Flavor description of Brazilian Minas Coffee introduction to the method of Grinding and Calibration in producing areas

Flavor description of Brazilian Minas Coffee introduction to the method of Grinding and Calibration in producing areas

Brazil has also proved to be able to produce gourmet coffee and small quantities of coffee, and the local boutique coffee can not only be provided by small-scale coffee farmers. The main coffee producing areas in Brazil are Sulde Minas South Minas, Matas de Minas Minas South East Mountain Forest, Cerrado Hirado, the north-central mausoleum of Chapadas de Minas Minas, Mogiana, Paran á Parana and Bahia Bachia. There are both traditional varieties and variants, such as Bourbon, Mondo Novo Mondonovo, Icat ú Ikatu, Kaduai, Iapar, cultivatedCathel Coffee, which was first introduced to Brazil in the early 18th century. In 1727, the Brazilian government sent a personable army officer to secretly bring coffee seeds from French Gaiana to Brazil on the grounds of mediating border disputes. At that time, the governor's wife of French Gayana was said to be fascinated by this officer. So he secretly carried coffee tree seeds in the bouquet for him at the farewell dinner. At present, 2 million hectares of land in Brazil is used to grow coffee, with a maximum of more than 70% in Arabica. The beans will eventually be sent to the hands of large roasters in various countries, known as Santos (in the name of the port of export, santos, not the producing area). After 2000, because of the coffee competition, the quality of coffee beans produced in the high-altitude areas of the south was appreciated, mainly by the farms around the Minas high platform, and the coffee quality was also the largest among Brazilian beans, such as Sirado in the west of Minas and Matas in the east, Bashiya in the north or small farms in the south, Minas almost became synonymous with Brazilian fine coffee. In recent years, the coffee competition is accurate to be separated by treatment (water treatment / half-washing / half-sun / sun-drying), which has developed a variety of flavors, taste and finish, which is quite different from traditional Brazilian coffee. In particular, the half-sun method and the sun method perform best, the aroma of clean and low-acid fruit increases, so that the rich chocolate flavor reduces the farm coffee without machine harvest, and the fully ripe coffee beans are picked by hand, with citrus and fruit tea aromas. the wet aroma is with the fragrance of black tea, showing the elegant aroma of jasmine and herbal tea, while the aftertaste is full of oolong tea. It tastes very fresh and gentle, which is a rare surprise among Brazilian beans.