South Minas Mountain Fern Manor in Brazil, is the sun-tanned yellow bourbon coffee beans good for Brazilian Minas flavor?

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South Minas, Brazil | what is the flavor of the sun-tanned yellow bourbon in Fazenda Samambaia Mountain Fern Manor?

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 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.

In order to maintain the quality of coffee production, Henrique Dias Cambraia, the owner of Samambaia Manor, combines many favorable conditions:

Committed to maintaining a good planting environment: due to the superior geographical environment, the average annual temperature can be maintained at 21 ℃, plus located on the watershed between the the Great river and River San Francisco rivers, the climate here is cool and humid all the year round because of the mist.

Continuous improvement of coffee planting techniques: the Dias Cambraia family borrowed money from the Brazilian Coffee Association (Brazilian Coffee Institute. The technical coordinator of IBC), Dr. Josu é Pereira de Figueiredo, has been providing technical guidance for more than a decade, during which time the coffee planting technology of Samambaia Manor has been improving continuously. Henrique Dias Cambraia himself is also constantly involved in coffee production-related organizations, in order to constantly capture new technologies and methods.

The members of the manor regard the management of the manor as a specific act of social responsibility and environmental protection, agree with the concept of sustainable management from top to bottom, and can be implemented in a team way.

Property Characteristics: farm characteristics

Farm Manor name: Fazenda Samambaia Mountain Fern Manor

Farmer coffee grower: Henrique Dias Cambraia

City City: Vertentes

Region producing area: Sul de Minas Gerais (South Minas)

Country countries: Brazil Brazil

Altitude altitude: 1150 m

Annual Precipitation annual rainfall: 2100 haomi mm

Coffee Characteristics: coffee characteristics

Variety variety: Yellow Bourbon yellow bourbon

Processing System treatment: natural solarization

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: nuts, peanuts, pears, green apples, strawberries, cocoa, sugar, milk, chocolate, brown sugar

Sour complex: low berry acid, blueberry acid, citrus acid, plum, light elegance

Complexity and other others: low complexity, gentle, balanced and clean taste, strong taste of peanut and licorice, preference to Assam black tea, long and persistent drupe aroma

Overall style attributes: low intensity, drupe sweet, balanced and clean, raw beans have fermented aroma of passion fruit, acidity is less conspicuous and bright, still have berry flavor, aftertaste scented tea and nutty flavor last for a period of time, the overall balance and supple.

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.

Related recommendation: Brazilian South Minas Coffee introduces Minas as synonymous with Brazilian boutique coffee.