The characteristic varieties and flavors of Brazilian Coffee describe the planting History

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The characteristics of Brazilian coffee

Brazilian coffee generally refers to coffee produced in Brazil. There is a wide variety of Brazilian coffee, the vast majority of which are unwashed and sun-dried, classified according to the name of the state of origin and the port of transport. Brazil has 27 states and 17 states produce coffee, but four of them produce the largest, accounting for 98% of the country's total output. 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.

Due to congenital conditions, the Brazilian government has invested a lot of resources to improve varieties and disease resistance since the 1930s. Among them, the results of bean research still affect the planting habits of Latin America as a whole. For example, they cultivated the natural variety Yellow Bourbon of Bourbon from 1/1000000 opportunities in the 1930s, discovered Caturra (the Bourbon variety) in the 1940s, and later Mundo Novo (artificial breeding of Typica & Bourbon), Catua í (artificial breeding of Mundo Novo & Caturra), Icatu (with Robusta pedigree) produced in the 1990s, and the rare Acai á (breeding of Mundo Novo). Most of the countries in China and the United States choose suitable varieties from the above list. When my friends encounter problems, they mostly turn to their Brazilian counterparts for advice. The Brazilian Ministry of Agriculture and its academic research institutes established Cons ó rcio Pesquisa Caf é in 1997 to further specialize in coffee planting, disease resistance research and harvesting and treatment. Genoma Caf é, established in 2002, is the forerunner of coffee gene map.

The Cup of Excellence (COE) contest, which represents the boutique sports, is the predecessor of Best of Brazil. Since 1999, 12 countries have participated in the event. In the past, COE only accepted non-tanned coffee, but in view of the fact that Brazilian coffee is mostly tanned and farmers' mastery of the technology has improved, the Congress has held a "Late Harvest" competition for tanned coffee since 2012. In this year's competition, among the top 10 non-tanning groups (Early Harvest), Yellow Bourbon won six and Yellow Catua í three. As for the sun group, Catua í was dominant, accounting for 8. Acai á won the rest of the rankings. It can be seen that the advantages of different kinds of beans will give full play to their potential due to proper handling.

Brazilian coffee industry

The main coffee growing areas in Brazil

Coffee plantation in the state of Minas Gerais, Brazil

Two large bags of coffee beans, taken in Sao Paulo

Brazil's coffee industry accounts for about 1/3 of the world's total output and is currently the world's largest coffee producer. Coffee plantations in Brazil cover a total area of about 27000 square kilometers, mainly in Minas Gerais, Sao Paulo and Parana in southeastern Brazil, because the environment and climate of these states provide ideal growth conditions for coffee beans.

In the past 150 years, Brazil has been the world's largest coffee producer, accounting for about 1/3 of the world's coffee production. In 2011, Brazil remained the world's largest coffee producer, followed by Viet Nam, Indonesia and Colombia [2]; total coffee production in Brazil in that year was 2.7 million tons, twice that of Viet Nam [3]. About 3.5 million people in Brazil are engaged in coffee farming, mainly in rural areas [4].

There are about 220000 coffee plantations in Brazil [5], and coffee plantations in the country cover a total area of about 27000 square kilometers [4], mainly in Minas Gerais, Sao Paulo and Parana in southeastern Brazil, because the environment and climate of these states provide ideal conditions for the growth of coffee beans; Minas Gerais accounts for about half of the national coffee production [6]. Most plantations harvest during the dry season from June to September. In most countries, small fruit coffee beans are treated with "washed coffee" technology, but in Brazil, almost all coffee is treated with "air-dried coffee" [8], coffee beans are dried in the sun for 8-10 days [9], and then they are classified and packaged [10].

Export and sales

In the 1850s and 1960s, Brazilian coffee exports accounted for more than 50% of total exports of all goods [11] and 63.9% [12] in 1950, but this percentage began to decline in the 1960s because of the expansion of the market for export goods. In 1980, the ratio of Brazilian coffee exports to total exports of all goods fell to 12.3% [12] and only 2.5% in 2006 [4].

Brazil itself is the world's second-largest consumer of coffee and is expected to overtake the United States by the mid-2010s [13]. Brazil ranks 14th in per capita coffee consumption in the world [14].

