Brazilian Fazenda Lambari Rambali Manor introduces Brazilian Coffee Cup Test data

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Fazenda Lambari Rambali 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, Cerrado Hirado, the north-central mausoleum of Chapadas de Minas Minas, Mogiana Mogiana, Paran á Parana and Bahia Bachia. There are both traditional varieties and variants, such as Bourbon, Mondo Novo Mondonovo, Icat ú Ikatu, Kaduai, Iapar, cultivated card Taiyi. 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

Name of Farm Manor: Fazenda Lambari Rambali Manor

Farmer Coffee Farmer: Rebetez and Mariani Rebez and Marian Family

City City: Po ç os de Caldas

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

Country countries: Brazil Brazil

Farm Size Farm area: 600ha

Coffee growing area Coffee planting area: 500ha

Altitude altitude: 1000 m

Annual Precipitation annual rainfall: 2000 haomi mm

Annual output of Annual Production: 160 bags of green coffee beans 160 bags of raw beans

Certification Certification: BSCA Brazilian Fine Coffee Association

Coffee Characteristics: coffee characteristics

Variety varieties: Bourbon, Catuai, Acai á Bourbon, Kaduai, Akaia (Acai á)

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 / flavor flavor: raisins, bananas, apples, peaches, strawberries, cherry blossoms, cocoa, caramel, peanut butter, chocolate, honey

Sour complex: soft fruit acid, citrus acid, red plum, peppermint acid, acid value of tropical fruits, gentle and elegant, rustic taste,

Complexity and other other: single sweet, low complexity, smooth creamy excellent, aftertaste fruit sweet and mint cool for a while

Overall style attributes: medium strength, sweet, no impurities

Cup test date: 2012.03.17

Dry aroma: 10

Wet aroma: 8

Clean: 10

Brightness: 8

Palate: 9

Balance: 9

Complexity: 8

Sweetness: 10

Acid quality: 9

Yu Yun: 9

Cup test score: 90