Coffee farms in Brazil

The production of coffee is mainly concerned with,

① production ② diseases and insect pests ③ quality in terms of the stability pursued by agriculture, the first priority is production.

In addition, 80% of Brazilian coffee is dried, and the remaining 20% is semi-dried and washed. Its coffee flavor characteristics are different, but high-quality coffee slightly tends to be semi-dried. However, the drying method still has a deep-rooted popularity. When it comes to the difference between drying and semi-drying.

Drying method

The so-called drying method is the way in which the harvested coffee cherries go directly into the drying process after rough selection, and the raw beans are removed after shelling. It is a traditional Brazilian method, and the Japanese are also very familiar with it, and it can also be said to be the origin of Brazilian coffee.

Drying condition of dried coffee

Semi-drying treatment

In recent years, much attention has been paid to the method of rough selection of the harvested coffee cherries, which is stirred by a blender to remove the pulp, enter the drying process, and remove raw beans after shelling.

The immature coffee can be removed by stirring in a blender. Therefore, compared with the drying method, the semi-drying treatment can improve the accuracy and reduce the difference caused by coffee plants.

Drying condition of semi-dry coffee

In pursuit of delicious Brazilian coffee. The export specifications of Brazilian coffee are classified and equal. This export specification is determined by the number of defective beans mixed with beans and the size of beans, so the number of mixed beans is small and the larger the beans are, the higher the specification is, but Brazil has a wide range of coffee producing areas and the coffee characteristics of various producing areas are very obvious. Although the above refining method will change the nature of the taste, it has nothing to do with the Brazilian export specifications.

Coffee plantations in Brazil range from large farms mechanized on flat land to small farms harvested artificially in mountain areas. There are no shade trees for shade in Brazilian agricultural gardens. Coffee trees are exposed to the sun to grow into fruit. In fact, this condition has some problems in making delicious coffee. Coffee fruits that have been exposed to sunshine for a long time are instantly ripe. On the other hand, sweet and mature coffee must go through the temperature difference between cold and hot, which has a lot to do with the limitation of sunshine time.

The coffee cultivated in a large flat coffee plantation with an altitude of 850m to 1200m is mostly neutral coffee with a slightly smooth taste.

In contrast, the coffee produced in the mountains in Brazil is slightly higher above sea level and the sunshine time is limited due to the slope of the hillside. As a result, the coffee fruit can be ripe on the tree for a longer time, so it can harvest coffee with high maturity, sweet and sour taste. (for example, tomatoes are also ripe on trees. The fruit is sweet, rich and delicious.)

Mechanized flat-land large agricultural garden

Both complimentary coffee and commercial coffee, which represent Brazilian coffee, are produced in this type. The coffee has a smooth taste and is suitable for use in coffee that is easy to mix, such as mixed coffee.

The open farms on the plains are harvested by machinery and coffee gardens in S ã o Paulo.