Flavor characteristics of Coffee in Queen's Manor of Brazil characteristics of half-sun treatment of Brazilian coffee beans

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The coffee beans on the bean list of Qianjie Coffee come from all over the world, including a coffee bean from the Queen's Manor of Brazil with a very high click rate. This coffee bean with the same sun treatment has an obvious sweet feeling. Although the acidity is not as bright as that of Kenya and Ethiopia, it is also a very representative coffee bean in Brazil.

If you often drink Brazilian coffee beans and have an understanding of the history of Brazilian coffee, you will find that the topography of Brazilian coffee is mainly divided into two parts, one is the Brazilian plateau above 500 meters above sea level, and the other is the Brazilian plain below 200 meters. Coupled with the low altitude and plenty of sunshine, the Kaddura varieties of coffee trees planted are generally directly exposed to the air. Qianjie believes that this kind of exposure has played an important role in the formation of Brazil's unique flavor. Generally speaking, boutique coffee sets an altitude of 1200 meters for Arabica coffee, but Brazilian coffee does not meet this condition, so people may wonder why this kind of coffee beans are on the shelves in front of the street.

The coffee beans on the front street are from the Queen's Manor in Brazil, which won the championship in the COE competition in Brazil. Fazenda Rainha is owned by the famous and respectable coffee family Carvalho Dias family. Since the first Brazilian COE Competition in 1999, the four major estates under Carvalho Dias have won awards every year, winning more than 12 times in the past 7 years, and even arranged for the champion, 9th, 11th, and so on in 2004. Many large and small estates in Brazil are honored to enter this competition, but the Queen's Manor has won this award for many years. This also shows that the quality of Queen's Manor is very high compared with the average Brazilian coffee beans.

This is one of the reasons why Qianjie Coffee put this Brazilian coffee bean on the shelves. Qianjie Coffee also carried out cup testing and brewing experiments before it was put on the shelves. After receiving the raw beans of this Brazilian coffee in Qianjie, it was found that the beans had low moisture content and solid texture, which made the beans have a strong heat absorption capacity, because the baking time should be controlled steadily and should not be too hasty. In order to make its flavor good and bring out its aroma, medium baking is used.

Usually between eight and 24 hours after the coffee beans are roasted, Qianjie Coffee will test the coffee beans. The Qianjie barista uses the 200ml standard cup to test the bowl, grind the powder 11.3g and the water temperature 94 degrees Celsius to smell the dry incense with a standard sieve 20 with a pass rate of 70%. The dry aroma of half-sun-treated Brazilian coffee beans gives off nutty aromas, then fill the bowl with water to confirm the wet flavor. After 4 minutes, the residue was broken and the flavor was identified. It can be cooked by hand before!

Qianjie uses a three-stage method to brew this Brazilian coffee bean. First use 30 grams of hot water to fully wet the coffee powder layer, and the second time of water injection is 30 seconds as shown on the electronic scale. From the middle, a small water column is injected into the bottom of the powder layer, so that the penetration force of the water column can be concentrated, the range of movement around the circle should be small, and then out. In this process, the speed of the flow should be controlled as far as possible, the flow should not be large or small, and the flow should not be broken as far as possible. Because a small amount of water injection will lead to the coffee powder is not completely soaked, the coffee will have an obvious rough and astringent feeling at the entrance, and the afterrhyme will be short; and if the amount of water is too much, the hot water in the steaming part of the front section will not extract enough coffee ingredients, and the flavor of the extracted coffee will be relatively simple, and the acid extracted in the front section will be obvious, thus masking other flavors. Qianjie thinks that the range of the current circle is stable, everyone can circle from the inside to the outside, from the outside to the inside, and the central water injection spreads. These hand gestures can be made according to their own habits. To carry out the third stage of water injection, Qianjie Coffee suggests that everyone should carefully observe the extent of the drop in the water level and start the third stage of water injection before preparing to expose the powder bed. Also from the center to start the water supply circle, the amount of water should not exceed the height of the powder layer. Stop injecting water in 1 minute 50 seconds and finish filtering in 2 minutes.

Taste with obvious sweetness, with a hint of lemon aroma, with a strong nutty flavor, the latter part of the performance has an obvious dark chocolate flavor, the overall feeling is more round, is a coffee bean that can represent the overall characteristics of Brazilian coffee, but also reflect their own unique liveliness. This is the ultimate reason why Qianjie put this Brazilian coffee bean on the shelves.

At the same time, there are many varieties of coffee in Brazil, and the main varieties of Brazilian coffee beans are Red bourbon, Yellow bourbon, New World and Kaduai. Huang Kaduai, a hybrid of New World Mundo and Kaddura, was first bred by the Agricultural Research Institute in Brazil. Both Huangkaduai and Red Kaduai have very high disease resistance and are suitable for planting at high elevations. Both varieties have a delicate and clean sour taste.

The coffee fruit of the queen's manor is picked by hand, so the quality of the coffee beans produced by the queen's manor is also very high. This queen's manor uses half-sun treatment, because Brazil according to the local climate is relatively dry, so the original local characteristics of the half-sun method to deal with raw coffee beans. Half-sun treatment can control the degree of pectin fermentation after peeling and meat removal. Half-sun treatment has no pool treatment of "pool fermentation, water washing" process, without the step of fermentation, the flavor of coffee beans is completely different.

According to Qianjie, the classification of Brazilian coffee is different from the classification of coffee beans according to the size of coffee beans in Kenya, of course, because Brazil is at a lower altitude, so it is not appropriate to classify Brazilian coffee beans according to altitude, as in Colombia. Brazil is graded according to particle size, defect rate, cup score and flavor.

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