The flavor characteristics of Brazilian coffee describe how to drink handcups. Classification system of flavor elements of coffee beans

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Brazil is the largest coffee producer in the world, providing nearly 45% of the world's coffee raw beans. The length of the country's dry season may even affect coffee prices around the world. Brazil is the largest country in Latin America and the world's largest coffee producer in the past 150 years. 1/3 of the world's coffee comes from Brazil, followed by Vietnam, Colombia and Indonesia. The annual production of Minas Gerais province in the south-east alone (20 million bags) has exceeded the national capacity of neighbouring Colombia (about 10 million bags). In addition, Sao Paulo, ESP í rito Santo and Bahia also belong to boutique coffee producing areas. Among them, Sul de Minas (that is, the south of Minas Gerais) has won 90% of the top 20 award-winning coffee of Cup of Excellence (COE) in the past two years.

Brazilian coffee grows at low altitude and has poor physique and disease resistance. it tastes elegant and tastes graceful with a dry method, and its flavor is moderate.

Coffee producing areas in Brazil

The main producing areas of Brazil are Minas Gerais Minas Gerais, S ã o Paulo Sao Paulo, Bahia Bahia and Esp í rito Santo Espirito Santo, which account for 90% of the country's exports. Our common Santos Santos and Mochiana Mogiana come from S ã o Paulo. Sirado Cerrado and South Minas Sul de Minas in Minas Gerais, because of their high altitude, produce high-quality Brazilian coffee beans. Silado is located to the west of Minas Gerais. For a flat plateau, 750m--1200m above sea level. The hilly woodland of South Minas at an altitude of 700m-1200m is the earliest production area of Brazilian coffee. Due to the increase in labor costs, it is now mostly harvested mechanically, and it is also the earliest commercialized area of Brazilian coffee. We can see that many large exporters are also here. Bahia, located in the north of Brazil, mainly produces washing Brazil, and Espiritu Santo, near the seaside, is the main export area of Brazilian Robusta varieties. There are water washing, honey treatment and sun treatment of coffee in Brazil, but the most common one is sun treatment.

Brazilian coffee grading system

The Brazilian coffee grading system, which scores the proportion, size, flavor and taste of defects, is its own independent grading system, which is more complex than that from other countries. For example, the "Brasil Santos NY2 SC17/18 SS FC" NY2 classifies the proportion of defects: the higher the number, the greater the proportion of defects. The order is 2, 2, 3, 3, 3, 4... NY says it is based on the New York rating standard. SC 17A 18 represents the number of coffee beans. While SS FC (Strictly Soft and Fine Cup) represents flavor and taste, it is divided into two groups: first Strictly Soft, Soft, Softish, Hard, Hardish, Rioy/Rioysh, Rio second is Fine Cup and Good cup. Brazilian coffee is widely loved because of its high sweetness, cleanliness, softness, low acid value and wide use.

Characteristics of Brazilian coffee

Brazilian coffee is generally not acidic, and even if it has good acidity, it is usually mediocre. It shows delicious acidity under shallow baking, with a comfortable sweet and light drupe flavor. Although it is tanned coffee, it tastes clean and has no uncomfortable odor.

Qianjie suggestion [Brazilian Coffee] suggestion:

V60According to one minute and fifty seconds, V60According to 15 ℃

Flavor: chocolate, creamy peanut, Xuanmi tea

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