Home-baked boutique coffee (VI) Brazil

Brazil, once and still the world's largest coffee producer, has made coffee as a national treasure as its samba and football with its huge output. Although Brazil produces a lot of coffee, because its varieties include both Arabica and Roberta, and many farms are located in the plains below 1000 meters above sea level, using modern mechanized operations, it does not meet the requirements for the production of high-quality high-quality Arabica beans, and it once lost its reputation in the industry because it only focused on production, and it was almost isolated from the world of fine coffee. But in recent years, the relevant departments in Brazil have taken some new measures, paying more attention to coffee production, vigorously promoting specialty coffee, and encouraging the development of boutique manor beans through technical guidance, basic support and various international competitions. Excellent specialty beans continue to emerge in this vast coffee producing area.

The Ming family's this is the yellow Bourbon produced by Fazenda Samambaia Manor from the Santo Ant ô nio do Amparo region in southern Minas. Because of its altitude of more than 1200 meters, the suitable annual temperature below 21 degrees and the diurnal temperature difference of up to 10 degrees provide favorable conditions for the growth of coffee. A more unique micro-geographical factor of the manor is that it is located in the watershed between the two rivers (River San Francisco and the Great River). During the growing period, the coffee is mostly cloudy and humid, but when the coffee is ripe and harvested, it changes to a sunny and dry climate, which not only provides conditions for the formation of the unique flavor of coffee, but also suits its unique treatment method-pulped natural (Brazil's unique semi-dry treatment). After washing the freshly harvested coffee fruit and removing the bad fruit, the exocarp is removed by peeling machine. Then dry in the sun, because the outer endocarp of the dried coffee bean also has the mucus of the pulp, so the dried coffee bean will maintain more sweetness and richer taste.

About the manor:

The manor introduces coffee.

Coffee name: Fazenda Samambaia 100% semi-dry treatment of yellow bourbon

Farm: Fazenda Samambaia

Landowner: Henrique Dias Cambraia

City: Santo Antonio

Region: Sul de Minas

Country: Brazil

The cool and humid climate in the Minas mountain area provides favorable conditions for the growth of coffee, and the microclimate environment formed by the "watershed" location of the manor (located at the junction of the two rivers) provides unique conditions for the growth and processing of coffee and forms its unique flavor.

Mr. Henrique Dias Cambraia, the owner of the estate, attributed the success of the estate not only to its unique geographical environment and scientific and technical management, but also attached great importance to the joint efforts of all staff and the mode of production adopted by the estate in its commitment to sustainable development.

Mr. Henrique not only attaches importance to the production of quality coffee, he is also very concerned about the estate's contribution to the sustainable development of the environment and society.

Fazenda Samambaia has won many awards for its high quality, including CUP OF EXCELLENCE awards.

Variety: yellow bourbon

Treatment method: semi-dry treatment

Taste characteristics: mild, citrus / balanced sweetness / vanilla / silky palate

Award winning experience: 2001 Brazil Cup of Excellence

For such a rich and mellow bean, medium and deep baking can give full play to its personality. Mingjia baking to the second explosion after entering the city- stage to give full play to its caramel flavor, and the overall consistency and taste depth is also better, Huigan and aftertaste of caramel in the sweet continuous, long aftertaste.

Cup review record

Product name: Fazenda Samambaia Cup Review date: September 21, 2009

Baking degree: City- Baking date: September 21, 2009

Country of origin: Brazil: Minas vinas Farm: Fazenda Samambaia

Grade: processing method: semi-dry mark:

Taste evaluation:

Aroma, acidity, bitterness, sweetness, balance, mellow, finish and rhyme.

32344344

Comprehensive evaluation:

The aroma of dried fruit, with aromas of almonds and chestnuts, is particularly sweet and slightly sticky in a balanced taste.

There is a strong caramel sweetness in the finish.

Flavor characteristics: dried fruit, caramel sweet