Characteristics of manor information of coffee bean varieties in Brazil

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style )

Carumon de Minas Coffee

This is currently the most notable area in Brazil, often imagined as the mountainous region of Central America in Guatemala, where there are many farms that do not use machinery but are harvested manually and dedicated to quality. The coffee produced here has a strong acidity and sweetness unlike Brazilian coffee, and you can feel a good balance. There are many farms that are often favored by Cup Of Excellence, and the high quality coffee they produce can make farms in other regions hesitate to participate in Cup Of Excellence.

A farm with an extended slope? Coffee farm in Carumode Minas del Sur

Fully ripe coffee cherries on trees.

Traditional wind power selection props

Brazil, an advanced coffee country, has many coffee varieties that have not yet been exported to Japan. Coffee and cat dung coffee that cannot be circulated although it can produce excellent coffee due to difficulties in land transportation due to domestic road traffic conditions (let civet eat coffee cherries and collect coffee beans in their feces), The introduction of bird droppings into Japan through various means, such as feeding birds coffee cherries and collecting coffee beans in their droppings, will eventually become a hot topic.

When it comes to Santos, Brazil, in addition to the football team, I believe many people will associate coffee. Santos is a port located in southeastern Brazil. In the past, generic coffee from different provinces was exported with the name of the port, and unknown importers promoted Santos as a coffee variety. Similar confusion occurred in the Yemeni port of Mocha.

Intense cocoa flavor into Italian formula bean darling

In terms of cultivation environment, Brazil has few highlands above 3000 feet, and the lack of volcanic soil is actually not conducive to coffee cultivation. Early dispersal depended on the immediate availability of nutrients from uncultivated Terra Roxa and incinerated virgin forests. Therefore, Brazil coffee acid is not strong, but strong cocoa and nut flavor, coupled with the mellow taste, make Brazil coffee become the favorite of Italian formula beans. Brazil is also a common base coffee, whether chain or boutique.

Brazil is Latin America's largest country and the world's largest coffee producer for the past 150 years. A third of the world's coffee comes from Brazil, followed by Vietnam, Colombia and Indonesia. The annual production of Minas Gerais in the south-east alone (20 million bags) exceeds the national capacity of neighbouring Colombia (about 10 million bags). In addition, Sao Paulo, Espírito Santo, Bahia and so on are also fine coffee producing areas. Sul de Minas (Minas Gerais South) has won 90% of the top 20 prizes in the Cup of Excellence (COE) in the past two years.

But behind this record lies overexploitation and deforestation. A tropical rainforest nurtured by the Amazon River, rarely inhabited for thousands of years. But since the 18th century, the economy of coffee exports has led Brazil's primitive ecology to become a mechanized agricultural workshop. The story begins with a colonel seducing the French viceroy's wife in 1723 and obtaining seeds. After black slavery and later European immigration, Brazil's coffee production capacity once reached half of the world's demand. But with the subsequent collapse of commodity markets and the "soil fatigue"(as Brazilian farmers put it) caused by excessive grain production, farmers have changed their targets from quantity to quality, coinciding with the rise of the boutique movement in recent years.

Due to congenital constraints, the Brazilian government has invested considerable resources since the 1930s to improve varieties and disease resistance. Among them, the results of bean seed research still influence the cultivation habits of Latin America. For example, in the 1930s they bred Yellow Bourbon, a natural variety of Bourbon, out of a chance of one in a million, in the 1940s they discovered Caturra (Bourbon variety), and later Mundo Novo (artificial hybrid of Typica & Bourbon), Catuaí (artificial hybrid of Mundo Novo & Caturra), Icatu (with Robosta lineage) in the 1990s, and the less common Acaiá (hybrid of Mundo Novo). Most of the Central American countries are selected from the above list of suitable varieties planted. When my friends encounter problems, they mostly turn to their Brazilian counterparts for advice. Consórcio Pesquisa Café was established in 1997 by the Brazilian Ministry of Agriculture and its Academic Research Institute to further specialize in coffee cultivation, disease resistance research and harvesting. Genoma Café, established in 2002, is a pioneer in coffee genetic mapping.

