How do you drink preacher bourbon? What is the missionary bourbon? Missionary Bourbon

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After repeated mutations or breeding, Arabica coffee has given rise to many varieties, such as Typica, Geisha, Bourbon, Kaddura and so on. Bourbon is one of the inherent old tree species in Arabica, and it is also one of the oldest coffee varieties in existence. The disease resistance of bourbon species is not high and the yield is low, which is only harvested once every two years, but its flavor is unique, and the beans are small and round.

Kenyan coffee is divided into seven grades, with AA as the highest, growing above 1500 meters above sea level.

When it comes to Kenyan coffee varieties, we can't do without SL28\ SL34 and French missionary bourbon.

Kenyan "SL28" and "SL34": the bourbon line, screened and cultivated by French and British missionaries and researchers in Kenya in the early 20th century, has adapted to Kenya's high-concentration phosphate soil for a century, giving birth to Kenyan characteristics of sour elves; top Kenyan coffee comes from these two varieties, but it loses its flavor when transplanted elsewhere.

As for why it is called the French missionary French Mission? It turned out that French missionaries first brought bourbon beans from the Gulf of Aden in Yemen to East Africa for cultivation, so there is still native bourbon coffee in Kenya.

At present, most of the varieties of Kenyan coffee are modified from bourbon, while French missionary coffee is the original bourbon before the improvement. French missionaries brought bourbon coffee to Kenya in 1892, avoiding the improvement of scientific methods in the planting process and retaining the original flavor of bourbon.

Kenyan coffee is graded according to particle size, and the common three grades are AA, AB and PB. AA sizes are 17 and 18 orders; AB are 15 and 16 orders; PB is a small round bean, usually a coffee fruit is made up of two coffee beans, round beans are only one bean in a coffee fruit. Although the classification is not the same, it does not mean that there will be a difference in flavor, but only a difference in particle size.

As we all know, Kenyan coffee is a staple of washed beans, and tanning is a new attempt in Kenya. The acid value of the whole traditional lemon fruit is suppressed by the aroma of fermented wine, and then it shows that the chocolate is still mellow and silky.

Tanning is a more traditional treatment, although it is not common in Kenya. But this traditional treatment is rare when it comes to the missionary bourbon, an ancient variety of coffee in Kenya. The sun of coffee in front street Kenya Haniya is the French missionary Bourbon, from the West Hanna Manor, in the name of the river that flows through the manor, the local soil belongs to crimson fertile volcanic soil, the Harries family has been growing coffee for nearly a century, rich planting experience, with the local ideal local conditions for the production of coffee, the output has always been a good flavor performance. In addition to the sustainable operation of the coffee industry, the manor owner also focuses on giving back to the local community by donating more than 50 mu of land to Thika City Hall and Wabeni technology research institutions, dedicated to educating children from poor families on practical living skills and improving the living conditions of local people.

Qianjie suggested Haniya cooking parameters:

V60According to 1mm V60According to 15Unix 90 ℃ / time two minutes.

Yellow plum, lemon, brown sugar sweetness, overall balance

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