What does Brazilian coffee mean? What are the flavor characteristics of Brazilian coffee? Is the Brazilian coffee good?

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When it comes to Brazil, coffee fans on Qianjie must know that Brazil is the largest coffee producer in the world, and 1/3 of the world's coffee comes from Brazil. Then Qianjie this article will talk to coffee fans about Brazilian coffee.

Growth conditions of Coffee in Brazil

According to Qianjie, it is understood that Brazil becomes the first coffee producer in the world because of its growing environment and wide planting area. In terms of natural conditions, Brazil is in the tropics, with a tropical rain forest climate in the north, which is hot and humid all the year round. it is also very suitable for the growth of Xiyang plant coffee.

History of Brazilian Coffee

According to Qianjie, coffee was introduced into Brazil in the 18th century. In 1727, coffee was introduced into Port Belem, Brazil from Guyana. Since then, it has settled in Brazil, mainly in the southeast coastal areas of Brazil. Namely, Sao Paulo, Parana, San Esprito, Minas Gerais and other four states.

From the late 18th century to the 1920s, in order to meet the needs of Western Europe during the Portuguese colonization, Brazil has been growing a single crop, that is, coffee, for a long time, so Brazilian coffee has been its pillar industry for a long time. This is also the heyday of coffee production in Brazil, which once accounted for 75% of the world's total coffee production. Over a long period of time, coffee exports accounted for 2. 3% of Brazil's total export revenue, making Brazil a well-deserved "coffee kingdom". But in 1929, due to the economic crisis, the world consumption of coffee plummeted, which dealt a heavy blow to Brazil's coffee economy.

Since then, the proportion of Brazilian coffee production in export earnings has plummeted. In the past 30 years, with the development of modern industry in Brazil, especially the rise and development of steel, shipbuilding, automobile, aircraft manufacturing and other industries, the status of coffee in the national economy has declined year by year, but it is still one of the pillars of Brazil's economy. Brazil is still the world's largest coffee producer and exporter.

Coffee producing areas in Brazil

Brazil has a total of 21 states, of which 17 produce coffee, which is a testament to the importance Brazil attaches to coffee, and it is in so many states that coffee beans are produced, which determines the diversity of coffee flavors in Brazil. the characteristic of being in harmony with popular tastes.

As mentioned in the previous article on the street, 17 states in Brazil grow coffee beans, but they are mainly from Parana, Sao Paulo, Minas Gerais and Espirito Santo, which together account for 98% of the country's total output, with Parana in the south producing the most, with a single state accounting for 50% of total production.

Parana state

According to Qianjie, the state used to be the largest production area in Brazil and now has its own unique production technology. When it found a decline in the unit yield of coffee woodland, producers in Parana created a new "closed planting system". At present, a large number of coffee trees, seedlings per hectare can better withstand the cold wind, but also ensure a more regular yield.

State of Sao Paulo

This area is very close to the south of Minas. Coffee is grown between shrubs, grasslands and other vegetation. There are many farming families in this area, some of which operate in the traditional way of large farms, while others operate in a small-scale and modern way. Modern technology mixed with mountain coffee cultivation culture has created the highest quality Brazilian coffee beans.

Minas Gerais

The small manor area produces about 8-10 million bags of Brazilian coffee beans growing on the mountain. Suitable altitude, undulating terrain and climate conducive to growing coffee, rainfall is concentrated in the months when the fruit needs to grow, and the climate is dry in the months when the harvest is needed.

State of Espiritu Santo

The state is mainly divided into two regions: robusta beans are grown on both large and small estates in the north, while typical mountain-grown coffee is grown in the south, which is less common. There are both washing and sun exposure in this area.

The grading of Brazilian coffee

According to Qianjie, it is known that Brazil has a relatively low altitude among many coffee-growing countries in Central and South America, so Brazil does not emphasize hard beans that can only be grown at high elevations like Colombia and other countries. instead, Brazilian coffee beans are graded according to particle size, defect rate, cup score and flavor.

Flavor grades: from high to low, Strictly Soft is very supple, Soft is very supple, Softish is a little supple, Hardish is not palatable, Rioy iodine choking taste.

