How to Roast Bourbon Coffee Beans_Distribution and Spread of Bourbon Variety_Are Bourbon Coffee Beans Expensive

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Bourbon Coffee Bean Analysis: How to Roast Bourbon Variety Coffee Beans?

French missionaries brought Bourbon coffee trees to Kenya around 1892-1893. This original Bourbon tree variety is called French Mission Varietal, which avoided scientific improvements during cultivation and preserved the most original flavor of Bourbon.

The unique red volcanic soil of Chania Estate, combined with suitable coffee growing temperatures and rainfall, plus an excellent natural environment, creates the distinctive flavor of the French Mission Bourbon variety from Chania Estate.

Bourbon Variety

Let me briefly explain what Bourbon coffee is. Bourbon coffee was originally cultivated on Réunion Island, which was called Bourbon Island (le Bourbon) before 1789. Bourbon is a sub-species that mutated from Typica, and together with Typica, they are the oldest existing coffee varieties. When green fruits mature, they present a bright red color.

The Spread Route of Bourbon Variety

In Africa, French missionaries known as Spiritans (from the Holy Ghost congregation) played an important role in spreading the Bourbon variety. In 1841, the first mission was established in Réunion, and a branch was established in Zanzibar in 1859. From Zanzibar, branches were established in Bagamoyo (coastal Tanzania, then called Tanganyika) and St. Augustine (Kikuyu, Kenya) in 1862, and another branch was established in Bura (Taita Hills, Kenya) in 1893. With each branch establishment, coffee seeds brought from Réunion were planted.

In 1899, seedlings cultivated in Bura were taken to another French mission in Santa Cruz (near Nairobi), and in 1900, they were introduced to the Kilimanjaro region of Tanzania, distributing seeds to local residents willing to grow coffee. This is the origin of what is called "Missionary Bourbon." Later, the Kent variety was also introduced in 1920. Therefore, until now, coffee in Tanzania is still mainly Bourbon and Kent.

Processing Method Introduction

Natural-processed Kenya is relatively uncommon in the market, possibly because the quality of Kenyan washed coffee is excellent, coupled with the high loss rate of natural processing and excessive labor costs. Natural-processed Kenya is generally only found in special custom plans of some green bean merchants. This bean was processed using the natural method, and during the refined natural processing process, it added body and sweetness to the already rich and varied acidic Bourbon coffee. This natural batch is limited in quantity and is a coffee that completely depends on natural climate conditions.

Roasting Analysis

The bean density is medium, and roasting is done with medium heat climbing. During the roasting process, the beans heat up quickly, so we need to reduce the heat at 150°C, 160°C, and 170°C to extend the Maillard reaction time while avoiding the beans heating up too quickly. First crack starts at about 8 minutes 15 seconds at 186°C, while reducing heat and opening the damper to develop flavors, and dropping the beans at 194°C after 2 minutes.

Roasting machine: Yangjia 600g semi-direct flame (roasting amount: 300g)

Preheat the roaster to 170°C before charging, damper at 3. Turn on heat after 30 seconds, adjust heat to 140, damper unchanged. Return to temperature point at 1'28'', maintain heat, reduce heat to 110 at 140°C, damper opens to 4. Turn yellow at 4'20'', grassy smell disappears, enter dehydration stage, reduce heat to 90, damper remains at 4. At 150°C, 160°C, and 170°C, reduce heat again to 90, 70, and 50 respectively.

Dehydration completed at 7'50, bean surface shows wrinkles and black markings, toast smell turns to coffee aroma, which is the prelude to first crack. At this time, pay attention to listen for the sound of first crack. First crack starts at 8'13'', damper fully open to 5, while heat adjusted to 30. Post-first crack development time is 2 minutes, dropping at 194°C.

Cupping Results

This coffee has good flavor but a relatively high defect rate, so please sort carefully before and after roasting. The dry aroma has natural fermentation, dried fruit, and vanilla notes. When slurping, you can taste caramel, vanilla, and mixed fruits, with a solid juice-like texture. The aftertaste has berries, thick jackfruit, and coffee floral notes. The overall performance shows the wild regional characteristics of Africa, suitable for small sips and slow tasting, with complex aromas that are hard to let go of~

Bourbon Coffee Bean Brand Recommendations

The Brazil Natural Yellow Bourbon coffee beans roasted by FrontStreet Coffee have full guarantees in both brand and quality. More importantly, they offer extremely high value for money. A half-pound (227g) package costs only about 85 yuan. Calculated at 15g of powder per cup, one package can make 15 cups of coffee, with each cup costing less than 6 yuan. Compared to the tens of yuan per cup sold in coffee shops, this is a conscientious recommendation.

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