Introduction of Brazilian coffee beans description of taste and flavor of different treatments of Brazilian coffee beans

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Because Brazil is located in the tropical rain forest area, the terrain is relatively flat and there are few high-altitude mountain forests, most coffee is grown in low-altitude non-volcanic soil areas, and there is not too much shade for shading. as a result, Brazilian beans grow fast, but the density and soft flavor of coffee does not change much, coupled with the large-scale harvesting of coffee beans with large-scale harvesting machines and coffee with great differences in maturity. As a result, the quality of Brazilian beans is not particularly outstanding and has always stayed in the category of commercial beans.

"extremely warm and smooth, the entrance is sweet and pure, and there is no thankless acrid and astringent taste in the aftertaste. It does not feel as thin as water and is quite thick." Is the definition of Brazilian coffee beans by the Brazilian Fine Coffee Association. Beans from Coocafe, a Brazilian fair trade cooperative, have high sweetness, smooth entrance and do not bite the tongue. It is recommended to friends who prefer not to like sour taste.

Flavor: Brazilian coffee beans are mild and mellow, tasting individually or mixing with other coffee beans are excellent choices.

Baking degree: medium and deep baking

Try to match it with snacks: Strawberry Cake

Most Brazilian coffee is treated by natural sun or semi-washing, while the most commonly used is natural sun ("natural sun" means that coffee is fully absorbed by sunlight on the branches and picked after it is fully ripe).

Half-sun, the Brazilian coffee fields are endless, most of them are harvested mechanically, in order to meet the economic benefits. When 75% of the coffee fruit in the coffee garden turns red, mechanical harvesting is started, followed by the same pre-washing operation, which is moved into the sink to remove floating beans, sift out the sunken beans, and then use a large pulp screening machine to dig out the pulp and remove the pectin-covered pods. The next stage is separate from the washing method: the sticky pods do not need to be moved into the tank to ferment, but to the outdoor bean drying farm. Because of the dry climate in Brazil, the sticky pectin on the pods will harden in about a day or so. Then use a large number of manpower to turn up and down, so that the pods dry evenly inside and outside, so as not to return to moisture and stink. For about two to three days, with the help of the natural forces of sunlight and dry climate, the pods can achieve a certain degree of dehydration. After further drying in a dryer, the water content is reduced to 10.5%, and the pods are stored in a special container for about 10 days for further ripening, so that the quality is stable. Before export, the sheepskin shavings (pods) are worn off, coffee beans are taken out, and packaged by grades.

Complete washing method (Washed)

Natural washing (Pulped Natural)

This method is extremely common in Brazil. The natural washing method is very similar to the water washing method, except that the natural washing method uses a high-pressure washing machine to remove the mucous membrane of the coffee surface, thus skipping the fermentation process. Several raw coffee processing companies in Brazil and Colombia have patented this method and have become local natural water system processing monopolies. The water consumption of this method is much lower than that of water washing, so some people are used to calling it "semi-drying (Semi-Dry)". Since coffee beans are not fermented, there is no (or only very low) fermentation risk, and the overall quality of Brazilian coffee beans is more constant. Unfortunately, the taste of Brazilian coffee beans tends to be flat because they are not fermented.

Semi-washing method

Semi-washing method: first remove the skin with water, and then go to the sun. This is a relatively new and rare method. This method is only suitable for specific areas of some countries, with a long drying period. Therefore, the coffee produced by this semi-washing method contains the characteristics of both washing and drying. The acidity, sweetness, seasoning, and flavor of the coffee are quite good; the disadvantage is that the coffee taste is not as strong as that produced by pure drying or washing.