Variety · mutation
A third Bourbon colour mutation, between red and yellow. Rare, and largely a curiosity rather than a distinct cup.
Orange Bourbon ripens to orange rather than red or yellow — a third colour mutation of the same variety.
Marginally, and claims vary. Producers who grow it often describe it as sitting between red and yellow: sweeter than red, more structured than yellow.
Blind evidence for a consistent difference is thin. Growing conditions and processing dominate.
Cherry colour is controlled by a small number of genes, and mutations occur. Producers who notice an unusual tree may propagate it.
Small plantings in Brazil, Central America and Rwanda, usually as a separated micro-lot.
Interesting, rare, and mostly a curiosity. If a bag makes a great deal of the colour, be sceptical.
Filter at light to medium roast, as with any Bourbon.
The equipment this actually requires — not a shopping list, the shortest route to doing it properly.
60° cone · spiral ribs · 1–4 cups
The most transparent cup you can brew for twenty euros, and the least forgiving. Ceramic holds heat where plastic does not — and the open bottom means your pour, not the dripper, decides the coffee.
Best for: Someone who wants to taste what a single-origin coffee is actually doing.
≈ $25 / £20 / 22 €
64 mm flat burr · filter only · single dose
64 mm flat burrs, near-zero retention and a footprint the size of a mug, built for filter and honest about not doing espresso. For pour-over it is the clearest grind you can buy at this price.
Best for: V60, Chemex, AeroPress and batch brewing, where clarity is the whole point.
≈ $345 / £275 / 300 €
0.9 L · ±1 °C hold · counterbalanced gooseneck
The best-pouring kettle sold, and the hold function matters more than the thermometer. Expensive for boiling water — but if you brew pour-over daily, it is the accessory that most improves the cup.
Best for: Daily pour-over, where flow rate is the variable you are trying to control.
≈ $195 / £165 / 180 €
