Flavor characteristics of Brazilian Italian concentrated red bourbon coffee beans proportion of coffee beans blended for export

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Brazilian coffee has always been popular with coffee lovers for its mellow acidity and nutty cocoa aroma. In the Qianjie coffee rations bean series, there is a Brazilian coffee bean with obvious chocolate nut flavor, mellow and moderate, which is the best choice for friends who do not like sour coffee. Qianjie Coffee includes Brazil not only in the rations bean series, but also in the season hanging ear coffee series, which shows that Brazil, as a coffee producer, is indispensable in the classic coffee flavor.

Coffee producing area

Brazil is located in the Latin American region of the Western Hemisphere, located in the eastern part of South America and on the west coast of the Atlantic Ocean, bordering all countries on the South American continent except Ecuador and Chile; most of its territory lies between the equator and the Tropic of Cancer. It is the most tropical country in the world. The territory has a tropical rain forest climate and a tropical prairie climate. The superior tropical natural conditions are very suitable for the growth and production of tropical cash crop coffee.

The "Brazilian rations beans" in Qianjie comes from Minas Gerais, the representative coffee producing areas of Minas Gerais are Syrador and South Minas, both of which are at higher elevations. Hirado is located in the west of Minas Gerais, a flat plateau at 750m-1200m above sea level. South Minas is a hilly woodland in 700m-1200m above sea level. Since 1999, South Minas has won the most manors in Brazil's Outstanding Cup bidding.

Coffee Variety-- Red bourbon

Bourbon coffee was originally grown on the island of Reunion, which was also known as le Bourbon before 1789. Bourbon, the second species caused by the Typica mutation, is the oldest coffee variety in existence, and the green fruit appears bright red when it is ripe. After the red bourbon general coffee tree blossoms and bears fruit, the color change of the coffee fruit is: green > turn yellowish > turn slightly orange > turn mature red > turn more ripe dark red, so some people also call it [red bourbon], in fact, red bourbon, that is, what we call bourbon species.

Bourbon planted at high altitude usually has a better aroma, while the acidity is brighter, and it even tastes like red wine. Generally speaking, bourbon is a coffee tree that belongs to a branch of Arabica species, generally bearing red fruit, called red bourbon, in addition to yellow bourbon, orange bourbon, yellow bourbon relatively low yield, but better quality.

Processing Technology of Brazilian Coffee

Due to its vast territory and huge output, solarization has long been the main treatment in Brazil, and washing can not support the production of such a large amount of coffee beans. This also gives the industry the habitual thinking of shoddy Brazilian coffee (but it does not mean that all Brazilian coffee is cheap, and the coffee produced by famous estates is also quite good).

Since 1990, half-sun (or semi-water washing) has been advocated in Brazil, that is, after removing defects and floating fruits through a sink, peel, pulp and part of pectin are removed by machine, then washed and finally dried or dried in a drying room. Compared with the water washing method, the half-sun method saves water and labor, which has greatly improved the quality of Brazilian coffee, reversing the bad criticism of Brazilian coffee after years of rough sun exposure.

There are no first-class coffee beans in Brazil

If you encounter first-class coffee beans in Brazil, it must be fake. Brazil believes that beans that are completely flawless can become NY.1, while beans that are completely flawless are not. So, among the raw beans in Brazil, the best is NY.2.

NY grading method is the coffee bean grading method used in Brazil, which includes a comprehensive consideration of the number of coffee beans, the number of defects and cup test results, the highest grade is NY.2.

What are the uses of Brazilian coffee beans?

The production of Brazilian coffee beans is huge, so it will flow into various fields of coffee processing, some for instant coffee, some for blending coffee, and some for making fine coffee. The key point is to mention that Brazilian beans are used as a blend of coffee. The famous Mamba blend uses Manning and the Brazilian bean model to simulate the flavor of Blue Mountain Coffee. In the bean list on the front street, Brazilian coffee beans are also a good raw material for Italian blending.

Qianjie Italian boutique coffee mix:

Colombia: Brazil, 3100% Arabica

Flavor features: comfortable sweet and bitter taste, the entrance is extremely smooth; with a touch of grass, the fragrance is slightly bitter; smooth and smooth, the aftertaste can make people comfortable; using medium-deep baking, when doing concentration, the taste will be soft, slightly sour, sweet and nutty, the overall feeling will not be too exciting, peaceful, grease belongs to medium.

Qianjie Italian commercial matching:

Colombia: Brazil: Robusta; ratio 3:6:1, life

In terms of the flavor of individual beans, the taste of coffee obtained from commercial beans is much lower than that of high-quality coffee beans. Generally, commercial beans are chosen to be used for blending. After mixing the beans, you can also make coffee with a good export flavor, which can be used to make lattes. Cabo and other espresso. And our commercial mix to make Espresso, because there are robusta beans, oil will be richer, taste classic, caramel sweet, nut and cocoa, dark chocolate flavor, sweet and sour balance, a little bittersweet, long-lasting.

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