In Brazil, the import of certain types of coffee beans into the country will be taxed by 10-16% [15]; the export of unprocessed coffee to the United States, the European Union and Japan will be duty-free [16]. However, the tax rate for the export of processed coffee to the European Union is 7.5%, to Japan is 10%, and to the United States is duty-free [16].

The origin of Brazilian coffee

The origin of Brazilian coffee

Brazilian coffee generally refers to coffee produced in Brazil. There are many kinds of Brazilian coffee, and like other Arabica coffee, Brazilian coffee is called "Brazils" to distinguish it from "Milds" coffee. The vast majority of Brazilian coffee is unwashed and sun-dried and is classified according to the name of the state of origin and port of transport. Brazil has 27 states, 17 of which produce coffee, but four of them produce the largest, accounting for 98 per cent of Brazil's total output: Parana, SaoPaulo, MinasGerais and EspiritoSanto, with the southern state producing the most, accounting for 50 per cent of total production.

The taste of Brazilian coffee

Brazilian coffee is a low-acidity, moderately roasted coffee bean from the World Coffee Center. As a kind of high-quality coffee, Brazilian coffee can be drunk individually or mixed.

● quality beans: Sangduo NO.2, size NO.18

The characteristics of ● taste: mild, bitter medium, soft flavor.

The best fried culture degree of ●: medium fried culture.

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, the acidity is low, the mellow is moderate, and there is a hint of sweetness. All these soft flavors are mixed together. To distinguish them one by one is the best test for the taste buds, which is why many Santos fans love this kind of coffee, just because it is so mild and ordinary. Santos is suitable for ordinary baking, suitable for brewing in the most popular way, and is the best raw material for making Italian espresso and all kinds of fancy coffee.

One of the most famous is Sandos Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans to form a comprehensive coffee. It is also a good choice.

Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not require too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over Brazil and varies in quality (NO.2--NO.8 according to the number of sundries, NO.13--NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica varieties are of good quality and stable in price. The most famous one is "Brazil Santos", which has been a necessity of blended coffee and is familiar to the public since ancient times. Recently, the "Guilma Cup" is also highly rated.

Varieties of Brazilian coffee

Although coffee is diverse, Brazilian coffee is suitable for the taste of the public. For example, coffee produced in the northern coastal areas has a typical iodine taste, reminiscent of the sea after drinking. This coffee is exported to North America, the Middle East and Eastern Europe. Another kind of coffee that is interesting and worth looking for is washed Bahia. This kind of coffee is not easy to find because Brazil is the world's largest consumer of coffee after the United States, and many of the best coffee can only be found in its domestic market.

In Brazil, the largest producer is Robbins. This kind of coffee is sold in the supermarket. Brazil Robbins Coffee with Cornilon (

Conillon) is sold under the name, accounting for 15% of total production.

Old bourbon coffee is grown on some estates in the Serrado district of MinasGreais in southeastern Brazil. These estates, such as Caping Blanco (CapinBranco) and Vista Allegre (VistaAllegre), grow old varieties of bourbon coffee on the market. Although they come from the same area, these coffees have their own characteristics. Capingblanco coffee is smoother than Vesta Allegre coffee, while Vesta Allegre coffee is strong and black, both of which have lower acidity. However, like all Brazilian coffee, they are most suitable for drinking when they are fresh and tender, because the older they are, the more acidic they are. These coffee growers have organized themselves into the Brazilian Special Coffee Association (theSpecialityCoffeeAssociationofBrazil).

Cultivation and production of Coffee in Brazil

Picking of Brazilian Coffee

Picking of Brazilian Coffee

Brazil is figuratively compared to the "giant" and "monarch" of the coffee world. There are about 3.97 billion coffee trees there, and small farmers now grow 75% of Brazil's total coffee production. The number of coffee producers in Brazil is twice or even three times that of Colombia, the second largest coffee producer in the world.

In terms of natural conditions, Brazil is in the tropics, with a tropical rain forest climate in the north, hot and humid all the year round, suitable for tropical crops, coffee trees are sunny crops, and sufficient sunlight is the condition for their growth. Historically, Brazil has been a Portuguese colony for a long time. In order to meet the needs of Western Europe, it has planted single crops for a long time and developed the tropical plantation economy, so Brazilian coffee has been its pillar industry for a long time. From the market point of view, coffee and its processed products are rich in caffeine, exhilarate and play an important role in the working group dominated by mental workers, so they play a huge role in modern society, so the market is broad. Taken together, Brazil ranks first in coffee production in the world.

