How to distinguish the description of color, flavor and taste of deep-roasted Brazilian coffee beans
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The vast majority of Brazilian coffee is sour, sweet and bitter, with a gentle and versatile temperament. Accompanied by the rich Indonesian Mantenin, there will be a mellow chocolate taste; when matched with fruity and floral African beans, it will highlight special aromas such as fruits and nuts.
As the "backbone of coffee", Brazilian coffee is often devoted to medium-deep roasting to extract thick oils. The last thing in front of you will be espresso, American, lattes extracted from the espresso machine, or all kinds of sweet drinks that accompany milk, syrup and cream. Because of industrial production and mechanical picking, coffee production in Brazil is large, the cost is easier to control, and the spread is more widespread.
The following is a brief description of the more common Brazilian coffee beans.
-grading according to defect rate
TYPE Typ
NEW-YORK
(full imperfections)
two
6 defects
2/3
nine
three
thirteen
3/4
twenty-one
four
thirty
4/5
forty-five
five
sixty
5/6
six
-graded according to the size of legumes
Type Typ
Quality quality
NY.2
SC-17/18 FC
NY.2/3
SC-14/16 FC
NY.3/4
DD Quality
NY.4/5
SC-14/16 FC
Through the above classification, we can well understand the meaning and rules of the name of Brazilian coffee raw bean:
Brazil Santos NY.2 FC
Country + producing area (port) + graded name + cup test quality
The cup test quality grades in Brazil are as follows:
Fine cup
Fine
Good cup
Fair cup
Poor cup
Bad cup
FC (Fine Cup) and GC (Good Cup) are more common.
Of course, in normal use, many companies or platforms will add treatment methods (sun / water washing / honey treatment), manors and other information. This article mainly discusses the detailed information contained in the basic naming rules. Therefore, we will not discuss the treatment and the presentation of the manor in the name for the time being. Other countries are also the same as Brazil.
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Annual report on Ethiopian Coffee 2017
Ethiopia's coffee production is expected to remain at 6.545 million bags in 2017 / 18. The export is expected to be 3.31 million bags. In June this year, in order to stimulate exports, the government plans to reform the coffee marketing and trading system, one of the most anticipated is that coffee will no longer have to go through the Ethiopian Commodity Exchange (ECX) (ECX trading process and system principles are described in the next article.
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Brief introduction of Brazilian pectin sun-dried coffee beans
Following Cafe Review (official Wechat account vdailycom) found that Beautiful Cafe opened a small shop in Brazil pectin sun drying coffee beans, the most widely used in Brazil; the drawback of the sun method is easy to mix defective beans, the appearance of poor appearance between beans dry treatment (secado), also known as natural full-time drying (natural). Sunburn is one of the ways to treat coffee fruits.
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