The characteristic flavor and taste of Brazilian Hilado Coffee describes how to make good brewing parameters.

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

Brazilian sirado coffee is now synonymous with high-quality coffee. And in 2005, the high-quality Arabica coffee harvested in Sirado was officially certified by the Pakistani government as "Sirado Coffee" according to international standards, claiming that it is recognized. In order to use the name of Xilado in the region, it must pass the certification test and production quality. The evaluation of raw beans should include certification of production area, elevation of production area, confirmation of varieties, best soil, best agricultural technology, etc. to meet these conditions, and in terms of quality, beans can only be labeled as Xilado if they score more than 75 points through SCAA evaluation method. Brazil is flat and monotonous, most coffee farms are below 1000 meters above sea level, and it is customary to adopt insolation planting method. Originally, it is inconsistent with the high-altitude shade planting required by fine coffee beans. By chance, it has developed a unique flavor of Brazilian soft beans with low acidity and heavy nutty flavor, sweet and mellow, and not obvious flower fragrance and fruit fragrance. But for coffee gluttons, Brazilian coffee has neither outstanding advantages nor obvious defects. This kind of coffee with mild taste, low acidity, moderate alcohol, light sweetness and chocolate flavor is the best test for taste buds to distinguish them one by one. Brazil, on the other hand, takes advantage of all these soft flavors and divides coffee into five grades to interpret the unique, mild and soft Brazilian soft bean aesthetic: Strictly Soft, Soft, Hardish and Rioy.