Coffee review

Introduction to the grinding scale of taste quality characteristics of Brazilian Hilado coffee bean flavor description treatment

Published: 2026-04-08 Author: World Gafei
Last Updated: 2026/04/08, Brazilian Hillado Coffee Bean CACCER (Kaseru) is a contact of coffee producers in Minas Gerais, Serrado region of Brazil. Kaseru organizes the coordination of Serrado Coffee growers, Regional Marketing, Serrado Coffee Origin quality Certification (name Serrado Certification), etc., we have issued. Kaseru was founded in 1992. Three years later, in 1995, 55 cities

Brazilian Hirado coffee beans

CACCER (Kaseru) is the contact of coffee producers in the Serrado region of Minas Gerais, Brazil.

Kaseru organizes the coordination of Serrado Coffee growers, Regional Marketing, Serrado Coffee Origin quality Certification (name Serrado Certification), etc., we have issued.

Kaseru was founded in 1992.

Three years later, in 1995, 55 cities, the Serrado region of the state of Minas Gerais, were designated as the first certified coffee producing area of the Brazilian government.

In 1997, officially participated with the company Kaseru banknotes, as the representative of Japan, will supply coffee to Serrado development, we reached today.

The Kaseru establishment, quality assurance has previously been neglected, based on the logistics bar code, commodity exports, can now balance the production history.

In 2003, on the basis of the American (SCAA) Special Coffee Association and the conclusion, the coffee SCAA "taste" type will be promoted to expert consensus, and the exclusion of "taste" from previous evaluations is now key.

Since then, with regard to the assessment of the location at the Serrado Coffee Institute, a certificate has been issued in accordance with the provisions of SCAA Kaseru.

In addition, in 2005, Kaseru's Serrado Coffee Origin quality Certification (name Serrado Certification) was issued taking into account the certificate of origin and the preemptive right of coffee in the designated area of Serrado.

Producing area: Syrador

Variety: yellow bourbon

Treatment: insolation

Flavor: light citrus fruit aromas, rich cashew nut aromas, chocolate sweet aromas

Palate: sweet, soft and sour, thick and sweet on the palate

Default baking degree: medium baking

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