History and Development of Bourbon Coffee beans Flavor of Red Bourbon Coffee beans in Tianzhi Manor of Nicaragua

Bourbon is one of the most culturally and genetically important varieties in the world. It is famous for its excellent quality in cups at the highest altitude. The coffee in bourbon is higher, the leaf tip is green, and the size of beans is relatively average. It has the potential of high quality at high altitude.

But it is easily affected by coffee leaf rust and nematode disease and the yield is very low.

French missionaries introduced bourbon from Yemen to the island of Bourbon (now Reunion) in the early 1700s and named it after today. It was not until the mid-19th century that Bourbon left the island. But since the mid-1800s, as missionaries began to establish a foothold in Africa and the Americas, this diversity spread to new parts of the world.

The bourbon variety was introduced to Brazil around 1860 and quickly spread northward to other parts of South and Central America, where it is still grown today. Here, it is mixed with other bourbon-related varieties introduced from India and Ethiopia. Today, many similar bourbon varieties have been found in East Africa, but none of them exactly match the unique bourbon varieties of Latin America.

In Latin America today, bourbon itself has been largely replaced by its offspring (especially Caturra, Catuai and Mundo Novo), although bourbon itself is still grown in El Salvador, Guatemala, Honduras and Peru.

Compared with other coffee trees, bourbon has large, wide leaves, wavy edges and more secondary branches. The berries are quite small and very thick, and can be red, yellow or pink, depending on the subvariety. Red, yellow and pink (sometimes called orange) bourbon is a naturally mutated variety of recessive genes.

Bourbon is valued for its complex acidity and wonderful balance. It usually has sweet caramel quality and crisp acidity, but it can show a very different flavor depending on where it is planted. Salvadoran bourbon tends to show butter, toffee and fresh pastries; people of the Rwandan type tend to be more fruity.

Red bourbon coffee:

Nicaragua Mierisch Finca Las Placeres

Flavor description:

The dry palate has aromas of wine, strawberries and grapes, with intense aromas of wine, blackberries, blackcurrants, mangoes and grapes on the palate, dry red berries and berries in the middle, and Sudan fruit and cocoa in the end.

▪ country. Nicaragua

▪ area of origin. Matagalpa

▪ altitude: 850-1150 m

Processing method: sunshine

Grade: SHG

Variety. Red bourbon

In front of the street, there is also a tanned bourbon "professor" coffee from the Nicaraguan Divine Manor, and from the Divine Manor of New Segovia. Everyone is welcome to taste it.

Yellow bourbon

It is believed to be the "natural" mutation of red bourbon first discovered in Brazil in the 1930s.

On the front street

Pink bourbon

Another "natural" mutation of red bourbon was first discovered and developed in El Salvador. The cherries of this plant are usually pink / pink, so they are sometimes called "pink" bourbon.