Classification of defect rate: according to the number of defective beans, 6 defective beans are NY.2 for every 300g raw beans. Completely flawless beans can become NY.1, while completely flawless beans are rare and unable to maintain a certain supply, so among the raw beans in Brazil, the best is NY.2.

Cup test quality classification: from high to low, Fine Cup, Fine, Good Cup, Fair Cup, Poor Cup, Bad Cup. FC (Fine Cup) and GC (Good Cup) are more common.

Particle size classification: in Brazil, the largest number of coffee beans is 19 mesh, but the yield is not much, so 17 mesh, 18 mesh is the highest grade.

Brazilian coffee treatment

Qianjie believes that the flavor of coffee is not only determined by producing areas, varieties and planting methods, but also that different treatments will also affect the flavor of coffee beans. According to Qianjie, there are four main treatment methods of Brazilian coffee beans, namely, sun treatment, half-sun treatment and water washing treatment, and semi-washing treatment, among which the water system treatment started relatively late in Brazil, so the recognition of this treatment method is not very high in Brazil.

The following are the processes and characteristics of the four treatments arranged in Qianjie.

Sun treatment: screen the mature coffee fruit and dry it in the sun directly. Flip the coffee fruit from time to time so that it is evenly heated and dried until the moisture content is 12% and remove the peel and pulp.

Half-sun treatment: after screening the suitable coffee fruit, remove the peel, pulp and part of the pectin, with a small amount of pectin to dry until the moisture content is 12%.

Semi-washing treatment: different from half-sun treatment, it completely removes the pectin and then goes to dry until the moisture content is 12%.

Washing treatment: also select the appropriate coffee fruit, remove the peel and pulp, use water soaking and fermentation to remove pectin, this process can make the coffee beans produce acid, and then air until the moisture content is 12%.

Among them, half-sun treatment and semi-washing treatment are direct mechanical removal of pectin, which is different from the traditional sun treatment and water washing method.

Characteristics of Brazilian coffee beans

Qianjie believes that the taste of Brazilian coffee has a low sour taste, but it will not cover the original sweet and bitter taste of the coffee, the entrance is very smooth, and the taste is endless.

Therefore, Qianjie gives coffee fans the flavor characteristics and characteristics of Brazilian coffee in the front street below Amway.

Front Street Coffee Queen of Brazil Coffee beans

Country: Brazil

Producing area: Sao Paulo State (Queen's Manor)

Altitude: 1400-1950m

Variety: yellow bourbon

Treatment method: half sun / sun exposure

Flavor: nuts, cream, peanuts, fermented fruit, sucrose

Qianjie believes that experienced coffee fans are no stranger to the Queen's Manor, which is owned by the famous and respected coffee family Carvalho Dias family. Carvalho Dias's four estates have won awards every year since the first Brazilian COE Competition in 1999, winning more than 12 awards in the past seven years, and even arranged for the champion, 9th, 11th and so on in 2004, many large and small estates in Brazil. After years of hoping to be shortlisted for awards, the family's manor has won many awards in successive years, such as Fazenda Rainfa, which also enjoys a brilliant record: 2000 runner-up, 2001 third runner-up and 29th place in 2005. So far, Queens Manor has won three awards.

And according to Qianjie, the Carvalho Dias family is the founding member of the Brazilian Fine Coffee Association, and their insistence on coffee quality and environmental maintenance are obvious to all. In the family farm, the use of natural waterfalls to develop pollution-free hydropower, self-sufficient electricity demand, the construction of churches, classrooms, nurseries, medical stations, adhere to the maintenance of primitive forests of native animals and plants and continuous afforestation, and so on, and in the case of Queen's Manor, Environmental protection is quite thorough, due to the high terrain, non-plain terrain, can not be harvested by machine, so the fruit is harvested completely by hand. And plant low-yield and high-quality bourbon species, as the essence of high-quality Brazilian coffee on behalf of the manor.

