The main varieties of Brazilian coffee beans introduce the graded flavor characteristics and the best roasting degree of Brazilian coffee.
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Superior quality beans: Sangdo type NO.2, size NO.18.
Taste characteristics: mild, bitter medium, soft aroma.
The best degree of fried culture: medium fried culture.
Main varieties
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 coffee. 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's Robucht coffee, sold under the name Conillon, accounts for 15 per cent of total production.
Old bourbon coffee is grown on some estates in the Serrado district of Minas Greais state in southeastern Brazil. Old varieties of bourbon coffee grown on these estates, such as Capin Branco and Vista Allegre, are also sold 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 (the Speciality Coffee Association of Brazil).
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How to bake Brazilian coffee beans?
Follower Cafe (official Wechat account vdailycom) found that Fairview Cafe opened a small shop of its own Brazilian Coffee: Brazil is the world's most important coffee producer and major exporter. Brazilian coffee is mostly Arabica, followed by Robusta. Brazilian soil is suitable for growing many different types of coffee, and manufacturers can provide many different forms of coffee.
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Introduction of Brazilian Coffee varieties and Manor producing areas
With regard to Brazil's Brazil production, which ranks first in the world, its consumption has also risen to the forefront of the world's population: annual coffee output of about 194 million people: 2.172 million tons of coffee varieties main varieties: bourbon, Mondonovo, Canifra, Icato treatment method: basic use of natural drying method, the use of sun exposure flavor characteristics: sour taste is relatively slight, flavor system is complex and famous
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