Flavor and taste characteristics of Brazilian yellow bourbon coffee beans introduction to manors in coffee bean producing areas of Brazil
Flavor characteristics and Origin description of Brazilian Yellow bourbon Coffee introduction to the characteristics of manor varieties
There is nothing wrong with many merchants going to Brazil to buy commercial beans for Italian blending. But you should know that Brazil also continues to produce a lot of boutique coffee beans. Brazilian products are not only abundant in quantity, but also of high quality and unique flavor. Usually, Brazilian coffee has a strong caramel and chocolate flavor, with obvious sweetness and low sour taste. The low acidity sometimes makes people underestimate its quality. But if you taste it carefully, you will be surprised to find that it is so wonderful.
Brazil has seven states producing coffee and a total of 14 coffee producing areas, so it is full of diversity. If we pay attention to the information on the coffee bags, we may find that they come from
Sao Paulo (Mogiana, Centro-Oeste),
Parana (Norte Pionerio do Paran á),
Bahia (Planaltoda Bahia, Cerrado da Bahia, Atlantico Baiano),
Espiritu Santo (Montanhas do Esp í rito Santo, Conilon Capixaba)
Minas Gerais State (Sul de Minas, Cerrado Mineiro, Chapada de Minas, Matas de Minas)
Rondo or Rio de Janeiro.
Because the mature fruit of this variety of coffee is more balanced, the fruit is uniform, and the proportion of effective grade rice is higher, so it is loved by growers. Subsequently, farmers in nearby villages such as Mangliu and Manhai were also introduced one after another.
At present, the yellow coffee planted by the Dahongpo Cooperative has become a forest. Other villages are scattered into blocks.
From 2011 to 2012, in order to find out the variety of this part of the coffee, I personally went to Dahongpo to have a look. According to the collected samples and the morphological analysis of the trees, it can be determined that this part of the coffee tree introduced by Yang Fakuan is bourbon or bourbon variety Kaddura.
Coffee is now cultivated in new places inland, thanks to natural benefits. Panama became famous after the war as a new coffee producer in Brazil, and because its natural conditions are not superior, it is still inferior in quality compared with that produced in Sao Paulo. Now in the northern part of the state of Sao Paulo, Lieberon, Bredo, and Franka, the interior of Mogianashi is the best producer of Brazilian coffee.
Characteristics: exported from the port of Sao Paulo in Sao Paulo, it is the highest grade of Brazilian coffee. Large, green or yellowish beans are usually used for blending.
High aroma, moderate bitterness, as well as sour taste of high-grade products, can also be drunk directly.
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