The sector was heavily reliant on the Typica variety, which was introduced in the 1720s. Given Typica’s limited yields — and subsequently reduced export volume potential — a Brazilian emissary traveled to Reunion Island in the Indian Ocean, east of Madagascar, to secure some seeds of the infamous Red Bourbon variety. By the 1870s, Red Bourbon had become a prominent coffee variety throughout many of the Brazilian coffeelands.Then, in 1871, something strange appeared. In the city of Botucatu in the State of São Paulo: a mutation of Typica bore yellow berries, something never before seen in Brazil, according to numerous records. While the yellow Typica mutation, referred to then as Yellow Botucatu, wasn’t particularly productive, it was adopted by a number of farmers for the curious color of its fruit. It should be noted that some researchers believe that Yellow Bourbon originated as a natural Red Bourbon mutation.
Region: Fazenda Santa Barbara
Grade: Yellow Bourbon
Processing: Fully Washed
Botanical Species: Arabica
Screen Size: 17/18
Altitude: 1.300meters above sea level
Moisture:
Caffeine:
Appearance: Yellowish
Cup profile: Sweet flavor, very pronounced citric acidity flavor
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