Description of Fine Coffee Flavor of Bau Manor in Brazil Huang bourbon, the ever-victorious general of COE.

Unlike the usual red coffee berries, the unique golden yellow bourbon Yellow Bourbon makes it rare and delicate. This yellow bourbon Yellow Bourbon, from Fazenda Bau Manor in the Brazilian boutique coffee region Cerrado, is a bourbon Bourbon variant, named for the golden color of its ripe coffee cherries. Huang Bourbon washed away the impression of poor quality of Brazilian coffee beans and became the winner of Brazilian boutique coffee cup Cup of Excellence (referred to as COE). In Brazil, the world's largest coffee producing region, yellow bourbon accounts for less than 1% of production, and these precious and rare yellow varieties are known as Amarillo in Brazil.

Cerrado is not only a very important producing area of Huangbourne in Brazil, but also a high-quality producing area. Many coffee farmers depend on coffee beans to support their families, and some of them grow coffee trees for generations.

In Brazil, where water is precious, the traditional way to deal with coffee beans is the sun.

Properly treated sun beans are rich in flavor and sweeter, but the sun is easy to have impurities and it is not easy to distinguish between unripe beans. When we choose beans, we usually buy and taste a small amount of beans before placing a large order, and then bake and taste a small amount of beans when the large quantities arrive, and then test before and after the cup to determine whether the beans are of the same level this time.

If you have tasted the best sun-dried beans, you will find it charming and hierarchical regional flavor.

After more than three hand selections, the beans were left intact and similar in size.

Country of origin: Brazil

Producing area: Hirado

Manor: Bau Manor

Variety: yellow bourbon

Grade: NY2

Growth altitude:

Treatment: tanning method

As soon as you grind it down, you can smell like nuts and the sweetness of caramel

Keep the water temperature at 88 degrees and steam for 30 seconds.

Secondary water cut-off method, completed in 2 minutes and 30 seconds.

During the period of hand flushing, the current should be stable, the speed should not be too fast, and the water should not float completely over the coffee. After the water cut off for the second time, the coffee was still rich in fat.

Flavor: 1. Fragrance: nutty, sweet and rich in cream and chocolate; 2. Aroma: floral, berry, nut, creamy chocolate, syrup 3, acidity (Acidity): soft and elegant acidity after entrance; 4. Mellow thickness (Body) full-bodied, smooth, long-lasting, mild and round; 5. Aftertaste: thick and long cashew nuts with warm and sweet taste.