Flavor description of coffee beans in Brazilian manor introduction to the taste characteristics of coffee beans in Brazilian manor

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S í tio S ã o Sebasti ã o

Farm history

Sitio Sao Sebastiao's story begins in the mid-1990s. This is a pristine area where the father of the coffee producer grows about one hectare of coffee. Twenty years later, the area was run by his son, Macy Jordan, who now owns it. Messi revamped the farm in pursuit of quality. He renewed land and farm management through pruning and irrigation, and planted trees around the land. Under the family farming system, all the work on the farm is done with the help of his family. Moss and his wife rely on the help of his parents, sister and brother-in-law. Coffee is the main source of income for the family. Production changes from about 15 bags per year in the off-season and 25 to 30 in the good years. Moss is also a civil servant.

Coffee processing system

Taking the production quality as the goal, the production process system has been completely changed. The harvest becomes selective. The processing process becomes natural. The coffee goes directly from the harvest to the pulper and is shelled. From there, it goes to the cement patio, where it begins to dry. When the humidity of the coffee beans reaches about 11.5%, the drying is done. This humidity is the right humidity stored in the rest box to protect the coffee from moisture. Then the beans rest to improve the uniformity. In the end, they were commercialized.

Pay attention to quality

For people who want to produce specialty coffee, the most important thing is to be careful and love their work. "I believe that special coffee can only be produced when it is full of love," Moss said. "one of the main problems is the fermentation of beans. In order to prevent this from happening, it is necessary to sweep the coffee several times a day, which is very demanding for coffee producers. People must also pay attention to the green cherries and the temperature in the greenhouse, which will fundamentally reduce the quality of the drink.

Brazil plans to finish third in COE in 2019.

Name of the farm: s í tio S ã o Sebasti ã o

Farmers / representative: Merce Jordan Ara ú jo Silva

Score: 91.84

Height: 1323masl

City: Piat ã, BA

Area High: Chapada Diamantina

Coffee features: black tea, caramel, chocolate, flowers, honey, sweet milk, sugar cane, jasmine, marmalade, honey, spices, jam, liqueur, strong, peach, rhubarb jam, apricot

Pleasant, crisp, lemon, juicy, complex, sweet lemon

Acidity: balanced, transparent

Treatment system: using natural pulping

Variety: Red Catuai

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