A brief introduction to the description of flavor, taste and aroma characteristics of extremely rare bourbon boutique coffee beans

Yellow bourbon

"Bourbon Amarello" yellow bourbon is a unique yellow-skinned bourbon variety in the Brazilian state of Sao Paulo. Coffee fruits usually turn red when ripe, but yellow bourbon does not turn red when ripe, so it is named after orange. Huang Boban became Deep-Fried Chicken of the boutique coffee industry because he almost won the top three prizes in "CoE" (Chinese name: extraordinary Cup).

Kaddura

"Caturra" is a single gene variant of bourbon discovered in Brazil in the 1950s. It has better yield and disease resistance than bourbon, and the tree is shorter and easy to harvest. Unfortunately, it has the same problem as bourbon-- as a result, it has a year off, and the flavor is equal to or slightly worse than bourbon beans.

But it is more adaptable, can be planted with high density, does not need shade trees, and can be vibrant in direct exposure to the sun, so it is also called "exposed coffee" (Sun Coffee).

Kaddura is suitable for high altitude areas from 700m to 1700 m, but the higher the altitude is, the better the flavor is, and the bean yield is relatively reduced. There are also variants of yellow Kaddura in Central and South America, but the wind rating is not as good as Huang bourbon.

Pacas

"Pacas" in 1935, El Salvador coffee farmer "Don Alberto Pacas" selected high-production San Ramon bourbon varieties and moved them to the farm for planting. In 1956, his coffee tree produced more fruit than the same kind of coffee trees. University of Florida professor "Dr. William Cogwill" identified this as a genetic mutation in bourbon and named it "Pacas".

Pacas, with its high output and good quality, is popular in Central America. Currently, 68% of El Salvador is bourbon, while Pacas has 29%.

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. "SL28" and "SL24" is a bourbon line screened and cultivated by French and British missionaries and researchers in Kenya at the beginning of the 20th century. For a hundred years, it has adapted to the high concentration of phosphate soil in Kenya, and the Kenyan bean has a special sour aura, which is different from the bourbon bean in Central and South America. However, after it was transplanted to Asia, it lost its flavor and could not show their characteristics. "Bourbon Amarello" yellow bourbon is a bourbon variant of the yellow skin unique to the Brazilian state of Sao Paulo. Generally, coffee fruit turns red when it is ripe, but yellow bourbon does not turn red when it is ripe, so it is named after orange. Because Huang Boban almost won the top three prizes in "CoE" (Cup of Excellence, Chinese name: extraordinary Cup), Deep-Fried Chicken "Caturra" became the boutique coffee industry. It was a single gene variant of bourbon discovered in Brazil in the 1950s. It had better yield and disease resistance than bourbon, and the tree was shorter and easy to harvest. Unfortunately, it encountered the same problems as bourbon-- as a result, it took a year off. The flavor is on a par with bourbon beans or slightly worse.

But it is more adaptable, can be planted with high density, does not need shade trees, and can be vibrant in direct exposure to the sun, so it is also called "exposed coffee" (Sun Coffee).

Kaddura is suitable for high altitude areas from 700m to 1700 m, but the higher the altitude is, the better the flavor is, and the bean yield is relatively reduced. There is also a variety of yellow Kaddura in Central and South America, but the wind review is not as good as Huang 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.

Gene mutant

The variants of the Bourbon family

Kenya

"SL28" and "SL24" is a bourbon line screened and cultivated by French and British missionaries and researchers in Kenya at the beginning of the 20th century. For a hundred years, it has adapted to the high concentration of phosphate soil in Kenya, and the Kenyan bean has a special sour aura, which is different from the bourbon bean in Central and South America. However, after it was transplanted to Asia, it lost its flavor and could not show their characteristics.