The origin of coffee beans and the basic characteristics of yellow bourbon coffee beans such as lemon

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Introduction of Qianjie-Huang bourbon Coffee varieties

The Origin of Yellow bourbon in Brazil

As a coffee variety, Huang bourbon has been grown on this land for nearly 90 years.

By the 1850s, Brazil had become the world's leading coffee producer. But coffee farmers at that time relied heavily on the tin card varieties introduced in the 1720s. Due to the limited production of iron pickups, this has led to a reduction in exports. A Brazilian emissary went to the Indian Ocean island of Reunion, east of Madagascar, to obtain the seeds of the red bourbon variety. By the 1870s, Red bourbon had become a common and famous coffee variety in many cafes in Brazil.

But in 1871, something strange happened. According to many records, a variety of iron pickup appeared in the city of Botucatu in the state of Sao Paulo, whose fruit is yellow, which has never been seen in Brazil. Although the yield of this yellow variant (then known as yellow Botucatu) was not particularly high, it was adopted by many farmers because of the strange color of its fruit. It is worth noting that some researchers believe that yellow bourbon originated from a variation of natural red bourbon.

It is said that the first yellow bourbon first appeared in 1930 on a red bourbon farm near the city of Pederneiras (SP)-which is believed by many to be the result of natural reproduction between red bourbon and yellow Botucatu. Except for the yellow berries, this plant is very similar to red bourbon and has been shown to have the same or even higher yields.

This phenomenon attracted the attention of researchers at the Campinas Institute of Agronomy (IAC), including Carlos Arnaldo Krueger (Carlos Arnaldo Krug), who first conducted a formal study of yellow bourbon in 1942. Over the next three years, in a research field of Jau (SP), IAC planted and studied 30 pedigrees of the variety.

Throughout the 1950s, the most promising yellow bourbon varieties were given the code "IAC J" and sold to farmers. In 1951, J.E.T of the same institute. Professor Mendes studied the yields of the varieties planted at the time: iron pickup, yellow Botucatu, Sumatra, red bourbon, yellow bourbon and Marago Rippi, and the results showed that yellow bourbon had the highest yield.

But even so, Huang Bourbon never dominated the Brazilian coffee market in the decades that followed. Although it is planted commercially, it is not widely used. And because of its obvious yellow, it is often regarded as a novel plant.

Yellow bourbon can grow to 2.8 meters and mature quickly. Of the 30 varieties studied in 1945, 7 were grown commercially in today's Brazil.

Because of its low and medium yield and relative sensitivity to coffee leaf rust, the cultivation of yellow bourbon may require more attention than other varieties. Huang bourbon usually shows the potential of high quality where harvesting and post-harvest processing are well performed at an altitude of more than 1000 meters.

The flavor characteristics of yellow bourbon are very obvious in the cup test, including its sweetness, rich aroma and very obvious citric acid flavor. Ripe fruits and raisins are other common flavors. Recently, researchers have found that the content of sucrose and the presence of some fatty acids and organic acids are closely related to the quality of yellow bourbon. So far, however, no significant link has been found between luteolin (the source of yellow fruit) and coffee varieties.

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