Brazilian Spring Manor Coffee flavor characteristics of Brazilian Spring Manor

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The old bourbon coffee and yellow kaduai are grown on some estates in the Serrado district of Minas Greais state in southeastern Brazil. Although these estates come from the same area, these coffees have their own characteristics. Although coffee is diverse, Brazilian coffee is suitable for public taste. This largest coffee producer, with all grades and types of coffee, accounts for 1/3 of global consumption and has a place in the global coffee market. Although Brazil faces several times higher natural disasters than other regions, it has enough acreage to make up for it.

Minas Spring Manor Huang Kaduai seed [washing method] flavor: orange, peanut, black rice tea, nut, caramel aftertaste, fresh orange juice-like sweet and sour texture and smooth texture, typical solarization Brazilian flavor.

Huang Kaduai, a hybrid of New World and Kaddura, was first bred by INSTITUTO AGRONOMICO DE CAMPINAS, a Brazilian agricultural research institute, in 1949. Like Red catuai, Catuai rojo, Huangkaduai has extremely high disease resistance and is suitable for planting at high altitude.

Hand-made Brazilian Spring Manor. 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the amount of water in the powder bed to reach half and then water injection, slow water injection until 225g water, no water powder ratio at the end, 1:15, extraction time 2:00

Factory name: coffee workshop address: Guangzhou Yuexiu District Yandun Road Baoqian Street 10 Qianjie Cafe manufacturer contact Information: 38364473 shelf life: 90 net content: 227g Packaging: bulk coffee beans ripe degree: whether coffee beans contain sugar: sugar-free origin: Brazil

Brazil Primavera Washed Yellow Catuai

Country: Brazil

Manor: spring Manor

Producing area: Minas producing area

Baking degree: medium baking

Treatment: washing

Variety: Huang Kaduai

Brazil HiU micro-batch

HiU plans to improve coffee quality in Central and South America, by Mr. Graciano Cruz, a Panamanian celebrity in honey treatment.

It is proposed that the post-processing procedure of coffee should be carried out for micro-batch (Micro Lot) sun or honey treatment (Meil), and the final cup test (Cupping) score is higher than 85 before the HiU mark can be marked, which has a win-win situation for the manor owner and the handler.

Flavor: orange, nut, Xuanmi tea, peanut

There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice for mixing other coffees.

The taste of Brazilian coffee has a low sour taste, with the sweet and bitter taste of coffee, the entrance is very smooth, but also with a hint of grass aroma, slightly bitter in the fragrance, smooth and smooth, with a pleasant aftertaste. There are no outstanding advantages for Brazilian coffee, but there are no obvious defects. The taste is mild and smooth, low acidity, moderate mellow, and a touch of sweetness. All these soft flavors are mixed together. To distinguish them one by one is the best test for the taste buds.