Coffee review

South Minas Coffee producing area of Brazilian Fine Coffee-- Flavor characteristics of half-sun Brazilian Red bourbon Coffee beans

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) Brazilian coffee has always been loved by coffee lovers for its mellow acidity and nutty cocoa aroma. In the Qianjie coffee rations bean series, there is a Brazilian coffee bean, which has obvious chocolate nuts, mellow and moderate, and is for friends who don't like sour coffee.

​ professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Brazilian coffee has always been popular with coffee lovers for its mellow acidity and nutty cocoa aroma. In the Qianjie coffee rations bean series, there is a Brazilian coffee bean with obvious chocolate nut flavor, mellow and moderate, which is the best choice for friends who do not like sour coffee. Qianjie Coffee includes Brazil not only in the rations bean series, but also in the season hanging ear coffee series, which shows that Brazil, as a coffee producer, is indispensable in the classic coffee flavor.

Influence of COVID-19 epidemic situation on Brazilian Coffee

Coffee bean consumption in Brazil is growing at about 5 per cent a year. Per capita coffee consumption has surpassed that of the United States to become the largest coffee consumer in the world. Its output is the first in the world, as long as the country's coffee production is affected, it will directly affect the fluctuation of global coffee.

According to the latest news from Coffee Finance Network, according to Bloomberg, coffee warehouses in Brazil are almost full of coffee beans, and they have never been expected to be so overloaded in history. Trucks full of coffee beans from the producing areas need to be lined up at the door of the warehouse for several days to unload. Due to the current high spot prices, farmers have sold a large number of coffee production this year (expected to be 60%, up from more than 40% in previous years). On the other hand, due to the new restaurant virus epidemic led to reduced demand and supply chain disruptions, resulting in a large number of coffee beans placed in the warehouse. A local Brazilian agricultural consulting firm said it would take six to seven days to unload, and coffee beans shipped to cooperatives in southern Minas Gerais have begun to meet demand in silos outside the warehouse. Truck drivers have to double the charge when transporting coffee beans because of the long waiting time.

Country: Brazil

Producing area: South Minas

Altitude: 1000 m

Variety: red bourbon

Treatment: half-sun

Flavor: nuts, chocolate, cream, peanuts, caramel

Coffee producing area

Brazil is located in the Latin American region of the Western Hemisphere, located in the eastern part of South America and on the west coast of the Atlantic Ocean, bordering all countries on the South American continent except Ecuador and Chile; most of its territory lies between the equator and the Tropic of Cancer. It is the most tropical country in the world. The territory has a tropical rain forest climate and a tropical prairie climate. The superior tropical natural conditions are very suitable for the growth and production of tropical cash crop coffee.

The "Brazilian rations beans" in Qianjie comes from Minas Gerais, the representative coffee producing areas of Minas Gerais are Syrador and South Minas, both of which are at higher elevations. Hirado is located in the west of Minas Gerais, a flat plateau at 750m-1200m above sea level. South Minas is a hilly woodland in 700m-1200m above sea level. Since 1999, South Minas has won the most manors in Brazil's Outstanding Cup bidding.

Coffee Variety-- Red bourbon

Bourbon coffee was originally grown on the island of Reunion, which was also known as le Bourbon before 1789. Bourbon, the second species caused by the Typica mutation, is the oldest coffee variety in existence, and the green fruit appears bright red when it is ripe. After the red bourbon general coffee tree blossoms and bears fruit, the color change of the coffee fruit is: green > turn yellowish > turn slightly orange > turn mature red > turn more ripe dark red, so some people also call it [red bourbon], in fact, red bourbon, that is, what we call bourbon species. Bourbon planted at high altitude usually has a better aroma, while the acidity is brighter, and it even tastes like red wine. Generally speaking, bourbon is a coffee tree that belongs to a branch of Arabica species, generally bearing red fruit, called red bourbon, in addition to yellow bourbon, orange bourbon, yellow bourbon relatively low yield, but better quality.

Coffee bean treatment-half-sun treatment

Half-sun treatment is also called peeling and tanning. Unlike traditional sun treatment, half-sun removes the skin and flesh of coffee berries, which can control the fermentation degree of pectin coffee beans after peeling and peeling. The traditional sun is the sun with peel and pulp, so the fermentation degree of pectin can not be seen. The half-sun treatment is between the sun treatment and the water washing treatment, but there is no "pool fermentation and water washing" process of the water washing treatment, but it is directly exposed to the sun. Although the method seems to be similar, without the step of fermentation, the flavor of coffee beans is completely different.

Qianjie coffee roasting analysis roaster Yang family 600g semi-direct fire

Brazilian coffee generally grows at an altitude of 1000-1300 meters above sea level, so its density is relatively low, the water content is moderate, the bean quality is soft, and the thickness from the bean surface to the bean core is thin, so it is not suitable for baking at too high temperature, so there will be a bitter taste. We choose the method of throwing beans over medium heat to keep the firepower to the dehydration stage, and fine-tune the caramelization reaction with the increase of temperature after the first explosion, which makes the caramelization reaction more fuller. After the semi-water washing and explosion, the temperature rises slowly, and the beans can be dropped when the second explosion is near. The furnace temperature is preheated to 200 degrees Celsius, fire is fired after the throttle is set at 3J30s, the firepower is adjusted to 160, the throttle is unchanged, the temperature recovery point is 30, keep the firepower, the grass smell disappears, the firepower is reduced to 130, and the throttle is opened to 4. At 168 degrees, the firepower was lowered again to 100.8 degrees 39. 00 after dehydration, the bean surface appeared wrinkles and black markings, and the taste of toast changed to coffee, which was a prelude to an explosion. At 8: 00, 39: 00, 50 starts to explode, and all the throttle doors are open. After an explosion, the development time is 3 minutes and 10 seconds, and when it reaches 190C, the firepower drops to 50194 degrees, then to 30 degrees, and then to about 200degrees.

Qianjie cooking Brazilian red bourbon suggestion

Filter cup: V60

Powder content: 15g powder

Water temperature: 90 ℃

Degree of grinding: 20 standard screen pass rate 80%

Gouache ratio: 1:15

The front street uses segmented extraction, the amount of steaming water is twice that of coffee powder, that is, 30 grams of water is steamed for 30 seconds, the small flow is injected around to 125 grams, and the water level is about to be exposed when the powder bed is about to be exposed, continue to inject water to 225 grams to stop, the whole extraction time is 2 minutes.

Cooking flavor: high sweetness, clean, supple, low acid value, tropical fruit aroma.

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