Brazil, the representative country of coffee farm industrialization-- Wang ce's trip to coffee producing areas

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In July 2017, I embarked on a trip to a coffee farm from Taiwan to Brazil. It takes about 80 hours to get to and from Mo, and before takeoff we also learned that Typhoon Nisha would make landfall on our return trip. A trip to explore the front line of the coffee industry is full of flavor imagination and wind and rain. Located in the famous Cerrado producing area of Brazil, it is the destination of our trip.

There is no doubt that the variety, geography and climate of coffee, soil texture, planting techniques, harvesting and processing methods, like the results of breeding from the land, will directly affect the quality of raw coffee beans. This time in Brazil, I experienced the exquisite coffee agriculture different from Taiwan, Ethiopia and Panama. Apart from being an eye-opener, my physical experience was also attached to the flavor field that fascinated me. Brazil, the world's largest coffee producer, accounts for 30 per cent of global coffee usage if it covers "commercial" and "boutique" coffee. In addition to the original conditions such as climate and geographical area, Brazil has created today's huge national income and benefits because of the "industrialization" of coffee.

Brazil mainly grows Arabica Burbon and Catuai species. The yield of these beans is higher than that of many varieties. The Cerrado area visited this time is not between 900m and 1100m above sea level in Taiwan, but there is a certain gap with Ethiopia and 1800m in Panama. On the other hand, almost all the manors we visited adopted "plain planting", with no shade trees to facilitate mechanical harvesting, minus labor costs.

Based on the law of global industrial capitalization and the conditions of the national geographic economy, Brazilian farmers choose coffee whose output is greater than its output value. At the expense of certain technologies, it helps to increase the flavor and quality of coffee, such as providing "shade" to increase the sugar content of fresh fructose, and "selective manual picking" of bright red or purple fresh fruit. leave unripe and overripe fruit on the tree to increase the cleanliness of raw beans. At first, I was quite shocked by such an industrial alchemy process. Seeing the uneven color of fresh fruit and rubbing stones and branches, I think of the flavor of "wheat husk" and "dirt" rather than the "nut" and "chocolate" tone of fine Brazilian coffee.

After visiting the processing plant in the manor, I realized that the local coffee industry in Brazil generally has incisive and layers of post-processing technology and equipment to make up for the roughness of picking. Through the physical screening machine and water gravity classification, the inconsistent fresh fruits, stones and leaves are separated, and then treated by the sun or washing, and even the raw beans are screened by a large color sorter to remove the raw beans with inconsistent colors, resulting in the clean flavor of fine Brazilian coffee.

Coffee from different countries has gone through a long journey and become sprinkled in the hands of our baristas. We then display our professional skills and knowledge of beans in order to brew out customer-oriented drinks. Similarly, these landowners refine their coffee flavor in different ways. Thank you again for reading the article on this trip, and because of your support, the transnational flavor of boutique coffee from the manor to the cup can be recycled forever.

The full text is published in style master Magazine issue 44.