Brazil Bahia Bashiya-Santo Antonio Chateau San Antonio half-sun drying beans

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Bahia, Brazil-Santo Antônio San Antonio Manor Semi-Sunned Beans

Brazil is currently the world's largest coffee producer-48 billion 95 million bags in 2010, more than 1/3 of global production!

Coffee was first introduced to Brazil in the early 18th century. In 1727, the Brazilian government sent a handsome army officer to secretly bring coffee seeds back to Brazil from French Guiana on the grounds of mediating border disputes. It is said that the wife of the governor of French Guiana at that time was deeply fascinated by this officer, so she secretly sent coffee seeds to him in a bouquet at a farewell dinner. At present, Brazil has two million hectares of land used to grow coffee. Over 70% of the largest crop is Arabica, and these beans end up in the hands of large bakers in various countries, known as Santos (named after the export port of Santos, not the production area). Brazil has also proved capable of producing fine coffee and small batches of coffee, local fine coffee is not necessarily only available to small-scale coffee farmers, Brazil's main coffee producing areas are Sul de Minas South, Matas de Minas Southeast Forest, Cerrado, Chapadas de Minas Minas North Central Cemetery, Mogiana Mogiana, Paraná Parana Province, Bahia Province. There are traditional varieties and varieties, such as Bourbon, Mondo Novo, Icatú Ikatu, Kaduai, Iapar, cultivated Kadai. These beans were previously washed, but more and more people use natural drying and semi-sun, which are used in the hope of showing the different characteristics of coffee beans in the process, and some larger estates even use each treatment. Harvest times vary from place to place in Brazil, and our beans from Brazil are usually shipped between October and April.

The Brazilian Specialty Coffee Association (BSCA) is the biggest promoter both internationally and nationally, dedicated to improving the quality of coffee beans and coffee agriculture in Brazil. Internationally, it helps promote good coffee in Brazil and helps Brazilian coffee farmers bring coffee beans to the quality required by the global specialty coffee market. Domestically, it helps coffee farmers to continuously improve their farming practices and ensures good social welfare for farm workers.

Santo Antônio San Antonio is a small estate located on the slopes of Piatã, Bahia province, with an average annual temperature of 21 ° C. It belongs to the diamond plateau area. The current owner Antônio Macedo Souza inherited his father's land. At that time, the production of coffee trees was not much. Antonio gave up planting until 1998, Antonia received help from the local coffee farmers association (ASCAMP) to reverse the fate of this small estate. ASCAMP is a local association established in Piata to assist coffee farmers who do not have the land to invest in coffee. Antonio joined this association and increased the number of coffee trees in the garden to 6,000. With the concerted efforts of the whole family, the business gradually stabilized and became the main source of income for the family. Most of the work on the estate is done by family members, and only during harvest season will additional workers be hired. Harvest season is generally from July to September. Ripe red coffee cherries are carefully selected every day, processed and then dried in the sun in the farm's bean drying field. They are turned 18-20 times a day. After drying, they are numbered according to batches and stored separately for future sale.

Property Characteristics: Farms

Farm Name: Santo Antônio Farm

Farmer Coffee Farmer: Antônio Macedo Souza

City: Piatã

Region: Chapada Diamantina (Bahia) Diamond Plateau (Bahia)

Country: Brazil Brazil

Altitude Altitude: 1,300 m

Soil:Sandy and clay

Farm Size Farm area: 240 ha

Coffee growing area Coffee growing area: 52 ha

Certification: None None

Coffee Characteristics: Coffee characteristics

Variety: Catuaí

Processing System: Pulped Natural

Appearance: 16~17 mesh

Top Jury Descriptions Judge's comments: Cinnamon 60 seconds from the start of a pop

aroma/flavor: almond, nutmeg, cinnamon, spice, persimmon, licorice, blueberry, carambola, peanut, subtle vanilla ice cream,

Acid complex: citric acid, raspberry acid, red plum, mint, tartaric acid in red wine,

Complexity and other: sugar cane sweet, low complexity, smooth taste excellent ester,

Date of cup test: May 28, 2011

Dry aroma: 9

Wet aroma: 8

Clean: 9

Brightness: 8

Taste: 9

Balance: 10

Complexity: 10

Sweetness: 9

Acid: 8

Aftermath: 9

Cup score: 89