What is the flavor of bourbon coffee | characteristics of bourbon coffee | how to drink bourbon coffee properly

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Bourbon is a common coffee bean variety, especially in the Americas, such as Brazil.

Coffee varieties can be divided biologically into Arabica, Robusta and Liberica. Arabica and Robusta are the main drinking varieties in the world. Generally speaking, Arabica is mainly used in single or fine coffee. From the perspective of coffee culture or genetics, bourbon and iron pica are the two most important branches of Arabica coffee.

Bourbon is a naturally occurring mutant of Bourbon, originating in Ethiopia and first recorded in 1947. Burundi, Rwanda, and South America are the main coffee growing areas of Bourbon. Although this variety is similar to iron pickup, Bourbon is stronger and more productive than iron pickup. It has lower caffeine content but shorter plants, lower disease resistance, and is more susceptible to leaf rust.

Commercial coffee in Central and South America was first planted on a large scale by the iron pickup tree species, and at the same time as the introduction of the iron pickup tree species, another coffee tree species, Bourbon, was transplanted from Yemen to Bourbon Island and then spread to the whole world, thus forming the competitive ending of the present century Bourbon iron pickup.

Bourbon coffee name origin and spread of history:

Bourbon coffee takes its name from the island where it was grown. In 1715, France transplanted Yemen mocha round beans to Bourbon Island on the east coast of Africa (renamed Reunion after the French Revolution), so it was named Bourbon. Then in 1717, the French brought a batch of round bourbon seedlings from Yemen again, which became the predecessor of bourbon coffee.

In 1732, the British East India Company took bourbon coffee seedlings from Yemen and planted them on St. Helena Island. Between 1860 and 1870, the bourbon variety was first introduced in Brazil, gradually replacing the tipica, and then bourbon, and rapidly expanded north to other parts of South America and Central America.

After 1900, French missionaries introduced bourbon coffee from Popan Island to Kenya, Tanzania, Rwanda and other places. Today, bourbon coffee has become a major force in the world's premium coffee.

Bourbon coffee tree characteristics:

With red top coffee iron pickup slightly different, bourbon coffee green top, wide leaf edge wavy, while the yield is 30% higher than iron pica coffee, beans are round and short, berry acid fragrance thick, cream and aroma obvious, acid flavor obvious, but the same problem is poor disease resistance.

Front Street Coffee Roast tasted a variety of bourbon coffee, found that its raw beans will generally be small, and relatively round roll short, the flavor is relatively sweet, with nuts, cream flavor.

Front Street Coffee believes that bourbon coffee is characterized by a relatively balanced, so whether it is hand-brewed or used for Italian blending is OK!

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