Brazil COE bid batch "Tango Manor half Sun Coffee beans how much is it? tango Manor History

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Brazilian Coffee 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

History of Coffee Manor in Brazil:

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.

Tango Manor is owned by Mr. Aleci de Souza, who has been engaged in coffee cultivation for nearly 30 years. The estate covers an area of 8 hectares and 6 hectares are used to produce and grow coffee. Mr. Aleci is committed to maintaining a sustainable development model.

Located on the slopes of the Chapada Diamantina Mountains, the farm is the best growing area in the region, with an elevation of more than 1300 meters and a maximum of 1400 meters, which is very high for Brazilian coffee; clay soil, annual temperature 2-18 °C, average annual rainfall 1200-1600 mm and rainfall throughout the year. The manor is very different from other Brazilian coffee producing areas in terms of climate and ecological environment, which makes the manor drow different, as illustrated by the coffee flavor spectrum.

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.

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