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Brazil Yellow Bourbon
Regular price
CHF 10.50
Grösse
Yellow 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.
Regular price
CHF 10.50
Grösse
Yellow 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.
Taste Profile
Beverage
Beans
Brazil
Why 20 minutes of roasting time make all the difference
Industrial coffee is often “shock-roasted” at around 600 °C for just 90 seconds. The result: burnt on the outside, acidic on the inside. At Turm, we take our time. Our beans are roasted for up to 20 minutes at lower temperatures, allowing irritants and excess acidity to break down. Your stomach will thank you.
