Brief introduction of the origin of grinding scale for flavor description of Brazilian Minas coffee beans
Brazil Minas coffee beans have what varieties Flavor Description Grinding Scale Origin Introduction
Brazil is the world's largest coffee producer
Brazil produces about a third of the world's coffee annually (by far the world's largest coffee producer and exporter). In 2015, Brazil produced 36.89 million bags of coffee (60kg each). How many cups can you imagine?
The country's coffee production and market trends have a knock-on effect on international coffee market prices, meaning that a drought in Brazil can lead to higher global coffee prices. With so much production, many coffee lovers believe that Brazilian coffee values quantity over quality, making it difficult for Brazilian coffee producers to market their beans.
Brazil has two million hectares of land devoted to coffee, the largest being Arabica, and the beans end up in the hands of 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 picking coffee does not use machine harvest, manually picked fully mature coffee beans, dry aroma with citrus, fruit tea aroma, wet aroma with black tea fragrance, taste showing jasmine, herbal tea elegant aroma, aftertaste is a strong alcohol oolong tea feeling. It tastes very fresh and gentle. It is a rare and amazing work in Brazil.
Most Brazilian coffees are treated naturally (solarization) or semi-washed. Natural processing means that coffee cherries are dried directly after picking, with the peel and pectin. Natural processing methods enhance the body, sweetness, smoothness and flavor diversity of coffee beans. Brazil has low rainfall and long sunshine hours, which make it suitable for natural treatment methods.
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