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Brazil Yellow Bourbon
Sale price
CHF 10.50
Regular price CHF 8.40Yellow Bourbon is a distinctive Arabica variety. Our coffee originates from the region south of the border with Minas Gerais, in the state of São Paulo, and is cultivated at altitudes between 1,100 and 1,500 metres above sea level. With an average annual temperature of around 19°C, the conditions are ideal for producing high-quality coffee.
As its name suggests, the ripe cherries of Yellow Bourbon are not red but a vibrant yellow. They are hand-picked and washed on the same day, then carefully sorted by size. The cherries are sun-dried before being pulped in a water channel. The beans are subsequently dried in a special dryer until they reach a moisture content of approximately 11%, after which the green coffee is ready for export.
Brazil Yellow Bourbon is defined by its velvety smooth texture. A sweet finish reminiscent of dark chocolate and brown sugar is complemented by delicate nuances of roasted nuts and vanilla.
Sale price
CHF 10.50
Regular price CHF 8.40Yellow Bourbon is a distinctive Arabica variety. Our coffee originates from the region south of the border with Minas Gerais, in the state of São Paulo, and is cultivated at altitudes between 1,100 and 1,500 metres above sea level. With an average annual temperature of around 19°C, the conditions are ideal for producing high-quality coffee.
As its name suggests, the ripe cherries of Yellow Bourbon are not red but a vibrant yellow. They are hand-picked and washed on the same day, then carefully sorted by size. The cherries are sun-dried before being pulped in a water channel. The beans are subsequently dried in a special dryer until they reach a moisture content of approximately 11%, after which the green coffee is ready for export.
Brazil Yellow Bourbon is defined by its velvety smooth texture. A sweet finish reminiscent of dark chocolate and brown sugar is complemented by delicate nuances of roasted nuts and vanilla.
Geschmack
Getränk
Bohnen
Brazil
Warum 20 Minuten Röstzeit den Unterschied machen
Industriekaffee wird oft bei 600°C für nur 90 Sekunden 'geschockt'. Das Ergebnis: Aussen verbrannt, innen sauer. Wir bei Turm lassen uns Zeit. Unsere Bohnen rösten bis zu 20 Minuten bei niedrigen Temperaturen. Das baut Reizstoffe und Säure ab. Dein Magen wird es dir danken.
