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Sourness, Processing and Bourbon


We continue the coffee world with our special dictionary.

Sourness;

Tactile sensation of a certain roughness perceived on the tongue and produced mainly by coffees of the #robusta variety. It is caused by tannic substances that produce the precipitation of mucin, a protein found in saliva that creates a soft feeling on the tongue. It is always negative in coffee, it is the feeling of dryness that can manifest itself as an aftertaste in the mouth.


Processing:


The process of cleaning and preparing the fruit is called "processing". There are three systems for processing #coffee: one called wet or "washed", the other "dry" or "natural", and the last method: "semi-washed".


Bourbon:


It is the botanical variety of Linné Arabica coffee species. It is considered a variety discovered directly in Ethiopia and later cultivated in Yemen. Sultan of Yemen in the 17th century, King of France XIV. He gifted Louis some coffee plants grown on Bourbon Island (present-day Reunion Island) in northern Madagascar. Later, plants from this island were taken to the French colonies in America. In Brazil, the so-called Bourbon Vermello was imported from Reunion Island. It was bred in 1864 and throughout most of the country. Bourbon Amarelo originated in Pederneiras (Sao Paulo, Brazil) as a result of crossing Bourbon Vermelho and Amarelho de Botucatu, which have been bred since 1945. These Arabica coffee varieties are also grown in Argentina. Their specialty is that they add sweet notes to coffee.

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