Brazilian coffee characteristics the output of Brazilian coffee beans how to drink Brazilian coffee? Brazilian Santos

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Brazil, the world's largest coffee producer, accounts for 30 per cent of global coffee usage if it covers "commercial" and "boutique" coffee. In addition to the original conditions such as climate and geographical area, Brazil has created today's huge national income and benefits because of the "industrialization" of coffee.

Brazil's landform is flat and monotonous, lack of microclimate, most of which are tropical, with tropical rain forest climate in the north, savanna climate in the middle and subtropical monsoon humid climate in some parts of the south. The average temperature is 25 Murray 28 degrees, and the annual average temperature in the southern region is 16 Murray 19 degrees. The climate characteristic of low rainfall and long sun exposure makes it more common to use sun treatment in the region. Brazilian coffee plantations are large in scale and slow to harvest by hand, and coffee fruits will be harvested by machine.

It is represented by the two main producing areas of Brazil: Parana (Parana) and Sao Paulo (Sao Paulo).

On the other hand, coffee cultivation in Brazil ranges from large farms in the 850m--1200m flatlands above sea level to small farms harvested artificially in the mountains. According to the climate and humidity conditions, the farm chooses sun, half-sun or water washing treatment to show the best regional flavor.

The basic reference is that the washing method should be used for high humidity and the sun or half-sun method should be used for low humidity. Because the different treatment methods will seriously affect whether the pods are over-fermented and moldy during drying, they will choose a way to relatively reduce the growth of mold to deal with coffee.

Coffee is Brazil's national drink, and even students drink coffee at school. No wonder Brazil is the number one country of origin of coffee in the world! Coffee is popular in a coffee drink with a strong hazelnut and toffee flavor called "Cafezinho".

Like Italian concentrate, the amount of Cafezinho is very small and full-bodied, the difference is that the coffee is directly brewed with a mixture of coffee powder and sugar, the strong nutty flavor of coffee with aromas of caramel and toffee, silky taste and long-lasting aftertaste.

There is also a special drink derived from Cafezinho called "Imbricata", which is made from coffee, Cointreau, condensed milk and foam on the island of Fernando de Noronha.

Among the Brazilian coffee, Santos 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.

Soft but intense aromas, chocolate palate, marked vanilla sweetness, balanced acidity and thick Body, with a lingering finish. People who like Brazilian Santos coffee seem to regard it as an implied friend. Although it does not give you strong enthusiasm, it seems to have no land, and will always be by your side when people need help most. Brazilian Santos coffee has a long aftertaste!

Brazilian coffee is graded in proportion to defects and is classified as NY2-NY8,NY1 (NO1) stands for zero defect, but this bean does not exist. NY2 (NO2) is the highest grade coffee bean in Brazil.

Qianjie Brazilian Coffee recommended brewing parameters:

V60 enjoy 88 ℃ / 1 14 / time one minute and fifty seconds