The characteristics of Brazilian coffee beans, how to bake Brazilian coffee beans? Brazilian coffee bean baking curve

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Brazil has always been the country with the largest output of coffee beans, with a total annual output of about 2.7 million metric tons, accounting for 1/3 of the world's total coffee bean production (you can see that we drink a lot of coffee in a year.) Brazil's coffee beans are concentrated in the central and southern parts of the country. the planting area is generally flat, with coffee gardens at 1000 meters above sea level, especially semi-mechanized harvesting of mature and immature coffee beans. So it's not boutique coffee. Brazil is the number one coffee producer in the world, with full grains, mild aroma and soy nature, moderate sour and bitter taste, smooth taste, is the representative of neutral coffee, individual taste or mixed with other coffee beans are an excellent choice.

However, there are also high-quality coffee beans in Cerrado Region, Minas Gerais, Minas province in southern Brazil. Most of the coffee grown in Syrador is about 1000 meters above sea level. The soil is rich and rich in minerals. Moreover, most of the coffee beans are washed or semi-washed, and the flavor is delicate and clean. In particular, the tail rhyme has a unique fragrance of Xuanmi tea, and there is also a chance to taste the sweet or milky flavor of nuts. It's a very interesting coffee bean. Brazilian coffee beans grade classification standard: according to the number of defective beans and sundries divided into no.2-no.8 7 grades, the smaller the number, the higher the grade, no.2 is the highest. According to the size of the particles, it is divided into 9 grades of s12-s20, the larger the number, the bigger the particles, the higher the grade. The best fried degree of Brazilian coffee beans: medium fried culture.