Introduction of pointed bourbon coffee beans on Reunion Island in Minas Gerais, Brazil

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Brazil's Minas| Gerais solarization| The flavor of Reunion Reunion pointy bourbon (aka Laurina, Leroy)?

When it comes to Arabica, it is actually like a big family, and there are many different members in the family. Among them, the members who have the greatest influence on the coffee world are Bourbon and Typica. The reason is that coffee was once an Arab monopoly, and in order to maintain its monopoly, the Arabs would never allow germinating seeds to leave their native land; but in the seventeenth century, seeds were smuggled to the New World, where they spread their branches and leaves, and produced countless descendants. These stolen seeds were Bourbon and Tibica varieties. In the process of reproduction, many new varieties have been produced due to various factors, such as natural mutation, intraspecific mating, artificial breeding, etc., such as Caturra, Catuai, Pacas, Maragogype, Pacamara, SL28, SL34, and a long list of others. Most of the Arabica we drink today is, so to speak, the offspring of stolen bourbon and tibica.

Bourbon coffee got its name from the place where it was first widely cultivated in the New World, known as Bourbon Island, today's Reunion, and the legendary protagonist of 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 famous as Bourbon Pointu. It is called pointed bourbon because the bean is narrow and pointed at both ends, while the original bourbon (some call it round bourbon) is shorter and slightly elliptical in outline. The difference in appearance between sharp bourbon and the original bourbon should be immediately discernible; 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."

Pointed bourbon is a natural mutation of bourbon coffee on Bourbon Island (present-day Reunion Island), named for its narrow bean shape and pointed ends, while the original bourbon has a shorter bean body and a slightly oval outline. However, the biggest difference between the two is not only the appearance, but the flavor and caffeine content. If we use concise words to describe the sharp bourbon, it is "natural extremely low caffeine, rare yield, delicate and charming aroma, one of the oldest trees in the world."

Bourbon was favored by many famous people as early as the 18th century, such as French King Louis 15, French writer Balzac, etc. However, due to its weak constitution, it was abandoned by farmers and gradually reduced to almost extinction. It was not until 1999 - 2007 that it was successfully restored by the efforts of France and Japan, becoming the most expensive coffee today.

Category: Bourbon Pointu

Production area: Minas-Gerais region

altitude: 1,000 m

Particle size: 14, 15 mesh

Exquisite method: 100% sun treatment method

Features: Neutral, less complex than Santos, cleaner taste

Filter cup: Hario V60

Water temperature: 90 degrees

Abrasion: Small Fuji Abrasion 3.5

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor. Because V60 has many ribs, the drainage speed is faster, and the extraction time can be prolonged when the water is cut off.

Minas has become synonymous with Brazilian fine coffee.