Introduction and sharing of the source story of yellow elephant bean coffee in Bawu Manor in Xiladu, Brazil.

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The work of Bau Manor was introduced for the first time, which is located in the Hirado area of Minas, a well-known region of Brazil.

Bau Manor has always been committed to making high-quality boutique coffee, covering a wide range of customers, including Japan, the United States, Italy, Belgium, Sweden and the Netherlands.

The annual rainfall in the Hirado producing area is about 1800 meters, and the highland plain with an elevation of 1100 meters above sea level. Bau Manor occupies an area of 700ha, which sounds very large, but it is only a small and medium-sized manor in Brazil, a large coffee-producing country.

The mode of production is manor-based, with its own fruit processing plant and orchard, and currently has Tropical Rainforest Alliance (Little Frog Certification) and UTZ certification for sustainable management.

The reason for buying this bean is that he grows coffee with yellow elephant beans.

In our sample baking test, different baking degrees have their own advantages, but in the cup test results of moderate baking.

There is a surprising special aroma of betel nut flowers (bamboo shoots)! This special flavor really allows the grass boss and his friends to gain new experience in the memory bank of taste.

The whole coffee has a high degree of cleanliness at different temperatures, medium citrus acidity when hot, and chocolate and hazelnut cream roasted almonds at medium and low temperatures.

A little bit to add the knowledge of Xiangdou to everyone:

The elephant bean science is called Maragogype because it was found in Mara Goggippe in the state of Bahia in northeastern Brazil.

If you purely consider the pronunciation, it is Malagujippe, but most people will call it elephant beans because it is one size larger than other beans.

1870 found this variety, the lineal gene is Tibika, and the hybrid of elephant bean and Pacas is the well-known Pacamara in boutique coffee.

The flavor features: elegant and clean, obvious fruit tone, coffee flavor of Tibica and aroma of hazelnut cream

The selected baking degree is medium and shallow baking.

Use a conical filter cup to boil at a water temperature of 90 degrees. The ratio of powder to water is 1:13 and the boiling time is about 2:18 seconds. Water is injected into four stages.

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