Introduction of cold water fermentation in Parana Manor, Brazil _ sharing of brewing coffee with cold water fermentation in Parana, Brazil

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The red wine-like taste is the main feature of this Brazilian coffee bean. The Brazilian coffee beans produced by the manor owner with all-red fruit late picking and cold water soaking are contrary to the world's sense of scoff at low-altitude beans. As an innovative method of micro-batch custom beans, it presents the flavor of strawberries, blueberries, cream and wine. The sour and sweet berry wine comes from the combination of citric acid, gluconic acid and fructose. Lively and rich acid, slightly astringent tannins, thick but smooth mouth touch, all let people mistake it for wine to drink.

Brazil Coffee Manor introduction: Fazenda California

Built in the 19th century, the manor is located in Jakarezilu, Parana, Brazil, at 23 degrees south and an average elevation of 600 meters. As the largest coffee bean producer in the 19th century, the manor has rich planting experience, advanced field management technology, traditional and innovative processing technology. The manor management team has a doctor of coffee cultivation and two Q-Grader.

The manor was certified by UTZ and Rainforest Alliance in 2004. The main planting variety is Catuai,Mundo Novo,Obata, which uses a variety of processing techniques, such as sun, half-sun, double fermentation, washing, honey treatment and so on. In 2010 and 2015, the manor was shortlisted in Brazil's COE international bidding beans.

Bean seed: Brazilian coffee-Parana cold water fermentation

Production area information: Parana production area Fazenda California Manor / Huang Karaai / 800m

Treatment: cold water fermentation / medium and shallow baking

Degree of grinding: 3.5

Powder: 15g

Powder / water ratio: 1:16

Water temperature: 91 degrees

Filter cup: V60

Time: 2 minutes 15 seconds

Flavor description: texture of berry-conditioned red wine

This small bag is not in the suit, it can be regarded as a small benefit for old customers.

This bean is characterized by the rare cold water fermentation method, which had the opportunity to become another hot bean. It is said that the ranking at the initial stage of the bidding was very high and strong, but in the final stage, it was brushed off because it was found to have a few defects. .

Experience:

Smell dry fragrance, a little berry tone, fermentation is also more obvious, but not exciting, belonging to clean and delicate, but also with a little red wine flavor. In addition, the aroma of cocoa chocolate commonly found in Brazil is also obvious.

The soft raspberry flesh tastes like Kenya, but when it comes to the tongue, it feels so sweet, and it also drinks out the sweetness of chocolate. the latter end of the red wine feel is still more obvious, unlike Alida's high degree of rum feel, but belongs to the low-alcohol red wine warm version. There is also a hint of alcoholic chocolate in the middle and back. After the moderate temperature zone, the feeling of wine is more obvious, which seems to belong to the type with a little stamina. It feels like a combination of Kenyan berry flavors, red wine treatment gives it a more delicate and elegant wine, but also full of the local characteristics of Brazilian cocoa chocolate.

A more interesting Brazilian coffee bean.

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