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Front Street-Brazilian Hilado Coffee

Brazil is known as the "coffee country". It is the world's largest coffee producer and the world's second largest coffee consumer. There is a wide variety of Brazilian coffee, the vast majority of which are unwashed and sun-dried, and are classified according to the name of the state of origin and the port of transport.

Brazil has 21 states and 17 states produce coffee, of which four are the largest producers: Minas Gerais MinasGerais, S ã o Paulo Sao Paulo, Bahia Bahia and Esp í rito Santo Espirito Santo, which account for more than 90 per cent of the country's exports. Sirado Cerrado and South Minas Sul de Minas in Minas Gerais produce high-quality Brazilian coffee beans because of their high altitude.

Sheilado producing areas-surprises in the Wild Land

Syrador was originally meant to be a "wild land". This area was not famous before, but a desolate mountain area. In recent years, with the influence of coffee, it has become synonymous with Brazilian boutique coffee beans. Much like Yega Xuefei on the Ethiopian plateau, Yega Xuefei, whose original intention was "people live and work in peace and contentment on this wetland", later became famous for its high-quality coffee.

The Hirado Coffee producing area (Cerrado Coffee Region) refers to the area where the prairie extends to the plateau of 850 to 1200 meters above sea level in Minas province. Most of the coffee in this producing area is planted at about 1000 meters above sea level, the soil is fertile and rich in minerals, coupled with the four distinct seasons, the ripening time of coffee berries tends to be the same, so the Syrador producing area is unique among many producing areas in Brazil. it can be said to be a choice of high-quality Brazilian beans.

In order to produce high-quality coffee beans, Brazilians invented the half-sun method. First through the flume flotation, and then use a large pulp machine to remove the pulp. Next, put the pectin kernels outside to dry without fermentation. Pectin hardens in about one day, and the ideal dehydration degree can be achieved in two to three days, and then further dried with a dryer to reduce the water content to less than 12%.

Because part of the pectin will be left in the process of removing the pulp, the sugar of the pectin will slowly seep into the core (coffee beans) when drying, increase the sugar content of the coffee beans, and then blend the flavor of the producing area of the Syrador region. Syrador coffee presents a blend flavor of creamy nut chocolate, but also has the sweetness of sun beans, low acidity, and good consistency and soft taste.

In Brazil, coffee beans are mainly treated in the sun, with large output and low quality, which has become a major commodity in the international market. On the other hand, half-sun is a method invented by Brazilians, which is especially suitable for the treatment of local coffee beans, and the quality of coffee has been greatly improved as a result. Syrador is the representative of this aspect.

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