Flavor description of South Minas Coffee Bean in Brazil Variety Grinding scale
Flavor description of South Minas Coffee Bean in Brazil Variety Grinding scale
Based on the drier climate in Brazil, research units in Brazil have developed a half-sun method to shorten the treatment time. After removing the pulp, the coffee fruit will be exposed to the pectin-coated pods for one to three days, and then machine-dried to a moisture content of 12%, which can be put into a storage container. The Brazilian half-sun method greatly shortens the work time (the traditional sun method takes two to three weeks), also reduces the chance of coffee beans getting a bad smell, and the quality is greatly improved. Moreover, the half-sun method also inherits the advantages of the sun method to improve the sweetness, but reduces the thankless soil flavor, and enhances the fruit aroma and sweetness, so it is most suitable for a single product, so the half-day method has become a necessary "wardrobe" for Brazilian boutique beans and won praise from international coffee experts. The success of the reform has increased the confidence of coffee farm operators. Coffee farms in Brazil will choose solarization, half-sun, washing, half-washing or honey treatment, which is very popular in the boutique coffee industry in recent years, according to the dry and humid climate. To show the best regional flavor. For example, Serrado in the Midwest of Minas, where the humidity is ultra-low, is still mainly in the sun. The manor here believes that as long as the sun is strictly controlled, it can best highlight Serrado's unique nutty flavor and sweetness, while half-sun has become a supporting role in Serrado. The manor in South Minas is the most inclusive, using half-sun, sun and water washing, respectively. Brazil has such a variety of treatment options that it is rare in the world except for coffee in Ethiopia, its hometown.
Since 1999, South Minas is the most successful manor in Brazil's "extraordinary cup" national treasure bean bidding activity, which is the backbone of Brazilian boutique coffee. As for the north-central mausoleum of Minas (Chapada de Minas) is not a boutique producing area, mostly for general commercial beans. To sum up, South Minas, the central and western Mesa of Minas (i.e. Serrado) and the higher forest areas in the southeast can all be called the boutique producing areas of Minas province.
Santos is a descendant of the bourbon species, hence the name for the port of Santos export. In the first three or four years before the coffee tree began to bear fruit, the beans were small and curved, with excellent flavor, and became the "Bourbon Santos". After that, the beans became bigger, flat in shape, no longer bent, and became "flat bean Santos". The flavor was not as good as before. Brazilian coffee can be found everywhere in Taiwan, but most of them are flat bean Santos. In fact, there are still high-quality coffee beans in various parts of Brazil, which will be sold on the market under their own name and are no longer commonly known as "Brazilian coffee." Some farms still retain the old bourbon species, with small particles of raw beans, obvious bending, red silk on the central line and the nickname "red center". Bourbon beans taste full, strong aroma, like drinking old wine, it is well worth a try

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