Brazilian big country boutique coffee beans

For Brazilian coffee, you don't have to introduce much to remember a lot of impressions about it. Brazil is the world's largest coffee producer, producing both fine, washed, and high-quality specialty coffee as well as regular commercial coffee. Many people think that Brazilian coffee is plain, not as refreshing and bright as Central American coffee, not as wild and rich as African coffee, or even less mild acid than neighboring Colombia, so many people regard Brazilian coffee as the base of blended coffee or the main variety of espresso coffee. Indeed, the bland, featureless nature of Brazilian coffee suits it well as a base for mixed coffee. But the bland taste is just a general impression, and occasionally Brazilian coffee will give you a different surprise.

This baking in Brazil comes from Fazenda Joao de Campos farm. Green beans are uniform in size, but slightly thin and not full. Defective beans are rarely dominated by cracked beans. There is nothing special about the appearance of raw beans, which is one of the reasons why Brazilian coffee is considered ordinary and moderate.

In the face of slightly thin raw beans, fire control is very important. Because the density and moisture content of green beans are relatively small compared to full green beans, improper fire control can easily cause dehydration too fast and make the final coffee flavor plain, and even burn coffee beans. These require constant practical experience to be accurate and handy. Determine the degree of baking between High and City by color.

The smell was the most surprising part.

In the past, the sour taste of Brazilian coffee was obvious when it was lightly roasted, but the bitterness was always present. Brazil, on the other hand, has a completely different feel.

First of all, in terms of aroma, although the aroma is relatively ordinary and not rich, there is a sweet feeling, like a rich nectar feeling. The burnt aroma of baking is more real.

The taste of coffee is unbelievable. This is the most insipid Brazilian coffee in the impression! No bitterness at all. Although the overall alcohol is not high, but the rich taste makes the thin alcohol less prominent. The overall taste is smooth. More importantly, the sweetness is obvious, which may be brought about by the nectar feeling in the aroma.

Instead of the tedium of Brazilian coffee in the past, such fresh and sweet Brazilian coffee is really an unexpected joy. It seems that it is not the fault of the raw beans, not the fault of the producers, but our fault. The taste of a cup of coffee is 60% determined by the green beans themselves, 30% by roasting, and 10% by extraction. So no matter how hard we try, we can only affect 40% of the flavor performance. But if we don't take every roast, every extraction seriously, we can't even make 40% of the flavor, and these mistakes make the coffee beans themselves have those characteristics also disappeared.

The coffee road is long.