Characteristics of Brazilian Sao Paulo Coffee introduction to Brazilian Sunshine Coffee Bean

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Qianjie-introduction to Apricot Eyre, Glorious River Manor, Brazil

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. Since then, coffee has adapted rapidly in Brazil, spreading from the north to the southeastern state of Sao Paulo. By 1845, Brazilian coffee beans accounted for 45% of the world's coffee beans and became the main source of income in the state of Sao Paulo.

Open the beans can also feel a little pungent aroma, grinding dry incense is cracked in general, the aroma intensity is very high, the impact is very strong. That kind of cracked brewing aroma, a little fermented aroma. At the same time, you can feel a very sweet smell, there is a soft fruit aroma, the overall aroma is too rich and full.

After cooking, the wet fragrance exudes a very comfortable and soft fruity aroma, with a touch of sweetness and shallow baking style, Brazil can not cover the mellow and solid, but this Brazil will make you feel that the flavor line is longer, the first half of the aroma will be with a very fresh fruit aroma, and then you will feel that kind of solid feeling and subtle sweetness, so that you are full of anticipation for the drink after production.

Because the beans are too fresh, I usually make the first stew a little longer to release as much gas as possible, and of course the freshly baked beans change their flavor with the extension of the baking date. so it doesn't mean that freshly baked beans can't be drunk, on the contrary, it can be more interesting through this process of perceiving subtle changes over time.

Finally, the overall cooking time is about 2 minutes, and the feeling of the entrance becomes quite interesting and brings me some surprises. The first half of the entrance will feel the acidity of the fruit aroma, but very soft acidity, fruit similar to the feeling of peach juice, but not that kind of fresh peach juice, but a little brewing feeling, I think it is very similar to the white peach raspberry wine feeling, accompanied by a very good sweet feeling.

Brazil brilliant River Manor Apricot Ayre

Variety: red Kaduai

Altitude: 1150m

Treatment: 36 hours of anaerobic solarization

Flavor: apricot fine brewed beer

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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