Flavor and taste characteristics of Latin American coffee beans introduction to manor variety treatment

Flavor and taste characteristics of Latin American coffee beans introduction to manor variety treatment

Brazil (Brazil) aroma 3 minutes brightness 3.5 minutes mellow 3.5 minutes flavor 4 points aftertaste 4 points

Suitable for baking: the base beans used by City/Full city/Espresso as Espressode should not be baked too deep, because the bean density is low at low altitude, and the pot produces coke bitterness under deep baking, and it is best to start the pot before the second explosion. As for high-grade Brazilian beans, they can have a wide baking range, ranging from city to the middle of the second explosion.

Brazil is the largest coffee producer in the world, and its history can be traced back to the early 17th century. Although the output of Brazilian coffee is the largest in the world, most of them are low-quality Arabica beans and Robusta coffee beans. This is because most of the Brazilian coffee grows in a low altitude, non-volcanic soil, or even a prairie with no forest shade at all. These congenital defects cannot be made up for by new farming techniques, so most people in the boutique coffee world do not have a good impression of Brazilian coffee. However, this does not mean that Brazilian coffee is unbearable. In recent years, Brazilian coffee farmers have worked hard to equate Brazilian coffee with high-quality coffee, and the country's coffee associations have also done their best to help, and their efforts have paid off. the prices auctioned in the coffee market are also quite beautiful. The three main coffee producing areas in Brazil are Bahia, Minas Gerais and Sao Paulo, but most of the best Brazilian beans come from Minas Gerais, and the most famous Hirado is a small producing area in Minas Gerais. As for Santos,

(Santos) is the largest and oldest coffee export port in the bar, and beans marked Santos may come from anywhere in Brazil, so it is not a useful regional or grade indicator. Ordinary Brazilian coffee beans not only have a poor appearance and uneven size, but the important thing is that the taste is very mediocre and undistinctive, and some of them have an unpleasant smell of iodine. Good Brazilian beans come from old coffee trees grown in Bourbon. They smell like stone fruit, taste sweet and low acidity, have the bittersweet taste of chocolate, and some people use the term "extremely smooth and smooth" (Strictly Soft) to describe top Brazilian coffee. Brazil beans have always been an indispensable ingredient in Espresso recipes because they are rich in oil. Good Brazilian beans have mellow, flavor and sweetness, but they do not capture the flavor, providing the best stage for other coffee to enjoy.

In addition, there are a small number of Jamaican coffee beans grown at low elevations, which can be slightly identified by their names, such as Blue Mountain Valley Coffee, Jamaican Alpine Coffee and so on.

Haiti Haiti

The typical flavor of Haitian coffee beans treated with water is sweet, soft and medium consistency, but it is often slightly moldy or overfermented due to mistakes in the treatment and drying process.

Columbia Colombia

In the Colombian coffee bean grading system, Supremo is the highest marketing grade, while Excelso is the smaller, more common grade. These large Colombian coffee beans have a balanced, acidity, unique flavor and relatively full consistency, sometimes with a hint of red wine or an admirable fruit flavor.