What is the flavor of Brazilian coffee from the largest coffee producer? How about coffee at Manor Oriia, Brazil?

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Brazil is the largest coffee producer in the world, accounting for about 30% of coffee production, but because Brazil is located in tropical rain forest areas with relatively flat terrain and few high-altitude mountain forests, most coffee is grown in low-altitude non-volcanic soil areas. And there is not much shade for shading, resulting in the disadvantage that Brazilian beans grow quickly, but the density and soft flavor of coffee does not change much. Coupled with large-scale machine harvesting of coffee beans with a wide range of maturity differences in coffee harvesting at the same time, so that the quality of Brazilian beans is not particularly outstanding has always stayed in the category of commercial beans.

After 2000, due to coffee competition, the quality of coffee beans produced in the higher elevations of the South was appreciated, mainly by the farms around the Minas platform, and coffee quality was also the leading yield of Brazilian beans, such as Sirado in the west of Minas and Matas in the east, Bashiya in the north or small farms in the south, Minas almost became synonymous with good Brazilian coffee. In recent years, the coffee competition is accurate to use the treatment method as the partition (water treatment, half-washing and half-sun), which has developed a variety of flavors and tastes, which is completely different from the traditional Brazilian coffee. In particular, half-sun and sun are the best and most popular in the world, which will increase the aroma of coffee beans and reduce the rich chocolate flavor.

Brazil mainly grows Arabica Burbon and Catuai species. The yield of these beans is higher than that of many varieties.

Brazil's local coffee industry generally has incisive and layers of post-production technology and equipment to make up for the roughness of picking. Through the physical screening machine and water gravity classification, the inconsistent fresh fruits, stones and leaves are separated, and then treated by the sun or washing, and even the raw beans are screened by a large color sorter to remove the raw beans with inconsistent colors, resulting in the clean flavor of fine Brazilian coffee.

Aurea Manor, located 1200 meters above sea level in Minas, is a coffee tree of Kaddura. By natural sun, the coffee beans are directly placed in the bean drying farm to be dried in the sun, and then the skin is removed and polished film bagged. Compared with other Brazilian beans, Aurea Manor has flowers and plants during shallow baking and has a wide baking range because it is sun-dried beans. Heavy roasting has no bitter and uncomfortable pain in the throat. Still keep the warm and sweet taste.

Shallow baking City (fragrance): Brazilian Aurea sun-dried beans are slightly roasted with a touch of tropical fruit that is not bright and irritating, but it makes people feel comfortable and balanced, which is a new experience. With the aroma of floral citrus, the acidity of raspberry yellow citrus soon disappears into the sweetness of drupe biscuits, the taste and smooth ups and downs, with a shallower baking degree (burst density) to show the aroma of fruit wine rarely found in Brazilian beans, it is the most worthwhile to try Aurea sun-dried beans.

Full-City: the whole cup of coffee is full of the sweetness of caramel and the aroma of chocolate. the mellow, moist and non-bitter taste of Brazilian coffee is the right way to present Brazilian coffee at this time. No bitterness is the first thing to overcome in baking Aurea, because the bitter smoky taste will mask the mellow flavor of chocolate.

Brazilian coffee flavor-supple and sweet

Compared with other countries in Central and South America, the producing area of Brazilian coffee is obviously lower in altitude, flat in landform, lack of microclimate, and no shade for planting coffee trees. Therefore, Brazil has a unique "soft bean" flavor-low acidity, nutty, sweet chocolate, balanced acid and bitterness, and good mellowness, usually with some woody and earthy flavors, which is quite different from the obvious floral and orange aromas of African beans.

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