Brazilian Coffee Brazil half Sun-Tijuco Preto Manor Coffee

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Brazil is the world's largest coffee producer, accounting for about 30% of coffee production, but because Brazil is located in the tropical rain forest belt, the terrain is relatively flat without high-altitude mountain forests, most of the coffee is grown in low-altitude non-volcanic soil areas. And there is not much shade for shade, resulting in the disadvantage that Brazilian beans grow quickly and the shape of beans is very large, but the density and soft flavor of coffee does not change much. Coupled with the large-scale machine harvesting of coffee beans with great differences in maturity, the quality of Brazilian beans is not particularly prominent and has always stayed in the category of commercial beans, but the uniquely developed semi-washing method strengthens the sweetness and mellow taste of Brazilian beans. Almost all Brazilian coffee is extremely warm and sweet.

After 2000, due to the inducement of coffee competition, the quality of coffee beans produced in the high-altitude areas of the south was praised mainly by the farms around the Minas platform, and the coffee quality was also the largest output of Brazilian beans. For example, Minas in the west and Matas in the east, Bashiya in the north or small farms in the south, Minas has almost become synonymous with Brazilian boutique coffee. In recent years, the coffee competition is so accurate that it is separated by treatment (water treatment, half water washing, half sun drying), which has developed a variety of flavors and taste, which is completely different from that of traditional Brazilian coffee.

Tijuco Preto Manor, located 1140 meters above sea level south of Minas, is the seventh excellent manor in the 2005 coffee competition. It is a traditional bourbon coffee tree species. Instead of picking mature coffee beans by machine, it uses hand-picked coffee beans to avoid different maturity. Coffee beans with shells (thin film) are dried in the sun in a half-sun drying farm until the water content is reduced to less than 11%. Compared with other Brazilian beans, the structure is stronger. The wide elasticity of the baking area makes the coffee flavor have more layers, and the aroma of fruit will be better than that of cocoa chocolate, because without the disadvantage of the softer and less heat-resistant soil of Brazilian beans, Tijuco Preto Manor does not have a bitter and uncomfortable thorn in the throat, and still maintains a warm and sweet taste, which is also suitable for making single-product coffee.

Full-City+: mellow, moist, non-bitter chocolate taste, the whole cup of coffee is the sweetness and aroma of caramel, especially the taste of milk makes people want to close their mouths and fully immerse themselves in a calm and stable atmosphere, and the delicate vanilla flavor is light and slow.