Introduction to the flavor description of Brazilian coffee beans grown in manors

Introduction to the flavor description of Brazilian coffee beans grown in manors

Old bourbon coffee is grown on some estates in the Serrado district of MinasGreais in southeastern Brazil. These estates, such as Caping Blanco (CapinBranco) and Vista Allegre (VistaAllegre), grow old varieties of bourbon coffee on the market. Although they come from the same area, these coffees have their own characteristics. Capingblanco coffee is smoother than Vesta Allegre coffee, while Vesta Allegre coffee is strong and black, both of which have lower acidity. However, like all Brazilian coffee, they are most suitable for drinking when they are fresh and tender, because the older they are, the more acidic they are. These coffee growers have organized themselves into the Brazilian Special Coffee Association (theSpecialityCoffeeAssociationofBrazil).

The ingredients left in the hand after the coffee beans are squeezed out are red peel and pulp. What is squeezed out is the seed coat and the mucus adhered to it. Inside the seed coat are two coffee seeds wrapped in translucent silver skins. The vigorous production period of a coffee tree usually lasts about 15 years. Of course, some trees are still fruitful for 20 or 30 years. As soon as the coffee tree loses its ability to bear fruit, it will be cut down on the spot and uprooted so as not to compete for nutrients with other trees that are still strong and can bear fruit. Coffee yield is related to the species and growing environment of coffee trees. On average, a coffee tree can produce 5 pounds of coffee fruit a year, and eventually harvest about 1 pound of dried coffee beans.

Coffee trees are usually bred in nurseries, grow into seedlings, and then moved to coffee plantations a year later, in full compliance with the original Arab method of planting and cultivating coffee trees. In the first four or five years of its growth, the coffee tree will continue to take root downward, develop its trunk upward, and develop into an umbrella shape so that it can bear rich fruit in the future.

Before long, small fruits appear in piles, first green, then yellow, then red or crimson, and can be picked almost black. In Jamaica, bats are the first to know whether the fruit is ripe or not. by sucking coffee pulp at night, they are telling people that the fruit is ripe and ready to be picked. The oval fruit gathers tightly around the branches, with slender, smooth dark green toothed leaves on both sides of the branches. The leaves on the sunny side are harder, the back is softer, the edges are fan-shaped, and the branches are opposite from the trunk.