Historical story of Arabica bourbon coffee beans in Mexico description of flavor and taste of Mexican coffee beans

Coffee was first grown in Mexico in the late 1700s. Mexican coffee beans are usually not complex and are used as a basis for mixing. Mexican coffee beans are usually light-bodied with a nutty flavor, but may have a heavier body, brighter acidity and chocolate flavor. The most popular varieties of coffee are Bourbon, Mundo Novo, Caturra and Maragogype. There are two kinds of coffee beans produced in Mexico: Arabica and Robusta. Arabica coffee is the most productive variety, accounting for 98 per cent of the total coffee produced through various hybrids such as Bourbon, Kaddura, Malaggippe, New World, Canica and Itsuka.

Primero Caf é bourbon coffee is a natural variation of Typica. It is one of the oldest varieties in existence. It is one of the most relevant beans in the coffee industry, not only because it was also one of the earliest beans, but also because it gave birth to other varieties, such as Katura and Pacas.

In fact, the World Coffee Research Organization (WCR) lists bourbon as one of the "most culturally and genetically important varieties in the world".

It originated on the island of Bourbon east of Madagascar and is today known as the island of Reunion. It grows mainly in Burundi, Rwanda and Latin America and is famous for its sweet, caramel and fruity flavors. It can be planted at different elevations, but it can get the best results when harvested at an altitude of 1070 to 1980 meters. Its fruit is smaller than Ironka and cherries ripen earlier, so it is recommended to grow in the shade because it allows cherries to ripen more slowly and gain more flavor and aroma. The fruit can be red, yellow or orange. Yellow bourbon, which originated in Pednellas, Sao Paulo, Brazil, contains a lot of fructose and can be made into sweet, juicy cups. On the other hand, red or pink bourbon contains more glucose, which produces stronger drinks.