Introduction of Brazilian Coffee Bean varieties Brazilian Syrador bourbon Coffee beans Brazilian Yellow bourbon Coffee

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Brazilian Coffee: (producer: Brazil)

Brazilian coffee ranks first in coffee production in the world. Formal coffee cultivation began around 1850 and coffee trees were planted in Sao Paulo in southeastern Brazil.

Now the main producing area is centered on the south. The soil is reddish purple and weathered basalt. When the soil is dry, it is brown, fertile and well drained, so it is suitable for coffee growth.

Brazilian coffee is also an Arabica species, but it belongs to the drying method. Fried roasted coffee, due to different origin, the taste is also different, but generally speaking, its aroma, taste is moderate, almost no sour, can be said to be the most suitable for mixed coffee varieties.

● Brazil Santos is a moderate bean, which is known as the backbone of caffeine for its good flavor. When this kind of bean is roasted, the heat must be in the right place before it can be tasted slightly sour, slightly sweet, slightly bitter and light fragrant.

Origin of bourbon, Brazil-Hirado

South American Syracuse is the producing area of Brazil's top bean bourbon, semi-washing method selected NY2 the highest grade, beans the largest, the least defects, using moderate baking to achieve the best balance between acid and bitterness, and smell crisp biscuits, not only mild and round taste, but also with a hint of drupe aroma.

Coffee producing area: Brazil Syrador NY2 grade

Roasting degree of coffee: medium and shallow roasted Light-Medium

The Origin of Brazilian Yellow bourbon Coffee

The reason why yellow bourbon is rare and precious is that it is very difficult to cultivate and is not resistant to wind and rain, but it is planted at high altitude, but it has a full and excellent flavor. In order to share this unique taste with friends and relatives, we spent some time looking for a suitable manor, Vale, located in the southern Brazilian state of Minas, 1300 meters above sea level. Using the fertile soil of volcanic ash to breed coffee with this unique terrain, in order to have a better understanding of the whole process, our landlady took the night train all night to personally go down to the manor, stayed for three days, from the planting of coffee trees to the production of coffee beans, and finally ensured the cup test of quality. every step was strictly guarded instead of consumers, in order to give everyone a cup of high-quality coffee.