Fairtrade | Brazil Minas-Fair Trade (F.T) Novalester Cooperative Coffee beans

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Fairtrade | Brazil Minas-Fairtrade (F.T) Novalester Cooperative Coffee beans?

Brazil is the largest coffee producer in the world. Most of the beautiful Brazilian coffee comes from Minas in the south, and it is a bourbon species that adopts semi-washing treatment (commonly known as Brazilian treatment). The coffee of bourbon is obviously low in acidity and high in market acceptance. but the output of bourbon coffee is less than other varieties.

Brazilian coffee, which is mentored and sold by Fair Trade, is a coffee cooperative made up of 76 small farmers above 1500 meters above sea level in Nova Resende, the best producing area in Brazil. The output is small and most of it is supplied to Brazil because of the promotion of ecological protection and soil improvement with the help of Fairtrade. Brazil Minas Fair Trade (Fair Trade) coffee beans are unconventional semi-washed coffee beans with a yellowish brown color. Brazilian beans usually give friends the impression that they are balanced and stable. Because Brazilian beans have low moisture content and the original beans of unconventional semi-washed coffee are sweeter than those grown in bourbon, most formula beans are based on Brazilian beans.

Brazil is the largest coffee producer in the world, accounting for about 30% of coffee production, but because Brazil is located in tropical rain forest areas with relatively flat terrain and few high-altitude mountain forests, most coffee is grown in low-altitude non-volcanic soil areas. And there is not much shade for shading, resulting in the disadvantage that Brazilian beans grow quickly, but the density and soft flavor of coffee does not change much. Coupled with large-scale machine harvesting of coffee beans with a wide range of maturity differences in coffee harvesting at the same time, so that the quality of Brazilian beans is not particularly outstanding has always stayed in the category of commercial beans.

After 2000, due to the inducement of coffee competition, the quality of coffee beans produced in the high-altitude areas of the south was appreciated, mainly by the farms around the Minas platform, and the coffee quality was also the leading production of Brazilian beans, such as Syracuse in the west of Menas and Matas in the east, Bashiya in the north or small farms in the south, Menas almost became synonymous with Brazilian boutique coffee. In recent years, the coffee competition is so accurate that it is separated by treatment (water treatment, half water washing, half sun drying), which has developed a variety of flavors and taste, which is completely different from that of traditional Brazilian coffee. In particular, the half-sun method and the sun method perform best, the aroma of clean low-acid fruit increases, so that the rich chocolate flavor is reduced.

High-quality Brazilian coffee is not sour or astringent, has the pleasing sweetness of chocolate, smells like nutty nuts, city will give off a lively aroma of peanuts and almonds, and will get a satisfactory blueberry flavor during the 10-day bean cultivation period of 7MMI.

Shallow baking City (fragrance): the weak floral aroma is easy to mask the sweetness of licorice honey and a slight flavor of spice. It is recommended that you will get a satisfactory blueberry flavor only after baking for 10 days.

Heavy baking (general C): rich and solid aroma, pure chocolate aroma, full-bodied finish of cheesecake.

Light baking City (fragrance) and slightly thick (Full-City+) baking degree forms a great contrast, blueberry biscuits compared with Sands Chocolate, generally rich baking degree of Sands Chocolate quality throat Rhyme is the ultimate baking.

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.