Half-sun treated coffee beans from Minas Gerais Cherry Wood Farm (Jatoba) in Brazil have a special taste.

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When it comes to the origin of coffee, the first thing that comes to mind is Brazil in South America, because it is the largest coffee producer in the world. There is a wide variety of Brazilian coffee, the vast majority of which are unwashed and sun-dried, classified according to the name of the state of origin and the port of transport. Brazil has 21 states and 17 states produce coffee, but four of them produce the largest, accounting for 98% of the country's total output.

The taste of Brazilian coffee has a low sour taste, with the sweet and bitter taste of coffee, the entrance is very smooth, but also with a hint of grass aroma, slightly bitter in the fragrance, smooth and smooth, with a pleasant aftertaste.

Country: Brazil

Producing area: Minas Gerais

Region: s ã o Jo ã o do Manhuacu

Farm: Cherry Tree Farm

Raw bean treatment: half-sun treatment

Variety: Kaduai, New World species

Certification: general

Altitude: 900 to 1300m packing: Grain Pro vacuum packing

Harvest time: June to September

Cherry wood farm

Qianjie Coffee would like to share with you about the cherry wood farm in Brazil, which belongs to the Dutra Farm Group, which has five farms (Cherry Mu, Á gua Limpa, Olhos destitute 39; Á gua, Pedra Bonita and Santa Helena de Caputira). This batch of coffee consists of two coffee varieties: Kaduai and New World species; all coffee beans are harvested 100% artificially, about 60% of the raw beans are sun-treated, and 40% are half-sun-treated, after which the peel is placed in the barn and then used as fertilizer. The obtained spring water and Rain Water are carefully preserved in a proper sink to prevent the water used for washing raw beans from being contaminated.

Award-winning record

Dutra Farm has won numerous awards in the past few years. Dutra Farm was shortlisted in the Illycafe competition in 2000 and 2006, and won several prizes in the Fine Coffee Competition of the Brazilian Fine Coffee Association.

Half-sun treatment (semi-dry processing)

Maybe some friends will wonder, what is half-sun? I'd like to introduce you to Qianjie coffee! Half-sun is a method between sun treatment and water washing, which can be divided into two categories: peeling and honey treatment. The two kinds of treatments are basically very similar, first, like washing treatment, removing the outer skin of coffee cherries, but skipping the process of "pool fermentation and rinsing with clean water" and directly drying in the sun. Although the methods seem to be similar, because of one of the important differences, there are two very different flavors, which are worth explaining separately.

This treatment uses much less water than the water washing method, and some of it is similar to the water washing treatment (removing the peel and pulp) and some is similar to the sun treatment (without fermentation in the pool), so it is also known as the semi-washing method (semi-washed method).

Front Street Coffee Coffee sharing the way to make Brazilian Coffee by hand:

Because the flavor of Brazilian coffee is more balanced, it is mainly chocolate, nut and caramel. So Qianjie coffee is suggested to be brewed by volcano to highlight its characteristics!

[volcanic surge]

The method of volcanic flushing comes from Japan and is more suitable for deep-roasted coffee beans. It uses the carbon dioxide in beans, and after many times of steaming, the coffee powder bulges like a volcanic eruption, so deep-baked beans are more suitable because they contain more carbon dioxide.

Flannel and V60 are mostly used in volcanic flushing, because the middle powder layer is very thick, so it is mainly filled with water in the middle about the size of an one-dollar coin. The key point of the first half of volcanic thrust is full extraction without destroying the powder layer. The second half is uniform water injection, in order to prevent excessive extraction in the middle, play a dilution role.

Qianjie Coffee Volcano makes Brazilian coffee, it is recommended that 18g powder, 90 degrees water temperature, water powder ratio 1:15, small Fuji grind degree 4.5pm v60 filter cup, the first injection of 30g water for 28s steaming, the middle continuous water, slow water injection until 300g water, the tail section is not, extraction time 2:20s-2:30s.

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