Bourbon coffee

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COFFEE VARIETIES – Bourbon coffee

We already know that the most popular types of coffee (Arabica and Robusta) can be divided into species that in many aspects can be significantly different. From the shape of the leaves, the size and color of the fruit, to the final taste of the brewed cup of coffee. In the last article, we got to know the original version of Arabica, or Typica. Today, in detail, we will tell you about her very close sister, from which she also grows completely new varieties. We present you Bourbon coffee.

Bourbon coffee

BOURBON – HIGH QUALITY COFFEE GRADE

Bourbon is an exquisite variety of Arabica, which was born on the island of Réunion located off the coast of Africa in the Indian Ocean. This species was created thanks to the small mutation of the plant planted by the French in 1708. At the end of the 19th century, Bourbon was scattered all over Brazil and then throughout Latin America.

Bourbon blooms best at altitudes from 1100 to 2,000 meters above sea level, which means that he mostly qualifies as Strictly High Grown (SHG). In comparison to the Typica variety, it produces much larger leaves and more rounded fruits, yellow and red. Small and compact fruits ripen very quickly and easily fall under the influence of strong wind or rain.

Bourbon produces about 20-30% more coffee than Typica variety, but compared to other species its harvest is still much smaller. Despite the fact that her plants are often touched by diseases and pests, Bourbon is a very commercial and profitable coffee.

THE MAIN BOURBON SPECIES ARE:

  • N39
  • SL 28
  • SL 34
  • Acaia
  • Caturra
  • jackson
  • Moka / Mocha / Mokka
  • Mibirizi
  • Tekisik
  • Villa Sarchi
  • Pacas
  • Pnk Bourbon
  • Red Bourbon
  • Yellow Bourbon

COUNTRIES IN WHICH BOURBON IS PLACED:

  • Brazil
  • Columbia
  • Costa Rica
  • Guatemala
  • Tanzania
  • Dominican Republic
  • Haiti
  • Rwanda
  • burundi
  • El Salvador
  • Malawi
  • Nicaragua


BRAZIL COFFEE YELLOW BOURBON

In short about coffee

  • Continent: South America
  • Country: Brazil
  • Region: São Sebastião da Grama, South of Minas Gerais
  • Plantation: Rainha Miaki
  • Location of the plantations: 1150-1350 m.
  • Botanical variety: Yellow bourbon
  • Grain processing: pulped naturals
  • Flavor notes: sweet apples, citruses, chocolate, sweetness
  • Acidity: low

Description of BRAZIL COFFEE YELLOW BOURBON


Coffee from the Rainha Miaki plantation is the quintessence of the multigenerational traditional cultivation of the Miaki family (the 4th generation is already making coffee) with the modern engineering precision currently managing the farm. A real gem among Brazilian speciality coffees. In our opinion, one of the best coffees to start the adventure with coffee speciality. Coffee after harvest is processed using the natural pulped method. The yellow Bourbon coffee variety is characterized by the fact that unlike other arabicas, ripe coffee cherries are yellow, not red.

The plantation covers 280 hectares

As for the Brazilian conditions, it is quite high, at elevations over 1150 m above sea level. Coffee from this plantation was repeatedly in the final table of the Cup of Excellence Brazil. Last time she took first place in 2011. The family of owners pays particular attention not only to growing coffee, but also with full care takes care of workers on the farm. All workers receive housing, social and medical care. Families of employees, apart from the possibility of living, also receive free education.

Coffee is characterized by very low acidity

Is often particularly appreciated by preparing coffee with alternative methods. Coffee, even among mild Brazilian coffees, will be one of the mildest, hence even people who can not tolerate acidity can try coffee in bright smoking. Grains for good morning give us a delicate cocoa aroma. You can feel the notes of sweet apples, citrus and chocolate. Stronger burns strengthen the notes of dark chocolate, nuts, cocoa. Even with dark burning, you can feel sweetness

Method of preparing coffee:

Grain coffee is ideal for espresso machines. Before preparation, the coffee should be ground. Strong coffee; pour 8 small teaspoons (about 9 g.) of ground coffee into a 180 ml cup. Ordinary coffee is 6 small teaspoons (about 7g.) Ground coffee per cup 180 ml. Pour over with hot water. We brew coffee for 4 minutes. It is best to grind coffee beans just before brewing. Coffee (granular, ground) should be stored in an airtight container. Freshly roasted coffee is 1 to 14 days from the date of smoking. Check the date of smoking on the packaging.

EL SALVADOR RED BOURBON, EL BORBOLLON SPECIALITY COFFEE

Description of EL SALVADOR RED BOURBON, EL BORBOLLON SPECIALITY COFFEE


El Salvador is the smallest of Central America, but let’s not let its geographic size be mislead. In El Salvador really special coffee is grown, consistently of high quality. In Kawa from El Salvador it is a 60% Bourbon variety,

The Alvarez family in El Salvador has been making coffee since 1892, currently the crop is managed by the 4th generation. The first plantation in El Salvador was initiated by Don Rafael who emigrated to Salvador from Colombia, bringing with him the best coffee seeds to start a new coffee history. The family currently has several farms in the west of the country and a coffee processing station / El Borbollon mill. The coffee we offer you comes from the neighboring plantations Finca La Reforma and Finca Santa Maria, located at an altitude of 1 400 m. Up to 1500 m above sea level. The green hills of Santa Ana are rich in minerals, volcanic soil and mild climate-perfect conditions for growing coffee.

The coffee is collected by hand into woven baskets and transported to the El Borbollon mill.

The Alvarez family mill cooperates with 15 mountaineering plantations from the area, of which 10 of them qualified for the Cup of Excellence and 4 received the CoE President’s award for winning a score of over 90 points SCAA. The plantation also takes care of trees that protect the coffee tree bushes from too intense sunlight, are the habitat of numerous species of birds. After the harvest, the coffee is processed using the fully washed method. Alvarez’s brothers, following in the footsteps of their father, both planted only Red Bourbon. The commitment and hard work of the whole family was appreciated in the Cup of Excellence 2011, La Reforma received the third place with a score of 91.72 SCAA.

The coffee is characterized by a unique clean, bright flavor of apples, marzipan and sweet citrus profile

In short about EL SALVADOR RED BOURBON, EL BORBOLLON SPECIALITY COFFEE

  • Continent: Central America
  • Country: El Salvador
  • Region: Santa Ana, Ilamatepec
  • Plantation: Finca La Reforma and Finca Santa Maria
  • Location of the plantation: 1 400-1 500 m.
  • Botanical variety: Red Bourbon
  • Grain processing: Fully Washed
  • Flavor notes: apples, marzipan, citrus
  • Harvest year: 2017/2018
  • SCAA Cup Score: 85 points (0-100)
  • Acidity: attenuated


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