Introduction to the taste of Brazilian yellow bourbon caffeine brand characteristics and flavor description

Brazil's research unit developed a semi-solarization method to shorten the treatment time based on the monotonous nature of Brazil's climate. After removing the pulp, the pods covered with pectin layer are exposed to the sun for one to three days, and then dried by machine to a moisture content of 12%, which can be put into storage containers. Brazil's semi-sun method significantly reduces the processing time (traditional sun method takes two to three weeks), also reduces the chance of coffee bean odor, the quality is greatly improved. Moreover, the semi-sun method also inherits the advantages of the sun method to improve sweetness, but it lacks the earthy taste of non-flattery, and enhances the fruity and sweet feeling, which is most suitable for single products. Therefore, the semi-sun method has become a necessary "outfit" for Brazilian fine beans, winning praise from international coffee experts.

The reform has worked, increasing the confidence of coffee farm operators, Brazil's coffee farms will, depending on the climate humidity conditions, choose the sun, semi-sun, water, semi-water or honey treatment, which is very popular in the fine coffee world in recent years, to present the best regional flavor. For example, the ultra-low humidity Minas Cerrado in the Midwest is still dominated by solarization. The manor here believes that the solarization method only needs strict control, which can best highlight the nutty taste and sweetness unique to Serrado. The semi-solarization method has become a supporting role in Serrado. South Minas 'manor is the most inclusive, with semi-sun, sun and water washing selected respectively. Brazil has so many choices in processing methods. In addition to Ethiopia, the hometown of coffee, it is also rare in the world. There are many kinds of Brazilian coffee. It is difficult to say what special flavor it has. There are no special advantages or significant disadvantages. Most of them are medium acid and smooth taste. The main ones are mild, mellow and sweet. Its softness allows it to mix with other coffee beans without much change in taste; and the oil contrast is rich. Brazilian coffee beans are best blended with other coffee beans to make espresso coffee. They form a golden foam on the surface of espresso coffee and give coffee a slightly sour taste and a long aftertaste. In fact, every major coffee roaster runs a blend that includes some kind of birdshit coffee from Brazil.

Although Brazilian coffee accounts for 30% to 35% of the world's annual production value, ranking first in the world, unfortunately, no Brazilian bean can be called sophisticated coffee. Coffee trees grow all over the mountains, in southern Brazil. Compared with the elevation of other coffee-producing countries in Central and South America, Brazil is significantly lower, with farms mostly around 600 - 1000 meters above sea level, and even the three major boutique producing areas of Minas del Sur, Serrado and Mojiana rarely exceed 1300 meters. Brazil's terrain is too flat and monotonous for coffee cultivation, lacking the microclimate that gives coffee rich flavor factors, and therefore suitable for growing Kadura, New International and Kaduai without shade.