Characteristics of Coffee in Brazil Coffee production area introduction and Flavor of Solar Datra Alamosa Coffee

Characteristics of Coffee Flavor in Sirado producing area of Brazil

The famous Brazilian producing area Hirado, located in the southern state of Parana, is famous for its exquisite quality. Hirado producing area (Cerrado Coffee Region) is about 1000m above sea level, with distinct dry and wet seasons, annual average temperature of about 21 degrees, fertile soil and rich minerals, so that the coffee beans can get adequate nutrition. It is unique among many producing areas in Brazil and is the choice of high-quality Brazilian beans.

Syrador coffee is mostly washed or semi-washed, with nutty aromas, smooth entrance, sweet tail, special flavor of tropical fruits and nut almonds, similar to Brazilian Santos but more delicate and clean.

Special bean species: Alamosa

Alamosa Aramosa is a very rare bean seed that is currently grown only on the Datra farm in Brazil.

Since 2016, different batches of Alamosa have been included in Datra's "Masterpiece" micro-batch bidding beans, which are rarer than Rosa and bourbon pointed bodies.

Aramosa is a mixture of Arabica and Las Mossa. Racemosa is native to southern Africa, mainly on the coast of South Africa. It is a coffee species with very low natural caffeine content (Species). At the Campanas Institute of Agriculture in Brazil (AO mixed with Arabica), Alamosa is only 7% caffeine, and the average caffeine content of Arabica beans is 1.4%. 1.8%. Low caffeine content reduces the plant's resistance to diseases and insect pests, making the coffee so delicate that 30% of the newly grown Alamosa will not survive in the first year.

Alamosa has attracted the attention of bakeries all over the world, just like Bourbon Tip, not only because of its low caffeine content, but also because of its excellent flavor, and Datra uses different post-processing methods to treat Alamosa. as a result, different batches show different flavor characteristics. Alamosa has five different batches in the 2019 "Master works" series, namely washing, honey treatment, aerobic impregnation, carbon dioxide impregnation and so on.

The Barn's Alamosa is made in the sun, and according to The Barn, "the sun treatment improves the floral and fruit flavors, showing cantaloupe, almond, milk chocolate, Brazil nuts and citrus flavors. In addition, this coffee is very sweet with a smooth creamy mouth. "

The winner of the 2018 World Cooking Competition is another natural low-caffeinated bean from Datra, Laurina, which is used by Emi Fukahori in Switzerland and challenges other players in the world competition.

After this battle, Datra Farm's pursuit of the ultimate quality of coffee is better known, with strict quality control, and the launch of any new bean usually takes 15 years of testing and selection.

However, due to the wide area and rich resources of Datra Farm, it can support a variety of advanced experimental planting and treatment.

The Barn will work with Datra to conduct treatment experiments with 0.5 hectare Alamosa beans, and the results of innovative experiments will be verified in the next production season.

Brazil Datra Alamosa sun low caffeine

Brazil Daterra Aramosa natural low-caf

■ producing country: Brazil, Brazil

■ variety: Alamosa Alamosa

■ producing area: Hirado Cerrado

■ Farm: Datra Daterra

■ altitude: 1200 m

■ treatment: sun Natural

■ flavor: Violet, cantaloupe, almond candy, cream