Brazil Baowuzhuang garden yellow bourbon single coffee bean hand brewing parameters _ Brazil yellow bourbon how to drink?

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Unlike the usual red coffee berries, the unique golden yellow bourbon Yellow Bourbon makes it rare and delicate. This yellow bourbon Yellow Bourbon, from Fazenda Bau Manor in the Brazilian coffee region Cerrado, is a bourbon Bourbon variant, named for the golden color of its ripe coffee cherries. Huang Bourbon washed away the impression of poor quality of Brazilian coffee beans and became the winner of Brazilian boutique coffee cup Cup of Excellence (referred to as CoE). In Brazil, the world's largest coffee producing region, yellow bourbon accounts for less than 1% of production, and these precious and rare yellow varieties are known as Amarillo in Brazil.

Cerrado is not only a very important producing area of Brazilian coffee yellow bourbon, but also a high quality producing area of yellow bourbon. Many coffee farmers support their families by eating coffee beans, and some of them have grown coffee trees for generations.

In Brazil, where water is precious, the traditional way to deal with coffee beans is the sun.

Properly treated sun beans are rich in flavor and sweeter, but the sun is easy to have impurities and it is not easy to distinguish between unripe beans. When we choose beans, we usually buy and taste a small amount of beans before placing a large order, and then bake and taste a small amount of beans when the large quantities arrive, and then test before and after the cup to determine whether the beans are of the same level this time.

If you have tasted the best sun-dried beans, you will find it charming and hierarchical regional flavor.

After more than three hand selections, the beans were left intact and similar in size.

[country of production]: Brazil (Brazil) [producing area]: Cerrado [Manor]: Chateau Bau (Fazenda Bau) [Variety]: yellow bourbon Yellow Bourbon [Grade]: NY.2 [growth altitude]: 1100-1200m [treatment]: solarization Natural

I took out a small amount of Brazilian coffee yellow bourbon, which I baked in medium, and kept beans for about four days.

Plan to take 30 grams and flush 400 milliliters, gouache ratio of 1 to 13.4

As soon as you grind it down, you can smell like nuts and the sweetness of caramel

Keep the water temperature at 88 degrees and steam for 30 seconds.

Secondary water cut-off method, completed in 2 minutes and 30 seconds.

During the period of hand flushing, the current should be stable, the speed should not be too fast, and the water should not float completely over the coffee. After the water cut off for the second time, the coffee was still rich in oil.

It tastes great, and it smells like chocolate cocoa after the nose.

The flavor is shown as follows:

[flavor description]: 1, Fragrance: nutty aroma, sweet cream and chocolate, rich layers; 2, Aroma: floral, berry, nut, cream chocolate, syrup 3, acidity (Acidity): soft and elegant acidity after entrance; 4, mellow thickness (Body) full-bodied, smooth, long-lasting, mild and round; 5. Aftertaste: thick and long cashew nuts accompanied by warm and sweet.

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