What is the processing method of Brazilian coffee, the largest coffee producer in the world?

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Brazil is the world's largest coffee producer, accounting for about 30% of coffee production, but because Brazil is located in rainforest areas, the land is flat with few high-altitude mountain forests, most of the coffee species are planted in low-altitude non-volcanic soil areas, and there are not too many beans for shelter, resulting in the lack of rapid bean growth, large bean shape, but little coffee density and flavor. Coupled with the large-scale use of machinery to collect coffee beans with a wide gap in maturity, the quality of Brazilian beans has not been highlighted in the range of commercial beans.

Since 2000, coffee beans grown in the high-altitude areas of the south have been sold because of the high-altitude areas of the south, mainly the farmers in Minas, and the coffee products are also the largest in Brazilian beans. For example, Sirado in the western part of the United States and Basil in the north or small farmers in the south have almost become the synonyms for Brazilian boutique coffee. In recent years, coffee coffee is so accurate that it is separated by processing (water treatment, half-washing, half-day, half-day, half In particular, the semi-diurnal method and diurnal method are the best, with an increase in the aroma of dry, low-sour fruit and less melancholy chocolate flavor.

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