Brazilian Yellow Bourbon Coffee Bean Hand Brewing Method Steps Flavor Description Taste Profile

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Bourbon species were first planted in Bourbon Island and Ethiopia, and are suitable for the growth of bourbon coffee beans at an altitude of about 800-1900 meters. Relatively speaking, the output of yellow bourbon is relatively low, but the quality is better. At present, most of the yellow bourbon in Brazil and El Salvador are seen in China.

This environment is an ideal condition for coffee cultivation in Brazil. Yellow bourbon is based on mucosal drying and semi-washing treatment (Pulped Natural Method). Although this method removes the pulp directly after the coffee bean is harvested, it retains the mucus that wraps the endocarp of raw beans to dry. As a result, coffee retains a dry aftertaste (clean aftertastes), mild texture and sweet sour bourbon seed is a branch of Arabica beans, the word "bourbon" comes from the local name, this is an overseas province of France, an island in the Indian Ocean, hence the name bourbon coffee. Today, the name of the island is no longer "bourbon". It has been renamed Niliuwan Island, while the name of coffee is still in use today.

The ▌ ripe cherry fruit is picked on the cloth bag by hand to avoid touching the ground. The coffee fruit harvested on the same day must be sent to the treatment plant to which the manor belongs for half-sun treatment (Pulped Natural). The coffee fruit is picked by hand and surrounded by cloth. This is to avoid the earthy taste and any improper fermentation flavor. When the harvested coffee fruit arrives at the processing plant, wash the coffee fruit immediately: wash the coffee fruit clean. The unqualified or dried fruits (b ó ia beans) were screened out according to the size partition of the bean body, and the qualified beans were screened, and the peeling action continued (using the pulper machine).

Old bourbon coffee is grown on some estates in the Serrado district of Minas Greais state in southeastern Brazil. The Serrado platform and South Minas in the west of Minas are mostly above 1100 meters above sea level, with rich landforms, obvious dry and wet seasons, great temperature difference between day and night, and rich microclimate, which are suitable for cultivating elegant red bourbon and yellow bourbon. It has naturally become the main producing area of Brazilian boutique coffee.

Qianjie Coffee suggests [Brazilian bourbon] brewing method

Baking degree: medium baking

Recommended cooking method: hand flushing

Degree of grinding: 4 (small Fuji R440)

Water temperature: 88 ℃

Filter cup: V60/KONO

Dry fragrance: nuts, cocoa

Palate: low sour, nutty, sweet and mellow chocolate

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