Brazilian yellow bourbon baking method temperature curve Brazil Yellow Bourbon

Brazil yellow bourbon| Brazil Yellow Bourbon

Generally speaking, coffee fruits appear red when ripe. But yellow bourbon is yellow. This is where the phrase "yellow" comes from. Compared with other coffee trees, yellow bourbon coffee trees have lower production and are very difficult to cultivate. Yellow Bourbon coffee beans are bright yellow when fully ripe, and the roasted beans are dry and sweet after processing, and emit a special nutty aroma.

The cultivated area is located at an altitude of about 1,100 meters, and the annual precipitation reaches 1800 - 2000 mm. This environment is ideal for coffee cultivation in Brazil. Yellow Bourbon is based on the Pulped Natural Method. This method removes the pulp directly after harvesting, but it retains the mucus wrapped around the endocarp of the green beans to dry. Thus, coffee retains clean aftertastes, mild texture and sweet acidity.

Aroma characteristics:

Aroma | Flavor | Acidity | Sweetness | Body| Aftertaste Roasting Point: Light | Cinamon | Medium | High | City | Fullcity| French | Italian

Variety : Criolla

Processing Method : Natural, Semi-Washed

Species : Arabica

Profile : sweet aroma, fruit notes, clean cup and pleasant aftertaste

A country in central South Africa southwest of Brazil.

Capital: Brasilia

Languages: Portugal

Climate: Tropical, temperate

Religion: Roman Catholic 73.6%, Protestant 15.4%

Exchange rate: 1BRL=3.11 yuan

Population: approximately 191.91 million (2008)

Production area: Baiha,Parana, Sao Paulo, Minas Gerais(Cerrado), Rio de Janeiro, Espiritu Santo, Goias Variety of production: Typica, Bourbon,Mundo Nuevo, Catuai, Catttura, Catimor, Maragogype, Others Date of harvest: May August Planting height: 800m 1,200m Grade: No2, No3 Method of processing: Dry-Process, Wet-Process

Features: Soft, Mild,Nutty (images insert)