The development of fine coffee beans Bourbon round beans fragrance France

Tibica was the first to land in Central and South America under the company of Holland and France. In terms of genetic richness, it is not a good phenomenon for a single variety to reproduce in a foreign country. fortunately, France has caught up and turned to bourbon, another subspecies of Arabica, which has enriched the coffee gene in Central and South America.

Bourboll, located to the east of Madagascar on the east coast of Africa, covers an area of 2512 square kilometers. it became a French dependency in 1646, named Bourbon to highlight the honors of the French Bourbon dynasty, and changed its name to "Rotlnion" after the French Revolution in 1792.

In 1711, Louis Boivin, a Frenchman, first discovered a native Arabica coffee tree in S ã o Paulo, which is about 0 meters above sea level on the island of Bourbon. When it matured, its skin was not red but brown. At that time, it was called brown fruit coffee. It was later confirmed as a new variety by the famous French botanist Lamarque and named it "Coffea Mauritiana". Bourbon Island is the second place in the world to have native Arabica after Ethiopia. France was delighted to drink it, but found that brown fruit coffee tasted a little bitter.There was no market in France, so sixty mocha round coffees were shipped from Yemen in 1715 to replace bitter brown fruit coffee. This mocha coffee tree is well adapted to the island's climate, and in order to distinguish it from the Dutch "Tibica long bean", the legal person is named "bourbon round bean" (Bourbonrond), or "green top bourbon". In 1724, France exported the first batch of 1700 kg (1 kg = 1 kg) of bourbon coffee, and its production capacity increased to 448000 kg in 1734, but after reaching a peak of 24.44 million kg in 1827, it began to go downhill. Because Bourbon is more remote, it can't compete for Central and South American coffee closer to the European market.