Brazilian coffee brand Santos / Santos tastes good. How do you drink Brazilian Santos coffee?

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Brazilian coffee was introduced from French Guiana in 1729. Coffee was originally grown in the north, but the coffee trees did not grow well until 1774, when a Belgian missionary planted coffee in Rio, a warmer and wetter climate in southern Brazil. So far, Rio is also one of the important producers of Brazilian coffee. Brazil grows many kinds of coffee, most of which are not of high quality, but there are also some world-famous products, Brazil Bourbon Santos is one of them. This seemingly complicated name sums up the history of this coffee.

Since there are few highlands above 3000 feet in Brazil, coupled with the lack of volcanic soil (Volcanic Soil), it is not conducive to growing coffee. The early spread depended on the immediate nutrients provided by the uncultivated red-purple soil (Terra Roxa) and the primeval forests burned to ashes. As a result, Brazilian coffee is not sour, but its strong cocoa and nut flavors, coupled with a mellow taste, make Brazilian coffee the favorite of Italian formula beans. Brazil is also a common basic ingredient (base coffee), whether it is a chain or boutique.

The "bourbon" in Bourbon Santos, Brazil comes from the Bourbon Indian Arabica Coffee Tree. Bourbon Island, now Reunion Island, was once a thriving place for Arabica coffee. Arabica coffee trees grown on the island were introduced to all parts of the world, and Brazil's Bourbon Santos is their descendant. Sandoz comes from the port of Sandoz, a port in the Atlantic Ocean in southeastern Brazil. Among the coffee exported from the port of Santos, there are Brazilian coffee from different producing areas, and the more guaranteed quality coffee from the states of Sao Paulo, Parana and southern Minagras, of which Minagras has the best quality.

In Brazil, because the planting area of coffee is too large and the degree of mechanized production is relatively high, people often harvest ripe and green fruits together, and there is usually no sorting process. Sometimes coffee fruit is mixed with coffee branches and leaves. Not only that, Brazilian coffee beans are sun-dried, and farmers put coffee beans of different maturity together and expose them in the sun, so that the beans are mixed with soil and various impurities in the first place. sometimes overripe and rotten coffee fruits can also affect the flavor of coffee beans.

For Brazilian Bourbon Santos Coffee, there are no outstanding advantages, but there are no obvious shortcomings. This coffee has a mild and smooth taste, low acidity, moderate mellow and a hint of sweetness. These flavors are mixed together, and if you want to distinguish them one by one, it is the best test for the taste buds, which is why many Bourbon Santos fans love this kind of coffee. Because it is so mild and ordinary, Bourbon Santos is not suitable for the most common baking and the most popular brewing method. At the same time, it is also the best raw material for making Italian espresso and all kinds of fancy coffee. Bourbon Santos coffee can form a golden foam on the surface of espresso and give the coffee a slightly sweet taste.

Among the Brazilian coffee, Sandoz coffee is the most valued and famous one. It is like a friend who is low-key in appearance, indifferent in appearance, passionate in heart and full of wisdom. It may not bring you a strong feeling, but it seems to be by your side when you need it.

Brazil Santos

Producing country: Brazilian raw beans are large, generally used for blending; meticulous aroma, comfortable and mild flavor, suitable for new contact coffee to try to drink, sour and bitter taste can be mixed by baking, moderate roasting soft flavor, moderate taste, deep baking has a strong bitter taste, suitable for blending coffee.

Brazilian Santos

The largest producer in the world. The main producing areas are in southern Brazil, of which the most famous coffee is exported to Santos. Most of these beans are treated in the sun, and the sour and bitter tastes can be mixed by baking. After medium baking, the aroma is soft and the taste is moderate.

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