Description of flavor of Brazilian Minas coffee beans introduction to the method of regional treatment of varieties produced by grinding scale

Description of flavor of Brazilian Minas coffee beans introduction to the method of regional treatment of varieties produced by grinding scale

Coffee 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 pretext of mediating border disputes. It is said that the governor's wife of French Gayana was so fascinated by the officer that she secretly brought coffee tree seeds to him at a farewell dinner party. At present, 2 million hectares of land in Brazil is used to grow coffee, and the largest is Arabica. These beans will eventually be sent to large bakers in various countries, also known as Santos (in the name of the port of export santos, not the producing area).

It is said that the governor's wife of French Gayana was so fascinated by the officer at that time that she secretly brought coffee tree seeds to him at a farewell dinner. At present, 2 million hectares of land in Brazil is used to grow coffee, and the largest is Arabica. These beans will eventually be sent to the hands of large bakers in various countries, known as Santos (in the name of the port of export santos). The quality of coffee beans produced in the high-altitude regions of the south has been appreciated because of the coffee competition in the south after 2000, mainly by the farms around the Minas platform, and the coffee quality is 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 has almost become 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.