Brazil is the country with the largest coffee production in the world.

Brazil is the largest coffee producer in the world. Because of the vast territory of Brazil, each farm has its own unique fragrance, no doubt, but also with the standard flavor of Brazil. Not only the coffee quality standard in Brazil is very strict, but also the coffee raw bean processing system in Brazil has reached a very high level from the world standard.

Summary: a country located in central South Africa and southwest Brazil.

Capital: Brasilia (Brasilia)

Language: Portuguese

Climate: tropical climate, temperate climate

Religion: Roman Catholic 73.6%, Protestant 15.4%

Exchange rate: 1BRL = 3.11 yuan

Population: about 191.91 million (2008)

Production area: Baiha,Parana,SaoPaulo,MinasGerais (Cerrado), RiodeJaneiro,EspirituSanto,Goias

Production variety: Typica,Bourbon,MundoNuevo,Catuai,Catttura,Catimor,Maragogype,Others

Harvest time: may ∼ August

Planting height: 800m ∼ 1200m

Grade: No2,No3

Processing method: Dry-Process,Wet-Process (dry method, wet method)

Brazil Santos NO.2 (BRAZIL SANTOS NO.2)

Because most traditional Brazilian coffee is processed by natural drying (coffee seeds: drying before the pulp is removed), the syrup in the pulp remains in the raw beans, so it has a sweet taste. Brazilian coffee processed in this way is the most common raw bean in boutique coffee stores. Coffee grown on an Arabica coffee tree called Bourbon is also common in Brazil. Among the coffee produced in this way, the best quality coffee is generally referred to as "Santos No.2 (SantosNo2)".

In addition, only those planted on coffee bourbon trees are called "bourbon Santos No.2 (BourbonSantosNo.2)". Santos comes from the name of the port that transports Brazilian coffee. "2" means the highest level of coffee quality. In wholesale circulation, generally remove "2", only known as "Brazil Santos" or "Brazil Bourbon Santos".

Fragrance characteristics:

Aroma | Flavor | Acidity | Sweetness | Body | Aftertaste

RoastingPoint:Light | Cinamon | Medium | High | City | Fullcity | French | Italian

Variety:Criolla

ProcessingMethod:Natural,Semi-Washed

Species:Arabica

Profile:sweetaroma,fruitnotes,cleancupandpleasantaftertaste

Brazil Yellow Bourbon | BRAZIL YELLOW BOURBON

Generally speaking, coffee fruit appears red when it is ripe. But the yellow bourbon coffee is yellow, which is the origin of the phrase "yellow (yellow)". Compared with other coffee trees, the production of yellow bourbon coffee tree is relatively low and its cultivation is very difficult. Yellow bourbon coffee beans appear bright yellow when they are fully ripe, and the processed roasted coffee beans are dry and sweet with a special nutty aroma (nutty).

The cultivated area is located about 1100 meters above sea level, with an annual precipitation of 1800 ∼ 2000 mm. This environment is an ideal condition for coffee cultivation in Brazil. Yellow bourbon is based on mucosal drying and semi-washing (PulpedNaturalMethod) processing. Although this method removes the pulp directly after the coffee bean is harvested, it retains the mucus that wraps the endocarp of raw beans to dry. As a result, coffee retains its dry aftertaste (cleanaftertastes), mild texture and sweet sour taste.

Fragrance characteristics:

Aroma | Flavor | Acidity | Sweetness | Body | AftertasteRoastingPoint:Light | Cinamon | Medium | High | City | Fullcity | French | Italian

Variety:Criolla

ProcessingMethod:Natural,Semi-Washed

Species:Arabica

Profile:sweetaroma,fruitnotes,cleancupandpleasantaftertaste

Features: SOFT,MILD,NUTTY (IMAGESINSERT)