Arabica Cham Brazilian Coffee Export Characteristics Flavor Description Grinding Scale Variety Treatment Introduction

Arabica accounts for the characteristics of Brazilian Coffee Export Flavor description Grinding Calibration Variety treatment method

Affected by Brazil's expected increase in production, the first estimate of the International Coffee Organization (ICO) for the year 2015 and 16 (since October last year) shows that global coffee production is expected to increase by 2 million to 143.4 million bales (8.604 million tons) compared with 141.4 million bales last year.

Under the circumstances of a drought in Brazil, the world's largest grower of Arabica coffee beans, and persistent dry weather worrying about next year's output, Arabica coffee bean prices have risen 73% so far this year.

China's mountainous Yunnan province mainly produces Arabica coffee beans, which are used to make boutique coffee. Arabica coffee beans are usually found on the steep tropical slopes of Latin America and Africa and are picked by hand, while Chinese Arabica beans are relatively rare. Yunnan Province is adjacent to Vietnam, the world's largest grower of Robusta coffee beans.

Brazil has 21 states and 17 states produce coffee, but four of them produce the largest, accounting for 98 per cent of national production: Parana, Sao Paulo, Minas Gerais and Espirito Santo, with the southern state producing the most, accounting for 50 per cent of total production.

Since the introduction of coffee trees from French Guiana (Guyana) in 1720, coffee production has gradually become a science. The Brazilian Coffee Institute is also the most important coffee research institution in the world, producing more new varieties of coffee than any other country.

Brazilian coffee grows mostly at the height of 2000-3000 feet feet, about 500-100m. There are also heights of 4000 feet, about 1200 meters. However, compared with other important producing countries in East Africa and Central and South America, the high-altitude hard beans more than 5000 feet are insurmountable.

Low altitude growth makes Brazilian coffee low acidity.

Dry treatment gives Brazilian coffee high sweetness and richness.

The density of Brazilian beans grown at low altitude is relatively low, is not resistant to heavy baking, and is prone to scorched taste.

High sweetness, richness and moderate roasting show nutty and chocolate flavors, which make Brazilian beans a common blend of espresso.

However, in the era of boutique coffee, the favorite position of Brazilian beans in Italian concentrated blending is taking a hit, and many established boutique roasters are increasingly looking for high-altitude hard beans to replace them, given the low density of Brazilian beans.