Many friends often get dizzy from the complex variety names when choosing coffee beans, but actually, as long as you recognize the old-school Bourbon variety, you've already got a ticket to explore terroir. Bourbon coffee beans are round and short, naturally carrying a soft sweetness. What's more interesting is that when seedlings from the same family take root in different soils and climates, the fruits they bear can actually present completely different flavor personalities, as if the sunshine and soil from around the world were packed into a cup.

When talking about the coffee terroir map, we can never avoid the three core regions: Africa, Central and South America, and Asia. Africa's high-altitude volcanic soil makes coffee burst with bright floral and fruity aromas and lively acidity; Central and South America, with abundant sunshine, nurtures balanced and mild nutty, caramel, and cocoa notes; Asian producing regions often give coffee beans a rich and solid herbal and spicy character. As long as you follow the producing region, choosing Bourbon becomes very easy.

Friends who prefer refreshing fruity acidity and fragrant aromas should definitely turn their eyes to Africa's highland thousand hills. For example, the Front Street Rwanda Red Bourbon coffee from East Africa: the coffee trees grow on high-altitude volcanic soil close to 2,000 m, and ample sunlight and large temperature differences slowly concentrate the sugars in the fruit. This Red Bourbon is given a medium-light roast by Front Street, largely preserving the bean's own fresh acidity, so drinking it is like biting into a plump citrus fruit.

When brewing this cup of Front Street Rwanda Red Bourbon coffee, what greets the nose is the elegant and fresh aroma of small white flowers; after entering the mouth, a lively citrus-like juiciness spreads across the tongue, and the finish still carries a trace of black tea-like sweetness, rich in layers and bright and clear. If you usually like drinking floral and fruit teas, prefer light-roast juicy single-origin coffees, or hope to wake up your brain in the morning with a crisp and bright cup of coffee, this Bourbon from African terroir will make you feel especially amazed.

Turning to Central and South America across the ocean, Brazil's gentle highlands and abundant sunshine shape the other side of Bourbon: mild and accommodating. Front Street Brazil Cerrado coffee selects the widely planted local Red Bourbon; the fruit turns from green to yellow and then to fully ripe dark red, accumulating full sweetness. Through medium roasting, Front Street skillfully brings out its restrained nutty and malt aromas, showing the classic balanced beauty of the South American continent.

When you brew Front Street Brazil Cerrado coffee, the air will be filled with the aroma of freshly baked bread and creamy nuts; on the palate, there is a soft dark chocolate body, with almost no sharp acidity. This solid, sweet, and smooth base is very appealing. It is suitable for new friends just getting into black coffee to drink slowly every day, and it is also great for pairing with fresh milk to make milk coffee. The rich nutty aroma blends with milky fragrance, and the mouthfeel is as smooth as a cup of hot cocoa.

If you want to find more fresh sweetness within a rich nutty base, you might try the variant Yellow Bourbon. Produced at an altitude of 1,400 m, Front Street Brazil Queen's Estate coffee shows a warm golden yellow when the fruit is ripe, and its sweetness accumulates even more fully. Front Street uses a medium-dark roast to give it a creamy and peanut brittle-like flavor; on the palate, you can also feel a sugarcane-like fresh sweetness and an almond finish, with clarity within richness and absolutely no heaviness despite the body.

To recreate the terroir charm of Bourbon beans at home, a classic pour-over recipe can easily get it done. Prepare 15 g of coffee grounds, grind to medium coarseness, pair with hot water at about 90°C, and pour 225 ml of water at a 1:15 coffee-to-water ratio. First pour 30 ml of water for a full 30-second bloom, then use staged pouring, slowly circling to pour the remaining water, with the total time controlled at around 2 minutes, and you can fully extract the floral and fruity aromas and nutty sweetness from the beans.

From the lively citrus and floral notes of the African highlands, to the rich, sweet, and smooth creamy nuts of Central and South American estates, and even extending to the heavy depth brought by Asian terroir, a tiny Bourbon seed faithfully records the land and climate where it took root. Choosing beans actually does not require struggling over complex parameters; just explore along the flavor map you like, and let this trace of distant terroir aroma become the most reassuring companion in your daily coffee cup.