How to brew moderately roasted Brazilian coffee beans in Brazil, the world's largest coffee producer?

Brazil is the world's leading producer and exporter of coffee beans. Brazilian coffee beans have a mellow taste and are typical of deep-roasted coffee beans.

About 1/3 of the world's coffee comes from Brazil, and most of the premium coffee in Brazil is labeled Santos after passing through the port.

Altitude: 400-1600 m above sea level

Harvest time: may-September

Annual output of coffee: 4000-60 million bags

Common varieties: bourbon, Itsuka, Kaddura, Kaduai, Acaia, New World, Ikatu

Brazil is the world's largest exporter of coffee, providing about 60% of the world's coffee-in part because of the country's vast size. Although Brazil is a prolific coffee exporter, its average coffee production is only about 1100 meters above sea level. This makes it a high-growth coffee (900-1200 m), but some crops must be below this threshold.

Many high-quality espresso are made from bourbon Santos or Brazilian Serrado because Brazilian coffee can be roasted dark without excessive bitterness. This is partly due to the mild, balanced taste of Brazilian coffee beans. The best Brazilian coffee is relatively low in acidity, has a nutty sweetness, and is usually roasted with chocolate.

Bourbon Santos Coffee

Bourbon Santos is a medium to high quality Brazilian wet processed (washed) coffee; usually transported through the port of Santos. Santos is a market name.

Taste

A good Brazilian bourbon Santos is light, medium-bodied, low acidity and pleasant aroma. Coffee produced by the bourbon variety tends to be more round and brighter (more acidic) than other Brazilian coffees.

The low acidity of Brazilian bourbon wine stems from the lower growth altitude in the region. This proportion is lower than in places such as Central America, where high-quality coffee is produced in plantations at higher elevations (for example, above 1500 metres above sea level) with better taste (higher acidity).

Bourbon Santos Coffee Farm

Bourbon Santos, mostly grown in the northern state of Minas Gerais or Sao Paulo, Brazil, is known for its soft, smooth taste, usually with sweet and nutty flavors.

Since Brazilian coffee grows at a relatively low altitude (for example, compared to Central American coffee), the density of Brazilian coffee beans is not particularly high. This makes the taste of coffee inferior to that of many high-quality alternatives.

The size and output of the industry mean that Brazilian coffee has more opportunities to classify and classify. They took full advantage of this and classified the beans according to their size (size), color and cup test (taste). This divides them into several categories (from the best to the worst)-strictly soft, soft, softish, hard, riada, rio and rio zona.

Therefore, put unroasted green coffee beans into medium to deep roasting, although roasted too black may still bring gray bitterness. The advantage of its mellow taste and high yield is that Brazilian green beans are usually very cheap, making it an excellent basis for coffee or espresso. While controlling costs, the taste of primary coffee can also be emitted.

The growing area of coffee

The microclimate in some parts of Brazil can produce some very good coffee. In particular, some specific areas of Serrado, Matta Deminas, Mojiana and South de Minas are famous for growing quality coffee.

Minas Gerais

Minas Gerais means "general-purpose mine", named after the 18th century gold rush. It is Brazil's largest coffee-growing state, accounting for nearly 50% of total coffee cultivation. Here you will find that South de Minas, with a mild climate, has been around 22 degrees Celsius. These "small" farms, which range from 10 to 100 hectares, produce 30% of Brazil's coffee and are known for their fruity and lemon flavours.

Sao Paulo

Sao Paulo is the place where you can find the infamous port of Santos, which consists of Mogiana and the center of S ã o Paulo. Mojiana is one of the highest elevations in Brazil, ranging from 900m to 1100 m.

Bahia

Bahia is divided into several areas, which is the farthest northeast where you can find Brazilian coffee. This is a whole new field, which only began to grow coffee in the 1970s, but the rapid development of technology means it is the driving force of the country. Brazilian Serrado coffee comes from this region, mainly Arabica. The irrigation system and stable weather mean that coffee grows evenly and can be mechanically harvested with large equipment, increasing efficiency and yield.

Esprito Santo

Espirito Santo, which mainly grows robusta beans, does not attract much attention in the specialty coffee market, but is actually the second highest producer of coffee beans in Brazil. The main areas here are Montanhas de Espirito Santo and Conilon Capixaba.

Quality standard of Brazilian coffee

Generally speaking, most of the coffee grown in Brazil is ordinary low-altitude, low-grade Arabica coffee-yes, but it is unlikely to be considered high-quality and delicious coffee. Those who prefer a smooth, mild cup of coffee tend to prefer Brazilian beans, which coffee companies often mix with ingredients to soften the flavor.

The Brazilian government has recently tried to change this concept and renamed Brazil specialty coffee. Organic and fair trade certified coffee from Brazil is becoming more and more common.

Because of Brazil's relatively low altitude, few Brazilian coffee is sold as "strict cultivation" (SHG), a name that retains the best coffee beans in the world. Although snobs may not like this kind of coffee, Brazilian coffee should not be ignored because its silky flavor makes it an excellent coffee.