Coffee review

Taste characteristics of coffee red bourbon and yellow bourbon by hand punching

Published: 2024-09-17 Author: World Gafei
Last Updated: 2024/09/17, Coffee red bourbon and yellow bourbon taste characteristics in many Brazilian coffee varieties, yellow bourbon is one of the most outstanding varieties, the general bourbon will change from green to yellow to red, but the appearance of yellow bourbon will only stay in yellow. Growing in the environment at high altitude and sun-treated yellow bourbon has an excellent flavor. Bourbon is almost full of round beans, which are smaller and later than tin cards.

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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