Brazilian coffee beans Brazilian coffee taste how to make Brazilian coffee Brazilian coffee flavor

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In addition to Colombia, the other big coffee country in South America is Brazil. Brazil is the world's number one coffee producer, producing 2.6 million metric tons last year, accounting for about one-third of the world's output.

However, coffee experts generally do not think highly of Brazilian coffee beans, thinking that they are too monotonous, bitter, sour and fragrant enough, and are not even included in the list of producing areas of fine coffee. Because most of the Brazilian coffee gardens are below 1200 meters above sea level, there are no shade trees, and the way of picking beans is rough, and the raw and ripe fruits are picked together, which does not meet the conditions of fine coffee. With the exposure tree planting method, the coffee fruit grows faster, so that the flavor is not completely developed, and there is still a smell of wood, which can not be elegant. It is also because over the past 20 years, Brazil has tried to expand its market share, replacing manual bean picking with mechanization and increasing output, but it has affected the quality and destroyed the due flavor, because only the harvest of red ripe fruit and careful handling can highlight the flavor of boutique coffee. Knowing that the Brazilian Coffee Association is dead, the Brazilian Coffee Association has made great efforts to promote reforms in recent years in order to survive in the fierce international market. among them, the raw beans of Fazenda Rainha, a Brazilian boutique coffee farm, were bought at a high price by Soberg & Hansen, a well-known Norwegian bean roaster and raw bean import company. there has been a lot of discussion in the global coffee industry, because Brazilian coffee beans have never had such a high price, and it has shaken off the notoriety of growing good coffee in Brazil.

Brazilian coffee culture

Brazilians have had coffee for breakfast since they were 3 years old. No wonder Brazilians love coffee so much! Add orange juice, condensed milk and ice to the coffee and shake it in the cocktail shaker to make an attractive cup of orange juice coffee. But the real Brazilian coffee cocktail is not orange, but wine, and Brazil's national wine Cachaca (a famous wine made from sugar cane, which represents Brazil's traditional culture and is loved by Brazilians like samba and football). It is also a folk flavor shaken with coffee and condensed milk with ice!

Brazilian coffee varieties

Brazil mainly grows Arabica Burbon and Catuai species. The yield of these beans is higher than that of many varieties.

Brazilian coffee is also a regular in blending coffee ingredients and acts as a skeleton in a cup of coffee. Most Brazilian coffee flavors are gentle and solid, like roasted hazelnuts and cream, with a low sour taste, a long, light finish and a smooth texture. Japanese people like deep-roasted Brazilian coffee very much, so Japanese brands of instant or canned coffee will drink typical "Brazilian flavor".

Coffee producing areas in Brazil

The common Brazilian producing areas are Cerrado and Sul de Minas. In the early years, coffee produced by Santos is more common. Because of its ordinary flavor, it has been rarely seen in the trend of boutique coffee in recent years, and it is often used to match beans.

Brazilian coffee flavor

Brazilian coffee is wild, sweet, low-sour, bitter in sweetness, and roasted with chocolate, but its raw beans are not dense and its growth is not as high as that of Central American coffee beans, so it brings a bit of bitterness when roasted very deep. In addition, three different treatments also give Brazilian coffee a varied flavor. The sun has a mellow taste, chocolate flavor, and a little fruit aroma, and may also have a little rural soil flavor. Honey treatment is when the exocarp is removed, covered with endocarp and pulp, as for the sun on the terrace or elevated bed, the coffee flavor is like the completely natural sun method, but the taste is clearer. The semi-washing method uses a pulp removal machine to remove the peel and some or all of the pulp, so the semi-washed flavor has the characteristics of honey treatment as well as the characteristics of water washing, clear, balanced, thinner taste, less chocolate and bright acidity.

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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