Fazenda Samambaia Mountain Fern Manor in Brazil introduces the main producing areas in Brazil

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Fazenda Samambaia Mountain Fern Manor, Brazil

Brazil is currently the world's largest coffee producer, with a total output of 48.095 billion bags, surpassing the global output of 1% of the world's total. The Brazilian Fine Coffee Association (BSCA) is committed to improving the quality of Brazilian coffee. Internationally, it helps promote good Brazilian coffee and helps Brazilian coffee farmers meet the requirements of the boutique coffee market. On the domestic side, they help farmers continue to improve their farm work and ensure better social welfare.

Coffee was first introduced to Brazil in the early 18th century and currently has 2 million hectares of land for growing coffee. The main producing areas are Sul de Minas South Minas, Matas de Minas Minas Southeast Mountain Forest region, Cerrado Hirado, Chapadas de Minas Minas Mausoleum, Mogiana Mogiana, Parana Parana and Bahia Bachia provinces. There are both traditional varieties and variants, such as Bourbon, Mondo Novo Mondonovo, Icatu Ikatu, Kaduai, Iapar, cultivatedCaitai. These beans used to be treated with water, but more and more coffee using natural drying and half-sun drying is intended to show the different characteristics of beans, and each treatment is used in larger estates. The harvest time varies across Brazil, and beans imported from Brazil are usually shipped between October and April of the following year.

Property Characteristics: farm characteristics

Farm Manor name: Fazenda Samambaia Mountain Fern Manor

Farmer coffee grower: Henrique Dias Cambraia

City City: Vertentes

Region producing area: Sul de Minas Gerais (South Minas)

Country countries: Brazil Brazil

Altitude altitude: 1150 m

Annual Precipitation annual rainfall: 2100 haomi mm

Coffee Characteristics: coffee characteristics

Variety variety: Yellow Bourbon yellow bourbon

Processing System treatment: natural solarization

Appearance appearance: 16017 mesh

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)

Aroma aroma / flavor flavor: nuts, peanuts, pears, green apples, strawberries, cocoa, sugar, milk, chocolate, brown sugar

Sour complex: low berry acid, blueberry acid, citrus acid, plum, light elegance

Complexity and other others: low complexity, mild and smooth, balanced and clean taste, strong taste of peanut and licorice, preference to Assam black tea, long and persistent drupe aroma

Overall style attributes: low strength, drupe sweet, balanced and clean

Cup test date: 2012.03.21

Dry aroma: 9

Wet aroma: 10

Clean: 10

Brightness: 7

Taste: 7

Balance: 10

Complexity: 7

Sweetness: 10

Acid quality: 9

Yu Yun: 9

Cup test score: 88