Flavor Description of the Brazilian Queen Estate Coffee Bean Grind Scale Processing Taste Characteristics

Flavor description of coffee beans in Queen's Manor of Brazil taste characteristics of grinding scale treatment

Although coffee is diverse, Brazilian coffee is suitable for the taste of the public. For example, coffee produced in the northern coastal areas has a typical iodine taste, reminiscent of the sea after drinking. This coffee is exported to North America, the Middle East and Eastern Europe. Another kind of coffee that is interesting and worth looking for is washed Bahia coffee. This kind of coffee is not easy to find because Brazil is the world's largest consumer of coffee after the United States, and many of the best coffee can only be found in its domestic market. Unlike in the past, Brazil's economy is now less dependent on coffee, which accounts for only 8% to 10% of GDP. Before World War II, Brazil accounted for 50% or more of the world's coffee production, and now it is close to 30%. But the country's impact on the world's coffee, especially on coffee prices, is significant. For example, two frost disasters in 1994 caused a sharp rise in global coffee prices.

Since the introduction of coffee trees from French Guiana (Guyana) in 1720, coffee production has gradually become a science. Before 1990, the Brazilian government carried out strict monitoring of the coffee industry, with both strict intervention and price protection measures, and the state has been implementing minimum price protection measures for farmers, resulting in coffee overproduction. Before World War II, the surplus stock reached 78 million bags, which had to be burned by fire or thrown into the water to destroy.

Bourbon species, native to Bourbon Island in the Indian Ocean (now known as Reunion Island), is the second species caused by Typica mutation. It belongs to the oldest existing coffee variety. The green fruit appears bright red when ripe, while the yellow bourbon species is derived from the cross between bourbon species and other varieties. Because of its low yield and relatively intolerant to wind and rain, it has not been widely planted. However, when planted in high altitude areas, it will have excellent flavor performance, which is more common in recent years.

Flavor: light citrus fruit aromas, rich cashew nut aromas, chocolate sweet aromas

Palate: sweet, soft and sour, thick and sweet on the palate

Default baking degree: medium baking

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.