The Cup of Excellence (COE) competition, formerly known as Best of Brazil, represents the fine sports. Since 1999, 12 countries have participated. In the past, COE only accepted non-sun coffee, but since Brazilian coffee is mostly sun treated and farmers have improved their mastery of this technology, since 2012, the conference has held a "Late Harvest" competition specially designed for sun coffee. In this year's competition, the top 10 Early Harvest winners were Yellow Bourbon in six places and Yellow Catuaí in three. As for the solarization group, Catuaí dominated, accounting for 8 places. The rest was won by Acaiá. It can be seen that the advantages of different bean species will be brought into full play due to proper treatment.

Brazil Coffee Industry

Brazil's main coffee-growing areas

Coffee plantations in Minas Gerais, Brazil

Two large bags of coffee beans in Sao Paulo

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

For the past 150 years, Brazil has been the world's largest coffee producer,[1] accounting for about one-third of the world's coffee production. In 2011, Brazil remained the world's largest coffee producer, followed by Vietnam, Indonesia and Colombia;[2] Brazil produced 2.7 million tons of coffee that year, twice as much as Vietnam.[3] Brazil has an estimated 3.5 million people engaged in coffee farming, mainly in rural areas.[4]

Brazil has about 220,000 coffee plantations [5],[6] covering a total area of about 27000 square kilometers,[7] mainly distributed in the southeastern Brazilian states of Minas Gerais, São Paulo and Parana, because these states provide ideal conditions for coffee beans to grow; Minas Gerais accounts for about half of the country's coffee production.[8] Most plantations harvest during the dry season from June to September.[7] In most countries, small-berry coffee beans are processed using the "washed coffee method" technique, but in Brazil, almost all coffee is processed using the "air-dried coffee method",[8] where the beans are dried in the sun for 8-10 days [9] before they are sorted and packaged.[10]

Export and Sales

In the 1850s and 1860s, Brazilian coffee exports accounted for more than 50% of total exports of all goods,[11] and in 1950 for 63.9%,[12] but as markets for export goods expanded, this percentage began to decline in the 1860s, falling to 12.3% in 1980,[13] and to 2.5% in 2006.[4]

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

In Brazil, imports of certain types of coffee beans are taxed at 10-16%[15]; exports of unprocessed coffee to the United States, the European Union, and Japan are tax free,[16] but exports of processed coffee to the European Union are taxed at 7.5%, to Japan at 10%, and to the United States at no tax.[16]

Characteristics of Brazilian Coffee

Brazilian coffee refers to coffee produced in Brazil. There are many types of Brazilian coffee, most of which are unwashed and dried. They are classified according to the state of origin and port of shipment. Brazil has 27 states, 17 of which produce coffee, but four of them produce the most, accounting for 98% of the country's total production. Brazilian coffee taste with a low acidity, with the sweet and bitter taste of coffee, the entrance is extremely smooth, but also with a touch of grass aroma, in the fragrance slightly bitter, sweet smooth mouth, aftertaste can make people comfortable and carefree.

Brazilian coffee production

Brazilian coffee production

Brazilian coffee refers to coffee produced in Brazil. There are many types of Brazilian coffee, and like other Arabica coffees, Brazilian coffee is known as Brazils to distinguish it from Milds coffee. The vast majority of Brazilian coffee is unwashed and sun-dried, and is classified according to the state of origin and port of shipment. Brazil has 27 states, 17 states produce coffee, but four of them produce the most, accounting for 98% of Brazil's total production: Parana, Sao Paulo, Minas Gerais and EspiritoSanto. Parana in the south produces the most, accounting for 50% of the total.

Taste of Brazilian Coffee

Brazilian coffee is a low-acidity, medium-roast coffee bean from the coffee center of the world. Brazilian coffee as a high-quality coffee varieties, can be drunk alone, can also be mixed to drink.

● High quality beans: mulberry multi-modal NO.2, size NO.18

● Characteristics of taste: mild, sour and bitter, soft fragrance.

