Introduction of Variety treatment method for Flavor and Taste characteristics of Minas Coffee in Brazil

Introduction of Variety treatment method for Flavor and Taste characteristics of Minas Coffee in Brazil

According to this standard, the producing areas of Brazil can also be divided into five grades:

Extremely meek: South Minas, Serrado platform in the central and western part of Minas / Mojiana / Bahia Diamond Plateau in northeastern Sao Paulo province

Supple: slightly higher in Bahia / Minas southeast forest / Parana / San Espiritu (mausoleum) / central and western S ã o Paulo

A little softer: East and northeast of Minas

Not easy to read: Espiritu Santo / Parana (low altitude)

There are many kinds of Brazilian coffee, it is difficult to say that it has any special flavor, no outstanding advantages, no obvious disadvantages, most of them are medium acid, taste lubrication, mainly mild and smooth, mellow and sweet, its softness makes it mixed with other coffee beans, the taste will not change much; and the oil is more rich. So Brazilian coffee beans are best mixed with other coffee beans to make espresso, which promotes the formation of golden foam on the surface of espresso and gives the coffee a slightly sour taste and a long finish. In fact, all the big coffee roasters have some coffee from Brazil in their blends.

At present, there are 2 million hectares of land in Brazil for growing coffee, and the largest is Arabica. These beans will eventually be sent to large bakers in various countries, that is, the well-known Santos (named after the port of export santos, not the producing area). Because of the coffee competition after 2000, the quality of coffee beans produced in the high-altitude areas of the south was appreciated, mainly by the farms around the Minas platform. Coffee quality is also the largest among Brazilian beans, such as Syracuse 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 boutique 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 performed best, the aroma of clean and low-acid fruit increased, so that the strong chocolate flavor reduced the farm coffee picking without the use of machines.