Why is Queen Manor of Brazil so famous? What is the trend of yellow bourbon flavor?

Why is the Brazilian queen's estate so famous? What is the trend of yellow bourbon flavor?

Brazilian manor grade yellow bourbon, sweet and ripe, and rich fruit flavor and lasting aftertaste, let people drink praise, single item used to cook with American coffee pot or used to make espresso formula beans main axis sweet, all let professional experts satisfied and listed as necessary purchase bean list!

In recent years, the World Bar Competition (WBC) has two producing areas that have been discussed, one is the Brazilian manor yellow bourbon imported this time, and the other is Australia's Mountain Top Manor (many champions use the manor as a formula). Their impressive and rich sweetness is the reason why these world-class players specify these two soybeans.

Yellow Bourbon beans sweet, clean, semi-sun (or semi-washed) will make her slightly bright acid but tropical fruit aroma, especially when brewing aroma overflowing, more people like.

Fazenda Rainha is owned by the famous and respected Carvalho Dias family. Carvalho Dias 'four estates have won awards every year since the first Brazilian COE competition in 1999. In the past seven years, they have won more than 12 awards. In 2004, they even won the championship, 9th, 11th, etc., many large and small estates in Brazil. For many years, it has been difficult to win the award, but this family's manor has won many awards year after year. Even the Queen Manor Fazenda Rainfa bought by Osher also enjoys a brilliant record: runner-up in 2000, third place in 2001 and 29th place in 2005. Up to now, Queen Manor has won three awards.

The Carvalho Dias family, a founding member of the Brazilian Fine Coffee Association, is known for its commitment to coffee quality and environmental preservation, developing pollution-free hydropower on the family farm using natural waterfalls, self-sufficient electricity demand (another award-winning family name for the waterfall), building churches, classrooms, nurseries, medical stations, maintaining virgin forests of native flora and fauna, and continuous afforestation. As for Queen Manor, environmental protection is quite thorough. Due to the high terrain and non-flat terrain, it is impossible to use machines to harvest fruits. And planted low yield high quality bourbon species, as the essence of Brazil's high quality coffee representative estate!

Hazenda Rainha belongs to the Carvalho Dias family and has been a manor for more than 116 years. Located in the high mountain area near Minas border in Sao Paulo state, the altitude reaches 1200 meters to 1400 meters, the annual rainfall is abundant, up to 1800 mm above, but not heavy rain disaster, the annual average temperature is only 19 ℃, so the bean fruit growth is slightly slow, but the texture density is enough, although the yield is less, but the aroma flavor is not ordinary Brazilian plateau beans can match its back, this estate is mainly Bourbon species, even more than 110 years old Bourbon species. In addition to planting bourbon seeds, the delicacy and care of her treatment method is another key to excellent quality:

Coffee processing system of Queen Manor:

The ripe cherries are picked by hand on the cloth pocket to avoid touching the ground. The coffee fruits harvested on the same day must be sent to the processing field affiliated to the estate for semi-sun treatment.(Pulped Natural), picked by hand and wrapped in a cloth, to avoid earthy taste and any improper fermentation smell, when these harvested coffee fruits arrive at the treatment site, immediately "washing": the coffee fruit is washed clean, and according to the bean size to screen out unqualified or dried fruit (bóia beans), sifting qualified beans, continue to go to the skin removal action (using pulper machine).

Coffee fruit after removing pulp, there is still a part of the pulp sticky layer in the skin ( mucilage), at this time these coffee fruits still have a sticky layer placed on the terrace drying, so that the moisture content dropped to about 20%, this stage allows the coffee fruit to absorb its own starch components, but there will be no full sun method, can not control the drying process flavor shortcomings, because these residual sticky starch components (starches) will have a special sweet feeling, but will not lose control into off-fruit taste or mildew.

After that, it is sent to the dryer to do the post-drying, the moisture content is treated to 11% and then transported to the warehouse for static treatment, before being exported, the shell is removed and graded; this segmented Pulped Natural semi-sun method forms one of the main reasons for the stability of the flavor of Queen Manor. Of course, it insists on using Bourbon seeds, which is why her flavor enjoys a high reputation!