 meters above sea level. They are rich in topography, obvious in dry and wet seasons, large temperature difference between day and night, rich in micro-climate, suitable for cultivating elegant red bourbon and yellow bourbon, and naturally become the main producing area of Brazilian fine coffee.

Degree of roasting: medium roasting

Recommended cooking method: hand brewing

Grindability: 4 (Small Fuji R440)

Water temperature: 88℃

Filter cup: V60/KONO

Dry aroma: nuts, cocoa

Palate: Low acidity, nutty, chocolate sweet and mellow

[Queen of Brazil]

From Fazenda Rainha (Queen's Estate), the estate covers an area of 280 acres and is located in Vale da Grama, an ancient volcanic valley in Brazil. Queen Manor (Fazenda Rainha) belongs to the famous and respected coffee family Carvalho Dias family. Carvalho Dias 'four large estates have won prizes every year since the first Brazilian COE competition in 1999. In the past seven years, they have won more than 12 prizes. In 2004, they even won the championship, 9th place, 11th place, etc., many large and small estates in Brazil.

Degree of roasting: medium roasting

Recommended cooking method: hand brewing

Grindability: 4 (Kofuji R440)

Water temperature: 88℃

Filter cup: V60/KONO

Dry fragrance: roasted hazelnut, spices

Flavor: Light acidity, nutty, peanut butter, chocolate sweet, full bodied.

[Chania, Kenya]

In Kenya, K72 treatment and SL28 and SL34 are commonly heard. So sun-cured French missionary bourbon is rare. Chania Estate's unique red volcanic soil, coupled with the right temperature for coffee growing and rainfall, combined with excellent natural environment, creates the unique flavor of the French missionary bourbon species of Sika Chania Estate.

Degree of roasting: medium roasting

Recommended cooking method: hand brewing

Grindability: 3.5 (Kofuji R440)

Water temperature: 90℃

Filter cup: V60

Dried aroma: fermentation, dried fruit, vanilla

Flavor: Caramel, vanilla, mixed fruit, solid fruit juices, berry, jackfruit, coffee floral finish, African wild regional flavor.

In general, Bourbon beans [red bourbon][yellow bourbon][French missionary] are relatively similar in flavor, with obvious dark chocolate, cocoa, nut, caramel flavor, soft acidity and low bitterness.

Bourbon is grown in different regions, because of the influence of microclimate, soil quality, planting environment and other terroir factors, which will make the flavor direction slightly different. Kenya's volcanic ash soil has a high phosphoric acid content, which makes the French missionary have the acidity of tropical fruits, and at the same time continues the bourbon flavor, which makes the flavor of this bean more complex. I'll share it with you here today, hoping to help you ~