Brazilian Dateira blending recipe skills Brazilian blending beans
Brazil is significantly lower in elevation than the countries of origin in Central and South America, with more estates below 1000 meters than above. The landscape here is flat and monotonous, lacking microclimate, and accustomed to the use of non-shade trees (insolation) cultivation method, thus developing Brazil's unique soft bean flavor---low acidity, heavy nutty flavor, chocolate sweet and mellow, but slightly woody, floral and orange fragrance is not obvious. Simply put, Brazilian coffee is lighter, and it is not easy to drink wild and overbearing sour and orange aromas.
Brazilian coffee is characterized by five levels of soft bean aesthetics: Strictly Soft; Hardish; Rioy. In other words, Brazil beans do not emphasize the unique lively sour flavor, rhythm and transparency of hard beans, but mainly soft beans with mild smoothness, good body and sweet feeling, so Brazil beans are more suitable for espresso formula.
Brazilian coffee farms choose sun, semi-sun or water treatment according to climate humidity conditions to present the best regional flavor. Such a diverse approach is rare in the world.
So should I use sun, semi-sun or water? This depends on local temperature conditions, which can seriously affect whether the pods (parchment beans) are overfermented and moldy during drying. Each estate will consider how to treat coffee beans in the way that will minimize mold growth. In principle, high humidity areas should be washed with water, low humidity areas should be sun or semi-sun.
Flaming Coffee Manor: Best Interpreter of Soft Bean Aesthetics---Datala
After 20 years of research and development, Daterra Farm, Brazil's national treasure, has brought Brazil's soft bean aesthetics into full play. Denmark's barista Troels Paulsen won the 2005 World Barista champion with an espresso recipe called Daterra Sweet Collection. In 2006, Klaus Thomsen also won the 2006 World Cup Barista Competition with "Da Tella Sweet Collection" as the base bean, paired with Costa Rica's La Minita coffee. Since then, the formula beans of "Datella" have become the new favorite of fine coffee.
This super-sweet recipe includes the four kings of Tatara, namely Yellow Skin Bourbon, Yellow Picaduai, New World and Icato 3282. It is prepared according to a certain proportion and mixed with sun and semi-sun in the processing method. After the raw beans are prepared according to the proportion, they are immediately packed into vacuum packaging tin foil paper to block oxygen and moisture, so as to avoid aging or loss of aromatic spirit of raw beans. This practice is more particular than putting raw beans into sacks.
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Introduction of 72-hour washable coffee from Kenya in bourbon, Saint-Felisa Manor, Guatemala
Exchange of professional baristas Please pay attention to the coffee beans washed in the coffee workshop (Wechat official account cafe_style), are you no stranger? Although the method of washing is very common nowadays, you can also drink beans from different countries, but in fact, the way of washing is not exactly the same in every producing area. Some places are dried by machine after washing, and some are dried again after washing.
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Introduction to the flavor and taste of Sumatra WAHANA-Rasuna coffee
In 2005, Opal Coffee founded Wahana Manor in the village of Lae Mungkur, about 1300 to 1500 meters above sea level in Sidikalang, Dairi province, North Sumatra, Indonesia. The advantage of its own manor is that it can establish a clearly traceable coffee supply chain, produce fine coffee with different styles and zero defects through different processing methods or varieties, and practice in the manor.
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