Brazil Sitio Caminho Farm coffee beans are not bourbon varieties? Brazilian bourbon coffee beans.

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Brazil Sitio Caminho Farm coffee beans are not bourbon varieties? What are the flavor characteristics of Brazilian bourbon coffee beans?

Sitio Caminho is a 7-hectare coffee farm where the owner, husband and wife Paulo Henrique Miranda and Sandra Lelis da Silva grow Catuai about 1200 meters from the hotel. The Miranda family bought the farm 30 years ago, and Paulo Henrique is the third generation to use it to grow coffee. Trees range in age from 3 to 30 years old and are grown with corn, legumes, fruits and vegetables. All the work on this farm is done by hand, from picking to processing. The coffee dried on the raised bed. It is owned by two brothers, Antonio Marcio da Silva and Sebastiao Afonso da Silva, who have 13 other siblings. They grew up with a family engaged in rice production, and 20 years ago they decided to enter the coffee growing business. At first, only one hectare of land for coffee cultivation became the main source of income for families and enthusiasm for their products.

The farm, located in Cristina, in the southern state of Minas Gerais, produces a lot of coffee because of its fertile soil, clear season and high altitude. The total farm area is 5 hectares, with the highest elevation of 1400 meters. This particular site is a Catuai variety and a complete natural process. As mentioned above, in 2015, the same farm not only won the first place in the Brazilian Cup of Excellence, but also won the highest score ever in the Cup of Excellence, which is impressive! In the same year, it also won the first prize in the Espresso Coffee Ernesto Illy quality Award.

Producers are members of APROCAM, and APROCAM is an organization that ensures the source and traceability of batches. The farm is committed to achieving sustainable development through responsible agricultural guidance and natural resource conservation. All the harvest is done by hand, and the processing is done on the farm. The coffee is dried on the terrace and then mechanically dried to ensure consistency. Once coffee is ready for export, it is stored in COCARIVE (Cooperativa Regional dos Cafe hardores do Vale do Rio Verde), supporting members at every stage of coffee production, including in the field of commercialization, and they have a batch that is entirely dedicated to high scores such as this one.

It arrived directly from the country of origin of grainpro in mid-March 2017. This is a very unusual and high-value coffee proposition. This coffee is the highest-scoring coffee ever in the Excellence Cup when it won the 2015 Brazilian late Harvest Cup with a score of 95.18 points. At that time, they bought a full weight of more than 2000 pounds at $23.80 per pound, and then highlighted at the opening ceremony of the new boutique concept of the famous coffee company that they sold it at $40 per 8 ounces. We harvested this year's crop because it was played in the Cocarive regional competition in Carmo de Minas in southeastern Brazil. We have received all the coffee that has been judged in the competition but not yet auctioned. Sitio Baixadao is our favorite and we are asked to provide it blindly. Then we found that, for some reason, we still couldn't understand that it finished ninth in the race with a score of 87.87; we were sure to be at the top and give it a higher score. But it's good for us, it's good for us now, because we won the auction at a certain price, which makes this coffee a huge bargain. Buy now, because it won't last long.

Specialty coffee areas: Parana, S ã o Paulo, Minas Gerais, Rio de Janeiro, Esp í rito Santo, Bahia, Pernambuco.

Grade: AA Plus,AA,peaberry

Botanical Garden: bourbon, typical, caturra,mondo novo,catuai,maragogype

Glass characteristics: aromas of red wine, mango and black fruit. Green apples, champagne, citric acid. Creamy body, complex and succulent.

Flavor: although coffee from these elevations is relatively high for Brazil, it is softer than other producing areas. Therefore, slower baking can be carried out. This coffee will produce a simple body and is ideal for single-source espresso. We recommend opening the barbecue before the second crack starts, or just at the beginning.

Qianjie cuisine is recommended:

Filter cup: Hario V60

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.

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