Brazilian Coffee CoE Competition highest score Brazilian Coffee Bean Flavor description of Brazilian Coffee characteristics

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Chateau Santaine, Brazil, Fazenda Santa In ê s! Boubon, bourbon species

Fazenda Santa In ê s had the highest score in the history of CoE competition.

The entrance feels smooth and sticky, but the cleanliness is not the highest grade 6

Taste sweet, very sweet, sometimes black sugar sweet, sometimes chocolate 8

A little raspberry acid at high temperature, but not too much at lower temperature, not very bright acid 6

Mellow viscosity is good, when the brewing is not good, it will be a little astringent.

With wild feeling, raisins, chocolate, the most special is the feeling of lychee 7

Good viscosity brings a long-lasting finish, vanilla chocolate. The aroma changes for a long time, the sweetness is long, and sometimes there is a maltose tail rhyme 8,

Special flavor I think is chocolate, lychee, maltose tail 7

-

Brazil Kenka and rushing very well.

The aroma smells like vanilla and almonds, with a sense of sweetness and medium sweetness.

Entrance clean and smooth 7, supple blueberry acidity, 7, body medium 6

A little red wine, a little bit of cherry sweetness and a little apricot sweetness. The last thing that appears is the cool feeling of pomelo peel with grapefruit flavor. 7: 8

It's interesting to drink a change like this for the first time (mmm)

I think the special flavor is: variety, blueberry acid, cherry, 7

-

Dry River Sun Bean producing area in Brazil: Bahia State, Chapada Diamantina Highlands

Variety: Catua í Osher M baking degree

There is a rich and thick touch, ripe longan. Black cherry aroma, sweet caramel,

The sweetness of the tail and the aroma of ripe fruit are very long-lasting.

Brazil Fazenda S ã o Judas Tadeu referred to as SJT Manor

Variety: Catuai

Treatment method: Pulped natural (Brazilian peeled meat solarization method) Osher M baking degree

I don't think I've had it before.

Cleanliness is better than the general sun method, sweet nuts, a little bit of apricot sweet, vanilla aroma.

The sweetness is good and the aroma is long-lasting.

Brazilian dry River Manor Catua í (PN method)

Brazil CoE National Coffee Competition Top 10 EU M roasting degree

The feeling of drinking this time is delicate and smooth, with a good sense of grease.

Drink chamomile, as well as tea, blackcurrant, sweet spices

Deep dark chocolate has a long aftertaste