Brazil Savoamptere227tero Silvestre Manor Micro-batch Coffee beans _ San Yeh Village, Brazil's Cerrado production area

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What kind of coffee have you had like a teenage girl?

That kind of soft, sweet, soft, mellow--

Soft girl beans-Brazilian Coffee Syrador

Yes, Brazil is the largest coffee producing area in the world, and commercial beans account for most of the country. But those who pay attention to the coffee shop must know that Brazilian boutique beans have become more and more capable of beating in recent years, which is not to be underestimated.

Every year, many estates in Brazil win excellent places in the COE (Cup of Excellence Coffee Competition). In particular, coffee beans are produced in the Cerrado district of Hilado in the state of Minas Gerais, which is the oldest and most climatic area in Brazil.

Brazilian coffee beans are characterized by a soft blend of flavor. Taking advantage of its characteristics, bean farmers develop the unique Brazilian soft bean aesthetics and divide the beans into five grades, namely, StrictlySoft, Soft, Softish, Hardish and Rioy.

For coffee lovers, Brazilian coffee is a mild, low-acidity, moderately mellow coffee with a hint of sweetness and chocolate flavor, and it is the best test for taste buds to distinguish them one by one.

This yellow fruit coffee fruit comes from S ã o Silvestre Holy Ye Manor in Brazil's Cerrado Hilado region. The owner of the estate, Mr. Ismael Andrade, is the fourth generation successor of the Andrade Bros family. The family manor includes Holy Ye Manor and White Grass Manor, both of which are Brazilian boutique coffee beans and the Changsheng estate of COE Excellence Cup. At the same time, the manor owner is also one of the founders of the Brazilian Fine Coffee Association (BSCA).

The estate Fazenda S ã o Silvestre has been managed by the Andrade brothers since 1991. It is located in the Cerrado Mineiro area of the northern state of Minas Gerais, bordering Bahia.

The volcanic soil of the farm provides ideal conditions for growing the main varieties of the farm, mainly Icat ú, bourbon and Typica. The coffee is ripe and harvested and uses the natural sun process: after the coffee cherries are washed, the pectin is left on the beans when they are dry. Depending on the climatic conditions, the coffee can be completely dried or completed in two stages, initially drying the coffee beans so that the moisture content is reduced to about 20%, and then done in a mechanical dryer to remove the excess water content and keep the water content at 12%.

After drying, the coffee is stored in a silo and protected by parchment or seed shell. After ripening, the coffee husks are crushed and classified before export. There is a BSCA standard cup testing laboratory on the farm, where physical and sensory analysis is carried out by qualified cup testers.

Paranaiba's Fazenda Capim Branco (Cerrado Mineiro) is the first farm of the Andrader family; however, since the 1970s, families have been very active in building new farms to expand their acreage, all of which are in line with their concept of producing the highest quality coffee. During this expansion, the family acquired S ã oSilvestre.

Combined with the region's natural conditions, meticulous crop management, forward-looking crop planning and post-harvest refinement, the end result of all Andrader family farms is quality, award-winning coffee, one of the best raw coffee producers in Brazil and internationally.

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