Brazil mojiana coffee beans planting base map characteristics grinding scale processing method variety introduction
Brazil mojiana coffee beans planting base map characteristics grinding scale processing method variety introduction
Coffee was first introduced to Brazil in the early 18th century. In 1727, the Brazilian government sent a handsome army officer to secretly bring coffee seeds back to Brazil from French Guiana on the grounds of mediating border disputes. It is said that the wife of the governor of French Guiana was deeply fascinated by this officer, so she secretly sent coffee seeds to him in a bouquet at a farewell dinner. At present, Brazil has two million hectares of land used to grow coffee. Arabica accounts for more than 70% of the largest crop, and these beans end up in the hands of large bakers in various countries, known as Santos.
Region: Alta Mogiana, São Paulo
Manor: Fazenda Rainha (Queen Farm)
Breed: Yellow Bourbon
Altitude: Average 1150 - 1350 m
Treatment: Natural sun drying method
Flavor characteristics: balanced sweet, creamy smooth, orange fruit apricot fruit flavor, chocolate, caramel flavor.
Brazil currently has two million hectares of land devoted to coffee, the largest being Arabica, and the beans are eventually sent to large international roasters known as Santos. After 2000, because of the coffee competition, the quality of coffee beans produced in the southern high-altitude areas was appreciated, mainly by the farms around Minas plateau, and the quality of coffee was the largest among Brazilian beans, such as the West of Minas and Matas in the east, Bahia in the north or small farms in the south, Minas almost became synonymous with Brazilian fine coffee. Coffee competitions in recent years have been refined to the point of differentiation by treatment (water treatment/semi-washing/semi-solarization/solarization), developing a wide variety of flavors, tastes, and aftertastes that are very different from traditional Brazilian coffee. Especially with semi-sun and sun method performance best, clean low acid fruit aroma increased, so that the rich chocolate flavor reduced farm-picked coffee does not use machine harvesting
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