Introduction to the characteristics of flavor and taste of Brazilian Minas sun-tanned bourbon coffee

Introduction to the characteristics of flavor and taste of Brazilian Minas sun-tanned bourbon coffee

Unlike in the past, Brazil's economy is now less dependent on coffee, which accounts for only 8% to 10% of GDP. Before World War II, Brazil accounted for 50% or more of the world's coffee production, and now it is close to 30%. But the country's impact on the world's coffee, especially on coffee prices, is significant. For example, two frost disasters in 1994 caused a sharp rise in global coffee prices.

Since the introduction of coffee trees from French Guiana (Guyana) in 1720, coffee production has gradually become a science. Before 1990, the Brazilian government carried out strict monitoring of the coffee industry, with both strict intervention and price protection measures, and the state has been implementing minimum price protection measures for farmers, resulting in coffee overproduction. Before World War II, the surplus stock reached 78 million bags, which had to be burned by fire or thrown into the water to destroy.

After baking for 4 times, it is better to choose between 1 minute and 15-20 seconds after the end of the explosion. Taste with obvious sweetness, but not so boring sweet, the background with a hint of lemon aroma, this aroma is more prominent in the wet fragrance stage, the latter part of the performance has an obvious taste of dark chocolate, the overall feeling is more round, while reflecting the overall characteristics of Brazil, without losing liveliness. The size of the coffee beans is 17gram and 18 eyes, the color is clear and smooth, and it is very fresh. Coffee beans are treated with pulped natural and dried in the sun, that is, the coffee is mechanically peeled, leaving the seeds and pulp of the coffee, and then sun-dried. The harvest season is from March to June every year, and this batch of beans is the latest batch of beans. This bean is Carmo from Minas, Brazil. Carmo belongs to the region with high elevation in Brazil, and it is also one of the regions that produce high-quality Brazilian coffee. Such as the sign on the sack (yellow bourbon), this bean is Huangbo species, from the small farm COIOTE ESTATE, the annual output is only 1000 hemp bags. By EISA (Empresa Interagricola. S. A) the company purchases and exports the coffee, and the coffee purchased through the company is marked EISA or Interagricola on the sack.

From the Brazilian Queen Manor class yellow bourbon, the sweetness is full and ripe, and has a rich fruit flavor and a lasting aftertaste, which is full of praise. The single product is used to boil in an American coffee pot or to make the spindle sweetness of espresso formula beans, which makes professional experts satisfied and listed as a necessary purchase list!

Huang bourbon's beans are sweet, clean and half-sun (or half-washed) will make her slightly sour but with tropical fruit aromas, especially the overflowing aroma of cooking.

The peeling and Meat handling system of Queen's Manor (Coffee processing system):

The ripe cherry fruit is picked on the cloth bag by hand to avoid touching the ground. The coffee fruit harvested on the same day must be sent to the treatment plant to which the manor belongs for half-sun treatment (Pulped Natural). The coffee fruit is picked by hand and surrounded by cloth. This is to avoid the earthy taste and any improper fermentation flavor. When the harvested coffee fruit arrives at the processing site, wash the coffee fruit immediately: wash the coffee fruit clean. The unqualified or dried fruits (b ó ia beans) were screened out according to the size partition of the bean body, and the qualified beans were screened, and the peeling action continued (using the pulper machine).

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