Introduction to Brazilian Hilado Coffee Bean Flavor description treatment method, quality characteristics, taste manor

Introduction to Brazilian Fine Coffee Bean Flavor Description Processing

In recent years, Brazil has cleverly demonstrated the characteristics of Brazilian coffee with this classification, and also pointed out a development path for the development of Brazilian premium coffee; today's soft bean aesthetics have replaced the traditional image of Brazilian mild coffee. A good Brazilian coffee should reflect the nutty sweetness, low acidity and good consistency and soft taste. And the beans from the Hilado region are officially known for this flavor. Most of the coffee produced in this region is exported to Europe and America, and is synonymous with Brazilian fine coffee.

And there is another important reason why Xilado can have this flavor. As we all know, Brazil is not rich in water, and most of the early methods of processing coffee beans are not washed but directly processed by the sun. Until later, because the taste spectrum of coffee is not ideal, in order to improve the cleanliness and taste of coffee flavor, the semi-washing treatment method was invented. In addition to the unique soil and climate, there is also a special phenomenon, that is, when you are near the coffee planting area, there will always be one or two farms, where livestock are raised. The existence of farms is characteristic of the structure of the agricultural community in Xilado. Weeds in coffee fields are good fodder for livestock, and manure from farm animals is good organic fertilizer for coffee trees. The whole ecological environment is balanced, so there are often traces of small animals and earthworms on the ground, and farms and pastures near coffee growing areas are one of the typical landscapes of the coffee producing areas.

Thus, Brazilian sirado coffee is now synonymous with high-quality coffee. And in 2005, the high-quality Arabica coffee harvested in Sirado was officially certified by the Pakistani government as "Sirado Coffee" according to international standards, claiming that it is recognized. In order to use the name of Xilado in the region, it must pass the certification test and production quality. The evaluation of green beans should include certification of production area, elevation of production area, identification of varieties, best soil, best agricultural technology, etc. to meet these conditions, and in terms of quality, beans can be labeled as Xilado only if they score more than 75 points through SCAA evaluation method.