Introduction to the history and treatment of Brazilian coffee beans the flavor and taste of red bourbon coffee beans

Brazil Coffee

Although Ethiopia is the country of origin of coffee, Brazil is currently the largest producer and exporter of coffee in the world, and it has been going on for more than 100 years. In the 1820s, the output of new coffee even accounted for about 1/3 of the world's coffee production. Such a large output makes people curious about the information of Brazilian coffee.

Brazil grows a wide variety of coffee, with about 70% of Arabica species. If Ethiopia is the hometown of Arabica, Brazil is the arsenal of improved varieties in the new world. The Cambinas Institute of Agriculture (instituto Agronnomico de campinas, IAC) in S ã o Paulo can be called the delivery room for new varieties. Kadu Ayi, Ituka, Asaya, Obata, as well as various forms of Kaddura, New World and other cultivated varieties all come from this.

Next, I would like to introduce this red bourbon coffee of Qianjie Coffee.

Qianjie Brazilian Red bourbon Coffee

Producing area: South Minas producing area

Variety: red bourbon, Red Bourbon

Treatment method: half-sun treatment

Altitude: 700-1250m

Flavor: the entrance has obvious sweetness, with a hint of lemon aroma, with a strong nutty flavor, the latter part has an obvious dark chocolate flavor, the overall feeling is more round.

The coffee beans on the front street come 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.

Brazilian coffee is grown at a relatively low altitude, so its acidity is low. The palate is mellow and round, with chocolate and nutty flavors.

The four most common treatments for Brazilian coffee are natural solarization, desizing, semi-washing and water washing, of which natural solarization is the most popular because of the relatively stable dry season.

The natural sun exposure in Brazil is different from the traditional Ethiopian sun exposure. What Brazilians call "natural sun" refers to the process of picking coffee rather than the traditional treatment process, because Brazilians allow coffee to fully absorb sunlight on the branches and fully mature.

Water washing and sun treatment are very common, so there is no need to repeat them too much. Today we will focus on Brazilian desizing and semi-washing.

What is the desizing treatment in Brazil? The desizing method was introduced to Brazil 25 years ago by Pinhalense, a well-known machinery and equipment manufacturing company. Desizing is the second most popular way to treat raw coffee beans in Brazil, and Brazilians like to call it "Cereja Descascado" ("Descascado" means "peel" and "Cereja" means "fruit"). In Central American countries, the desizing method is also known as "honey treatment". When using this method to deal with raw beans, the desizing machine is essential, and the coffee treated by this method is extremely sweet and unique in flavor.

The semi-washing method is easily confused with the desizing method, but it still has some uniqueness. The coffee treated by semi-washing method has a very mellow taste and high sweetness. this method requires the grower's operation technique and experience very high. if something goes wrong, the coffee will become difficult to swallow. Like the desizing method, people first use a desizing machine to desize the fruit, but the difference is that the semi-washing method requires the removal of as much mucous membrane as possible from the peel, pulp and surface layer of raw beans. In Central America, people wash the fruit directly with a washing machine after the fruit is desized, so this method is also known as "mechanical washing".