The flavor and characteristics of EU+NOP sun-dried beans from Saquarema Farm in South Minas, Brazil? How to flush by hand

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The flavor and characteristics of EU+NOP sun-dried beans from Saquarema Farm in South Minas, Brazil? How to cook it by hand?

After 2000, due to the inducement of coffee competition, the quality of coffee beans produced in the high-altitude areas of the south was appreciated, mainly by the farms around the Minas platform, and the coffee quality was also the largest among Brazilian beans, such as Sirado in the west of Minas and Matas in the east, Bashiya in the north or small farms in the south, Minas almost became 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. In particular, half-sun and solarization performed best, with an increase in the aroma of clean, low-acidity fruit, reducing the rich chocolate flavor in the city of Kasuela, South Minas Gerais. Saquarema this is an ancient farm with a history of more than 200 years. The farm picks coffee without machine, but fully ripe coffee beans are picked by hand. The dry aroma has citrus and fruit tea aromas, the wet aroma has black tea aromas, the taste shows elegant aromas of jasmine and herbal tea, and the finish has a mellow oolong tea flavor. It tastes very fresh and gentle, which is an amazing work rarely seen in Brazilian beans.

Brazil, which can be called the "coffee continent", is the world's largest coffee producer and exporter, accounting for about 1% of the world's total output. It is especially famous for Brazilian Brazil Santos, which is exported from Santos port in Sao Paulo state. The raw beans are large, light green or yellowish.

Brazilian Santos, with a mild flavor, is suitable for those who first come into contact with coffee and can drink a touch of sweetness without adding sugar. Acidity and bitterness can be mixed by baking, and it is often used as the base for blending mixed coffee or mamba or Mamba coffee.

Coffee was first introduced to Brazil in the early 18th century. In 1727, the Brazilian government sent a personable army officer to secretly bring coffee seeds from French Gaiana to Brazil on the pretext of mediating border disputes. It is said that the governor's wife of French Gayana was so fascinated by the officer that she secretly brought coffee tree seeds to him at a farewell dinner party. At present, 2 million hectares of land in Brazil is used to grow coffee, the largest is Arabica, and the beans will eventually be sent to large bakers in various countries, also known as Santos (in the name of the export port of Santos, not the producing area). Brazil has also proved to be able to produce gourmet coffee and small quantities of coffee, and the local boutique coffee can not only be provided by small-scale coffee farmers. The main coffee producing areas in Brazil are Sul de Minas South Minas, Matas de Minas Minas South East Mountain Forest, Cerrado Hirado, the north-central mausoleum of Chapadas de Minas Minas, Mogiana, Paran á Parana and Bahia Bachia. There are both traditional varieties and variants, such as Bourbon, Mondo Novo Mondonovo, Icat ú Ikatu, Kaduai, Iapar, cultivated card Taiyi.

Brazil is the largest coffee producer in the world, accounting for about 30% of coffee production, but because Brazil is located in tropical rain forest areas with relatively flat terrain and few high-altitude mountain forests, most coffee is grown in low-altitude non-volcanic soil areas. And there is not much shade for shading, resulting in the disadvantage that Brazilian beans grow quickly, but the density and soft flavor of coffee does not change much. Coupled with large-scale machine harvesting of coffee beans with a wide range of maturity differences in coffee harvesting at the same time, so that the quality of Brazilian beans is not particularly outstanding has always stayed in the category of commercial beans.

Property Characteristics: farm characteristics

Farmer Farm owner: Fazenda Saquarema

City City: Minas Gerais State Minas Gias

Country countries: Brazil

Altitude altitude: 1250 m

Farm Size farm area: 110000 coffee workers

Coffee Characteristics: coffee characteristics

Variety varieties: Catua í, Catuca í, Yellow Bourbon Kaduai Yellow bourbon

Processing System treatment: Pulped Natural solarization

Appearance appearance: 16-18 Screen (16 Murray 18 eyes)

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma aroma / flavor flavor: peanut, malt, mint, black tea, vervain, sugar cane, caramel, chocolate, cocoa, oil ester

Sour quality: citrus, blueberry, oxalic acid, red apple

The complexity of complex is similar to that of other: clear and clean aroma of black tea, gentle taste, high temperature aroma of oolong tea, and rare elegance of Yu Yun Baxi beans.

Overall style attribute: clear tea fragrance. It's rarely clean. Amazing and infinite

Qianjie recommends cooking.

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.