Taste characteristics of coffee red bourbon and yellow bourbon by hand punching
Coffee red bourbon and yellow bourbon hand brewed taste characteristics
Among the many varieties of coffee in Brazil, yellow bourbon is one of the most outstanding varieties. The general bourbon will turn from green to yellow and turn red, but the appearance of yellow bourbon will only stay yellow. The yellow bourbon grown at high altitudes and treated by sun has excellent flavor.
Bourbon is almost entirely round beans, a little smaller than iron pickup, ripening later, but yielding 30% more than iron pickup. It is suitable for growing at altitudes above 1200 meters, and the flavor is obviously more prominent than that below 1000 meters. However, Bourbon has a disadvantage that it ends up resting for a year. Round bourbon is vigorous, resistant to rust leaf disease is better than iron pickup, but the flavor is not inferior to it, or even better.
In 1810, Bourbon Island's round beans were partially mutated into pointed beans. This is the famous "pointed bourbon". Its characteristics are that the caffeine content is only half, the output is small, and the constitution is weak. It is extremely rare, just like a weak aristocratic youth.
Arabica coffee beans are now exclusive to fine coffee, and several tree species in the title column are Arabica. These include the oldest Tibicar, as well as the varieties Bourbon, Red Yellow Green Bourbon, a further variety of Bourbon, Kadura, Geisha, S28, S32, Parcamara, etc., all of which were later developed by crossing Tibicar with the first varieties of Bourbon or Robusta species to increase yield and flavor and disease resistance. Because Arabica is much harder to grow than Robusta.
Brazil imported red bourbon single product fine coffee beans
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Brazil Yellow Bourbon-Morgiana Region Queen Manor Sunburn COE Manor Single Product Coffee
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The method of describing the taste and flavor of Honduran coffee beans by grinding scale varieties
Description of taste and flavor of Honduran coffee beans the granules of Honduran coffee beans are large in shape, uniform in size and glossy in color. In order to facilitate harvesting, farmers will prune the coffee trees to no more than 150 centimeters, because if they grow too high, they must set up ladders to pick, which is not only time-consuming, but also may hurt Hongdu due to bending branches.
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Why altitude affects coffee acidity
Coffee acidity is affected by the quality of the coffee beans themselves, but it is also related to harvest, storage time, roasting and brewing. Bitterness and bitterness constitute the two major factors that control coffee quality and taste. Arabica seeds are more acidic than Robusta seeds in terms of variety; coffee grown in the upland is more acidic than coffee grown in the lowlands in terms of elevation; and then the beans are harvested for a while longer than they were harvested.
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