Introduction to the flavor and taste of Brazilian coffee beans the characteristics of yellow bourbon coffee varieties in Brazilian Queen Coffee Manor

Brazil is the largest coffee producer in the world, supplying commercial beans and fine beans for the global coffee market. Instant coffee is also a critical component of coffee production in Brazil. Brazilian beans grown at low altitude have relatively low density, low acidity, high sweetness and richness, and the nutty and chocolate flavor reflected by overroasting makes Brazilian beans a common blend of espresso. Therefore, Brazilian coffee is rare in the list of single beans, but there are still two types of Brazilian coffee beans on the front street, one is rations beans, the other is Brazilian Queen's Manor Coffee.

Although there are two Brazilian single beans in Qianjie, Brazil is used as a matching bean, such as Qianjie basic matching, boutique matching and commercial matching, and Brazil is used as a basic bean. When you first smell Brazilian coffee, you will find strong nutty, caramel and peanut aromas, sweetness and a well-balanced taste. No wonder people say that if you want to have good espresso, you must have good Brazilian coffee beans.

The growing environment of Brazilian coffee

We know that coffee has certain high requirements on the growth environment, but for Brazil, the growth environment in Brazil seems to be different from that in other producing countries, with no high altitude and no shade trees. Brazilian coffee is widely grown in flat areas. In order to adapt measures to local conditions, Brazilian landlords have developed improved Arabica coffee trees that do not require highland or shade decades ago, which can be planted on plains or grasslands and directly exposed to the sun, which is different from the traditional higher altitude shade cultivation. Most of the Brazilian coffee gardens are only a few hundred meters above sea level, even on flat land. This kind of exposure planting method makes the coffee fruit grow faster, the flavor development is not complete, and the density of beans, that is, the so-called hardness is not as good as plateau beans, the acidity of the fruit is obviously low, the flavor is monotonous, and the coastal Rio coffee even has iodine and salty taste. The smell is thought to be the result of some kind of microbial action.

Coffee producing areas in Brazil

Coffee entered Brazil from French Guiana in 1727. In 1727, Francesco Parretta, a Portuguese diplomat, was sent to French Guiana to mediate territorial disputes. At that time, Francisco captured the heart of the governor's wife. She hid a few coffee seeds in the flowers given to him, so Francesco successfully brought coffee seeds to Brazil.

Brazil is vividly compared to the "giant" and "monarch" of the coffee world. There are about 3.97 billion coffee trees there, and small farmers now grow 75% of Brazil's total coffee production. The number of coffee producers in Brazil is twice or even three times that of Colombia, the second largest coffee producer in the world.

Brazilian coffee beans are concentrated in the central and southern parts of the country and are distributed in seven states, with around 14 coffee producing areas, namely: South de Minas, Mount Minas, Chapada de Minas, Matas de Minas, Mogiana, Centro-Oeste de S ã o Paulo, Montanhas do Esp í rito Santo, Conilon Capixaba, Cerrado, Planalto da Bahia, Atlantic Bayano, Parana, Rondonia and cerrado.

Syrador Cerrado:

Syrador Coffee producing area is regarded as one of the boutique coffee producing areas in Brazil. Located in the mountains of the southern part of the Hirado Prairie Climate Zone, which spans eight provinces in central Brazil, it accounts for 22% of the prairie in Brazil, deep in the interior of Brazil, and Cerrado means "closed land" in Portuguese. The Hiladow Prairie begins in Mato Grosso, Mato Grosso province in southwestern Brazil, through the west-central part of Minas and north to the western part of Bahia province. The so-called Hirado coffee producing area (Cerrado Coffee Region) refers to the area where the prairie extends to the plateau of 850 ∼ and 1200 meters above sea level in Minas province, which is different from the "southern Minas" which is also located in Minas province. The flat and open terrain of the grassland is particularly suitable for setting up a large manor here with a distinct dry and wet season and a cooler climate on the platform.

