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Brazilian Coffee Pantano / Brazil / Yellow bourbon et al. / semi-washed

Brazil Cerrado Fazenda Pantano (YELLOW BOURBON)

This is the yellow bourbon produced by Pantano Manor in the Cerrado region of Brazil, which is located at an altitude of 1007-1165 meters above sea level, which belongs to high mountain beans in Brazil.

The beans are thick and hard, and the treatment method is semi-washed, which has reached the standard of SCAA grade. Full of soft acidity and sweetness of fruit

PANTANO ESTATE YELLOW BOURBON

As the unique alpine coffee in Brazil, the Yellow Bourbon is produced in the Pantano manor in CERRADO. The coffee bean is thick and solid with high hardness and rich of soft sour and sweet. Usually been treated by the semi-washed method. It is up to the fine grade standard of SCAA.

Brazil has always been the country with the largest output of coffee beans, with a total annual output of about 2.7 million metric tons, accounting for 1/3 of the world's total coffee production (you can see that we drink so much coffee in a year). Brazilian coffee is concentrated in the central and southern parts of the country. the planting area is generally flat, with coffee gardens at 1000 meters above sea level, especially semi-mechanized harvesting of mature and immature coffee beans, so it is not a boutique coffee.

However, there are also high-quality coffee beans in Cerrado Region, Minas Gerais, Minas province in southern Brazil. Most of the coffee grown in Syrador is about 1000 meters above sea level. The soil is fertile and rich in minerals. Moreover, the coffee beans are mostly washed or semi-washed, and the flavor is more delicate and clean. In particular, the tail rhyme has a unique fragrance of Xuanmi tea, and there is also a chance to taste the sweet or milky flavor of nuts. It's a very interesting Brazilian coffee bean.

The first experience of Brazilian Coffee roasting

48 hours after raising beans, the first hand flush (water temperature 92 °C): coffee beans are full of strong nutty and berry aroma, steaming expansion Radian is amazing, worthy of home-baked fresh coffee beans XD entrance strong acidity flavor (note: too early beans, need to extend the baking time), the tail rhyme really has black rice tea, cool about 40 °C to taste, there is a sweet flavor of milk tea! The second hand flush (fine-tuning the water temperature 90 °C): the entrance fruit acid flavor is strong, but not irritating, the tail rhyme Xuanmi tea is strong, drink too happy, super sense of achievement, completely forgot to cool and taste XD

The second baking: after heating the hand-shaking pot and putting in the raw beans, you can see the silver skin falling off in about four minutes, and you can hear the blasting waves of the first coffee bean in eight minutes, followed by a dense explosion. Because you love the sour taste, you end up with the beans.

After 72 hours of cultivation, the first hand flushing (water temperature 85 °C): the entrance fruit acid flavor is obvious, the tail rhyme of Xuanmi tea is obvious, but the overall taste is insipid. The second hand flush (fine-tuning water temperature 90 °C): the fruit acid flavor is shallow, the end rhyme Xuanmi tea fragrance is strong.

The third baking: heat the hand pot, put in the raw beans, and the silver skin falls off in about three minutes, so pour out all the coffee beans, remove most of the silver skins (the process is about two minutes), heat the hand pot, and continue to bake the coffee beans. About 10 minutes to hear the first coffee bean wave explosion, after the end of the dense explosion, turn off the fire, continue to shake for about one minute, and drop the beans.

After 72 hours of cultivation, the first hand flushing (water temperature 88 °C, using filter paper and filter cup): coffee beans are full of nutty flavor, but also with unfamiliar spice flavor (I think the edible spice flavor of Southeast Asia), steaming and swelling effect is obvious, smell is also sour, the entrance has citrus sour taste, not irritating, very smooth, the tail rhyme with sweet taste, wow-really delicious!

[notes] hand punching tools: stainless steel environmental protection filter, thin mouth hand punching pot, the ratio of coffee powder to water is 10g 140ml, and the steaming time is 30sec.

[notes] the second baking is not ideal. It is speculated that the heat release rate in the back part of the baked beans is too fast and the temperature is too high, resulting in excessive baking of coffee beans, losing the aroma of fruit and flowers, especially the overall insipid taste. Be sure to correct the baking method.

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