Unlike in the past, Brazil's economy is less dependent on coffee, which accounts for only 8% of GDP and 10% of GDP. Before World War II, Brazil accounted for 50% or more of the world's coffee production, and now it is close to 30%. But the country's impact on the world's coffee, especially on coffee prices, is significant. For example, two frost disasters in 1994 caused a sharp rise in global coffee prices.

Since the introduction of coffee trees from French Guiana (Guyana) in 1720, coffee production has gradually become a science. Before 1990, the Brazilian government carried out strict monitoring of the coffee industry, with both strict intervention and price protection measures, and the state has been implementing minimum price protection measures for farmers, resulting in coffee overproduction. Before World War II, the remaining stock reached 78 million bags, which had to be burned by fire or thrown into the water to destroy.

Since the opening of the free market in 1990, the original Brazilian Coffee Authority (IBC) has been replaced by the National Economic Association, the country's non-investment administrative body, which pursues a policy of non-intervention and allows producers to negotiate directly with exporters. The business activities of exporters are supervised by the government legislation, and the relevant departments register legitimate exporters.

The largest coffee producer, which accounts for 1/3 of the world's coffee consumption, accounts for 1/3 of the world's coffee consumption and has a place in the global coffee market, although Brazil faces several times more natural disasters than other regions. but its acreage is enough to make up for it.

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.

Brazilian coffee bean Cerrado

Generally speaking, Brazilian coffee beans are considered to be Flexible and Versatile, so many mixed beans (Blend) or Italian coffee are based on Brazilian coffee beans.

Cerrado is a producing area, and Cerrado coffee beans are treated by Brazilian traditional pulp natural drying (Pulped Natural). Because coffee beans are dried with peel pulp (Pulp) and pectin (Mucilage), they retain high contents of organic matter, minerals and soluble solids.

This kind of coffee beans has a strong aroma, slightly sweet with the flavor of Chocolate, as well as the sour taste of citric acid that is not easy to detect, with a moderate taste (Body) and a long Aftertaste or Finish.

The production of coffee is mainly concerned with,

① production ② diseases and insect pests ③ quality? As far as the stability pursued by agriculture is concerned, the first priority is production.

In addition, 80% of Brazilian coffee is dried, and the remaining 20% is semi-dried and washed. Its coffee taste characteristics are different, but high-quality coffee slightly tends to use semi-dry treatment. However, the drying method still has a deep-rooted popularity. When it comes to the difference between drying and semi-drying.

Drying method

The so-called drying method is the way in which the harvested coffee cherries go directly into the drying process after rough selection, and the raw beans are removed after shelling. It is a traditional Brazilian method, and the Japanese are also very familiar with it, and it can also be said to be the origin of Brazilian coffee.

Drying condition of dried coffee

Semi-drying treatment

In recent years, much attention has been paid to the method of rough selection of the harvested coffee cherries, which is stirred by a blender to remove the pulp, enter the drying process, and remove raw beans after shelling.

The immature coffee can be removed by stirring in a blender. Therefore, compared with the drying method, the semi-drying treatment can improve the accuracy and reduce the difference caused by coffee plants.

Drying condition of semi-dry coffee

In pursuit of delicious Brazilian coffee. The export specifications of Brazilian coffee are classified and equal. This export specification is determined by the number of defective beans mixed with beans and the size of beans, so the number of mixed beans is small and the larger the beans are, the higher the specification is, but Brazil has a wide range of coffee producing areas and the coffee characteristics of various producing areas are very obvious. Although the above refining method will change the nature of the taste, it has nothing to do with the Brazilian export specifications.

Coffee plantations in Brazil range from large farms mechanized on flat land to small farms harvested artificially in mountain areas. There are no shade trees for shade in Brazilian agricultural gardens. Coffee trees are exposed to the sun to grow into fruit. In fact, this condition has some problems in making delicious coffee. Coffee fruits that have been exposed to sunshine for a long time are instantly ripe. On the other hand, sweet and mature coffee must go through the temperature difference between cold and hot, which has a lot to do with the limitation of sunshine time.

