Description of Arabica Coffee Flavor Grinding scale varieties taste Fine Coffee Bean Manor

Description of Arabica Coffee Flavor Grinding scale varieties taste Fine Coffee Bean Manor

Bourbon

"Bourbon" bourbon is an ancient and excellent variety juxtaposed with iron pickup, and some botanists believe that bourbon is an early variety of iron pickup after it was transplanted to Yemen.

Bourbon is almost all round beans, beans are a little smaller than tin card, ripening later, but the yield is 30% more than tin card. It is suitable for growing above 1200 meters above sea level, and its flavor is obviously more prominent than those below 1000 meters, but bourbon has a disadvantage that it will rest for a year as a result. Round bourbon is full of vitality, and its resistance to rust leaf disease is better than that of iron pickup, but its flavor is as good as it, or even better.

In 1810, some of the round beans in Bourbon Island mutated into pointed beans, which is known as the "pointed bourbon". It is characterized by a caffeine content of only half, low output, weak physique, and extremely rare, just like a weak aristocratic teenager.

In addition, the biggest thing that iron pickup and bourbon have in common is that they both need the protection of shade trees. if there is no shade tree to help it block the sun, it is not only not conducive to its growth, but also greatly reduces the flavor of coffee beans.

The bourbon species was introduced to America by French immigrants in the 18th century from the island of Island of Bourbon (today's French island of Reunion Island of Reunion, located in the Indian Ocean east of Madagascar). It is now widely cultivated in the Western Hemisphere, such as Brazil, and a small amount in Yunnan, China. The caffeine content of Bobang subspecies is 20% and 30% higher than that of Tibica subspecies. Arabica is loved by Chinese people with a short history of coffee contact because of its strong fruity aroma. It was introduced to China by missionaries in the 19th century. It is widely planted in the dry-hot valley of the Jinsha River, which is more than 1000 meters above sea level in Panzhihua, Sichuan and western Yunnan. The temperature difference between day and night is large in this area. The local people solved the problem of lack of seasonal rainfall by diverting water up the mountain, resulting in a unique aroma of "Chinese coffee", especially Banpo coffee grown in Arabica in Panzhihua, Sichuan, compared with Yunnan and Hainan. Panzhihua, which is located in the dry-hot valley, has longer sunshine, higher altitude, greater temperature difference, good light quality and more virgin land, which is the most suitable area to grow Arabica coffee. Taking advantage of this advantage, Banpo coffee farmers have adopted unique planting and processing techniques: first, "do not land in the whole process": from collecting coffee beans to processing into finished products, coffee has been kept free from soil and other sundries to ensure its taste and quality; second, "graded collection":