Why is Brazilian coffee popular? Where does Brazil produce the most coffee? Brazilian coffee drinking method

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Although Brazilian coffee accounts for 30% to 35% of the world's annual output, ranking first in the world, it is a pity that no Brazilian bean can be called state-of-the-art coffee. Compared with the elevations of other coffee-producing countries in Central and South America, Brazil is mostly about 600 to 1000 meters above sea level, and even South Minas, Serrado and Mojiana rarely exceed 1300 meters.

There are many kinds of Brazilian coffee, it is difficult to say what extra flavor it has, no outstanding advantages, no significant disadvantages, most of them are medium acid, taste lubrication, mainly mild and smooth, mellow and sweet, its softness makes it mixed with other coffee beans, the taste will not change much; and the oil is rich in contrast. So Brazilian coffee beans are best mixed with other coffee beans to make espresso, which forms a golden foam on the surface of espresso and gives the coffee a slightly sour taste and a long finish.

Brazil is one of the countries with the most abundant freshwater resources, but the distribution of water resources is uneven, and many areas rely on natural draught. In the east where coffee cultivation is concentrated, drought often occurs, and water resources limit the way coffee is processed. There is a big difference in quality when rough solarization was used before 1990. The quality revolution was carried out in the 1990s, and the half-sun method was vigorously promoted. The half-sun method inherits the advantages of the sun method to improve the sweetness and enhance the fruit aroma and sweetness.

Brazilian coffee also carries a lot of weight in the world, providing nearly 45% of the world's coffee raw beans. The length of the country's dry season may even affect coffee prices around the world.

Brazilian coffee is widely grown in flat areas. In order to adapt measures to local conditions, Brazilian landlords have developed improved Arabica coffee trees that do not require highland or shade decades ago, which can be planted on plains or grasslands and directly exposed to the sun, which is different from the traditional higher altitude shade cultivation.

Most of the Brazilian coffee gardens are only a few hundred meters above sea level, even on flat land. This kind of exposure planting method makes the coffee fruit grow faster, the flavor development is not complete, and the density of beans, that is, the so-called hardness is not as good as plateau beans, the acidity of the fruit is obviously low, the flavor is monotonous, and the coastal Rio coffee even has iodine and salty taste. This flavor is thought to be the result of some kind of microbial action, but even if it is planted in the same soil, it does not necessarily produce this flavor every year. Most coffee hobbies do not appreciate this flavor. Only a few Middle Eastern countries have the habit of sugar and brewing coffee, which is particularly suitable for the flavor of Rio coffee.

Seven of the states in Brazil produce the most, accounting for 98% of the country's total output.

State of Sao Paulo (Mogiana, Centro-Oeste)

State of Parana (Norte Pionerio do Paran á)

Bahia State (Planaltoda Bahia, Cerrado da Bahia, Atlantico Baiano)

Espiritu Santo (Montanhas do Esp í rito Santo, Conilon Capixaba)

Minas Gerais State (Sul de Minas, Cerrado Mineiro, Chapada de Minas, Matas de Minas)

Londonia (Rond?nia)

Rio de Janeiro State (Rio de Janeiro)

END