Description
– Brazil Yellow Bourbon – High Quality Arabica Coffee –
Body:●●●○○ Acidity:●○○○○ Intensity:●●●○○ Roast:●●●○○
Brazil Yellow Bourbon is a top-tier Brazilian Arabica bean, characterized by its low acidity and delicate flavor. Consequently, it delivers a tactfully balanced brew with a gentle sweet aroma. Moreover, the unique yellow fruits and well-formed beans make it a true heirloom among Brazil’s most sought-after beans.
Regarding classification and awarding of the coffee, it is noteworthy that specialty coffee is of the highest quality, having been awarded over 80 points on a scale of 1 to 100. Only the genus Coffea Arabica can receive such recognition. Furthermore, this species and grade of coffee are distinguished by their remarkable aroma intensity and complex flavor, unlike lower-graded types.
In terms of body, described as ●●●○○,
“density/oiliness” refers to a sensation experienced when examining a sip of fresh, hot coffee. Specifically, one feels it by checking the consistency of coffee, taking a small sip, leaving it on the tongue, and optionally rubbing the tongue against the palate.
When it comes to acidity, rated as ●○○○○,
it is a crucial component of full coffee flavor. Importantly, it does not necessarily imply that the coffee will be sour or astringent; rather, it manifests as zesty and citrusy notes around the aroma. In addition, it provides the brew with character and a sharper edge.
Discussing intensity, marked as ●●●○○,
this attribute indicates the depth and richness of a brew—the force coffee delivers with the first impression. It’s a combination of the intensities of all flavors combined, defining how invigorating the drink is. On the contrary, lower intensity means that the coffee will be milder and more focused on aftertastes. Some consider high intensity as the coffee’s weight or boldness, particularly well-defined in mid-high roasts.
Regarding roast, noted as ●●●○○,
it is essentially a short term for the duration of the roasting process, giving the coffee bean its true character. Interestingly, one type of coffee can taste completely different depending on the roast. Furthermore, the overall bouquet of aftertaste will present varying notes.
There are five commonly known levels of roasting: very low, light, medium, mid-high, and high (or dark). Delicate types, like very low and light roast, can be used in alternative extractions, such as using a dripper filter, Chemex, or French press. However, some appreciate them when used in pressure machines. On the other hand, medium roasts reveal their complexity when used in a Moka Pot, without requiring more complicated machinery. Dark roast, otherwise known as espresso type, truly benefits from being used in pressurized machines like Italian coffee machines. Made this way, it will produce a dense espresso with a lasting and prominent hazel-colored crema.
Now, moving on to general information about flavor and notes, the Specialty Coffee Association of America provides a ‘notes circle chart’ to identify coffee flavors precisely. This tool, useful for coffee cupping, assists even amateurs in efficiently recognizing tastes and aftertastes.
Explaining how the Notes Circle Chart works,
thousands of chemical components create a coffee’s flavor. Thus, the Specialty Coffee Association of America designed a notes circle chart to help recognize key flavors. Stronger and easily identifiable ones appear near the center, while more delicate notes are located outside. This chart enables anyone to explore coffee profiles deeply.
In terms of packaging method,
our innovative “Aroma Save” bags preserve the coffee’s aroma without introducing external smells. The “ECO/Kraft” design allows air to escape but not enter, thereby maintaining freshness. Additionally, a zip-lock mechanism ensures a resealable bag, supporting endless openings. Our use of recycled paper minimizes environmental impact.
Offering coffee brewing tips,
grind the coffee just before use, ensuring the grind size matches your brewing device. Typically, 1.5-2 teaspoons (around 7 grams) suffice per cup. Use water at about 95°C to achieve optimal results.
Emphasizing the importance of grinding types, it varies based on brewing style and device. Fine grinds are suitable for pressure-based machines like Moka Pots and Espresso Machines. Conversely, coarser grinds work better with filters or French presses. Interestingly, certain methods, such as Turkish coffee, defy usual rules by using ultra-fine powder directly in water.
Lastly, discussing coffee grinding devices, choosing the right grinder can significantly impact coffee perfection. Blade grinders work quickly but may overheat beans. Alternatively, mill grinders, with metal teeth, offer better results. They allow flexible grinding adjustments, thus expanding coffee-making possibilities.
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