Roasting Analysis of Brazilian Agua Fila Yellow Bourbon Coffee_Coffee Characteristics of Mojiana Region, Brazil

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Mogiana Mogiana of Brazilian Coffee is located in S ã o Paulo, Sao Paulo State, and is located at a high altitude. The terrain is mostly plateau and hilly, and the climate is changeable. In addition to its own excellent environmental conditions, local coffee farmers are also committed to natural ecological conservation to maintain biological and plant diversity through vegetation conservation, ecological management of diseases and insect pests, etc. The coffee in this area is characterized by warm taste, high sweetness, low acidity and nutty and peanut aromas.

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Aroma: nuts, cocoa

Sweetness: date sweetness

Acidity: some mandarin mandarin acid

Palate: full and sweet

Flavor

This issue of coffee is based on Mogiana in Brazil, feeling its warm, smooth, velvety taste, adding coffee beans from El Salvador in Central America, the rich aroma of cocoa increases its taste and fat, and finally, Ethiopian coffee beans are added. with its fruity and bright acidity, pull out the overall layering, fruit acid brightening, so that the overall taste mellow but not heavy, more sweet.

Brazilian Coffee Sittio Agua-Fera Brazil Sitio Agua Fria

Sun treatment | medium baking | bourbon

S í tio Agua Fria is very unique in the area, with an average elevation of 1320 meters above sea level. The first coffee was actually grown in the wild, and the oldest coffee tree on this farm dates back to about 1977. Most of these trees are taken good care of and still grow on this land. This land has favorable conditions for producing high-quality Arabica coffee beans. At the same time, they already have the professional skills of growing coffee. S í tio Agua Fria is now paying more and more attention to the planting environment, the nutrition of the land and the treatment process after coffee harvest. This allows more environmentally conscious planting methods to have a huge positive impact on the quality of Agua Fria's coffee.

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