A brief introduction to the flavor of coffee beans in Dateira Manor, Brazil

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Brazilian coffee interprets soft bean aesthetics in five levels, in the following order: extremely supple (Strictly Soft) → supple (Soft) → slightly supple (Softish) → unpalatable (Hardish) → iodine choking (Rioy).

In other words, Brazilian beans do not emphasize the lively, sour, rhythmic and transparent characteristics of hard beans, but focus on the mild, smooth, mellow and sweet characteristics of soft beans, so Brazilian beans are more suitable for espresso.

Brazilian coffee farms choose sun, half-sun or water washing treatments according to the dry and humidity conditions of the climate to show the best regional flavor. Such a pluralistic approach is rare in the world.

So should it be washed in the sun, half-sun or water? This depends on local temperature conditions, as it can seriously affect whether pods (sheepskin beans) are overfermented and moldy during drying. Local estates will consider to use the best way to reduce the breeding of mold to deal with coffee beans. In principle, the washing method should be used in the areas with high humidity, and the sun or half-sun should be used in the areas with low humidity.

After 20 years of research and development and cultivation, Daterra Farm, Brazil's national treasure, gives full play to the aesthetics of Brazilian soft beans. Denmark's barista Troels Paulsen won the second ○○ five World Cup barista contest (World barista champion) with the espresso formula of "Datela Sweet Confluence" (Daterra Sweet Collection). Two ○○ six Klaus Thomsen also won the second ○○ six-year World Cup barista contest based on the "Datela Sweet Confluence" with Costa Rica's La Minita coffee. Since then, "Datera" formula beans have immediately become a new favorite of boutique coffee.

The super sweet square bean of "Datera Sweet Confluence", including the four heavenly kings of Dateira, namely, wampee bourbon, wampee Kaduai, New World, and Ikatu 3282, is mixed with sun and half-sun in a certain proportion. After the raw beans are proportioned, they are immediately packed into vacuum-packed tin foil to block oxygen and moisture, so as to prevent the fragrance of raw beans from aging or loss. This practice is more exquisite than putting raw beans into sacks.