Brazilian single coffee large manor with Brazilian coffee production

High-quality coffee beans are refined by water treatment. The coffee beans with less impurities can be obtained by the water washing method, but if the water quality and time are not properly controlled during the fermentation process, the coffee beans will easily be infected with the sour taste of excessive fermentation. and dry beans also need to pay attention to timely re-inspection to prevent coffee beans from being contaminated by wet ground and sundries. Processed beans should be dried in time, and the drying should also have a certain degree. Generally, the moisture content of processed beans is 11% 13%. Insufficient drying can easily make beans moldy, and excessive drying can easily affect the flavor of beans.

Brazil (Brazil) aroma 3 minutes brightness 3.5 minutes mellow 3.5 minutes flavor 4 points aftertaste 4 points

Suitable for baking: the base beans used by City/Full city/Espresso as Espressode should not be baked too deep, because the bean density is low at low altitude, and the pot produces coke bitterness under deep baking, and it is best to start the pot before the second explosion. As for high-grade Brazilian beans, they can have a wide baking range, ranging from city to the middle of the second explosion.

Brazil is the largest coffee producer in the world, and its history can be traced back to the early 17th century. Although the output of Brazilian coffee is the largest in the world, most of them are low-quality Arabica beans and Robusta coffee beans. This is because most of the Brazilian coffee grows in a low altitude, non-volcanic soil, or even a prairie with no forest shade at all. These congenital defects cannot be made up for by new farming techniques, so most people in the boutique coffee world do not have a good impression of Brazilian coffee. However, this does not mean that Brazilian coffee is unbearable. In recent years, Brazilian coffee farmers have worked hard to equate Brazilian coffee with high-quality coffee, and the country's coffee associations have also done their best to help, and their efforts have paid off. the prices auctioned in the coffee market are also quite beautiful. The three main coffee producing areas in Brazil are Bahia, Minas Gerais and Sao Paulo, but most of the best Brazilian beans come from Minas Gerais, and the most famous Hirado is a small producing area in Minas Gerais. As for Santos,

(Santos) is the largest and oldest coffee export port in the bar, and beans marked Santos may come from anywhere in Brazil, so it is not a useful regional or grade indicator. Ordinary Brazilian coffee beans not only have a poor appearance and uneven size, but the important thing is that the taste is very mediocre and undistinctive, and some of them have an unpleasant smell of iodine. Good Brazilian beans come from old coffee trees grown in Bourbon. They smell like stone fruit, taste sweet and low acidity, have the bittersweet taste of chocolate, and some people use the term "extremely smooth and smooth" (Strictly Soft) to describe top Brazilian coffee. Brazil beans have always been an indispensable ingredient in Espresso recipes because they are rich in oil. Good Brazilian beans have mellow, flavor and sweetness, but they do not capture the flavor, providing the best stage for other coffee to enjoy.