Brazil Coffee

Brazil is the world's largest coffee producer.

Although Brazil has failed to increase production in recent years, it has greatly improved the quality of coffee in the past decade, trying to get rid of the argument that Brazil is not heavy in weight and Brazil beans are light as water. In recent years, it has successfully transferred into the fine coffee market.

Who says Brazil doesn't have good beans?

Grading of Brazilian regions

Brazil is significantly lower in elevation than the countries of origin in Central and South America, with more estates below 1000 meters than above. The landscape here is flat and monotonous, lacking microclimate, and accustomed to the use of non-shade trees (insolation) cultivation method, thus developing Brazil's unique soft bean flavor--low acidity, heavy nutty flavor, chocolate sweet and mellow, but slightly woody, floral and orange fragrance is not obvious. Simply put, Brazilian coffee is lighter, and it is not easy to drink wild and overbearing sour and orange aromas.

Brazilian coffee is characterized by five levels of soft bean aesthetics: Strictly Soft → Soft → Hardish → Rioy.

In other words, Brazil beans do not emphasize the unique lively sour flavor, rhythm and transparency of hard beans, but mainly soft beans with mild smoothness, good body and sweet feeling, so Brazil beans are more suitable for espresso formula.

Brazilian coffee farms choose sun, semi-sun or water treatment according to climate humidity conditions to present the best regional flavor. Such a diverse approach is rare in the world.

So should I use sun, half sun or water? This depends on the local temperature conditions, as it can severely affect whether the pods (parchment beans) are overfermented and moldy during drying. Each estate will consider how to treat coffee beans in the way that will minimize mold growth. In principle, high humidity areas should be washed with water, low humidity areas should be sun or semi-sun.

Flaming Coffee Estate

The Best Interpreter of Soft Bean Aesthetics--Datala

After 20 years of research and development, Daterra Farm, Brazil's national treasure, has brought Brazil's soft bean aesthetics into full play. Denmark's barista Troels Paulsen won the 2005 World Barista champion with its espresso recipe "Daterra Sweet Collection." 2006 Klaus Thomsen also won the 2006 World Cup Barista Competition with his "Da Tella Sweet Collection" as the base bean, paired with Costa Rica's La Minita coffee. Since then,"Tatara" formula beans have become the new favorite of fine coffee.

This super sweet recipe includes four heavenly kings of Tatara, namely Yellow Skin Bourbon, Yellow Picaduai, New World, and Icato 3282. It is prepared according to a certain proportion and mixed with sun and semi-sun in the processing method. After the raw beans are prepared according to the proportion, they are immediately packed into vacuum packaging tin foil paper to block oxygen and moisture, so as to avoid aging or loss of aromatic spirit of raw beans. This practice is more particular than putting raw beans into sacks.

summary

Over the past two decades, Brazil has used high-tech to improve coffee quality, apparently washing away the ugly reputation of weight and quality, and injecting new blood and creativity into fine coffee. Brazil's bad beans have long been a thing of the past, and the future will play an important role in fine coffee.