Brazilian Sheraton taste, Brazilian Syrador coffee flavor

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

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 particular advantages for Brazilian coffee, but there are no obvious drawbacks. The taste is mild and smooth, low acidity, moderate mellow, light sweetness and chocolate flavor, all of which are mixed together. If you want to distinguish them one by one, it is the best test for taste buds.

Compared with other producing areas, Syrador beans are especially famous for their uniform taste, sour taste and sweet taste. Most of the coffee in this producing area is exported to Europe and America, which is synonymous with Brazilian boutique coffee and has a high reputation in the industry.

Just as there are many kinds of coffee, so are the refined and roasting methods of coffee. Different kinds of coffee have different flavors, so different roasting methods are needed to release all their flavors.

[related reading]

In recent years, Brazil has cleverly demonstrated the characteristics of Brazilian coffee with this classification, and also pointed out a way for the development of high-quality coffee in Brazil; today's soft bean aesthetics has replaced the traditional impression of Brazilian mild coffee. Good Brazilian coffee should reflect the slightly sweet nuts, low acidity and good consistency and soft taste. The beans in the Syrador area are officially famous for this flavor. Most of the coffee in this producing area is exported to Europe and America, which is synonymous with Brazilian boutique coffee.

There is another important reason why Syrador is able to have this flavor. Everyone should know that in Brazil, due to insufficient water supply, the vast majority of early ways to deal with raw coffee beans were not washed but directly treated in the sun. Until later, because the taste spectrum of coffee was not ideal, the semi-washing method was invented in order to improve the cleanliness and taste of coffee flavor.

The main production place of semi-washed coffee is located in the Hirado area! Its characteristic is that the coffee beans are not impregnated by the fermentation tank. The acidity, sweetness, taste and flavor of this coffee are quite good. According to coffee experts, there are fewer defective beans in semi-washed coffee beans than in the sun, and some acid can be retained. Therefore, thanks to this, it is clear that Xilado can have such a good flavor improvement.