Third place in Brazil COE-Sitio Tanque Tango Manor Information _ Brazilian Fine Coffee processing system

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Brazil COE International Competition:

The international third place in the half-sun treatment group

Tango Manor (Sitio Tanque)-Farmer: Merce Jordan Araujo Silva

International judges' flavor description:

BlackBerry, lime, chocolate, caramel, Cabernet grape, apple, jasmine, pineapple, peach, Sugar cane juice, cinnamon

Manor information

History of the estate:

The third winner was Merce Jordan Araujo Silva, who bought the farm by Jordan's father. Some coffee trees had been planted long before Jordan took over, but they were already a very old plantation that needed further management and repair to produce high-quality coffee, so Jordan renovated the farm's irrigation system. Now the coffee trees planted on the farm are very strong, and the quality of the harvested coffee fruit is also very high quality.

Coffee processing system at Jordan Farm:

When the coffee fruit is harvested, the floating fruit removal step is carried out first, and then the peel is removed. The peeling machine can also remove immature fresh fruit. After the peel is removed, the coffee seeds are laid out on the drying table and dried. After drying, enter the sheepskin shell removal machine. Finally, the raw coffee beans are packed in sacks.

Pay attention to quality

Good coffee quality requires patience and hard work. First of all, during the harvest period, the fresh coffee fruit is picked in the most mature state. After the peel is removed, the coffee seeds will be turned several times a day during drying to prevent excessive fermentation. In addition, coffee processing workers need to avoid using perfume or grease to contaminate raw coffee beans.

Brazilian coffee can be found everywhere, and in almost all commercial recipes, the word "Brazil" can be found on the menu of most cafes. For a long time, as the largest producer of coffee, Brazilian coffee is everywhere like air in the coffee world, but it is difficult to arouse the excitement of everyone.

As few people will know, Brazil has been engaged in coffee cultivation and processing for more than 100 years, and this big coffee country has unwittingly ushered in the spring of the full outbreak of boutique coffee.

We comprehensively collected samples of Brazilian boutique coffee (coffee with traceability information and unique regional flavor), tested and sold cups, and until 2016, the country began to surprise us a lot. It has always been thought that deep baking is needed to cover up the dry (dirty) "Brazilian flavor", but in recent years, more and more Brazilian coffee beans suitable for medium and shallow roasting have appeared on the cup test table.

CoE, or Cup of Excellence, was first held in Brazil in 1999 by the Coffee Excellence Organization (ACE). It is the most famous and authoritative boutique coffee competition in the world, and it is also the most credible competition to judge top coffee.

The competition is usually held once a year, when the growers of boutique coffee submit their best beans to the national or international censors. The coffee must accept the strict rules of the competition, and the winning manor must go through six hurdles. The raw beans of 500 estates are screened and there are often less than 30 left in the end.

The manor coffee that can be on the list is really the best of the boutique, because this competition only depends on the blind test scores of the year, regardless of the fame of the manor. It is really a masterpiece of the good flavor of our country this year.

The flavor of boutique coffee has many similarities with the vintage of wine. If it tastes good, it will naturally be warmly sought after by buyers all over the world. After all, with extremely limited quantities and the mysterious nature of unreplicable agricultural products, old drinkers are competing to get good coffee in the bag.

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