Taste characteristics and flavor description of beans in Minas Manor in Brazil are Brazilian Minas coffee beans bitter

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Brazilian Minas Estate Bean Taste Characteristics Flavor Description Brazilian Minas Coffee Bean Bitter

Origin and Development of Brazilian Coffee

Coffee was first introduced to Brazil in the early 18th century. In 1727, the Brazilian government sent a handsome army officer to secretly bring coffee seeds back to Brazil from French Guiana on the grounds of mediating border disputes. It is said that the wife of the governor of French Guiana was deeply fascinated by this officer, so she secretly sent coffee seeds to him in a bouquet at a farewell dinner. At present, Brazil has two million hectares of land used to grow coffee. Over 70% of the largest crop is Arabica, and these beans end up in the hands of large bakers in various countries, known as Santos (named after the export port of Santos, not the production area). Brazil has also proved capable of producing fine coffee and small batches of coffee, local fine coffee is not necessarily only available to small-scale coffee farmers, Brazil's main coffee producing areas are Sul de Minas South, Matas de Minas Southeast Forest, Cerrado, Chapadas de Minas Minas North Central Cemetery, Mogiana Mogiana, Paraná Parana Province, Bahia Province. There are traditional varieties and varieties, such as Bourbon, Mondo Novo, Icatú Ikatu, Kaduai, Iapar, cultivated Kadai.

Brazil Fine Coffee Brazil Minas Development History

Brazil is the world's largest coffee producer, Brazil Minas accounts for about 30% of coffee production. However, due to Brazil's location in tropical rain forest areas, relatively flat terrain and few high-altitude forests, most coffee is planted in low-altitude non-volcanic soil areas, and there is not much shade as shade, resulting in the rapid growth of Brazilian beans and large bean shapes, but the soft coffee density and flavor do not change much. In addition to large-scale harvesting of coffee beans by machinery, coffee with a wide range of maturity is harvested at the same time, so that the quality of Brazilian beans is not particularly outstanding and has remained in the category of commercial beans.

After 2000, coffee quality was appreciated in the southern high-altitude regions because of the coffee competition, mainly in the farms around the Minas plateau, and the coffee quality was the largest in Brazil, such as the cirado in the west of Minas and the Matas in the east. In recent years, coffee competitions have been precise enough to distinguish between treatments (water treatment, semi-washing, semi-sun, sun), developing a variety of flavors, tastes, and aftertastes that are completely different from traditional Brazilian coffee. Especially with semi-sun and sun method performance best, clean low acid fruit aroma increased, let rich chocolate flavor reduced in the city of Camo do Cashuela, Minas Gerais. Saquarema is an ancient farm with a history of more than 200 years. The farm coffee is picked by hand without using machines. The dry aroma has citrus, fruit tea aroma, wet aroma has black tea fragrance, and the taste presents elegant aroma of jasmine and herbal tea. The Brazilian Minas aftertaste has strong oolong tea feeling. It tastes fresh and gentle, and it is a rare and amazing work in Brazil.