Introduction of Bourbon Coffee Bean Variety characteristics, Flavor and Taste in Hilado, Brazil

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As one of the three major drinks in the world, coffee is very popular in people's daily life. Coffee also belongs to agricultural products, and it is as seasonal as growing vegetables and fruits. Coffee varieties also need to be taken care of on a daily basis, and coffee species will continue to mutate and mutate.

Just like most coffee varieties on the market today are variants of bourbon and iron pickup, because bourbon and iron pickup are one of the oldest varieties in the world, and the flavor is very good. Today, Qianjie will tell you about the spread history of bourbon coffee.

Bourbon coffee is named after the place where it is grown, because it is grown on the island of Bourbon, which used to be the island of Reunion. But bourbon coffee is not the original coffee tree on the island of bourbon, but shipped from Yemen and grown on the island of bourbon.

After a long period of evolution, the flavor of bourbon coffee species has changed. In today's coffee plantations, you may see red bourbon, yellow bourbon, and pink bourbon determined by the invisible genes of yellow bourbon and red bourbon, whose names depend on color. But most bourbon coffee is red bourbon, red bourbon coffee will be more sweet, while yellow bourbon will be rare, its acidity will be higher.

Brazil is famous for its bourbon coffee, which was introduced from the island of bourbon after 1860 to replace the lower-yielding tin pickup. Because the iron pickups in South America are all from the "European mother strain," their genes are single, and they are easily "wiped out" by diseases and insect pests. This is the first time that bourbon coffee has entered Central and South America and rapidly expanded northward from Brazil to other parts of South and Central America. When bourbon adapted to the climate of Central and South America, there were many varieties, such as yellow bourbon, pink bourbon, Kaddura, Pacas and so on. Qianjie will briefly introduce you to the variants of bourbon coffee.

First, the red bourbon variety, its coffee fruit shows a wine red when it is ripe, and the body of the raw coffee bean is round. Bourbon seeds grown at high altitudes usually have better aromas and bright acidity and taste similar to red wine. Among the coffee beans on the front street, in addition to rations beans, Brazil red fruit is a bourbon variety, there is also a bourbon variety from the Vivette Nan fruit region of Guatemala, but it is also mixed with bourbon coffee variants Kaddura and Kaduai.

In recent years, the growing popularity of Yunnan coffee area is the most common cultivation of Katim coffee, which is a hybrid of bourbon coffee variants Kaddura and Tim coffee. At first, Yunnan coffee was planted with iron pickup, because the output of iron pickup was very low and the economic benefit was low, so farmers were less willing to plant iron pickup, but more willing to plant Katim coffee with higher yield. Although the Katim coffee production is large, but the flavor is not as good as the iron pickup coffee, lack of aroma and taste.

According to Qianjie, bourbon coffee is also grown in southern Tanzania, and the coffee varieties often grown in Tanzania are bourbon, tin pickup and Kent. This coffee bean from southern Tanzania is washed in the same way as Mount Kilimanjaro, but the variety is bourbon. Bourbon coffee is also very sweet, its acidity is bright, and its output is higher than that of Tippica coffee. It is also susceptible to rust leaf disease.

Qianjie Coffee tested the bourbon beans in Tanzania. It uses medium and light roasting to highlight the coffee flavor of the southern region. The front street found that this Tanzanian bourbon coffee is also very full-bodied, with acidity of berries and citrus, and a nutty flavor in the back. The coffee in the southern region is rich in floral aroma, wine and soft acidity; the coffee from Mount Kilimanjaro has bright acidity and mellow taste, thanks to the rich volcanic soil, making it as sweet as mineral water. It is precisely because of the mellow texture, suitable acidity and strong flavor of Tanzanian coffee that Europeans used to call Tanzanian coffee a "coffee gentleman".

The yellow bourbon coffee is a unique bourbon variety in the Brazilian state of Sao Paulo. The coffee does not turn red but appears orange when it is ripe. But the output of yellow bourbon is very rare, so there is a yellow bourbon on the front street, that is, coffee beans from the Queen's Manor of Brazil, although the yield is low, but it will have an excellent flavor when grown at high elevations. So, when you taste this yellow bourbon of Qianjie coffee, you will find that it has a very bright and refreshing taste in addition to the American nutty flavor and rich chocolate aroma.

In the case of pink bourbon, Qianjie believes that it is necessary to mention Colombian pink bourbon. Because a pink bourbon from Qianjie is from Huilan area of Colombia, the coffee beans produced in Huilan area are very famous and of high quality. Because the coffee cup in the front street has tested many coffee beans from the Huilan coffee producing area, the coffee beans produced by Huilan belong to the soft acidity of the front section, the back section has a good sweet feeling, and the overall balance is very good, which makes people feel that the coffee beans in this producing area are very malleable. So the coffee beans in this producing area, Qianjie thinks that using different raw bean treatment methods will bring different surprises to the taste buds.

Pink bourbon was first found in the town of Palestine, Cymbidium Province, Colombia, and is currently mainly grown in the Cymbidium area of Colombia. It is a natural hybrid of yellow bourbon and red bourbon. Among them, Qianjie has carried out cup testing and cooking experiments on this pink bourbon. Qianjie Coffee uses medium-light roasting to highlight the unique flavor of pink bourbon when roasting this coffee bean. The barista in front street uses the 200ml standard cup to test the bowl. The pass rate of the standard sieve 20 is 70% Mel 75%, the powder quantity is 11.1g, and the water temperature is 94 degrees Celsius. First grind and smell the dry incense, the dry fragrance of this pink bourbon has a fresh fragrance of flowers, and then fill the bowl with water to confirm that its wet fragrance is the fragrance of blueberries. 4 minutes later, the residue is broken to identify the flavor. The cup test results from the front street are as follows: the overall flavor of this bourbon coffee is: fresh floral aroma, sweet fruit juice of blueberries and green grapes, with cherry flavor in the middle. The end is as sweet as yellow sugar and shows more compound performance of citrus berries in terms of acidity.

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