Suggestion on roasting and brewing of Kaddura sun-cured coffee beans in Clone Bo Manor, Brazil _ Syrador Fine Coffee

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Brazil Fazenda Quilombo Caturra Natural

Brazilian Coffee Clone Bo Manor Kaddura Sun

Processing plant: coffee Braz

Treatment: insolation

Altitude: 900 m

Flavor: berries, preserves, chocolate

Farm introduction: farmer: Valter Moreira Peixoto region: Cerrado Cerrado region is the main coffee growing area newly supported by the Brazilian government. In this producing area, there are flat highlands suitable for mechanical production, as well as areas where mountain and forest landforms are artificially picked. Valter Moreira Peixoto, the owner of the manor, has worked hard to improve the processing and replace the processing equipment in recent years. Learned the coffee growing and processing processes of other countries in Central America. Make the coffee taste cleaner, mellow, with the flavor of fruit. In many farm samples, it has a high degree of recognition. In recent years, it has been recognized and highly appraised.

[Origin]: Syrador Cerrado

[manor / processing plant]: Clone Quilombo

[variety]: Kaddura Caturra

[altitude]: 900m masl

[density]: 868 g Compl

[water content]: 10.1%

[size]: 14 mesh +

[treatment]: Natural, sun-dried

[harvest year]: August 2016

[baking degree]: mild to moderate Light to Medium (Color Track 58-59)

[cup test flavor]: ripe fruit aromas, biscuits, caramel, soft fruit acid, round taste

Ripen fruit, Cracker, Caramel, Mild acidity, Round

Brazilian coffee for me.

When it comes to Brazil, it may be that everyone who drinks coffee first comes into contact with the name of coffee, and it is the same for me. I still remember that when I first came into contact with hand-made coffee, I ordered a cup of mocha pot "Santos" in a coffee shop similar to Shangdao in Yantai Development Zone. Later, I found out that it was a seaport in Brazil, just like the port of Mocha in Yemen in coffee. Santos is already synonymous with Brazilian coffee, and I still remember that Santos was very bitter.

Speaking of today's protagonist, a Kaddura variety from the Hilado producing area, the sun treatment method, we have tested two pre-sale samples, "I" are very sure to choose it, clean, with a slight sun treatment of fermented fruit aroma, full of sweetness At the beginning of the purchase, in fact, several partners objected, why buy a Brazilian coffee that is not as obvious as an ordinary sun Yega, I said, because it is a Brazilian coffee that I think can represent a cup of "delicious" Brazil, that's enough!

About growers.

Clone Bo Manor was founded in 1892 from the disintegration of a large membership manor Fazenda Morro Azul. The then owner's daughter combined with Dr.Ezequiel, who studied law, and began to grow coffee in the highest altitude of the Morro Azul area. Fazenda Quilombo, which means a place of refuge.

The original facilities of the manor were very simple, with only a few drying beds, a sheller, a warehouse and some of the earliest colonists. It was not until the end of the 19th century that the population of the manor increased. Due to the provision of job opportunities and living places, more and more nearby indigenous residents began to migrate, and the population suddenly increased by nearly 500.

After Dr.Ezequiel 's death in 1905, the estate was run by two sons until the New York Stock Exchange's economic crisis in 1929 led to the collapse of coffee in Brazil. After that, Clonbo stopped growing coffee and began to grow other agricultural products to keep running.

After 1980, the manor returned to revolutionized coffee processing facilities and began to slowly restore the former prosperity of coffee production.

At present, Clonbo also maintains a coffee history museum, which displays many early processing facilities for visitors interested in the history of coffee.

Baking and flavor

We chose light to moderate baking for this bean with a chromaticity value of ColorTrack 58-59.

With regard to cooking, the parameters of Xiaobai are as follows:

Water temperature 90-94 ℃, no thermometer, never mind, lazy method, leave the water to boil for 2 minutes

Moderate grinding, how to define moderate, your bean grinder middle gear to the fine direction (usually on the left, small number direction) to adjust 0.5-1.5 grid

Cooking time, 2 minutes-2 minutes and a half

Technique, fast or slow, depending on your temper, try to inject water closer to the powder layer to reduce temperature loss.

Note: this temperature rushes out at the beginning to drink small mouthfuls slowly ah, just out of the cup or some hot mouth.

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