Coffee beans are mostly named as the country of production or origin or port of shipment, the origin of Brazilian Santos coffee beans.

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Coffee beans are named after the country of production or place of origin or port of shipment

It is also marked by subdividing the size or quality of beans, the elevation of the cultivated land and other characteristics.

But

Even coffee of the same name has its taste and aroma.

It will still be due to the harvest year, climate, harvest and other factors.

Or in the refining process is different and different.

In addition, the key degree of baking varies greatly according to the personality of different tastes.

List the characteristics of more familiar brand coffee beans on the basis of new beans (fresh beans)

Brazil Brazil (Santos)

The famous Brazilian Santos refers to the beans shipped from the port of Santos.

The sour taste and bitter taste are so mixed that they become the most commonly used base for mixed beans.

The taste of medium frying is soft and plain.

Deep frying bitterness is stronger.

Brazil, the largest coffee producer in the world

Brazil is the largest coffee producer in the world, so of course we should know more about it. The annual output of Brazilian coffee beans exceeds 30 million bags (60 kg each). Coffee experts do not think highly of their beans, saying that they are too monotonous, bitter, sour and fragrant enough, and are not even included in the list of producing areas of fine coffee. Because most of the Brazilian coffee gardens are below 1200 meters above sea level, there are no shade trees, and the way of picking beans is rough, and the raw and ripe fruits are picked together, which does not meet the conditions of fine coffee. Planting trees with exposure planting method makes the coffee fruit grow faster, so that the flavor development is not complete, and the hardness of beans is insufficient, the acidity of fruit is obviously low, and there is a smell of wood, which can not be elegant. The quality of Brazilian beans is soft, it is obviously not resistant to heat in the baking process, and the baking time should be earlier, otherwise it is easy to be scorched. But Italians have a special preference for soft beans, thinking that Brazilian soft beans are the most suitable for espresso. Their espresso consists of 90% Brazilian beans and 10% robusta beans, which is a match made in heaven. For more than 20 years, Brazil has tried to expand its market share and increase production, but its quality has been affected. The average price of Brazilian beans per pound is 20% lower than that of Colombia, but it is still profitable. In 1998, Vietnam beans were dumped at low prices, and the Brazilian government, under pressure, decided to improve the quality and enter the high-end markets in Europe and the United States, so as to increase farmers' income by increasing the price. In addition, the Brazilian Coffee Association, which was established in 1991, was convinced that there were many beautiful farms in the country, and the coffee quality was comparable to that of very hard beans at high altitude. So, with the assistance of the American Coffee Association, the first Brazilian Coffee Competition Cup of Excellence was held in 1999. The winners can bid openly by international buyers through internet. The results are ideal and can encourage coffee farmers to improve the quality of their coffee beans. In 2000, the Brazilian Coffee Association expanded to hold the second Cup of Excellence. 477 farms participated in the competition, which was reported all over the world. The top 40 were selected by Brazilian cup testers and then handed over to 24 international coffee experts from 12 countries, including the United States, Japan, Germany and Norway. The Brazilian Coffee Association intends to make use of this event to wash the name of Brazilian beans under the witness of international top cup testers! 24 cup testers spent 3 days to evaluate and hold a discussion, and finally selected 18 farms that best represent Brazilian flavor, which are well received compared with prospective bidders. The Brazilian Coffee Association took advantage of the victory to re-move the "Strictly Soft" coffee, which is the flavor standard set by the Brazilian authorities for authentic Brazilian beans 80 years ago, "the entrance is sweet, pure, and does not bite the throat". Over the past 20 years, coffee has replaced manual picking of beans by mechanization, destroying the flavor of brown beans. Only by picking red ripe fruit and careful bean handling can the tone of "entrance is sweet" be highlighted. Under the guidance of the Brazilian Coffee Association in recent years, farmers have improved significantly! Brazilian coffee producing areas are mainly distributed in three states: Bahia, Minas Gerais and Sao Paulo, in which Minas Gerai production accounts for half of Brazil and plays an important role. Soberg & Hansen, a well-known Norwegian bean baker and raw bean importer, has paid a high price for raw beans from Fazenda Rainha Farm, which is widely discussed in the global coffee industry because Brazilian beans have never had such a high price, which is a big encouragement to the Brazilian coffee industry. The Brazilian government not only improves the image of coffee beans, but also brings unexpected wealth to carefully managed farms, which can be described as both fame and wealth!

Note: Black Frost, a natural coffee tree bacterium that Brazilians still remember, poisoned millions of coffee trees in Brazil in 1975, almost wiping out all coffee trees and causing a sharp rise in global coffee prices.