Brazilian Santos bourbon coffee bean flavor, taste quality, Brazilian coffee characteristics, graded baking price introduction

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Qianjie-introduction to Brazilian Santos Coffee

Brazil Santos Coffee

The most famous in Brazil is the ancient bourbon Santos coffee grown on some estates in the Serrado district of the southeastern state of Milazuiras. Sandoz's name comes from the port where coffee is shipped. There are a variety of criteria for classification and classification of Brazilian coffee beans. One of the most important criteria is that according to the port of export, Santos port exports have "Pindou Santos" and the first "bourbon Santos". Bourbon coffee is the most suitable for drinking when it is fresh and tender, because the older it is, the stronger the acidity. After the bourbon coffee tree produces some new beans, the coffee beans get bigger and lose some flavor, and this kind of coffee is called "Ping Dou Santos".

Brazilian Santos belongs to neutral beans. Coffee has moderate aroma, acid and alcohol, low bitterness and is famous for its smooth taste. It is mild, slightly sour, smooth and round in the mouth, smooth but has a good return to sweet taste. Its neutral flavor, refreshing and harmonious flavor is regarded as an indispensable role in blending coffee, and it is also very suitable for drinking as a single product. It can be said that Brazilian coffee has no outstanding advantages and no obvious shortcomings. In the eyes of many experts, the high-quality Brazilian Bourbon Santos is comparable to Blue Mountain Coffee, and its good flavor is talked about by people.

If Blue Mountain is the king of coffee, then Bourbon Santos Coffee in Brazil is a hermit in the coffee kingdom. People who love Santos coffee usually regard it as an implicit and meaningful friend.

Brazilian Santos belongs to neutral beans. Coffee has moderate aroma, acid and alcohol, low bitterness and is famous for its smooth taste. It is mild, slightly sour, smooth and round in the mouth, smooth but has a good return to sweet taste.

Origin: Brazil

Grade: good

Particles: more plump

Acidity: slight acid

Uniformity: stability

Baking: low to deep

Flavor: neutral beans, low acid, smooth and round taste

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