A brief introduction to the description of several flavors and tastes of Brazilian red bourbon coffee
Brazilian Red Bourbon Coffee has several flavors and tastes Description
Coffee fields are endless, and most of them are harvested mechanically to meet economic benefits. When 75% of the coffee fruit in the coffee garden turns red, the mechanical harvesting is started, followed by the same pre-operation of washing, which is transferred to the sink to remove the floating beans, sifting out the sunk beans, and then using a large pulp sifter to remove the pulp and remove the pods covered with pectin. The next stage is separate from the washing method: instead of moving the sticky pods to a tank for fermentation, they are moved to an outdoor drying field. Due to the dry climate in Brazil, the sticky pectin on the pods hardens in about a day. Then use a lot of manpower to turn up and down, so that the pod evenly dry inside and outside, so as not to regain moisture and stink, about two to three days with the help of sunlight and dry weather natural forces, the pod can reach a certain degree of dehydration. Then further drying in a dryer to reduce the moisture content to 10.5--12%, and then storing the pods in special containers for about ten days, further ripening, in order to stabilize the quality, before export and then grinding off the sheepskin (i.e. pods), take out the coffee beans, graded packaging.
The Bourbon in the Brazilian Bourbon Sandals comes from Bourbon Island (BOURBON), which is now La RUNION. It was once the prosperous place of Arabica coffee. The Arabica coffee trees produced on the island were introduced to all parts of the world. The Brazilian Bourbon Sandals are their descendants.
"Santos" comes from PORTO DE SANTOS, a port on the Atlantic Ocean in southeastern Brazil. Among the coffee exported from PORTO DE SANTOS, there are Brazilian coffee from different producing areas, among which the best quality is produced in Minas Gerais.
There are no particular advantages to Brazilian Bourbon Santos coffee, but there are no obvious disadvantages. This coffee tastes mild and smooth, low in acidity, moderate in body and slightly sweet. All of these soft flavors blend together, and it's a test of taste buds to distinguish them one by one, which is why so many fans love this coffee because it's so mild and ordinary. Bourbon Santos is suitable for ordinary roasting, suitable for brewing in the most popular methods, and is the best ingredient for making Italian espresso (ESPRESSO) and various fancy coffees.
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Description of characteristics and Flavor of Colombian Xuefeng Coffee beans
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