Half-sun treatment

At the same time, according to Qianjie, their coffee treatment is also different from the ordinary half-sun treatment, but the flesh removal method developed by them, which is similar to honey treatment, which makes the coffee taste better and round. the effect is between washing treatment and full-sun treatment.

And in the process of treatment, you should first use a small amount of water to remove the pulp and peel, and then put the coffee directly on the drying rack and turn it over and over again to ensure that all coffee is exposed to the sun. after several days of drying, mechanical drying is carried out to achieve the appropriate water content. The nature of the coffee beans treated in this way is relatively stable and can be preserved for a long time, with low water content and large coffee bean particles. 98% of the beans can reach more than 16 mesh, and half of them can reach 18 mesh.

It is through this process that it is not difficult to know why the coffee beans of the Brazilian Queen Manor are so delicious.

Front Street Coffee Brazilian Red Bourbon Coffee beans

Country: Brazil

Producing area: South Minas

Altitude: 700-1200m

Variety: red bourbon

Treatment method: semi-washing

Flavor: nuts, chocolate, cream, peanuts, caramel, fruit acid, sucrose

Semi-washing treatment

Qianjie is produced in South Minas, Brazil, Red bourbon, which is different from the Queen's Manor is its bean treatment, it uses semi-washing method, this method is mostly used when the climate conditions are not so ideal, if the air humidity is high, or the climate is warm and accompanied by rain, then under the influence of this weather, coffee cherries are easy to mildew in the drying process. As a result, most of the coffee beans used in commodity trade in Brazil are processed by semi-washing.

After picking the coffee cherries, the semi-washing process first removes the immature fruits and foreign bodies through the sink, removes the skin and part of the pulp, and then uses the pectin machine to remove the mucous membrane. This helps to reduce the required sun drying time and reduce the risk in the fermentation process.

Front Street Coffee Brazilian Red Bourbon Coffee beans (rations beans)

Country: Brazil

Producing area: South Minas

Altitude: 1000m

Variety: red bourbon

Treatment: half-sun

Flavor: nut chocolate cream peanut caramel

The Brazilian red bourbon rations in Qianjie are different from the half-washed red bourbon mentioned above, but use half-sun treatment, which makes its flavor more fragrant.

Qianjie believes that coffee fans have noticed that the above three varieties of Brazilian coffee beans are either red bourbon or yellow bourbon. What's the difference between the two?

What are bourbon species, what are red bourbon and yellow bourbon?

In fact, in popular terms, 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. Bourbon coffee comes from Tibica, a natural variant of this coffee variety, and it is also a long-standing variety, and both varieties belong to Arabica! General bourbon coffee is mainly from green fruit to ripe bright red fruit, which is what we have heard of "red bourbon". The fruit is relatively short and round, also known as "round bourbon". The density of pulp and seeds is high, and the sweetness is high and the acidity is bright! But in addition to red bourbon, there are actually yellow bourbon (Yellow Bourbon) and rare orange bourbon (Orange Bourbon) and rare pink bourbon (Pink Bourbon). Red bourbon (Red Bourbon).

And according to Qianjie, yellow bourbon is actually a unique bourbon variety in the Brazilian state of Sao Paulo, mainly because the fruit does not turn red after ripening, but appears orange, so it is called "yellow bourbon." If Huang Bobang is planted at high altitude, it will have an excellent flavor performance. It has swept the Brazilian "extraordinary Cup" competition for two consecutive years, and almost all of the top three prizes have been won by Huang Bobang, which is popular in the boutique coffee industry! And the flavor of yellow bourbon usually has nuts and chocolate, the acidity is balanced and supple, the bitter feeling is weak and clean, and the whole is very bright and refreshing.

On the other hand, red bourbon is that after ordinary coffee trees blossom and bear fruit, the color of coffee fruit changes from green > to yellowish > to light orange > to mature red > to ripe dark red, so it is called red bourbon, and its flavor will have better aroma, at the same time, the acid is brighter, and it even tastes like red wine.

The above is the Qianjie collation of some of the relevant knowledge of Brazilian coffee, I believe coffee fans also have a better understanding of the characteristics and flavor of Brazilian coffee.

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