Introduction to the recommended producing areas of red wave side-by-hand punching temperature, grinding degree and powder-water ratio in Xilado, Brazil

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Semi-washed coffee is mainly produced in the Hirado area! Its characteristic is that the coffee beans are not impregnated by the fermentation tank. The acidity, sweetness, taste and flavor of this coffee are quite good. According to coffee experts, there are fewer defective beans in semi-washed coffee beans than in the sun, and some acid can be retained. Therefore, thanks to this, it is clear that Xilado can have such a good flavor improvement.

The Hirado region of Brazil. However, not all coffee produced in the prairie of Syracuse can bear the name of Syrador. It is only on the plateau of 1100 to 1300 meters above sea level in the central and western part of Minas province that sweet, mellow and fishy coffee can be obtained from the high altitude and fertile soil.

In Hirado, in addition to the unique soil and climate, there is also a special phenomenon, that is, when you grow coffee near, you will always find one or two farms where livestock are raised. The existence of the farm is the characteristic of the structure of the Sirado agricultural community. The weeds in the coffee fields are a good feed for livestock, and the manure of livestock on the farm is the high-quality organic fertilizer for coffee trees. The whole ecological environment is balanced, so there are often traces of small animals and earthworms on the ground, and the farms and ranches near the coffee growing areas are one of the typical landscapes of the Hirado coffee producing area.

Most coffee farms are less than 1000 meters above sea level, and it is customary to use the sun-exposed planting method, which is originally inconsistent with the high-altitude shade planting required by high-quality coffee beans, but by chance, it has developed a unique low acidity and nutty flavor, sweet and mellow. Popular Brazilian soft bean flavor with no obvious floral and fruity aromas. But for coffee lovers, Brazilian coffee has neither outstanding advantages nor obvious defects. This kind of coffee, which has a peaceful taste, low acidity, moderate mellow, light sweetness and chocolate flavor, is the best test for taste buds.

Coffee is now cultivated in new places inland, thanks to natural benefits. Panama became famous after the war as a new coffee producer in Brazil, and because its natural conditions are not superior, it is still inferior in quality compared with that produced in Sao Paulo. Now in the northern part of the state of Sao Paulo, Lieberon, Bredo, and Franka, the interior of Mogianashi is the best producer of Brazilian coffee.

Characteristics: exported from the port of Sao Paulo in Sao Paulo, it is the highest grade of Brazilian coffee. Large, green or yellowish beans are usually used for blending.

Taste characteristics: sweet 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.

Recommended brewing equipment: French pressure, hand flushing, siphon

Brazil Hirado Red Bourbon (Brazil Cerrado Red Bourbon): the three major boutique coffee producing areas in Brazil are Syracuse, South Minas and Mojiana in the central and western part of Minas province. Brazil's Yellow Bourbon is located in the Hirado region of Brazil. However, not all coffee produced in the prairie of Syracuse can bear the name of Syrador. It is only on the plateau of 1100 to 1300 meters above sea level in the central and western part of Minas province, where the elevation is high and the soil is fertile. High-quality coffee with sweet, mellow thickness and no fishy smell.

Hand-flush 15g powder from Brazil red bourbon Hilado area, medium fineness grinding (sugar size), V60 filter cup, 90 degrees water temperature, first water injection 30g, steam for 30 seconds, injection to 105g water cut off, wait for powder bed water to half, then water injection, slow and uniform water injection until 225g water, finally shake a filter cup to increase extraction, water powder ratio 1:15, extraction time 2:04