Coffee producing areas of South America | how to deal with Brazilian coffee beans to create a balanced nut flavor

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Qianjie-brief introduction of Coffee producing area in South America

Brazilian coffee generally refers to coffee produced in Brazil. There are many kinds of coffee in Brazil. Like other Arabica coffee, Brazilian coffee is called "Brazils" to distinguish it from "Milds" coffee. The vast majority of Brazilian coffee is unwashed and sun-dried and is classified according to the name of the state of origin and port of transport. Brazil has 27 states, 17 of which produce coffee, but four of them produce the largest, accounting for 98 per cent of Brazil's total output: Parana, SaoPaulo, MinasGerais and EspiritoSanto, with the southern state producing the most, accounting for 50 per cent of total production.

Brazilian coffee is a low-acidity, moderately roasted coffee bean from the World Coffee Center. As a kind of high-quality coffee, Brazilian coffee can be drunk individually or mixed.

● quality beans: Sangduo NO.2, size NO.18

● taste features: mild, bitter medium, soft aroma.

The best fried culture degree of ●: medium fried culture.

The taste of Brazilian coffee has a low sour taste, with the sweet and bitter taste of coffee, the entrance is very smooth, but also with a hint of grass aroma, slightly bitter in the fragrance, smooth and smooth, with a pleasant aftertaste. There are no outstanding advantages for Brazilian coffee, but there are no obvious defects. The taste is mild and smooth, the acidity is low, the mellow is moderate, and there is a hint of sweetness. All these soft flavors are mixed together. To distinguish them one by one is the best test for the taste buds. This is also why many Santos fans like this kind of coffee. It is precisely because it is so mild and ordinary. Santos is suitable for ordinary baking, suitable for brewing in the most popular way, and is the best raw material for making Italian espresso and all kinds of fancy coffee.

Knowledge expansion: coffee was introduced to Brazil from French Guiana in the 1720s, from a Portuguese captain, Francesco? Paletta, who captured the heart of the then governor's wife in Cayenne, the capital of French Guinea, successfully brought coffee seeds to Brazil.

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