Coffee review

Brazilian Coffee Brand Syrador Coffee Chima Manor Bourbon semi-washed Brazilian Bourbon Coffee

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Professional coffee knowledge exchange more coffee bean information please follow Coffee Workshop (Wechat official account cafe_style) Brazil-Siladochima Manor Bourbon varieties semi-washed Brazil-PatrocinioFz Macaubas De CimaBourbon Semi Washed region Minas Gerais, Patrosinio Farm owner Crocio Jozekast in Silado region

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Brazil-Silado "Chamar Manor" bourbon variety semi-washed

Brazil-Patrocinio "Fz Macaubas De Cima" Bourbon Semi Washed

Patrosinio, Minas Gerais, Silado region

Crocio, the owner of the garden, Castro.

Variety Bourbon / bourbon variety

Extraction method hand-selected extraction

The method of semi-washing / washing by machine to remove mucosa.

Drying method scaffolding air drying

Elevation 1000m above sea level

◎ taste:

Intense nutty aromas, baked biscuits and baked almonds, with the sweetness of pistachios.

Introduction to ◎:

Haya Coffee has been used annually in Macaubas de Cima Farm since 2002. Over the past few years, we have had a lot of support from fans of Chima Farm, because we have provided this farm for almost a decade. The flavor and quality of Cima are very stable, and this year we can also feel the familiar flavor. Old guests who like Cima will be satisfied.

Because of the large scale of agricultural gardens in Brazil, the time history of refining treatment is usually divided into planting areas and plural varieties. The Bourbon used by LCF in Chima Farm is grown by a research institute in the province of Chimar and has been selected for use in the Syracuse region.

Harvesting: mechanical harvesting. 5Mui-June begins and ends in August. Bourbon is relatively early. The ripening of coffee fruit is not formed together, but the upper part of the tree ripens first and then the lower part of the tree ripens, so wait for the lower part to mature before harvest. As a result, the upper part of the coffee appears as the fruit of dried raisins on the tree, while the lower part is usually harvested after ripening. The upper fruit is insolated and the lower fruit is washed.

Environmental characteristics: the rainy and dry seasons in Minas Sirado are very obvious, and it will not rain during the harvest period. As a result, the coffee fruit will not be affected by rain when it is dried on the tree after ripening, and there is little risk of falling or smelly medicine and smelly fermentation.

◎ Certification:

UTZ Kapeh: in Mayan it means "Good Coffee" to establish the source of coffee and the way it is produced by setting a standard for a good source of production and responsibility. Produce a good cup of coffee by restricting pesticide use, ensuring a minimum wage, labour protection, continuous farm improvement, and Track and Trace system (Coffee tracking system) regulations.

With a sophisticated online tracking system, UTZ answered two major concerns of the meeting:

1. Where did my coffee come from?

two。 How is it made?

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