Brazilian Coffee Flavor description Grinding degree introduction to Baking degree of Fine Coffee in producing area

For example, Serrado in the Midwest of Minas, where the humidity is ultra-low, is still mainly in the sun. The manors here believe 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. There are coffee trees all over the mountains, distributed in the southern part of Brazil. Compared with other coffee-producing countries in Central and South America, Brazil is significantly lower, with farms mostly about 600-1000 meters above sea level, and even South Minas, Serrado and Mojiana, the three major boutique producing areas, rarely exceed 1300 meters. The main thing is gentle and smooth, mellow and sweet, its softness makes it mix with other coffee beans, the taste will not change much. And rich in oil quality contrast. 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 have some bird shit coffee from Brazil in their blended coffees. Although Brazil is one of the countries with the most abundant 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 used rough sun exposure, and the quality varied greatly. Because bird poop coffee fruit in the process of exposure for up to two to three weeks, when the rain returns to tide or the fruit is cracked, it will become moldy and smell. As a result, Brazilian beans have become synonymous with low-and medium-quality. As the world's largest coffee producer, how can it be reconciled to such a reputation? in order to improve its quality and reverse its image, Brazil carried out a quality revolution in the 1990s and vigorously promoted the global half-sun method.

Based on the monotonous climate of Brazil, Brazilian research units have developed a 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 disagreeable soil flavor, and enhances the fruit aroma and sweetness, so it is most suitable for a single product, so the half-day method has become a necessary "wardrobe" of Brazilian fine beans and won the praise of international coffee experts.