What is the appearance characteristic of bourbon coffee beans? the bourbon species is named after the island.

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Introduction of Qianjie-bourbon varieties

In 1711, a native Arabica coffee tree was first discovered in S ã o Paulo, more than 600m above sea level on the island of Bourbon. Its mature skin was brown instead of red, and it was called brown fruit coffee at that time. However, it was found that it was too bitter to have a market. As a result, in 1715, the French shipped 60 mocha round coffee from Yemen to replace brown fruit coffee. And, in order to distinguish it from the Tiebika long-bodied beans of the extremely competitive Dutch coffee market at that time, it was named "bourbon round beans" or "green top bourbon" (because the young leaves at the top were green, which was different from Tibica's brown). It later developed into the bourbon it is now.

Bourbon is a variety of coffee trees, belonging to a branch of Arabica species. It is named according to the color of coffee fruit when it is ripe, such as red, yellow, orange, pink bourbon and so on. Among them, the output of orange bourbon is less, while that of pink bourbon is very little.

The name bourbon comes from the island of Reunion, and the French made three attempts to introduce coffee from Yemen to the island of Bourbon (now Reunion) in 1708, 1715 and 1718; but it was coffee that was transplanted for the second and third times.

In 1841, a French missionary established a church on the French island of Reunion. After leaving the island of Reunion, he set up new churches in several African countries, such as Zanzibar, Bagmoyo, St. Augustine, and Bra, and sowed coffee from the island of Reunion in each church. From then on, there was "bourbon coffee" on the African continent.

The ripe fruits of bourbon are mostly red, and there are also yellow or orange varieties. The output of bourbon is about 20% ~ 30% higher than Tibica, but it only bears fruit every two years, so the yield is very low, but the quality is very good.

Knowledge: iron pickup and bourbon, the two ancient varieties, have multiplied for three hundred years in different soil and water in the new world, creating thousands of varieties and hybrids.

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