The aroma of single Brazilian coffee blends with the highest grade Santos NO2 of Brazilian Santos coffee

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Brazil accounts for 30% of global coffee production. Coffee is mainly produced in the southeast, mostly exported through the port of santos, hence the name Brazilian Santos coffee beans.

The aroma of Brazilian coffee is very harmonious, neutral and fragrant, with aromas of dried red dates, cinnamon, nutmeg and earthy aromas. the taste is initially well balanced, then slightly sour is felt, and the last throat rhyme is slightly bitter.

Santos NO2 is no more than 4 missing beans in 300g raw beans, the highest grade of Brazilian Santos coffee, and is sorted by a sieve with the same size as each hole, 18-mesh large beans.

Brazilian coffee beans are also often used to make mixed coffee because they are suitable for any kind of beans, and because they provide beans of stable quality, Brazil produces more coffee than any other country in the world.

By adding Brazilian beans to sour beans, you can use the bitterness of Brazilian coffee to ease the over-personalized flavor of other coffee, such as mocha, Guatemala, Kilimanjaro and other sour beans. Brazil to combine his bitterness to ease the sour taste of other coffee, the taste will become more palatable.

Brazilian coffee beans

Introduction of the origin of ◆

Syracuse is located in the west of Minas, Brazil, covering an area of about 2 million square kilometers. It is worth mentioning that this Hirado grassland is the largest tropical wilderness in South America, rich in animals and native plants, and its ecological characteristics are obviously different from those of the Amazon Basin in northern Brazil.

(Brazil)

◆ level

Brazilian coffee beans are classified into five categories. They are: Strictly Soft → is very supple, Soft → is very supple, Softish → is a little supple, Hardish → is not palatable, and Rioy → has iodine choking taste. Brazil-Coffee beans are tested by the local coffee association as Strictly Soft Fine Cup (very supple), the best grade.

◆ planting environment

Cerrado coffee is grown in the environment at a high altitude of about 1100,000m, and the annual average temperature is only about 20 ℃. The open and flat terrain of the grassland is suitable for setting up a manor, and the soil layer belongs to gravel layer, which is similar to the soil quality of the French vineyard, which is conducive to maintaining nutrients and drainage, due to the distinct dry and wet season and the cool climate of the terrace. The coffee produced in Syracuse is more warm and smooth than Santos in the past, making it unique in many producing areas of Brazil.

Characteristics of ◆ coffee beans

Syrador coffee uses water washing to remove the pulp to maintain the delicate and high-quality bean selection style, which belongs to the coffee beans with rich fruit aroma. In addition, there is also a semi-washing method to select the highest grade of NY2, the largest beans and the least defects. This contributes to the production of good quality coffee beans and avoids the problem of uneven drying in the sun. The fragrant temperature and gentleness give people an elegant impression as a whole. Among the coffee produced in Brazil, it is a mild and elegant coffee with low acidity and a smooth and balanced taste. With a slightly creamy aroma at the end, it is well-balanced and has a long finish, making it an elegant and gentle product in Brazilian coffee.

◆ fragrance characteristics

Syrador is a famous high-quality coffee in Brazil. it is roasted moderately in the producing area to achieve the best balance between acid and bitterness. after the entrance, there is melon and fruit, spice cardamom, aroma with a hint of citrus, not only mild and round taste, but also a hint of drupe in Huigan. Contains nutty aromas, moderate aromas feel soft and smooth on the palate, with a slight sweetness at the end. After warm and cold, the sour taste increases and accompanied by the berry flavor, the sour is very fascinating.