Overall flavor of Brazilian Santos coffee beans
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Brazil Santos Brazil Santos Coffee
[quality grading]: No.2 [roasting degree] recommended moderate to deep roasting (Medium Roast to City Roast) [grade] good [granule] ★★★ is plump, 18-19 mesh [acidity] ★★ micro acid [balance] ★★★★ stable [flavor] neutral beans, good flavor, low acidity coffee, smooth taste [coffee producing area]: Brazil Sao Paulo State (Brazil Sao Paulo)
Brazilian Santos Coffee: exported by Port Santos (Santos) in Sao Paulo, it is one of the most productive and of the best quality in Brazil, mainly from the states of Sao Paulo and Panama. Because of its high latitude and susceptibility to frost in southern Brazil, the price of coffee tends to soar several times overnight in the depths of winter in July.
The full-bodied taste extends slowly on the tongue, completely sweeping the whole taste, and lasts for dozens of minutes.
1. Palate: slightly sweet with soft acidity, sweetness has its unique round ripe taste, its unique sweet, sour, bitter taste is extremely elegant.
two。 Bouquet: intense aromas of fruit and grass.
3. Vision: coffee beans with full grains and fried culture are bigger and more beautiful.
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Brazilian Santos coffee accounts for about 30% of the world's total production, which is neutral, slightly bitter and very weak in acidity.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Brazil Santos Coffee comes from South America Brazil is the world's number one coffee producer, accounting for about 30% of the world's total production. Almost all varieties of Santos coffee are produced in southeastern Brazil and are the best of Brazilian coffee. Raw bean granules range from medium to large, but not
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Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) Brazil is the world's number one coffee producer, the coffee produced, mild flavor, slightly sour, slightly bitter, the representative of neutral coffee. Sour and bitter taste can be blended by baking. Moderate baking has a soft flavor and moderate taste, while deep baking has a strong bitter taste, which is a blending temperature.
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