Missionary Bourbon Pour-Over Parameters | French Missionary Bourbon Introduction | Missionary Bourbon Characteristics

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There are over 500 species of coffee trees and 6,000 varieties, most of which are tropical trees and shrubs. There are four main types of coffee trees in the world, but only two have significant commercial value and are widely cultivated. The coffee beans produced by these two varieties are superior in quality to those from other coffee tree species.

For those who enjoy strong fruity acidity, African natural-processed beans are an excellent choice, such as Kenya's French Mission Bourbon variety. Kenyan coffee has a distinctive flavor profile with natural fruit acidity, rich blackberry notes, and intense wine-like aromas. The taste is bold and full of tropical character, yet delicately accented with hints of spice and chocolate—passionate yet refined.

Many people believe that coffee only comes in two varieties: Arabica and Robusta. In fact, coffee beans belong to four main genera: Arabica, Robusta, Liberica, and Arabusta. Among these, Arabica and Robusta have greater commercial value and are extensively cultivated by coffee farmers, making them more readily available in the market.

Through repeated mutations and cross-breeding, the Arabica coffee species has given rise to numerous varieties, such as Typica, Geisha, Bourbon, Caturra, and others. Bourbon is one of the inherent old varieties of Arabica and also one of the oldest existing coffee cultivars. Bourbon trees have relatively low disease resistance and lower yields, harvesting only once every two years. However, their unique flavor profile and small, round beans make them highly valued.

Kenyan coffee is graded into seven levels, with AA being the highest grade, grown at altitudes above 1,500 meters.

As for why it's called French Mission Bourbon? French missionaries were the first to bring Bourbon coffee beans from the Gulf of Aden in Yemen to East Africa for cultivation. That's why native Bourbon coffee is still grown in Kenya today.

Kenyan coffee is predominantly washed-processed, while natural processing is a relatively new approach in Kenya. The traditional citrus fruit acidity is initially subdued by fermented wine-like notes, only revealing itself later. The chocolate-rich mellow flavor remains, creating a silky-smooth mouthfeel.

Natural processing is a more traditional method, though not commonly found in Kenya. However, this traditional processing method combined with the French Mission Bourbon, an ancient coffee variety in Kenya, makes for a rare combination. FrontStreet Coffee's natural-processed Kenya Hania is a French Mission Bourbon from the Kianjui Estate, named after the river that flows through the plantation. The local soil consists of deep red, fertile volcanic earth. The Harries family has been growing coffee for nearly a century, combining extensive cultivation experience with ideal local terroir conditions for coffee production, consistently yielding excellent flavor profiles. In addition to sustainable coffee business practices, the estate owner emphasizes giving back to the local community, donating over 50 mu of land to the Thika Municipal Council and Wabeni Technical Research Institution, dedicated to teaching practical livelihood skills to children from impoverished families and improving the living conditions of local people.

FrontStreet Coffee's Recommended Brewing Parameters for Hania:

V60/1:15/90℃/Time: 2 minutes.

Plum, lemon, brown sugar sweetness, overall balance.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known coffee beans. They also provide online store services: https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473