Of course, not all Syrador coffee comes from the entire Hirado prairie, but only in coffee growing areas above 1000 meters above sea level in the central and western part of Minas province. This area is the essence of the Hirado prairie, high altitude, fertile soil, to grow sweet, mellow thickness and high cleanliness of boutique coffee beans. Qianjie thinks that the coffee in this producing area has a mellow flavor and no fishy smell.

The rations of Qianjie Coffee beans Brazilian Coffee comes from the Hilado region of Brazil.

Morgiana Mogiana:

The famous Queen's Manor of Brazil is located in the producing area of Morgiana. Morgiana is close to the south of Minas, where coffee beans are also of very good quality, and coffee is grown among shrubs, meadows and other plants. The Queen's Manor has a relatively high terrain and very good environmental protection. The fruits of Brazilian Queen's coffee are harvested by hand, and low-yield and high-quality bourbon seeds are planted. As the essence of Brazilian high-quality coffee, the quality of Brazilian Queen's Manor coffee beans has been unanimously praised. Qianjie believes that in addition to the terrain and climate, it may also have something to do with the business model they adopt. It not only adopts the traditional large-scale farm management model, but also adopts the operation mode of small-scale modernization. High-tech planting equipment makes the coffee beans in the region more sweet and as sweet as sugar.

Introduction to Queen's Manor

Fazenda Rainha (Queen Farm) is located in the Alta Mogiana area of Sao Paulo State (Sao Paulo), north of the city of S ã o Paulo. The estate is well-known in Brazil and is owned by the Carvalho Dias family. Carvalho Dias has four estates that have won awards every year since the first Brazilian COE Competition in 1999, winning more than 12 awards in the past seven years, and even won the champion, 9th and 11th in 2004.

Many large and small estates in Brazil have been hoping to be shortlisted for awards for many years, but it is difficult to find them. The four major estates of this family have taken away many awards in successive years, while Fazenda Rainha has enjoyed a brilliant record: 2000 runner-up, 2001 second runner-up and 2005 29th place. So far, Queens Manor has won three awards. Yellow bourbon beans are sweet and clean by nature, and the use of sun (or half-sun) will make them slightly less sour, but combine well with sweetness and have tropical fruit aromas.

Queen's Manor is a member of a local Grama Valley medium-sized farm organization that mainly exports boutique coffee from bourbon varieties. The organization's office is located in nearby Pocos de Caldas, and they also have a national cup testing laboratory with a large warehouse. The group also works with local universities and other institutions to conduct research, including Lavras University, where the famous Dr. FlavioBorem is from its agricultural research center.

Brazilian coffee bean varieties

Bourbon and iron pickup are relatively ancient varieties. Bourbon coffee was originally grown on the island of Reunion, which was also known as le Bourbon before 1789. Bourbon, the second species caused by the Typica mutation, is the oldest coffee variety in existence, and the green fruit appears bright red when it is ripe.

After the red bourbon general coffee tree blossoms and bears fruit, the color change of the coffee fruit is: green > turn yellowish > turn slightly orange > turn mature red > turn more ripe dark red, so some people also call it [red bourbon], in fact, red bourbon, that is, what we call bourbon species. Generally speaking, bourbon is a coffee tree that belongs to a branch of Arabica species, generally bearing red fruit, called red bourbon, in addition to yellow bourbon, orange bourbon, yellow bourbon relatively low yield, but better quality. Red bourbon is currently the most widely cultivated variety in Brazilian coffee producing areas.

Qianjie coffee rations beans Brazilian coffee is the red bourbon variety, Brazilian queen coffee is the yellow bourbon variety. Of the 280 mu of Queen's Manor, 200 mu are planted with yellow bourbon.

