Coffee production and Coffee Farm in Brazil

Coffee production is mainly concerned with,

(1) Production (2) Disease and pest (3) Quality: In terms of stability pursued by agriculture, the first priority is production.

In addition, 80% of Brazilian coffee is dried coffee, and the remaining 20% is semi-dried coffee and washed coffee. Coffee taste characteristics vary, but high quality coffee tends to be semi-dried. Yet drying still has a deep-rooted popularity. Speaking of the difference between drying and semi-drying.

drying process

The so-called drying method is to harvest coffee cherries after a rough selection directly into the drying process, shelling and take out the way of green beans. It is a traditional Brazilian recipe, and the Japanese are familiar with it. It is also the origin of Brazilian coffee.

Dryness of processed coffee

semi-drying process

A method that has attracted much attention in recent years is to roughly select the harvested coffee cherries, remove the pulp by stirring with a grinder, and then enter the drying process, and remove the green beans after shelling.

Unripe coffee can be removed by stirring in a grinder. Therefore, semi-drying treatment method can improve the accuracy and reduce the difference caused by coffee plants more than drying treatment method.

Drying of semi-dried coffee

In pursuit of delicious Brazilian coffee. Brazilian coffee export specifications points and grade specifications. This export specification depends on the number of defective beans mixed and the size of the beans, so the smaller the number of defective beans mixed and the larger the beans, the higher the specification. However, Brazil has a wide range of coffee producing areas and the coffee characteristics owned by each producing area are very obvious. Although the above refinement method will change the taste properties, it has nothing to do with Brazilian export specifications.

Coffee plantations in Brazil range from large mechanized farms on flat land to small farms harvested manually in mountainous areas. Brazilian farms have no shade trees for shade. Coffee trees are exposed to the sun and bear fruit. In fact, these conditions are part of the problem in making delicious coffee. Coffee fruits that have been exposed to sunlight for a long time ripen immediately. The sweet and high maturity coffee must be cold and hot temperature difference, which has a great relationship with the limitation of sunshine time.

Coffee cultivated in large coffee plantations on the flat ground at an altitude of 850~1200m has a slightly smooth taste and is mostly neutral coffee.

In contrast, Brazil also has coffee grown in the mountains, which are slightly higher in altitude than the flat, and because of the limited sunshine hours on the slopes. As a result, coffee fruits take longer to ripen on trees, so coffee with high ripeness and sweet and sour flavor can be harvested. (Tomatoes, for example, are also ripe on trees. The fruit is sweet, rich and delicious!)

Mechanized flat large farm

Both complimentary coffee and commercial coffee, representing Brazilian coffee, are produced in this type. The resulting coffee tastes smooth and is suitable for use in coffee blends and other coffee that are easy to brew.

Open farms on the plains·Harvested by machinery·$>$>$> and coffee farms in Sao Paulo

China Coffee Trading Network: www.gafei.com