Brazil Datra Manor Sweet Coffee how to taste _ how to drink Brazilian Coffee

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Coffee Road to Dattara Manor, Brazil-

Located in the Cerrado region of the state of Minas Gerais, Brazil, Daterra has an average planting height of 1150 meters, a stable climate of 25 degrees Celsius and shade planting in the rainforest to produce high-quality Arabica coffee beans.

Founded in 1974, Daterra is one of the largest coffee producers in Brazil, covering an area of 6500 hectares. It is not only an estate, but is divided into five areas, each divided into 88 small squares, covering more than 6000 hectares, of which more than 2500 are protected.

Although Brazil produces a large number of raw currency coffee beans, Daterra is divided into more than 200 mini-estates with a flat height of 1100 meters and subdivided into more than 2800 blocks, each of which is classified and managed separately, and a complex system has been developed, combined with specially developed software and equipment to locate and monitor rainfall, temperature, harvest and other data by satellite, so it has passed the ISO14001 certification. From planting to harvest to sorting, transportation and other links, methodically select high-quality coffee.

The annual output is up to 14, 000 tons and about 15 million coffee trees are planted, but 150000 native trees are preserved. In addition to having a favorable planting environment, the farm attaches importance to rainforest, water and ecological protection, as well as labor rights and interests. Let the farm coffee beans have the certification of four international organizations.

They are:

ISO14001-Environmental Management System certification; IBD Organic organic certification; UTZ Kapeh good coffee certification; Rainforest Alliance-Sustainable Agriculture Network Seal rainforest certification.

-bean processing-

Planting

Contrary to what many people think, our production area is small. In fact, coffee plantations are made up of a series of small farms: more specifically, Datra coffee plantations are divided into 216 small farms, covering only 5 to 15 hectares. Each of them is tracked in a GPS-based system, and we know all the history and information about each small area as if it were a single plantation in a farmer's backyard.

Harvest

Each cherry is harvested separately according to the best maturity of the cherry. This moment is determined by filling the coffee as many times as needed before the coffee is harvested until the coffee reaches its best ripening point.

Separate

These wonderful coffee cherries must be separated and sorted to produce the best coffee beans. Cherry is a new and unique technique selected by its natural ripening stage. It guides each coffee cherry to the mature group to which it belongs. This is a 10-year process of design, development and construction.

Dryness

The beans are precisely dried to the appropriate humidity level, and then taken to a wooden silo to "rest" for more than 40 days, softening its taste and highlighting all the positive features that will be found later in the cup.

Sorting

All the minor defects are sorted through a complex sorting process, separated from screen size and modern density to a set of five electronic sorters. These classifiers use different and complementary optical sorting systems to minimize defects. The product is a very clean and pure coffee batch that contains only the most perfect bean production with the care of many people.

Packing

PunaPACK ®is an excellent green coffee bag. It consists of a carton with two plastic bags in it. The contents are inserted through vacuum and inert gas. Each bag weighs 12510kg pinch 26lb, and the total weight of the box is 24st 2kgplash 53pm 25lb. It is very easy to operate and proves that it can be preserved-in some cases, the quality of coffee can be improved and stored for more than three years. PunaPACK ®, developed by DeDela, is an international patent.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Datra Manor Sweet Confluence] well?

Qianjie Coffee hand Chong reference: weigh 15g [Datra Manor Sweet Confluence] coffee powder, pour into the grinder for medium grinding, the finished particles are slightly thicker than salt, we use BG bean grinder to scale 6A (standard sieve pass rate 50%), water temperature 88 degrees, kono/kalita filter cup extraction, recommended powder ratio around 1:14.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 10 seconds, to the coffee to 210g, brewing coffee is finished.

| Japanese Ice hand Chong [Sweet Confluence of Datra Manor]

Qianjie Coffee Ice hand [Datra Manor Sweet Confluence] reference:

Brazilian Coffee [Sweet Confluence of Datra Manor], medium and deep roasted, BG bean grinder scale 5R (standard sieve pass rate 60%)

20 grams of powder, 150 grams of ice, 150 grams of hot water. The water temperature is 88 ℃ higher than the recommended normal hand flush, then 1 ℃ higher, the normal grinding small Fuji 3.5 scale, the ice hand flushing is slightly smaller than half a grid-small Fuji 3 scale, the recommended powder (water + ice) ratio is 1:15.

The amount of steaming water is 40 grams and the steaming time is 30 seconds.

Water injection by stages, 60 grams of water in the first section and 40 grams of water in the second section. Use a thin but high water injection column and stir hard to make the coffee powder fully tumble, but be careful that the water level is not too high and do not rush to the edge of the filter paper.

The whole extraction time is about two and a half minutes (close to the normal extraction time of 20 grams of powder).

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