Introduction of Brazilian Bourbon Coffee Story description of flavor and taste of Brazilian coffee bean brand picture

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Coffee cultivation in Brazil began in 1727 when an army officer in Portugal brought coffee from French Guiana to Brazil. Since then, coffee has adapted quickly in Brazil, spreading from the north to the southeastern state of Sao Paulo and the southern province of Parana, where it is at slightly higher latitudes and Frosts Descent in winter, resulting in heavy losses to farmers.

From 1970 to 1980, Brazilian farmers developed the warmer provinces of Minas and Bahia in the northern state of Sao Paulo, which are less warm in winter than Frosts Descent until today Minas has become one of the main producing areas of Brazilian boutique coffee.

Before 1990, the Brazilian government carried out strict monitoring of the coffee industry, with both strict intervention and price protection measures, and the state has been implementing minimum price protection measures for farmers, resulting in coffee overproduction.

Since the opening of the free market in 1990, the original Brazilian Coffee Authority (IBC) has been replaced by the National Economic Association, the country's non-investment administrative body, which pursues a policy of non-intervention and allows producers to negotiate directly with exporters. The business activities of exporters are supervised by the government legislation, and the relevant departments register legitimate exporters. Since 300 years ago, coffee has become the main source of economy in Brazil, and Brazil has also become the largest producer of coffee in the world.

Flavor characteristics of Brazilian coffee beans

Brazil grows both Arabica and Robusta coffee, while Arabica is mainly bourbon. Bourbon is the second species of Typica mutation. It belongs to the oldest existing coffee variety. The green fruit appears bright red when it is ripe. Bourbon species grown at high altitude usually have better aroma and bright acidity.

According to the color of the fruit, it can be divided into red bourbon, yellow bourbon, orange bourbon, pink bourbon, yellow bourbon, but the yield is relatively low, but the quality is better. Red bourbon is common in Brazil, and yellow bourbon is grown in only a few areas.

Although the variety of coffee is excellent, Brazilian coffee is grown at an altitude of about 400-1600 meters above sea level, which is relatively low. Compared with Central American coffee, the density of Brazilian coffee beans is not particularly high, which leads to the taste of coffee is not as good as that from many high altitude producing areas. Coffee flavor is monotonous, Brazilian coffee taste is supple, balanced, nutty, grassy, chocolate, without too much sour and bitter taste. So it is often used to make spaghetti blends, but coastal Rio coffee even has iodine and salty taste, which is thought to be the result of some kind of microbial action, but even if planted in the same soil, it does not necessarily produce this flavor every year.

Later, Brazil went through several coffee quality improvement reforms, including a clear division of the hierarchical system and the unification of mechanized harvesting operations, which made the quality of Brazilian coffee stable. In addition, Brazil produced a lot of coffee and had a great say in the commercial market.

How to choose Brazilian coffee beans in the front street

There are two kinds of Brazilian coffee beans in the coffee bean list on the front street, namely, the red bourbon in the Syrador producing area and the yellow bourbon in the queen's manor.

Shirado Red Bourbon

Syracuse belongs to Minas province, is Brazil's high-quality coffee producing area, this area is the essence of the Sierra Prairie, high altitude, fertile soil, to grow sweet, mellow thickness and high cleanliness of boutique coffee beans. Qianjie has also tasted coffee from all the major producing areas in Brazil. Shirado, as a large producing area, has the most stable and distinctive flavor. This Douqian Street is used for recipes in Italian blended coffee and single food rations that represent the flavor of Brazil.

Queen's Manor Huang Bourbon

Fazenda Rainha (Queen Farm) is located in the Alta Mogiana area of Sao Paulo State (Sao Paulo), north of the city of S ã o Paulo. The estate is well-known in Brazil and is owned by the Carvalho Dias family. Carvalho Dias has four estates that have won awards every year since the first Brazilian COE Competition in 1999, winning more than 12 awards in the past seven years, and even won the champion, 9th and 11th in 2004.

Yellow bourbon coffee beans are sweet and clean by nature. Sunbathing will make them slightly less sour, but they match well with sweetness, have a good balance and have tropical fruit aromas. Qianjie positioned this bean as a Brazilian boutique coffee bean.

Suggestion on brewing coffee in Qianjie

Cooking parameters: use Kono filter cup

Water temperature: 88 ℃

Amount of powder: 15g

Powder-to-water ratio: 1:15

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 70-75%)

Qianjie coffee is extracted by stages, also known as three-stage brewing: steaming with 30 grams of water for 30 seconds, injecting water around a circle to 125 grams for stages, continuing to inject water to 225 grams when the water level is about to be exposed to the powder bed, removing the filter cup when the water level is about to be exposed to the powder bed, (steaming starting timing) the extraction time is 2 grams 39th 05 "- 2 grams 3915".

Brazilian Queen's Manor Coffee brewing flavor: Sugar cane juice's fresh sweet, black tea, beautiful and smooth fruit sweetness, obvious nutty flavor, balanced and supple acidity, weak and clean bitterness, rich chocolate aroma and nutty flavor, bright and fresh taste, smooth and delicate taste.

Brazilian red fruit flavor: the entrance has obvious sweetness, with a hint of lemon aroma, with a strong nutty flavor, the latter part of the performance has an obvious dark chocolate flavor, the overall feeling is more round.

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