Introduction of high-grade sour Brazilian coffee beans location conditions flavor brand characteristics grinding degree treatment method
Brazilian coffee
The coffee is now cultivated in new places inland, thanks to nature, and Panama, which rose to fame after the war as a new coffee producer in Brazil, is still inferior in quality compared to what is produced in São Paulo because of its inferior natural conditions. Now the northern part of Sao Paulo state, Liberon, Bredo, and Fulanca, etc., with the interior of the Mojiana line as the best quality Brazilian coffee production.
Characteristics: Exported from Porto Santos, São Paulo State, it is the highest grade of Brazilian coffee, large, pale green or pale yellow beans, which are generally used for blending.
Aroma high, moderate bitter taste, also like high-grade sour taste can also be drunk directly
Including all coffee beans grown in Brazil, in addition to Sanduo Division, Brazilian beans are mostly "cheap" coffee. Mixed coffee beans that can be used for mass production, mostly for heavy roasting. The main ingredient of instant coffee is Brazilian coffee beans. When the coffee bean germ is very fresh, it is artificially refined and allowed to dry naturally in the shade room for about 60-70 days, so that the sweetness of the pulp fully penetrates into the bean. Features: coffee beans large aroma, moderate bitterness, also has a high texture of sour, overall taste soft, low acidity, careful taste endless aftertaste. Brazilian coffee taste with a low acidity, with the sweet and bitter taste of coffee, the entrance is extremely smooth, but also with a touch of grass aroma, in the fragrance slightly bitter, sweet smooth, the aftertaste can make people comfortable. There are no outstanding advantages to Brazilian coffee, but there are no obvious disadvantages. This mild and smooth taste, low acidity and moderate alcohol Brazilian coffee generally refers to coffee produced in Brazil. There are many types of Brazilian coffee, most of which are unwashed and dried. They are classified according to the state of origin and port of shipment. Brazil has 21 states, 17 of which produce coffee, but four of them produce the most, accounting for 98% of the country's total production. Brazilian coffee taste with a low acidity, with the sweet and bitter taste of coffee, the entrance is very smooth, but also with a touch of grass aroma, in the fragrance slightly bitter, sweet smooth, the aftertaste can make people comfortable and comfortable
There are many types of Brazilian coffee, most of which are unwashed and dried. They are classified according to the state of origin and port of shipment. Brazil has 21 states, 17 of which produce coffee, but four of them produce the most, accounting for 98% of the country's total production. Brazilian coffee taste with a low acidity, with the sweet and bitter taste of coffee, the entrance is very smooth, but also with a touch of grass aroma, in the fragrance slightly bitter, sweet smooth, the aftertaste can make people comfortable and comfortable
- Prev
Introduction to the quality of the description method of taste and flavor in Costa Rica Huangmi Coffee Manor
However, in recent years, a new "honey treatment method" has become popular because it does not need to invest in huge water tanks and drying fields, so that many independent manors or small cooperatives can afford it. Some highly skilled and daring manor owners, using this new treatment method, has improved sweetness, low acidity and complex taste.
- Next
Strong fragrant Colombian emerald coffee bean flavor description treatment quality and taste characteristics grinding
Colombian boutique coffee beans Colombian coffee has a bitter experience, as astringent as life, while bitterness is necessary in life, the last fragrance at the root of the tongue is a thorough recollection of the past. Looking back on the hardship in the past, I will feel its sweetness and warmth even more, and I want to let the mood stop in the consciousness that begins to awaken for a long time. Suffering is pain, clear and quiet, but the last fragrance becomes.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?