COE Brazilian Coffee Manor | Sentine Manor | recommended for hand-brewed coffee beans

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Sun treatment of Yellow bourbon species without pericarp in Brazil CoE High score Coffee Farm

Brazil Fazenda Santa In ê s Bourbon (Pulped Natural)

Country: Brazil: southern Minas (Sul de Minas)

Name of the manor: Fazenda Santa In Chateau Saint Tain, Santane ê s

Town where the manor is located: Carmo de Minas

The total area is 214 hectares and coffee cultivation is 105 hectares.

Variety: Boubon, bourbon species

Treatment method: manual picking, Brazilian PN treatment (Pulped Natural Process)

In addition to the coffee introduced in this article, Qianjie Coffee recommends coffee beans suitable for hand brewing: Brazilian Queen Manor COE, Brazilian Shenmu Manor.

Brief introduction

CoE Coffee Competition has been held 60 times in 9 countries so far. You know the record of the highest score.

Who is the holder?

Her average total score was 95.85, and as of April 2011, the champions of the other 60 CoE competitions were still missing.

People surpass this scoring record!

She also set a high bid of $49.75 a pound for CoE! This CoE record goes up to 2012.

It was only then that it was broken.

This super superior manor is from Brazil! Fazenda Santa In ê s, the existing Sentain Manor in China!

Since 2005, Taiwan bean merchants have wanted to buy Santa Yin every year. Any cup tester, as long as the cup detects her sample, will ask: how much more?

Short stock? Unfortunately, I only joined the same group Fazenda do Sert ã o in 2006, and that has already made the glutton who has tasted it.

The guests are full of praise. Can you imagine the taste of Santa Yin?

The CoE competition in Brazil resumed in 2008, and Taiwan is also one of the judges of the competition concerned by the world's boutique bean merchants.

On the afternoon of the end of Top 10, we added another round to the blind test of the excellent manors who could not participate immediately.

The product was very excellent, which surprised everyone, and it was agreed that it would not lose to the top three samples of Top 10 in the morning, while the judges

The one with the highest score is this Saint-Tain Manor!

Two days later, after three rounds of extra cup tests and competitive bidding (the process is similar to the 2007 Elite Cup test), Taiwan bean merchants finally

The higher price buys the coveted Sentine Manor for the first time.

Fazenda Santa In ê s, the protagonist of this article, not only set the record for the highest score in the history of CoE competition, she is also SERT O

Part of the group, the estate is located in Carmo de Minas, a boutique town in South Minas (south Minas Gerais).

. The group has been growing coffee for more than a century and is one of the earliest coffee farms in the district, with its famous estate in 2005.

Set a number of records in the past, including the highest bid and the most final manors, and the group has three manors at the same time.

Ranked in Top 10, this record is not only unprecedented but also difficult for future generations to catch up with, especially Fazenda Santa In ê s.

Boutique operators believe that it is a model of Brazilian boutique manor, which is excellent and spread all over the world.

The manor also has sweet natural springs and well-maintained primitive forests, because it is located in the high-altitude mountains of the Mantinqueira Mountains.

District, although the temperature difference is large, but fortunately there is no frost damage, the volcanic soil is fertile, and the manor is led by Francisco Isidoro Dias Pereira.

To maintain the traditional intensive farming attitude, compared with most other Brazilian estates to increase the production of thousands of bags.

Fazenda Santa In ê s is actually more concerned about the environment and the welfare of employees, and the coffee planting area is less than the total area of the manor.

Half of them would rather concentrate on boutique coffee and establish a direct relationship with bean roasters than expand their production capacity.

The harvesting and processing mode of Santa In ê s manor is as follows:

(1) picking coffee cherries by hand. The manor is located on a high-altitude hillside, which can only be picked by hand, and only ripe cherries can be picked except

Hand-planted outside, but also let coffee trees have plenty of room for growth, will not plant too dense

(2) at the receiving and processing station in the coffee garden, cherry fruits are picked up and delivered twice a day, and washed and pulped are carried out on the same day.

With the treatment of spread, when the semi-washing method is adopted (that is, Pulped natura method), it is more necessary to work continuously.

The industry is concentrated on another Fazenda do Sert ã o estate in the group.

(3) after receiving the coffee cherries, wash them first, then remove the peel, then wash them, and spread the coffee cherries in water on the same day.

The latter part of the drying operation is carried out on the mud platform.

(4) the second stage of sun drying is machine drying, followed by a very important post-resting operation, with the goal of

Uniform drying reaches a moisture content of 11% Murray 10.5%. For example, there is a special batch of resting in the 08-09 production season.

Homework, so can not be sent to the CoE competition, which is why we were able to purchase.

(5) leave the coffee beans with shells for 30 days in order to keep the quality stable.

(6) to be transported to the cooperative for post-dry treatment and graded packaging. (the cooperative has precision density classifier and electronic color separation.

Discriminator, to do the back dry processing and classification)

(7) continuous quality control: implement process management and quality supervision in all stages of operation.

Governor: each batch of harvested and processed coffee is independently marked and has comments and retention samples from the tester of the cooperative cup, and each batch

Of the buyers (foreign bean bakers), they all have information that can be discussed and compared with each other.

Dry aroma: champagne grape, hazelnut, sucrose, cream, vanilla sweet

Wet fragrance: caramel, chocolate, vanilla and cream sweet, high hazelnut sweet, floral fragrance

Sipping: champagne grapes, obvious sweetness, delicate grease, sweet vanilla, cream chocolate and premium hazelnuts,

Eurasian licorice sweet, aftertaste spice sweet and hazelnut sweet obvious.