Coffee from Brazil

Although Brazil produces 30% to 35% of the world's coffee annually, ranking first in the world, none of the Brazilian beans can be called the top coffee. The mountains are full of coffee trees in southern Brazil, but Santos is the only one that can be brought to the table. Most of the other hastily processed beans are used to make instant coffee and easy-to-open coffee. Santos Coffee is a descendant of Arabica trees from Island of Bourbon (today's French island of Reunion, located in the Indian Ocean east of Madagascar) in the 18th century and belongs to the var subspecies. Bourbon). Before the age of three to four, Bubang coffee trees bear small, twisted beans called "Bubon Santos", the most advanced Brazilian beans, often referred to directly as "Brazil" in cafes.

After the age of three or four, Bubang coffee trees will only produce large, flat beans, called "Flat Bean Santos", which are cheap and unpopular with coffee people. Bubang Santos does not have a prominent personality, plain taste, medium texture, ordinary sour taste, usually used as the base of mixed coffee, specially set off other coffee. One feature, however, is that it is rich in oil, which is a welcome advantage for those who do not like to mix Espresso complex products with robusta beans-it guarantees you a thick Krima.

Brazil also has a "Rio" bean, which is also famous for its origin in Rio de Janeiro, but it is not because it tastes good, but because it tastes strange. It has a strong smell of iodine, which coffee experts particularly call "Rio"; another dishonorable word related to Rio beans is used to describe a somewhat irritating taste, called "Rioy," caused by coffee berries dried on trees that continue to ferment during drying and are often found in dried Rio beans.