● Best cooking degree: moderate cooking

Brazilian coffee taste with a low acidity, with the sweet and bitter taste of coffee, the entrance is extremely smooth, but also with a touch of grass aroma, in the fragrance slightly bitter, sweet smooth mouth, aftertaste can make people comfortable and carefree. There are no outstanding advantages to Brazilian coffee, but there are no obvious defects. This taste is mild and smooth, low in acidity, moderate in alcohol, and slightly sweet. All these soft flavors are mixed together. It is the best test for taste buds to distinguish them one by one. This is why many Santos fans like this coffee. Because it is so mild and ordinary, Santos is suitable for ordinary roasting. Suitable for brewing in the most popular way, it is the best raw material for making Italian espresso and all kinds of fancy coffee.

One of the most famous is Sandos coffee, its taste is mellow, neutral, it can be boiled directly, or mixed with other types of coffee beans blend coffee, is also a good choice.

Other types of Brazilian coffee, such as Rio, Parana, etc., can be produced in large quantities without too much care. Although the taste is rough, it is a kind of inexpensive coffee. Due to its distribution throughout Brazil, the solid quality varies, and there are its own standards (NO.2-NO.8 according to the number of impurities, NO.13-NO.19 according to the size of beans, divided into six grades according to taste). Almost all Arabica varieties are of good quality and stable prices, the most famous being "Santos de Brazil", which has been a necessity of blended coffee since ancient times and is familiar to the public. Recently, the rating of "Torma Cup" is also very high.

Types of Brazilian Coffee

Although coffee is diverse, Brazilian coffee is suitable for the taste of the masses. For example: coffee produced in 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 coffee that is fun and worth pursuing is rinsed Bahia. This coffee is not easy to find, because Brazil is the world's largest coffee consumer after the United States, and many of the best coffees can only be found in its domestic market.

In Brazil, the largest crop is Robett coffee. This coffee is sold in supermarkets. Brazil Roast Coffee with Conilon (

Conillon) accounts for 15% of total production.

Old bourbon coffee is grown on estates in the Cerrado district of the southeastern Brazilian state of Minas Greais. Old bourbon coffee grown on these estates, such as Cap Branco and Vista Allegre, is also sold on the market. Although they come from the same region, these coffees have their own characteristics. Capin Blanco is softer than Vista Allegra, which is strong and dark and has lower acidity. However, like all Brazilian coffees, they are best served fresh because the older they are, the stronger the acidity. These coffee growers have organized themselves into the Specialty Coffee Association of Brazil.

Coffee cultivation and production in Brazil

Brazilian coffee picking

Brazilian coffee picking

Brazil has been figuratively compared to the "giants" and "kings" of the coffee world. There are about 3.97 billion coffee trees, and small farmers now grow 75 percent of Brazil's coffee. Brazil has twice or even three times as many coffee producers as Colombia, which is the world's second-largest coffee producer.

Brazil in terms of natural conditions, in the tropical region, the northern part of the tropical rain forest climate, hot and humid all year round, suitable for the growth of tropical crops, coffee trees for sunny crops, sufficient sunlight for its growth conditions. Historically, Brazil has been a Portugal colony for a long time. In order to meet the needs of Western Europe, Brazil has been planting single crops for a long time and developing tropical plantation economy. Therefore, coffee in Brazil has been its pillar industry for a long time. From the market point of view, coffee and its processed products are rich in caffeine and have an exciting effect. They 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. Brazil ranks first in coffee production in the world.

Unlike in the past, Brazil's economy is now less dependent on coffee, which accounts for only 8 - 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 influence on coffee worldwide, especially on coffee prices, is significant. For example, two frosts in 1994 caused a sharp rise in global coffee prices.

Coffee production has gradually become a science since the introduction of coffee trees from Guyane française in 1720. Before 1990, the Brazilian government strictly controlled the coffee industry, with both severe interference and price protection measures, and the state has always implemented minimum price protection measures for farmers, resulting in coffee overproduction. At one point before World War II, there were 78 million bags left in stock, which had to be burned or thrown into water.

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

Study on bean seeds since the 1930s