Brazilian beans flavor characteristics of which varieties of coffee is better to drink

Which varieties of coffee with the flavor characteristics of Brazilian beans are better to drink?

In Brazil, the largest producer is Robbins coffee. This kind of coffee is sold in the supermarket. Brazil's Robucht coffee, sold under the name Conillon, accounts for 15 per cent of total production.

Coffee is specially roasted, which contains natural caffeine ingredients that can effectively decompose body fat and release fat in the blood. after drinking coffee for 30 to 40 minutes, the concentration of fatty acids in the blood will become higher, when the right amount of exercise can convert fatty acids into heat energy and burn fingers effectively. The coffee kingdom of Brazil, whose Brazilian coffee is famous all over the world.

The taste of Brazilian coffee has a low sour taste, with the sweet and bitter taste of coffee, the entrance is very smooth, but also with a hint of grass aroma, slightly bitter in the fragrance, smooth and smooth, with a pleasant aftertaste. There are no outstanding advantages for Brazilian coffee, but there are no obvious drawbacks. It has a mild and smooth taste, low acidity, moderate mellow and a touch of sweetness.

Brazil accounts for 30-50% of the world's output, while Colombia accounts for 10-20%. At present, the coffee production of Vietnam in Asia has exceeded that of Colombia. In addition, Indonesia has also developed into the fourth largest coffee producer in the world.

Brazilian coffee, but mostly flat beans Santos, in fact, all over Brazil still have good quality coffee beans, will be sold in their own name on the market, no longer generally known as "Brazilian coffee". Some farms still retain the old bourbon species, with small particles of raw beans, obvious bending, red silk on the central line and the nickname "red center". Bourbon beans taste full, strong aroma, like drinking old wine, it is well worth a try.

Brazilian coffee accounts for 30% to 35% of the world's annual output, ranking first in the world, but it is a pity that none of the Brazilian beans can be called cutting-edge coffee. There are coffee trees all over the mountains, distributed in the southern part of Brazil. Compared with other coffee-producing countries in Central and South America, Brazil is significantly lower, with farms mostly about 600-1000 meters above sea level, and even South Minas, Serrado and Mojiana, the three major boutique producing areas, rarely exceed 1300 meters. The terrain of Brazil is too flat and monotonous for coffee cultivation.

Coffee is now cultivated in new places inland, thanks to natural benefits. Panama became famous after the war as a new coffee producer in Brazil, and because its natural conditions are not superior, it is still inferior in quality compared with that produced in Sao Paulo. Now in the northern part of the state of Sao Paulo, Riberon, Bredo, and Franka, the interior of Mogianashi is the best producer of Brazilian coffee.