The coffee cultivated in the flat large coffee plantation at an altitude of 850 MULTHI 1200m is mostly neutral coffee with a slightly smooth taste.

In contrast, the coffee produced in the mountains in Brazil is slightly higher above sea level and the sunshine time is limited due to the slope of the hillside. As a result, the coffee fruit can be ripe on the tree for a longer time, so it can harvest coffee with high maturity, sweet and sour taste. (for example, tomatoes are also ripe on trees. The fruits are sweet, rich and delicious! )

Mechanized flat-land large agricultural garden

Both complimentary coffee and commercial coffee, which represent Brazilian coffee, are produced in this type. The coffee has a smooth taste and is suitable for use in coffee that is easy to mix, such as mixed coffee.

An open farm on the plain? Harvested mechanically? Coffee plantations in Sao Paulo and Sao Paulo

CarumondeMinas's coffee.

This is the most conspicuous area of Brazil at present, the agricultural garden that is often imagined as the mountain belt of Central America and Guatemala, and the large number of agricultural gardens that are harvested manually without machinery and dedicated to quality. Drink the coffee produced here, with a strong sour taste, sweetness and taste unlike Brazilian coffee, you can feel a good balance. There are many farms that are often favored by Cup Of Excellence, and they produce high-quality coffee to the extent that farms in other areas are hesitant to participate in Cup Of Excellent.

A farm with a sloping hillside? Coffee plantation in Carumode Minas, South Minas

Fully ripe coffee cherries on the tree.

Traditional wind power selection props

There are still many kinds of coffee that have not yet been exported to Japan by Brazil, an advanced coffee country. < CHAPADA DE MINAS > coffee and cat dung coffee, which are difficult to transport on land and can not circulate although they can produce good coffee, let civet cats eat coffee cherries and collect coffee beans in their feces. ), let birds eat coffee cherries, collect 'bird dung coffee' from their droppings, etc., and introduce them into Japan through various ways will eventually become a hot topic!

When it comes to Brazilian Santos, apart from the football team, I believe many people will think of coffee. Santos is a port in southeastern Brazil. In the past, the name of the port was printed on the export of coffee (generic coffee) from different provinces, but unknown importers promoted Santos as a coffee variety. In fact, similar confusion occurred in the Yemeni port of Mocha.

Brazil is the largest country in Latin America and the world's largest coffee producer in the past 150 years. 1/3 of the world's coffee comes from Brazil, followed by Vietnam, Colombia and Indonesia. The annual production of Minas Gerais province in the south-east alone (20 million bags) has exceeded the national capacity of neighbouring Colombia (about 10 million bags). In addition, Sao Paulo, ESP í rito Santo and Bahia also belong to boutique coffee producing areas. Among them, Sul de Minas (that is, the south of Minas Gerais) has won 90% of the top 20 award-winning coffee of Cup of Excellence (COE) in the past two years.

But behind the brilliant record lies overdevelopment and logging. A tropical rainforest nurtured by the Amazon has been uninhabited for thousands of years. But since the economic incentives of coffee exports in the 18th century, Brazil's primitive ecology has gradually become a mechanized agricultural factory. Legend has it that this history began when an army colonel seduced the wife of the French governor and obtained the seed in 1723. After black slavery and later the European immigrant land distribution system, Brazil's coffee production capacity once reached half of the world's demand. But with the subsequent collapse of commodity markets and "soil fatigue" (as Brazilian farmers say) caused by excessive grain production, farmers have changed their targets from quantity to quantity, coinciding with the rise of the boutique movement in recent years.

Strong cocoa flavor Italian formula bean pet

In terms of planting environment, because Brazil has few highlands of more than 3000 feet, coupled with the lack of volcanic soil (Volcanic Soil), it is not conducive to growing coffee. The early spread depended on the immediate nutrients provided by the uncultivated red-purple soil (Terra Roxa) and the primeval forests burned to ashes. As a result, Brazilian coffee is not sour, but its strong cocoa and nut flavors, coupled with a mellow taste, make Brazilian coffee the favorite of Italian formula beans. Brazil is also a common basic ingredient (base coffee), whether it is a chain or boutique.

Study on bean seeds since the 1930s