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

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

The manor-grade yellow bourbon made in Brazil is full of sweetness, rich fruit flavor and long-lasting aftertaste, which is full of praise. The single product is used to boil in an American coffee pot or to make the spindle sweetness of espresso formula beans, which makes professional experts satisfied and listed as a necessary purchase list!

In recent years, two producing areas of beans have been discussed in the World Bar Competition (WBC). One is the imported Brazilian manor yellow bourbon, and the other is Australia's Mountain Top Manor (which has been used by many champions as a recipe). Their impressive and rich sweetness is the reason why these two soybeans are designated by these world-class players.

Huang bourbon's beans are sweet, clean and half-sun (or half-washed) will make her slightly sour but with tropical fruit aromas, especially the overflowing aroma of cooking.

The soon-to-be-imported Fazenda Rainha is owned by the famous and respectable coffee family Carvalho Dias family. The four estates owned by Carvalho Dias have won awards every year since the first Brazilian COE Competition in 1999, winning more than 12 awards in the past seven years, and even arranged for the champion, 9th, 11th and so on in 2004, many large and small estates in Brazil. After years of hoping to be shortlisted and difficult to win, the family's manor has taken away many awards in successive years. Even the Queen Manor Fazenda Rainfa bought by Osher enjoys a brilliant record: 2000 runner-up, 2001 second runner-up, 2005 29th place, and so far, Queen's Manor has won three awards.

The Carvalho Dias family is also a founding member of the Brazilian Fine Coffee Association. The insistence on coffee quality and the maintenance of the environment are obvious to all. In the family farm, the use of natural waterfalls to develop pollution-free hydropower, self-sufficient electricity demand (another award-winning member of the family is named Falls Manor after this waterfall) Construction of churches, classrooms, nurseries, medical stations, maintenance of primitive forests of native animals and plants, and continuous afforestation. In the case of the Queen's Manor, the environmental protection is quite thorough. Because of the high terrain and non-plain terrain, it is impossible to use machines to harvest, and the fruits can be harvested completely by hand. And plant low-yield and high-quality bourbon species, as the essence of high-quality Brazilian coffee on behalf of the manor!

Hazenda Rainha (Queen's Manor) belongs to the Carvalho Dias family, and the estate has been around for more than 116 years. Located in the high mountains of Sao Paulo near the Minas border, 1200 meters to 1400 meters above sea level, the annual rainfall is rich, more than 1800 mm, but not heavy rain, the average annual 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 and flavor of Brazilian plateau beans can look at its back, the manor is mainly bourbon species, and even more than 110years old bourbon species. Apart from planting bourbon, the delicacy and care of her treatment is another key to excellent quality:

The peeling and Meat handling system of Queen's Manor (Coffee processing system):

The ripe cherry fruit is picked on the cloth bag by hand to avoid touching the ground. The coffee fruit harvested on the same day must be sent to the treatment plant to which the manor belongs for half-sun treatment (Pulped Natural). The coffee fruit is picked by hand and surrounded by cloth. This is to avoid the earthy taste and any improper fermentation flavor. When the harvested coffee fruit arrives at the processing site, wash the coffee fruit immediately: wash the coffee fruit clean. The unqualified or dried fruits (b ó ia beans) were screened out according to the size partition of the bean body, and the qualified beans were screened, and the peeling action continued (using the pulper machine).

After removing the pulp of the coffee fruit, there is still a part of the pulp viscous layer (mucilage) in the sheepskin shell. At this time, the coffee fruit with the sticky layer is placed on the terrace to dry, so that the moisture content is reduced to about 20%. At this stage, the coffee fruit absorbs its own starch, but it does not have the disadvantage of full-day drying and unable to control the flavor of the drying process. Because these remaining sticky starch ingredients (starches) will have a special sense of sweetness, but will not lose control into off-fruit taste or moldy taste.

After that, it is sent to the dryer to dry the rear section, and then the water content is treated to 11% and then transported to storage for static treatment. Before export, it is shelled and graded. This section of Pulped Natural half-sun method is one of the main reasons for the stable flavor of Queen's Manor. Of course, insisting on using bourbon seed is the reason that her flavor enjoys a very high reputation!