Introduction of Fine Coffee production in Ferro Ferro Manor, Brazil _ Coffee Flavor in Cerrado, Brazil

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There is no doubt that the variety of coffee, geographical and climatic environment, soil texture, planting techniques, harvesting and processing methods, like the results from the land, will directly affect the quality of raw coffee beans. This time in Brazil, I experienced the exquisite coffee agriculture different from Taiwan, Ethiopia and Panama. Apart from being an eye-opener, my physical experience was also attached to the flavor field that fascinated me. Brazil, the world's largest coffee producer, accounts for 30 per cent of global coffee usage if it covers "commercial" and "boutique" coffee. In addition to the original conditions such as climate and geographical area, the "industrialization" of Brazilian coffee has created today's huge national income and benefits.

Brazil

Brazil mainly grows Arabica Burbon and Catuai species. The yield of these beans is higher than that of many varieties. The Cerrado area visited this time is not between 900m and 1100m above sea level in Taiwan, but there is a certain gap with Ethiopia and 1800m in Panama. On the other hand, almost all the manors we visited adopted "plain planting", with no shade trees to facilitate mechanical harvesting, minus labor costs.

Based on the law of global industrial capitalization and the conditions of the national geographic economy, Brazilian farmers choose coffee whose output is greater than its output value. At the expense of certain techniques, it helps to increase the flavor and quality of coffee, such as providing "shade" to increase the sugar content of fresh fructose, and "selective manual picking" of bright red or purple fresh fruit. Leave unripe and overripe fruit on the tree to increase the cleanliness of raw beans. At first, I was quite shocked by such an industrial alchemy process. Seeing the uneven color of fresh fruit and rubbing stones and branches, I think of the flavor of "wheat husk" and "dirt" rather than the "nut" and "chocolate" tone of fine Brazilian coffee.

Brazil

After visiting the processing plant in the manor, I realized that the local coffee industry in Brazil generally has incisive and layer-by-layer post-processing technology and equipment to make up for the rough picking. Through the physical screening machine and water gravity classification, the inconsistent fresh fruits, stones and leaves are separated, and then treated by the sun or washing, and even the raw beans are screened by a large color sorter to remove the raw beans with inconsistent colors, resulting in the clean flavor of fine Brazilian coffee.

BRAZIL FAZENDA CHAPADAO DE FERRO ESTATE CAFEBRAS NATURAL CATURRA

Brazilian Coffee Ferro Manor Coffee Braz processing Station Solar Micro-batch Kaddura Fine Coffee

Origin: Cerrado, Brazil

Bean seed: Caturra

Processing plant: Cafebras, Fazenda Chapadao de Ferro

Altitude: 1265 meters

Handling method: Natural

Picking and processing time: 2016 / 10 / 2017

Baking degree: Light

Hazelnut, raspberry and honey are sweet

Ruvaldo Delarisse, the operator of Ferro Manor and the eldest boy of the family, inherited his grandmother's land. His parents are conscientious coffee growers, and under the influence of his parents, he chose the path of coffee growers at the age of 17, focusing on coffee cultivation. Ruvaldo Delarisse thinks it's his bounden duty. The current farm began in 1984 with an area of 350 ha (coffee cultivation area of 270 ha). Because she was so devoted to the operation and management of the farm, his wife always complained, hoping that he could spend more time with his family. But he is so addicted to coffee cultivation that he admits to being unfair to his family. Ruvaldo Delarisse is a perfectionist, and his father's early death made him more hardworking and responsible. Careful operation and management is also rewarding, winning numerous awards in various competitions. He also won the championship frequently in the regional competition. He and his mother always owe the prize to their father in heaven. Countless awards give them great confidence and make them believe that there will be something in return for their efforts. It is their life pursuit to grow excellent coffee.

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