The variety of St. Helena coffee has a lot of ups and downs: the coffee variety on the island belongs to the Yemeni round bourbon, commonly known as the green-topped bourbon, not the pointed bourbon of the variety, nor the Tibica of Yemen. The variety of St. Helena coffee is unstable and fluctuates greatly every year. St. Helena in a good year has obvious citrus aroma and good sweetness, similar to Yega Chuefei in Ethiopia, but the fruit taste is low, which may have something to do with planting within 1000 meters above sea level. In terms of flavor concentration, the author thinks that it is not as good as the fullness of the Yemeni mocha mixed with round bourbon and long iron pickup. The high price of St. Helena coffee should be related to the high cost of production and transportation and the blessing of Napoleon.
Selected from-Coffee Science