Brazilian coffee bean treatment-half-sun coffee treatment

Before 1990, almost all of Brazil adopted rough sun treatment, which made Brazilian beans easy to catch the smell of rotten wood or soil, because coffee fruits go through a two-to three-week exposure process, and when it rains and returns to tide, it is easy to produce mildew. In order to change this situation, Brazil strictly rejected Brazil's relatively dry climate in 1990 and developed half-sun tanning (Pulped Natural) to shorten the processing time. Half-sun treatment can reduce the smell and taste of Brazilian beans and enhance the aroma and sweetness. it is most suitable for a single product. Half-sun has become a necessary wardrobe for Brazilian boutique coffee beans.

Of course, the introduction of half-sun treatment does not mean that it is used in all Brazilian producing areas. Syrador with low humidity is mainly used in the sun treatment, while half-sun hair is a supporting role in Hilado, but the red bourbon in the Hillado area, which starts with coffee on the front street, is treated by half-sun treatment.

The peeling and Meat handling system of Queen's Manor (Coffee processing system):

The Queen's Manor uses a small-scale exquisite sun, using an African-style high bed for sun treatment, and in the sun process, there are special staff to turn over to check its moisture content, so as to improve the quality of coffee beans.

The ripe cherry fruit is picked on the cloth bag by hand to avoid touching the ground. The coffee fruit harvested on the same day must be sent to the treatment plant to which the manor belongs for half-sun treatment (Pulped Natural). The coffee fruit is picked by hand and surrounded by cloth. This is to avoid the earthy taste and any improper fermentation flavor. When the harvested coffee fruit arrives at the processing site, wash the coffee fruit immediately: wash the coffee fruit clean. The unqualified or dried fruits (b ó ia beans) were screened out according to the size partition of the bean body, and the qualified beans were screened, and the peeling action continued (using the pulper machine).

Suggestion of brewing coffee in front of the street

Whether it is hand-brewed coffee or espresso, if you want to brew well, you must use good coffee beans and raise them well at the same time. Qianjie has always believed that the freshness of coffee beans is a very important part of brewing. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Of course, there are some customers who need help grinding powder in front of the street, which doesn't matter, but Qianjie has to warn: if the coffee beans are ground ahead of time, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor mellow, so when you receive the coffee powder, you can immediately make a cup of coffee drink. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

Parameters for brewing Brazilian coffee in front of the street:

Deep-roasted coffee beans to highlight the mellow feeling of coffee, Qianjie will choose Kono filter cup to brew. The characteristic of Kono filter cup is that it has the function of soaking, which can be used to extract more coffee substances and enhance the mellow taste. Because of its few ribs and located at the low end, the filter paper can be attached to the filter cup to achieve the effect of limiting air flow, so as to slow down the flow speed and increase the contact time of gouache.

Cooking parameters: use Kono filter cup, 88 ℃ water temperature, 15g powder, 1:15 powder / water ratio, medium and fine grinding (Chinese standard No. 20 sieve pass rate 75%)

Using stage-by-stage extraction, steaming with 2 times the amount of coffee powder, that is, steaming 30 grams of water for 30 seconds, when the small water is injected around 125 grams, continue to stop the injection until 225 grams, and then remove the filter cup after the water dripping is finished. the extraction time is 2 minutes 39 percent 00 ". Then pick up the whole cup of coffee and shake it evenly, then pour it into the cup and taste it.

Half-sun Brazilian Hilado coffee flavor: the entrance has obvious sweetness, with a hint of lemon aroma, with a strong nutty flavor, the latter part of the performance has an obvious dark chocolate flavor, the overall feeling is more round. Sunburn Brazilian Queen Manor Coffee flavor: taste balanced, in the main tone of almond cocoa, highlight the sweetness of sugar, is a good fullness, sweet coffee.

Generally speaking, the taste of Brazilian coffee is relatively balanced, and it is precisely because it has such a good taste that it chooses to be the base of Italian coffee. Of course, everyone's taste is different, some like Ethiopia's sour taste of flowers and fruits, some like Indonesian nuts and herbs, others like Colombian nuts, dark chocolate, and so on, but these, Qianjie believes, can all be tasted. After all, different coffee flavors reflect different coffee styles!

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