Bourbon Rosado
WHAT IS THE BOURBON VARIETY?
WCR describes the Bourbon variety as a tall, medium yielding plant with green tipped leaves that has the potential to produce good quality coffee at high altitudes. It is a natural mutation of the Arabica plant, which has grown wild in Ethiopia for many centuries.
Due to transport and migration, Typica was cultivated for the first time in Yemen. In the 18th century, the Dutch brought Tipica to Southeast Asia, while the French brought Tipica to Île Bourbon (present-day Réunion Island), an island off the coast of Madagascar. In the 19th century, French missionaries began introducing Bourbon throughout Africa and the Americas.
While we admits that Bourbon has played an important role in coffee history, it may not be part of its future. "As new varieties are developed that offer farmers fewer dilemmas between tasting quality and agronomic traits of interest (yield, disease resistance, drought tolerance, etc.), it will become less frequent."
This does not necessarily mean that Bourbon will become obsolete, as it says that those who can focus on this coffee as a specialty product and have access to specialty coffee markets will continue to grow it. This will have certain consequences for those who wish to produce it. 
EVOLUC+IÓN
🔬Una revolución en el mundo del café🌱 En un mundo donde la demanda de café sigue en aumento, una nueva
CAFÉ DE SANTANDER, HACIENDA EL BOSQUE
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CAFE DE HUILA, MANEJO DE EXPORTACIÓN
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CAFÉ DE HUILA, LAS MORAS, MANEJO DE EXPORTACIÓN
OFERTA EXPORTACION #1206 Café de Huila, Café de Origen FINCA LAS GARMAS – Fernando Rosero Fernando Rosero Le projet coffee
EL INSETTING
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EROSION DEL SUELO
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BOURBON ROSADO
Many consider Espresso as a bitter, strong and difficult drink, what we respond to these comments in Fraiche et Kaffe is that Espresso must be given the opportunity to captivate us. A well-prepared Espresso, with well-selected and well-roasted grains, has sweet characteristics, body like honey and shades that can go through chocolate, fruity, caramel flavors and much more.
* SCAA definition. Espresso is a 1-1.5 oz drink. prepared with 7 – 9 grams of coffee through which treated water of 198 – 202 degrees Fahrenheit (88 – 92 C) has been forced at 9 – 10 atmospheres of pressure, and where the coffee grind is such that the extraction time It is about 20-30 seconds.
Muchos consideran el Espresso como una bebida amarga, fuerte y difícil de tomar, lo que respondemos a estos comentarios en Fraiche et Kaffe es que al Espresso hay que darle la oportunidad de cautivarnos. Un Espresso bien preparado, con unos granos bien seleccionados y bien tostados, tiene características dulces, cuerpo como la miel y tonalidades que pueden pasar por los sabores achocolatados, afrutados, acaramelados y mucho más.
* Definición SCAA. Espresso es una bebida de 1- 1.5 oz. preparada con 7 – 9 gramos de café a través del cual agua tratada de 198 – 202 grados Farenheit (88 – 92 C) ha sido forzada a 9 – 10 atmosferas de presión, y donde el molido del café es tal que el tiempo de extracción es de 20 – 30 segundos aproximadamente.
ESPRESSO
Many consider Espresso as a bitter, strong and difficult drink, what we respond to these comments in Fraiche et Kaffe is that Espresso must be given the opportunity to captivate us. A well-prepared Espresso, with well-selected and well-roasted grains, has sweet characteristics, body like honey and shades that can go through chocolate, fruity, caramel flavors and much more.
* SCAA definition. Espresso is a 1-1.5 oz drink. prepared with 7 – 9 grams of coffee through which treated water of 198 – 202 degrees Fahrenheit (88 – 92 C) has been forced at 9 – 10 atmospheres of pressure, and where the coffee grind is such that the extraction time It is about 20-30 seconds.
Muchos consideran el Espresso como una bebida amarga, fuerte y difícil de tomar, lo que respondemos a estos comentarios en Fraiche et Kaffe es que al Espresso hay que darle la oportunidad de cautivarnos. Un Espresso bien preparado, con unos granos bien seleccionados y bien tostados, tiene características dulces, cuerpo como la miel y tonalidades que pueden pasar por los sabores achocolatados, afrutados, acaramelados y mucho más.
* Definición SCAA. Espresso es una bebida de 1- 1.5 oz. preparada con 7 – 9 gramos de café a través del cual agua tratada de 198 – 202 grados Farenheit (88 – 92 C) ha sido forzada a 9 – 10 atmosferas de presión, y donde el molido del café es tal que el tiempo de extracción es de 20 – 30 segundos aproximadamente.
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