South of South Minas, Brazil. Does the forest manor in the town of Camo go to peel and bask in the flavor of Kaduai?

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South of South Minas, Brazil. Does the forest manor in the town of Camo go to peel and bask in the flavor of Kaduai?

Brazil is currently the world's largest coffee producer, with a total output of 48.095 billion bags, surpassing the global output of 1% of the world's total. The Brazilian Fine Coffee Association (BSCA) is committed to improving the quality of Brazilian coffee. Internationally, it helps promote good Brazilian coffee and helps Brazilian coffee farmers meet the requirements of the boutique coffee market. On the domestic side, they help farmers continue to improve their farm work and ensure better social welfare.

Coffee was first introduced to Brazil in the early 18th century and currently has 2 million hectares of land for growing coffee. The main producing areas are Sul de Minas South Minas, Matas de Minas Minas Southeast Mountain Forest, Cerrado Hirado, the north-central mausoleum of Chapadas de Minas Minas, Mogiana Mogiana, Paran á Parana and Bahia Bachia. There are both traditional varieties and variants, such as Bourbon, Mondo Novo Mondonovo, Icat ú Ikatu, Kaduai, Iapar, cultivated card Taiyi. These beans used to be treated with water, but more and more coffee uses natural drying and half-sun drying, hoping to show the different and diverse characteristics of beans, and each treatment is used in larger estates.

Pulp Natural, refers to the coffee cherry harvest, first remove the peel, and then directly sun or drying the treatment, without fermentation and the latter stage of cleaning, popular in Brazil, in recent years, we like to talk about honey treatment, in fact, also derived from the Brazilian PN method, at that time, because do not know how to translate this PN method, therefore, directly called "Brazilian peeling sun method".

Country: Brazil Brazil

Origin: southern Minas (Minas Gerais)

Manor: forest Manor

Raw bean processing method: pulped natural

Altitude: 1100 to 1200 m

Flavor description: berries, orange fruit, lemon grass, sugarcane sweet, cocoa, nuts, clean and sweet.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.