Description of Flavor and Flavor of Coffee Bean planting Base Map in Brazil

Brazilian coffee beans planting base map characteristics Flavor description Taste treatment method Grinding scale introduction

Delicious, sweet, full-grain coffee The Dominican Republic shares a border with Haiti, which owns the island of Hispaniola. Like its neighbours, the Dominican Republic had a history of revolution and poverty, but now had democratic elections and relative stability. Coffee was first grown in the Dominican Republic in the early 18th century, best in the Barahona region of the southwest, but Juncalito and Ocoa also produce a superior coffee, Santo Domingo coffee, characterized by freshness, fullness, excellent acidity and pleasant aroma, so it is worth it. Unlike coffee grown in Haiti, coffee grown in the Dominican Republic is mostly laundered, a sign of high quality. Good coffee production has been affected by natural disasters. This group of Caribbean islands used to be an important source of coffee. In 1789, more than 1 million coffee trees on 500 hectares produced 4000 tons, while today only 150 hectares are used for coffee cultivation. This decline can be attributed to increased sugar cane and banana production and the destruction of coffee trees by Hurricane Ines in 1996. Political reasons included the redistribution of land between 1962 and 1965, which resulted in a huge loss of coffee production. Coffee cultivation requires more hours and more capital than banana and sugar cane cultivation. Guadeloupe used to be the best source of coffee, but it no longer exports coffee. Bonifieur is rated as the best coffee in the region, a name that coffee history has been proud of.

Including all coffee beans grown in Brazil, except for 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 smooth, the aftertaste can make people comfortable and carefree. There are no outstanding advantages to Brazilian coffee, but there are no obvious disadvantages. This taste is mild and smooth, low in acidity and moderate in alcohol.