Introduction to the method of describing the regional flavor of the sweet and bitter coffee bean manor in Brazil
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 mouth, aftertaste can make people comfortable and carefree. There are no outstanding advantages to Brazilian coffee, but there are no obvious defects. This kind of mild and smooth taste, low acidity, moderate alcohol and light sweetness are all mixed together. It is the best test for taste buds to distinguish them one by one. This is why many Santos fans like this coffee. Because it is so mild and ordinary, Santos is suitable for ordinary roasting. Suitable for brewing in the most popular way, it is the best raw material for making Italian espresso and all kinds of fancy coffee
Brazil has been figuratively compared to the coffee world's "giants" and "kings." There are about 3.97 billion coffee trees, and small farmers now grow 75 percent of Brazil's coffee. Brazil has twice or even three times as many coffee producers as Colombia, which is the world's second-largest coffee producer.
Unlike in the past, Brazil's economy is now less dependent on coffee, which accounts for only 8 - 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 influence on coffee worldwide, especially on coffee prices, is significant. For example, two frosts in 1994 caused a sharp rise in global coffee prices.
Coffee production has gradually become a science since the introduction of coffee trees from Guyane française in 1720. Before 1990, the Brazilian government strictly controlled the coffee industry, with both severe interference and price protection measures, and the state has always implemented minimum price protection measures for farmers, resulting in coffee overproduction. At one point before World War II, there were 78 million bags left in stock, which had to be burned or thrown into water.
Since 1990, when the free market opened up, the former Brazilian Coffee Authority (IBC) has been replaced by a non-investment administrative body of the state, the National Economic Association, which pursues a policy of non-interference and allows producers to negotiate directly with exporters. The business activities of exporters are supervised by government legislation, and the relevant departments register legal exporters.
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Introduction to the Grinding scale of Pacamara Coffee Bean processing Manor in El Salvador
Coffee flavor and quality El Salvador is a producer of high-quality commercial Arabica beans and is famous for its strict and effective quality control. Since 2003, he has joined the COE competition. With excellent ancient coffee, it successfully entered the boutique coffee market.
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Introduction of Panamanian Flower Butterfly Coffee Bean Flavor description Grinding scale
There are many ways of washing, but generally speaking, the floating beans are removed after the coffee fruit is picked, then the pulp is removed, and then the coffee beans are soaked in a fermentation trough. The enzymes in the water will soften the mucus attached to the peel of the coffee beans. Natural yeast will break down the sugar in the mucus, a process called fermentation. After the fermentation is finished, move the coffee beans to the sun field to dry and dry.
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