Introduction of Brazilian Hilado Coffee Bean Flavor Variety introduction of producing area Distribution Manor

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Brazil, located in South America, began to grow coffee in 1727. At that time, coffee seeds were smuggled by Francisco de Mello Palheta from the neighboring French colony (French Guiana) in northeastern Brazil. In 1845, Brazil accounted for 45% of global coffee production. So far, Brazil's total output is still the first in the world, accounting for about 1 of the world's total output.

In Brazil, coffee trees are grown at an altitude of 650, 2600 feet above sea level. The main producers are concentrated in the central and southern provinces, such as Minas Gerais, Sao Paulo, and Parana. More than 300,000 farms are engaged in coffee cultivation, covering an area of no more than 10 hectares, most of which are harvested by machines and treated in the sun. About 80% of coffee is Arabica. 65% of coffee up to export grade is exported from the port of Santos (Santos).

Brazil-Syrador Coffee Brazil-Cerrado

Syracuse is a famous high-quality coffee producing area in Brazil. Its processing method is relatively fine. Unlike Brazilian Santos coffee, which is treated in the sun, Syrador coffee is mostly washed or semi-washed.

Premium Syrador coffee with nutty aromas, similar to Brazilian Santos but more delicate and clean. The aroma is moderate, the entrance feels soft and smooth, with a slight sweetness at the end.

Brazilian Syracuse

Brazil Cerrado

◎ production area Cerrado

◎ raw bean treatment: washed or semi-washed

◎ Flavor is a famous high-quality coffee producing area in Brazil. High-quality Syrador coffee contains nutty aromas, with a soft and smooth taste on the palate and a slightly sweet finish.

Syracuse is a famous high-quality coffee producing area in Brazil. Its processing method is relatively fine.

Unlike Brazilian Santos coffee, which is treated in the sun, Syrador coffee is mostly washed or semi-washed.

Premium Syrador coffee with nutty aromas, similar to Brazilian Santos but more delicate and clean.

The aroma is moderate, the entrance feels soft and smooth, with a slight sweetness at the end.

Brazilian coffee is mainly produced in three states. The most famous Cerrado is a small producing area in the province of Minas, which is smooth, fragrant and contains micro-fruit acid. Raw bean: SC19 TOP GRADE

Characteristics: rich in nutty almond flavor, sweet with sour fruit. Slightly sweet and delicate aroma, comfortable and mild flavor, with fruity aftertaste.

With nutty aromas, the palate is delicate and clean. The aroma is moderate, the entrance feels soft and smooth, with a slight sweetness at the end.

Coffee beans: Brazil Cerrado Natural 2 Screen 18

Baking apparatus: Hottop

Baking degree: City+

Brewing utensils: small Eagle Grinding 2.5th Hario DWP-3 Flange hand Punch

Brewing temperature: 90C

Powder content: 24g (glass + bamboo mixing rod)

Pour powder and tile

Flush for the first time; finish baking.

Pour water for the second time

Pour into the water for the second time; keep water.

Completion stage of pouring water

Drip filtration is completed; coffee powder is U-shaped and extracted evenly

400CC, pour coffee into the cup.

Tasting

The tasting cup scores 93.