Introduction to the flavor and taste of Brazilian coffee manor with low sour taste

Brazilian coffee generally refers to coffee produced in Brazil. There are many kinds of Brazilian coffee, and like other Arabica coffee, Brazilian coffee is called "Brazils" to distinguish it from "Milds" coffee. The vast majority of Brazilian coffee is unwashed and sun-dried and is classified according to the name of the state of origin and port of transport. Brazil has 27 states, 17 of which produce coffee, but four of them produce the largest, accounting for 98 per cent of Brazil's total output: Parana, SaoPaulo, MinasGerais and EspiritoSanto, with the southern state producing the most, accounting for 50 per cent of total production.

Brazil Coffee

Brazilian Coffee Atlas

Low acidity, moderately roasted coffee beans from the World Coffee Center.

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.

Unlike in the past, Brazil's economy is now less dependent on coffee, which accounts for only 8% to 10% of GDP. Before World War II, Brazil's total coffee production accounted for 50% or more of the world's coffee production, and now it is close to 30%. But the country's impact on the world coffee, especially on coffee prices, is very important. for example, the two frost damage in 1994 caused a sharp rise in global coffee prices, which can be roughly divided into two categories: (1) Elaraby addition: except Indonesia, both America and Africa are acidic. There are only slight differences due to different regions. (2) Romda species: a secondary variety, bitter and not acidic, produced in Africa and Asia. no, no, no. (1) Blue Mountain Coffee: it is a treasure of coffee with a delicate and smooth taste, no bitterness but slightly sour taste. It is generally drunk in a single variety, rarely used for blending, and is the highest variety of coffee. It gets its name because its origin is BLUE MOUNTAIN in Jamaica in the West Indies. (2) mocha coffee: with a special flavor, its unique sweetness, sour and bitterness are extremely elegant, and it is an excellent variety loved by ordinary senior people. most of the ordinary varieties are drunk alone, the lubrication of the drink is delicious, and the mellow taste lasts for a long time. If mixed coffee is blended, it is an ideal variety from Ethiopia. (3) Brazilian coffee: it is a neutral bean, its flavor is known as the backbone of coffee, the single taste is also good when drinking, and the blending of other coffee has more flavor. When the beans are roasted properly, they can taste the slightly sour, bitter and faint aroma. Made in Brazil. (4) Colombian coffee: it is a kind of soft coffee, sweet in acid and flat in bitterness, especially fragrant and delicious. It is one of the best coffee in Colombia. (with sweet potato skin flavor) (5) Mentlin coffee: it is a strong variety, with strong aroma and bitter taste, but it is very mellow, and the general coffee lovers like to drink it in a single variety. Blended coffee is an indispensable variety when mixing coffee. Origin Indonesia (Sumatra). (6) Guatemalan coffee: one of the more sour varieties with a mellow taste and a slightly wild taste. Sweet taste is very good, very similar to Colombian coffee, can be drunk and blended separately, producing neutral beans for Central America, producing Guatemala (7) Romsda Coffee: as the ideal bean for blending comprehensive coffee, it has very little acidity and strong bitterness. pure drink is few, it is the representative variety of Nanyang coffee. Mixed coffee mixed with Romsda coffee can increase the concentration of coffee, increase the sweetness and reduce the sour taste. Beans are very similar to Java coffee, which is produced on the island of Java in Indonesia. (1) WIP: large grains; (2) AP: small round particles. [note] stronger coffee with heavier cream