What are the characteristics of bourbon coffee?

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[preface to the type of coffee]

After the early (prehistoric coffee) iron pickup was transplanted to Yemen, the bean shape changed from thin and pointed to round. It was named bourbon in 1715 after France transplanted round beans from Yemeni mocha to the island of Bourbon on the east coast of Africa (renamed Reunion after the French Revolution). Bourbon beans spread to Brazil and Central and South America in 1727, and the British transplanted Yemeni mochas to St. Helena Island (where Napoleon was later imprisoned) in 1732. Bourbon is the winner of the American boutique coffee cup test.

Bourbon, the second species caused by the Typica mutation, is the oldest coffee variety in existence, and the green fruit appears bright red when it is ripe. Compared with the tin card species, the bourbon species has wider leaves and denser growth. although the seed setting is higher than the tin card, the harvest time is also 2 years, which is also a variety with less yield, but it has a high-quality taste, like the sour taste of red wine, and the aftertaste is sweet. Coffee bean granules are large in shape, uniform in size, uniform in color and glossy. In order to facilitate harvesting, farmers will prune coffee trees to no more than 150 centimeters.

[type of coffee: red bourbon]

After the red bourbon general coffee tree blossoms and bears fruit, the color change of the coffee fruit is: green > turn yellowish > turn slightly orange > turn mature red > turn more ripe dark red, so some people also call it [red bourbon], in fact, red bourbon, that is, what we call bourbon species. Bourbon planted at high altitude usually has a better aroma, while the acid is brighter and even tastes like red wine.

[type of coffee: yellow bourbon]

On the other hand, the yellow bourbon species is a hybrid between the bourbon species and other varieties. Because of its low yield and relatively intolerant to wind and rain, it has not been widely planted. However, when planted in high altitude areas, it will have excellent flavor performance, which is more common in recent years. Yellow Bourbon, Huang bourbon, the mature consequence is actually yellow, was first found in Brazil, and now mainly grows in Brazil. It is generally believed that it may have been mutated by a cross between a bourbon with red fruit and a variety of iron pickup with yellow fruit called "Amerelo de Botocatu".

[type of coffee: French missionary bourbon]

In Africa, French missionaries known as Spiritan (from the Holy Spirit) played an important role in the spread of the bourbon species. The first church was founded in Reunion in 1841 and a branch was established in Zanzibar in 1859, while from Zanzibar, a branch was established in Bagamoyo (along the coast of Tanzania, then known as Tanganyika) in 1862, St. Augustine (Kikuyu, Kenya) in 1862, and a branch in Bura (Taita Hills,Kenya) in 1893. The establishment of each chapter was accompanied by the planting of coffee seeds from Reunion.

Seedlings cultivated by Bura in 1899 were brought to another French church in Santa Cruz (near Nairobi), introduced to the Kilimanjaro region of Tanzania in 1900, and distributed seeds to local residents who were willing to grow coffee. This is the origin of the so-called "missionary bourbon". Then the Kent species was introduced in 1920. Therefore, up to now, the coffee in Tanzania is mainly bourbon and Kent.

The following are all bourbon species:

[Brazilian red fruit]

Old bourbon coffee is grown on some estates in the Serrado district of Minas Greais state in southeastern Brazil. The Serrado platform and South Minas in the west of Minas are mostly above 1100 meters above sea level, with rich landforms, obvious dry and wet seasons, great temperature difference between day and night, and rich microclimate, which are suitable for cultivating elegant red bourbon and yellow bourbon. It has naturally become the main producing area of Brazilian boutique coffee.

Baking degree: medium baking

Recommended cooking method: hand flushing

Degree of grinding: 4 (small Fuji R440)

Water temperature: 88 ℃

Filter cup: V60/KONO

Dry fragrance: nuts, cocoa

Palate: low sour, nutty, sweet and mellow chocolate

[Queen of Brazil]

From FazendaRainha (Queen's Manor), the estate covers an area of 280mu and is located in Vale da Grama, an ancient volcanic valley in Brazil. FazendaRainha is owned by the prestigious and respectable coffee family CarvalhoDias family. Since the first Brazilian COE Competition in 1999, CarvalhoDias's four major estates have won awards every year, winning more than 12 times in the past seven years, and even arranged for the champion, 9th, 11th and so on in 2004, many large and small estates in Brazil.

Baking degree: medium baking

Recommended cooking method: hand flushing

Degree of grinding: 4 (small Fuji R440)

Water temperature: 88 ℃

Filter cup: V60/KONO

Dry fragrance: roasted hazelnuts, spices

Flavor: slightly sour fruit, nuts, creamy peanuts, chocolate sweet, mellow thickness.

[Haniyeh, Kenya]

In Kenya, it is often heard that K72 treatment and SL28, SL34 these two varieties. So it is rare for the French missionary Bourbon to be tanned. Chania Estate's unique red volcanic soil, coupled with suitable coffee growth temperature and rainfall, coupled with excellent natural environment, create the unique flavor of French missionary bourbon species in Sika Haniya.

Baking degree: medium baking

Recommended cooking method: hand flushing

Degree of grinding: 3.5 (small Fuji R440)

Water temperature: 90 ℃

Filter cup: V60

Dried fragrance: fermentation, dried fruit, vanilla

Flavor: sipping can drink caramel, vanilla, comprehensive fruit, solid sense of juice, aftertaste of berries, strong jackfruit, coffee flowers, the overall performance of the wild regional flavor of Africa.

In general, bourbon beans [red bourbon] [yellow bourbon] [French missionaries] are similar in flavor, with obvious flavors of dark chocolate, cocoa, nuts and caramel, supple acidity and low bitterness.

Bourbon is planted in different regions, because of the influence of wind and soil factors such as microclimate, soil quality, planting environment and so on, the flavor direction will be slightly different. The pozzolanic soil of Kenya has a high content of phosphoric acid, which makes [French missionaries] have the sour quality of tropical fruit, while continuing the flavor of bourbon, which makes the flavor of this bean more complex. I hope to help you today.