Why Brazilian beans are so rich in almost 45% of the world's characteristic flavor of Brazilian beans

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Brazilian coffee generally refers to coffee produced in Brazil. 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.

The Brazilian Fine Coffee Association (BSCA), located in Varginha, South Minas, is a non-profit coffee organization founded by 12 Brazilian coffee producers in 1991.

BSCA aims to improve the quality of coffee production in Brazil, to promote the commercialization and industrialization of Brazilian coffee, and to develop ecological agriculture through cooperation between domestic and international organizations to help the sustainable development of coffee growing areas. Coffee was introduced to Brazil from French Guiana in the 1720s, from a Portuguese captain, Francesco? Paletta, who captured the heart of the then governor's wife in Cayenne, the capital of French Guinea, successfully brought coffee seeds to Brazil. Since then, coffee has adapted rapidly in Brazil, spreading from the north to the southeastern state of Sao Paulo. By 1845, Brazilian coffee beans accounted for 45% of the world's coffee beans and became the main source of income in the state of Sao Paulo.

Brazilian coffee is widely grown in flat areas. In order to adapt measures to local conditions, Brazilian landlords have developed improved Arabica coffee trees that do not require highland or shade decades ago, which can be planted on plains or grasslands and directly exposed to the sun, which is different from the traditional higher altitude shade cultivation.

Most of the Brazilian coffee gardens are only a few hundred meters above sea level, even on flat land. This kind of exposure planting method makes the coffee fruit grow faster, the flavor development is not complete, and the density of beans, that is, the so-called hardness is not as good as plateau beans, the acidity of the fruit is obviously low, the flavor is monotonous, and the coastal Rio coffee even has iodine and salty taste. This flavor is thought to be the result of some kind of microbial action, but even if it is planted in the same soil, it does not necessarily produce this flavor every year. Most coffee hobbies do not appreciate this flavor. Only a few Middle Eastern countries have the habit of sugar and brewing coffee, which is particularly suitable for the flavor of Rio coffee.

The main raw material of instant coffee is also Brazilian coffee beans. When the coffee bean germ is very fresh, it is artificially refined and naturally dried in the vulva for about 60-70 days, so that the sweetness of the pulp fully infiltrates into the bean. Features: coffee beans have a strong aroma, moderate bitterness, high texture acidity, soft overall taste, low acidity and endless aftertaste. 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.