Flavor and taste characteristics of Brazilian coffee brewed by hand introduction of Brazilian Yellow Bourbon Coffee varieties

Generally speaking, coffee fruit appears red when it is ripe. But the yellow bourbon coffee is yellow, which is the origin of the phrase "yellow (yellow)". Compared with other coffee trees, the production of yellow bourbon coffee tree is relatively low and its cultivation is very difficult. Yellow bourbon coffee beans appear bright yellow when they are fully ripe, and the processed roasted coffee beans are dry and sweet with a special nutty aroma (nutty).

The cultivated area is located about 1100 meters above sea level, with an annual precipitation of 1800 ∼ 2000 mm. This environment is an ideal condition for coffee cultivation in Brazil. Yellow bourbon is based on mucosal drying and semi-washing (Pulped Natural Method) processing. Although this method removes the pulp directly after the coffee bean is harvested, it retains the mucus that wraps the endocarp of raw beans to dry. As a result, coffee retains its dry aftertaste (clean aftertastes), mild texture and sweet sour taste.

Fragrance 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

Summary: a country located in central South Africa and southwest Brazil.

Capital: Brasilia (Brasilia)

Language: Portuguese

Climate: tropical climate, temperate climate

Religion: Roman Catholic 73.6%, Protestant 15.4%

Exchange rate: 1BRL = 3.11 yuan

Population: about 191.91 million (2008)