Regional flavor of Brazilian coffee producing areas how many large producing areas of Brazilian coffee are there any differences in producing areas?

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Coffee producing areas in Brazil:

Rich in coffee bean exporter Brazil, the production of coffee beans, the best selection is called "Brazilian coffee". Brazilian coffee ranks first in coffee production in the world. Formal coffee cultivation began around 1850 and coffee trees were planted in Sao Paulo in southeastern Brazil. Now the main producing area is centered on the south. The soil is reddish purple and weathered basalt. When the soil is dry, it is brown, fertile and well drained, so it is suitable for coffee growth. "Brazilian Coffee" has a strong sour taste, with the original sweet and bitter taste of coffee, the entrance is very smooth, and with a hint of grass aroma, slightly bitter in the fragrance, smooth and smooth, is acceptable to most people.

There is a wide variety of Brazilian coffee, and like other Arabica coffee, most Brazilian coffee is not washed but dried, and they are 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 per cent of Brazil's total national production: Parana, SaoPaulo, MinasGerais and Espirito Santo, with the southern state producing the most, accounting for 50 per cent of total production. Brazilian coffee is characterized by low acidity and suitable for moderately roasted beans. Brazil is vividly compared to the "giant" and "monarch" of the coffee world because it is the world's largest coffee producer. There are about 3.97 billion coffee trees there, and small farmers now grow 75% of Brazil's total coffee production.

The number of coffee producers in Brazil is twice or even three times that of Colombia, the third largest coffee producer in the world.

Fazenda LA FOLIE is located at 1200m above sea level in the Cerado area of Minas, a coffee producing area in Brazil, with fertile soil and pure water quality. Farmers drink raw water directly, with a large temperature difference between day and night and a dry climate during the harvest season. Among the coffee producing areas in Brazil, the overall quality in this area is the most stable. Syrador is a famous high-quality coffee producing area in Brazil, and its processing method is relatively fine, using Brazilian traditional pulp natural drying method (Pulped Natural). Because coffee beans are dried together with peel pulp (Pulp) and pectin (Mucilage), it retains high contents of organic matter, minerals and soluble solids.

This kind of coffee beans has a strong aroma, slightly sweet with the flavor of Qiaokoli, as well as the sour taste of citric acid, which is not easy to detect. It has a good Body taste and a long finish. The coffee beans cultivated in Huagu Coffee Manor are yellow bourbon and red catuai,mundo novo are Arabica beans.

The harvest method of this batch of round bean coffee in Brazilian coffee producing area is natural sun, with rich fruit aroma, obvious sweetness, mellow thickness, delicate and clean, moderate aroma, soft and smooth entrance and slightly sweet taste at the end.

Flavor reference: almond nuts, flower aroma, green prairie flavor, delicate and clean, moderate aroma, soft and smooth entrance, slightly sweet at the end, with citrus fruit aroma, thick taste, good sweetness, but the flavor has citrus fruit aroma.