Brazilian Coffee Bean varieties Brazilian Coffee characteristics Taste suggestion of Brazilian Coffee

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Brazil is a big coffee producer, and a large number of Europeans emigrated to Brazil to find suitable places to grow coffee. until today, there are a large number of coffee gardens in Brazil, which are sold all over the world. Brazilians have also developed the habit of having a cup of coffee every day since childhood.

There is no doubt that the coffee industry is one of the most important economic industries in Brazil. Brazil is also one of the leading coffee producers in the world and has a place in the boutique coffee market in recent years. Coffee varieties produced in Paran á, Espirito Santos, S ã o Paulo, Minas Gerais, and Bahia and other regions include bourbon, Tibica, Kaddura and New World.

Almost all espresso contains Brazilian coffee, some even 90% are Brazilian coffee, and Brazilian coffee is also found in many well-known mixed coffee brands and canned coffee, which shows how important Brazil plays in the coffee industry. Although Brazilian coffee is widely found in the commercial coffee market, it does not mean that Brazilian coffee can not be included in the boutique market. Brazilian coffee roasted in deep cities and roasted in Vietnamese style is quite delicious. In addition, good sun and honey treatment of Brazilian coffee is often a fixed team of mixed concentration, with more fat, mellow taste and sweetness, which is a strong foil to the mixed coffee.

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".

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 outer pericarp 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.

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. In recent years, the Brazilian Coffee Association has vigorously promoted reforms 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 baker and raw bean import company. There has been a lot of discussion in the global coffee industry, because the price of Brazilian coffee beans has never been so high, and it has shaken off Brazil's notoriety of not growing good coffee.

Brazilian coffee processing method

80% of Brazilian coffee is dried, and the remaining 20% is semi-dried and washed. Its coffee taste characteristics are different, but high-quality coffee slightly tends to use semi-dry treatment. However, the drying method still has a deep-rooted popularity.

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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