Brazilian Santos Coffee can't be seen yesterday. Brazilian Coffee
Brazil also has bulk commercial coffee Santos. More than 20 years ago, Bourbon Santos (Bourbonsantos) was the highest grade coffee in Brazil. It was neither sour nor bitter nor fragrant, light as water was the most important feature, but without personality beauty. In the past, as long as there was no bitterness, it was good coffee. However, after 1999 ○, the trumpet of fine coffee was blown all over the world, and the fragrant Santos was soon reduced to a formula to reduce costs, and it is difficult to get into the hall of elegance, and it is still difficult to recover today. After the revolution of coffee quality in Brazil in the 1990s, boutique coffee with beautiful personality appeared on the stage, robbing the elegant demeanor of Santos, which is the result of the trend. If you don't advance, you will fall behind, and you can't blame others.
Santos is of bourbon blood, why can't the flavor keep up with the times? The reason is that the planting altitude is too low, about 600mm 900m, and the low altitude bourbon can not show charming flavor. In addition, Santos all use rough sun method, often with not enough clean smell, drinking alone is a bit of a hindrance. Santos is Brazil's largest export of coffee, I doubt whether today's Santos is pure bourbon, or high-capacity Kaddura or Kaduai. After all, the low production characteristics of bourbon are difficult to cope with the large export volume. Santos does not have a fixed planting area and is often mixed with commercial-grade coffee beans of 17-18 mesh from various low-altitude producing areas for export. It has been reduced from the top bean in the past to the mediocre bean today, which shows that there is a natural selection elimination mechanism in the boutique coffee market.
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Brazil Coffee processing Diversified Coffee basic knowledge
Brazilian coffee farms choose sun, half-sun or water washing treatments according to the dry and humidity conditions of the climate to show the best regional flavor. Such a pluralistic approach is rare in the world. Before 1999 ⊙, rough tanning was almost always used in Brazil. This is the main culprit for Brazilian beans to be easily infected with the smell of dirt and rotten wood, because coffee fruits are exposed to the sun for two to three weeks.
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Brazil is committed to the study of "tomorrow Coffee" Brazilian Coffee
Brazil is the strongest coffee producer in the world, and coffee technology is leading the world. A few years ago, scientists used genetic comparisons to find out whether the descendants of Bourbon and Tibica introduced 300 years ago still exist in Brazil. it was found that Brazil's existing bourbon and Tibica had nothing to do with their counterparts in Yemen, Ethiopia, Bourbon and Kenya, and had long been assimilated or localized. If you say "E"
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