How Does Yellow Bourbon Coffee Differ From Red Bourbon?
Brazil's harvest runs from May to August across producing regions such as Bahia, Parana, Sao Paulo, Minas Gerais, and Espiritu Santo, at altitudes of roughly 800 to 1,200 meters. Red Bourbon and yellow bourbon coffee differ in flavor, and natural drying keeps fruit sugars in the bean, bringing out sweetness in the cup.
Brazil Santos No. 2 is among the more common green beans in specialty shops, and the name comes from the shipping port, with the 2 marking the highest quality grade. Natural and semi-washed processing both reflect Brazil's pursuit of balance and sweetness. The Brazil Santos coffee taste leans sweet and balanced with a clean aftertaste.
As a key origin on the global coffee map, Brazil's bean varieties and processing methods have always drawn close attention. This article systematically sorts out the fundamentals of Brazilian coffee, from producing regions and harvest times to grading systems, and takes a deep dive into the flavor differences between two representative varieties: Red Bourbon and Yellow Bourbon. Whether it's the sweetness brought by natural drying or the clean aftertaste preserved by semi-washed processing, both reflect Brazilian coffee's distinctive pursuit of balance and sweetness. Front Street Coffee will also walk you through the flavor profiles of Brazil Santos and Yellow Bourbon with specific products.
Front Street Coffee · Introduction to Brazil Coffee Bean Producing Regions and Harvest Times, Red Bourbon Coffee Bean Flavor, Aroma Characteristics, and Mouthfeel Description
Overview: A country located in central South Africa, southwest of Brazil
Capital: Brasilia
Language: Portuguese
Climate: Tropical climate, temperate climate
Religion: Roman Catholicism 73.6%, Protestantism 15.4%
Exchange rate: 1 BRL = 3.11 yuan
Population: approximately 191.91 million (2008)
Producing regions: Bahia, Parana, Sao Paulo, Minas Gerais (Cerrado), Rio de Janeiro, Espiritu Santo, Goias
Producing varieties: Typica, Bourbon, Mundo Nuevo, Catuai, Cattura, Catimor, Maragogype, Others
Harvest period: May ∼ August
Growing altitude: 800m ∼ 1200m
Grade: No2, No3
Processing methods: Dry-Process, Wet-Process
Brazil Santos NO.2 (BRAZIL SANTOS NO.2)
Most Brazilian coffee continues to be processed using the natural drying method, which means the coffee seeds are dried before the fruit pulp is removed, so the sugars in the pulp remain in the green beans, naturally bringing out sweetness in the cup. Brazilian beans produced this way are among the most common green beans found in specialty coffee shops. Coffee produced from the Arabica variety known as "Bourbon" is also very common in Brazil. Among coffees obtained this way, the highest quality ones are typically marketed under the name "Santos No.2."
Additionally, only coffee specifically produced from Bourbon coffee trees is called "Bourbon Santos No.2." The name Santos comes from the port used to ship Brazilian coffee. The "2" represents the highest level in coffee quality grading. In wholesale distribution, the "2" is generally omitted, and it is simply called "Brazil Santos" or "Brazil Bourbon Santos."
Aroma characteristics:
Aroma|Flavor|Acidity|Sweetness|Body|Aftertaste
RoastingPoint:Light|Cinamon|Medium|High|City|Fullcity|French|Italian
Variety:Criolla
ProcessingMethod:Natural,Semi-Washed
Species:Arabica
Profile:sweetaroma,fruitnotes,cleancupandpleasantaftertaste
Front Street Brazil Yellow Bourbon | BRAZIL YELLOW BOURBON
Coffee cherries are typically red when ripe, but the Yellow Bourbon coffee plant produces yellow cherries. This is precisely where the name "yellow" comes from. Compared to other coffee trees, Yellow Bourbon has lower yields and is more difficult to cultivate. Yellow Bourbon coffee beans turn bright yellow when fully ripe, and after processing and roasting, the beans are both dry and sweet, emitting a distinctive nutty aroma.
The cultivation area is at an altitude of approximately 1,100 meters, with annual rainfall reaching 1800∼2000mm. Such an environment is considered highly ideal coffee-growing conditions within Brazil. Yellow Bourbon is processed using the Pulped Natural Method, which is based on mucilage drying. This method involves removing the pulp directly after harvesting the coffee beans while retaining the mucilage covering the parchment for drying. As a result, the coffee retains a clean aftertaste, a mild body, and a sweet acidity.
Aroma characteristics:
Aroma|Flavor|Acidity|Sweetness|Body|AftertasteRoastingPoint:Light|Cinamon|Medium|High|City|Fullcity|French|Italian
Variety:Criolla
ProcessingMethod:Natural,Semi-Washed
Species:Arabica
Profile:sweetaroma,fruitnotes,cleancupandpleasantaftertaste
Characteristics: SOFT, MILD, NUTTY (IMAGESINSERT)
The above content is compiled by CoffeeHunters, a coffee news website.
