The winner of American boutique coffee cups-- the correct use of bourbon coffee

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Bourbon is a branch of Typica, a variety of Arabica coffee beans. It is native to Bourbon Island in the Indian Ocean (now known as Reunion Island). It is mainly planted in Central and South America, including El Salvador, Brazil (Barzil), Rwanda, Panama (Banama). Wait for the place. The early Bourbon was a variant of Ethiopian Typica after it was transplanted to Yemen. France began to transplant Yemeni mocha round beans to Bourbon Island on the east coast of Africa (renamed Reunion Island after the French Revolution) in 1715. Bourbon beans also spread to Brazil and Central and South America in 1727, and it was also Bourbon beans that Britain transplanted Yemeni mocha to St. Helena Island in 1732. The biggest difference between its appearance and the iron pickup is that the leaves are wider, the fruiting coffee fruit is smaller, and the production is more intensive, so the appearance difference of the coffee fruit compared with the iron pickup is that the fruit body is smaller and more round.

Bourbon is the winner of the American boutique coffee cup test. Since 2011, Taiwan has also successfully cultivated Huang bourbon, mainly in Taichung News Society, Dongshi, Alishan, Dongshan, Pingtung and Taitung. At present, the number of plants has not yet reached the economic scale, and the quantity is rare.

Generally ripe coffee beans show a red color, but mature coffee grown in bourbon shows a yellow color, so it is generally called Yellow Bourbon. In Brazil, which is the largest exporter of coffee beans in the world, Huangbourne accounts for less than 1%, which is very precious and rare.

The cultivation of yellow bourbon coffee beans is more difficult and the yield is lower. Roasted coffee beans are dry and sweet with nutty and cocoa / chocolate aromas. Yellow bourbon beans usually use half-sun (or half-water washing), and some bourbon varieties have fruit aromas, especially the aroma and sweetness of cooking.

Coffee beans are basically divided into Arabica and Robasta beans. And there are 2, 000 to 3, 000 varieties of Arabica beans, all of which are derived from Tibica Typica of Ethiopia and bourbon Bourbon of Yemen after being transplanted into Central and South America or Asia.

When it comes to bourbon varieties, we will think of the well-known yellow bourbon coffee beans, as the name implies, the yellow bourbon coffee fruit does not turn red when ripe, but into an orange rind, which is a unique bourbon variety of S ã o Paulo in Sao Paulo, Brazil. Yellow bourbon beans are suitable for both light roasting and deep roasting. In recent years, they have received a lot of attention because they won the top three awards in CoE (Cup of Excellence) in Brazil, and have become the formula beans for many espresso.

In other words, bourbon and Tibika are juxtaposed as ancient and high-quality coffee varieties, and some botanists even believe that bourbon is a variety of early Tibica species transplanted to Yemen, and the beans are round in shape. So how did the name bourbon come from? For a long time, bourbon species have been mistaken for the island of bourbon on the east coast of Africa, but in fact many round bourbon beans spread directly from Yemen without passing through the island of bourbon. At present, bourbon beans in Central and South America belong to the traditional round bourbon that has not been mutated.

Qianjie Coffee suggests making bourbon Coffee.

KONO filter cup; water temperature: 86-88 ℃; degree of grinding: small Fuji 4 (medium grinding); ratio of powder to water: 1:13-1: 14; extraction time: one minute and 50 seconds.

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