Coffee bean flavor characteristics of Queen's Manor in Mojiana, Brazil, taste description of Brazilian coffee story

Flavor description of coffee beans from Queen's Manor in Mojiana, Brazil, simple taste.

▌ Fazenda Rainha (Queen's Manor) belongs to the Carvalho Dias family and has been on the estate for more than 116 years. Located in the high mountains of Sao Paulo near the Minas border, 1200 meters to 1400 meters above sea level, the annual rainfall is rich, more than 1800 mm, but not heavy rain, the average annual temperature is only 19 ℃, so the bean fruit growth is slightly slow, but the texture density is enough, although the yield is less, but the aroma and flavor of Brazilian plateau beans can look at its back, the manor is mainly bourbon species, and even more than 110years old bourbon species. Apart from planting bourbon, the delicacy and care of her treatment is another key to excellent quality:

The peeling and Meat handling system of Queen's Manor (Coffee processing system):

The ▌ ripe cherry fruit is picked on the cloth bag by hand to avoid touching the ground. The coffee fruit harvested on the same day must be sent to the treatment plant to which the manor belongs for half-sun treatment (Pulped Natural). The coffee fruit is picked by hand and surrounded by cloth. This is to avoid the earthy taste and any improper fermentation flavor. When the harvested coffee fruit arrives at the processing plant, wash the coffee fruit immediately: wash the coffee fruit clean. The unqualified or dried fruits (b ó ia beans) were screened out according to the size partition of the bean body, and the qualified beans were screened, and the peeling action continued (using the pulper machine).

▌ removed the pulp of the coffee fruit, in the sheepskin shell there is still part of the pulp sticky layer (mucilage), at this time, these still have a sticky layer of coffee fruit drying on the terrace, so that the moisture content is reduced to about 20%, this stage allows the coffee fruit to absorb its own starch content, but will not have the disadvantage of full-day drying, unable to control the flavor of the drying process, because these residual sticky starch components (starches) will have a special sweet feeling. But it doesn't lose control and turn into off-fruit taste or mildew.

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 Brazilian 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 largest consumer of coffee in the world after the United States, and many good coffee can only be found in its domestic market.