Introduction of Brazilian Coffee varieties Brazilian Fine Coffee Bean Flavor Manor

There are many kinds of Brazilian coffee, it is difficult to say that it has any special flavor, no outstanding advantages, no obvious disadvantages, most of them are medium acid, taste lubrication, mainly mild and smooth, mellow and sweet, its softness makes it mixed with other coffee beans, the taste will not change much; and the oil is relatively rich. So Brazilian coffee beans are best mixed with other coffee beans to make espresso, which forms a golden foam on the surface of espresso and gives the coffee a slightly sour taste and a long finish. In fact, all the big coffee roasters run blended coffee with some coffee from Brazil. Although Brazil is one of the countries with the richest freshwater resources in the world, its water resources are unevenly distributed, and many areas depend on natural draught. Especially in the east where coffee cultivation is concentrated, serious droughts often occur, and scarce water resources limit the way coffee is processed. Before 1990, Brazil almost all adopted rough sunburn, and the quality varied greatly. Because coffee fruits are exposed to the sun for as long as two to three weeks, when the rain returns to the tide or the fruit is cracked, it will become moldy and produce a bad smell. As a result, Brazilian beans have become synonymous with low-and middle-quality. As the world's largest coffee producer, how can it be reconciled to such a reputation? in order to improve the quality and reverse the image, Brazil carried out a quality revolution in the 1990s. vigorously promote the global half-sun method according to the drier climate of Brazil, the Brazilian research unit has developed half-sun method to shorten the processing time. After removing the pulp, the coffee fruit will be exposed to the pectin-coated pods for one to three days, and then machine-dried to a moisture content of 12%, which can be put into a storage container. The Brazilian half-sun method greatly shortens the work time (the traditional sun method takes two to three weeks), also reduces the chance of coffee beans getting a bad smell, and the quality is greatly improved. Moreover, the half-sun method also inherits the advantages of the sun method to improve the sweetness, but reduces the thankless soil flavor, and enhances the fruit aroma and sweetness, so it is most suitable for a single product, so it has become a necessary "wardrobe" for Brazilian fine beans. It has won praise from international coffee experts and achieved results, which has increased the confidence of coffee farm operators. Coffee farms in Brazil will be dry and humid according to the climate. They choose sun, half-sun, water washing, half-washing or honey treatment, which is very popular in the boutique coffee industry in recent years, in order to show the best regional flavor. For example, Serrado in the Midwest of Minas, where the humidity is ultra-low, is still mainly in the sun. The manor here believes that as long as the sun is strictly controlled, it can best highlight Serrado's unique nutty flavor and sweetness, while half-sun has become a supporting role in Serrado. The manor in South Minas is the most inclusive, using half-sun, sun and water washing, respectively. Brazil has such a variety of treatment options that it is rare in the world except for coffee in Ethiopia, its hometown.