Are there any famous varieties of Brazilian coffee and what is yellow bourbon? is it a color mutation of bourbon varieties?

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Front Street-Brazil Yellow Bourbon Introduction

In 1720, a variety of Arabica coffee beans, the iron pickup, was introduced to Brazil for cultivation, and by the 1850s Brazil had become the world's leading coffee producer. Given the limited production of iron-pika beans and their declining export potential, Brazilians traveled to Reunion Island in the Indian Ocean to collect a red bourbon bean, which by the 1870s was the dominant coffee variety in Brazil. This situation did not change until 1871, when something strange happened.

A coffee tree in Botukatu, São Paulo state, produced yellow berries, which researchers believe are a natural mutation of red bourbon beans, but the yield of yellow fruit is not high. It was not until the 1930s that the true yellow bourbon was successfully cultivated and produced much more than the red bourbon variety. At that time, the yellow berry attracted the attention of the Brazilian Institute of Agriculture (IAC), which officially began to study it. IAC planted 30 lineages of the variety and promoted these new varieties of yellow bourbon to all parts of Brazil.

Yellow Bourbon (yellow bourbon), yellow fruit when ripe, originally found in Brazil, now mainly grown in Brazil. It is thought that it may have been mutated by crossing a red-fruited Bourbon species with a yellow-fruited variety of iron-pica called Amerelo de Botocatu.

Brazil's beans, though plentiful, are of mediocre quality in the eyes of many coffee lovers. However, in recent years, Brazil, the world's largest coffee bean producer, has also paid more and more attention to the cultivation of fine beans, so high-quality yellow bourbon has emerged!

Yellow bourbon is characterized by a tree height of 2.8 meters and early maturity. At present, 17 of the 30 varieties have been commercially cultivated. Because of its susceptibility to coffee leaf rust, yellow bourbon requires more care than other varieties, and when grown at altitudes of 1000 meters or more, yellow bourbon usually exhibits excellent quality if the harvesting and handling process is good.

The sensory characteristics of yellow bourbon are very obvious in the cup, mainly its outstanding sweetness, significant aroma and very obvious citric acid. Ripe fruits and raisins are the main flavors of yellow bourbon.

Knowledge point: coffee classification in most coffee-producing countries is not carried out by a standard, but by multiple standards such as defect rate, bean size and altitude.

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