Minas Djilas region, Brazil | Reunion Bourbon (also known as Lau) on the island of Reunion

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Minas Djilas region, Brazil suntan method Reunion Reunion Island pointed bourbon (also known as Laurina, Leroy) flavor?

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; but in the 17th century, seeds were eventually smuggled into the new world (Note 5). In the new world, numerous offspring were produced, the stolen seeds were 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 the vast majority of Arabica coffee we drink today are descendants of stolen bourbon and Tibica.

Bourbon is so named because it was first widely cultivated in the New World, then known as Bourbon Island, which is today's Reunion Island, while the legendary protagonist in this article, sharp bourbon, is a natural mutation 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 sharp bourbon and native bourbon should be immediately distinguishable. However, the biggest difference between the two lies 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." 、

Sharp bourbon is a natural mutant of bourbon coffee on the island of Bourbon (present-day Reunion). It is named because the bean is long and narrow, with pointed ends at both ends, while the native species bourbon has a shorter bean body and a slightly oval outline. But the biggest difference between the two is not only the appearance, but the flavor and caffeine content. If you use concise words to describe the sharp bourbon, it is "natural very low caffeine, sparse production, delicate and charming fragrance, is one of the oldest tree species in the world."

Sharp bourbon was loved by many celebrities as early as the 18th century, such as French King Ludwig 15, French writer Balzac and so on. However, the variant bourbon was abandoned because of its weak physique, easy to infect and little blossom and fruit, so it was not welcomed by farmers and became almost extinct. It was not successfully bred until 1999-2007 thanks to the efforts of France and Japan, and it became the most expensive coffee today.

Variety: pointed Bourbon Bourbon Pointu

Producing area: Minas-Djilas area

Sea pull: 1000m

Particle size: 14, 15 mesh

Exquisite way: 100% sun treatment

Features: neutral, no miscellaneous flavor, cleaner taste

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.