Flavor characteristics of Yellow Bourbon Coffee beans in Queen Manor of Brazil Arabica Fine Coffee Bean planting area

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As the world's largest Arabica coffee producer, Brazilian Coffee can be the world's leader in boutique coffee. Due to the ICE which determines the price of coffee every year, the main Arabica coffee stock is mainly Brazilian coffee beans, so the annual coffee consumption in Brazil will directly affect the global coffee price trend.

Coffee growing area in Brazil

It is estimated that there are about 300000 coffee plantations in the country, distributed in 1950 cities (Mello 2012). The state of Minas Gerais alone produces about 50 per cent of all Brazilian coffee because of its low land prices, abundant cheap labour, mountainous terrain and climate suitable for coffee cultivation.

The main producing areas of Brazilian Arabica coffee beans are: Minas Gerais MinasGerais, Sao Paulo Sao Paulo, Bahia Bahia and Esp í rito Santo Espirito Santo, which account for 90% of the country's exports. Our common Mojiana is from S ã o Paulo, Syrador and South Minas in Minas Gerais because the three producing areas of Minas province are high above sea level and produce high-quality Brazilian coffee beans.

Minas Gerais MINAS GERAIS

Sul de Minas (also known as southern Minas) is high above sea level, with an average elevation of 1100m and a temperate annual temperature of about 22 degrees Celsius. The landform is rich, the dry and wet season is obvious, the temperature difference between day and night is large, and the rich microclimate is suitable for cultivating bourbon and yellow bourbon, which naturally become the main producing areas of boutique coffee.

The main coffee varieties in the region are Kaduai Catua í, New Century Mundo Novo and Ikatu Icatu. Through the test and comparison of Qianjie coffee cups, it is found that coffee beans in South Minas are usually full-bodied with slightly citric acid and fruity aromas.

Syrador Cerrado

When it comes to Hilado, I believe you will immediately think of the Sierra Prairie, which is home to the most complex species in the world. But when it comes to the coffee producing areas of Hilado, not all the coffee grown on the prairie is called Shirado Coffee. The only coffee that can be crowned with Syrador Coffee is at an altitude of 1100-1300m, where there is the essence of the Hirado prairie, with high elevation and fertile soil.

As long as coffee varieties such as Kaduai Catua í and New Century Mundo Novo are grown in the region. After testing and comparing the coffee cups in the front street, it is found that the coffee beans in Syrador usually have the sweetness of nuts, caramel or chocolate.

In the Qianjie coffee production area rations bean series, the coffee beans in Brazil use half-sun-treated red bourbon beans from the Syrador area. Because the coffee beans grown here represent the flavor of nuts, caramel, low acid and mellow in Brazil, and the performance-to-price ratio is very high.

Morgiana Mogiana

Morgiana is very close to the south of Minas. Coffee is grown between shrubs, grasslands and other vegetation. There are many farming families in this area, some of which operate in the traditional way of large farms, while others operate in a small-scale and modern way. Modern science and technology mixed with mountain coffee cultivation culture has created the highest quality raw coffee beans.

As long as coffee varieties such as Kaduai Catua í and New Century Mundo Novo are grown in the region. Through the cup test and comparison of Qianjie coffee, it is found that the coffee beans in Morgiana have the aroma of nuts and the sweetness of sugar. The half-sun-treated yellow bourbon coffee beans at the Queen's Manor on the front street come from the Morgiana producing area.

Fazenda Rainha is managed by Jos é Renato G. Dias, an agricultural engineer who specializes in coffee production. The farm covers an area of 280ha, of which 200ha are mainly planted in Huang Bourbon, Ikatu, Huangkaduai, New World and Acai á. It has BSCA and Utz certification.

When the coffee reaches maturity, use hand-held mechanical picking equipment to pick on the cloth to avoid touching the ground. After harvest, the coffee cherries are peeled off and laid in the courtyard to dry. The coffee dries slowly in the sun until the humidity reaches 11%. After drying, the coffee is placed in a wooden granary, so the quality of the Brazilian coffee beans produced by the estate will be more stable.

Bourbon coffee variety

Careful friends will notice that the two coffee beans on Qianjie coffee shelves are bourbon varieties, but the colors will be different. Bourbon species, is the second species of iron pickup mutation, and tin card is the oldest existing coffee variety, green fruit will appear bright red when ripe, so it will be called red bourbon, in fact, it is normally ripe bourbon coffee.

Yellow bourbon is a unique bourbon variety in the Brazilian state of Sao Paulo, mainly because the mature consequence does not turn red, but appears orange, so it is called "yellow bourbon". If grown at high altitudes, the yellow bourbon has a great flavor, usually with nuts and chocolate, balanced acidity, weak and clean bitterness, and bright and refreshing as a whole.

Half-sun treatment

Before 1990, almost all of Brazil adopted rough sun treatment, which made Brazilian beans easy to catch the smell of rotten wood or soil, because coffee fruits go through a two-to three-week exposure process, and when it rains and returns to tide, it is easy to produce mildew.

In order to change this situation, Brazil strictly rejected Brazil's relatively dry climate in 1990 and developed half-sun tanning (Pulped Natural) to shorten the processing time. The two methods are similar, but the difference lies in whether the treatment process is assisted by water. The half-sun method can greatly reduce the shortcomings of the quality control tube, successfully reduce the defect, have a neat and beautiful appearance, and have a higher sweetness.

Half-sun treatment Semi-dry Processing is divided into two stages: first, use sunlight drying to reduce the moisture content to 2025%, and then send it to the dryer to reduce the moisture content to 1014%, and complete the drying treatment.

How do Brazilian coffee beans taste good?

Qianjie store product parameters: using Kono filter cup water temperature: 88 ℃ powder quantity: 15g powder water ratio: 1:15 powder water ratio grinding: medium fine grinding (Chinese standard No. 20 sieve pass rate 70-75%)

Street coffee is extracted by stages, also known as three-stage brewing: steaming with 30 grams of water for 30 seconds, injecting water around a circle to 125 grams for stages, continuing to inject water to 225 grams when the water level is about to be exposed to the powder bed, removing the filter cup when the water level is about to be exposed from the powder bed, (steaming starting timing) the extraction time is 2 grams 39th 05 "- 2 grams 3915".

Qianjie-Brazilian Queen Manor Coffee brewing flavor: Sugar cane juice's sweet, black tea, beautiful and smooth fruit sweetness, obvious nutty flavor, balanced and supple acidity, weak and clean bitterness, rich chocolate aroma and nutty flavor. the taste is bright and fresh, smooth and delicate.

Qianjie-Brazilian Hilado coffee brewing flavor: the entrance has obvious sweetness, with a hint of lemon aroma, with a strong nutty flavor, the latter part of the performance has an obvious dark chocolate flavor, the overall feeling is more round.