BSCA Certification| Bahia, Bahia, Brazil| Mundo Novo Flavor at Lake Mountain Farm?

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BSCA Certification | Bahia production area in Brazil's Basiya Province | Mundo Novo flavor of Hushan Farm?

Brazil is the world's largest coffee producer, with a total output of 48.095 billion bags, surpassing the global output of 3%. The Brazilian Fine Coffee Association (BSCA) is committed to improving the quality of Brazilian coffee. Internationally, help promote good Brazilian coffee and help 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 using natural drying and half-sun drying is intended to show the different characteristics of beans, and each treatment is used in larger estates. The harvest time varies across Brazil, and beans imported from Brazil are usually shipped between October and April of the following year.

Fazenda Lagoa Do Morro Lake Mountain Farm, located in the central region of Bahia Bachia province where excellent honey processing and sun drying beans are produced in Brazil in recent years, belongs to the diamond plateau producing area with an average height of 900m above sea level and an average temperature of 21 degrees. 1100 hectares of 4400 hectares of farm growing coffee beans is the main crop on the farm, and others also grow passion fruits, cassava, sisal, etc. The current owner, Lessivan Pacheco, is responsible for most of the work by family members, and only outside workers are hired during the harvest season. the harvest season is usually from June to September. Every day, strict contestants pick ripe bright red coffee cherries, carry out semi-washing treatment (similar to honey treatment), and then dry them in the sun at the bean drying farm on the farm, and then bring the mucous membrane according to the batch number and store them separately for future sale.

Property Characteristics: farm characteristics

Name of Farm Manor: Fazenda Lagoa Do Morro Lake Mountain Farm

Farmer Coffee Farmer: Lessivan Pacheco Family

City city: Brej es

Region producing area: Bahia Basiya province

Country countries: Brazil Brazil

Farm Size Farm area: 4400 ha

Coffee growing area Coffee planting area: 1100 ha

Altitude altitude: 900m

Annual Precipitation annual rainfall: 2000 haomi mm

Certification Certification: BSCA Brazilian Fine Coffee Association

Coffee Characteristics: coffee characteristics

Variety varieties: Bourbon bourbon, Catuai Kaduai, Mundo Novo Mondonovu

Processing System treatment: Semi Washed semi-washing method

Appearance appearance: 16Murray 17 items

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)

Aroma aroma / flavor flavor: hazelnut, nut, spice, star anise, grape, banana, apple, plum, peach, cocoa, caramel, peanut butter, chocolate

Sour complex: low-key fruit acid, citrus apple acid, low blueberry acid, gentle and elegant, simple and natural rustic taste

Complexity and other others: single sweet, low complexity, smooth and smooth taste, excellent cream shape, obvious grape and peach flavor, long finish fruit sweetness

Overall style attributes: low strength, balanced, sweet

Overall comments: clean and uncomplicated taste, low acidity fruit sweetness, heavy roasting full of hazelnut chocolate mellow, Lagoa Do Morro Lake Mountain Coffee is a smooth, neutral and mild Brazilian bean.

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.